Study On The Changing Of Ginsenoside In The Processing Of Ginseng Drinks Food

Ginseng food is made of ginseng and it has appearance of the food and healthy function.According to the shap, ginseng food can be divided into solid, liquid and semi-liquid.This paperstudied the changes of ginsenosides in processing due to the instability of ginsenoside. Thispaper focuses on the ginsenoside in ginseng beverage, ginseng wine and ginseng vinegar. Usinghigh performance liquid chromatography measured ginsenoside after difference technology ofextraction and sterilization of ginseng beverage and fermentation, clarification and sterilizationof ginseng wine and fermentation, clarification and sterilization of ginseng vinegar.The main research achievements of this study are as follows.1.The changes of ginsenoside in ginseng beverageThe optimizing extraction condition of ginseng fibrous root: temperature80℃, time60min,solid to liquid ratio1:20. The best proportion of ginseng beverage: leaching liquor20%,sugar10%,citric acid0.2%. In the processing of ginseng beverage, the content of ginsenosides weredecreased in different degree. Ginsenoside Rd had a relatively bigger change which dropped34.69%, Rb2、Rb3came second,17.60%and17.04%,the last was Rb1which was1.36%.2. The changes of ginsenosides in ginseng wine processingIn the processing of ginseng wine, the content of ginsenosides were in downward trend.The biggest affected to ginsenosides was bentonite(18.35%), the second was chitosan(14.29%)and the last was gelatin-tannin(11.31%). After sterilization, the biggest affected to ginsenosideswas bentonite(16.62%), the last was gelatin-tannin(9.68%).Ginsenoside Rg2and Rh1increased in ginseng wine. Ginsenoside Rd had a relativelybigger change(67.51%), the second was Rg1(45.82%)and Re(34.14%), and the otherginsenosides had a similar decrease(15.65%~22.40%).After clarification, the content of ginsenosides were decreased in different degree.Gelatin-tannin had a greater impact on ginsenoside Rb3and Rd. Chitosan had a greater impacton ginsenoside Rg1、Re和Rc. Bentonite had a greater impact on ginsenoside Rg2、Rh1、Rb1andRb2.After sterilization, ginsenoside Rb2and Rd had a bigger decrease in clarified liquor ofgelatin-tannin. Rb3had a bigger decrease in clarified liquor of chitosan. Rg1、Re、Rg2、Rh1、Rb1and Rc had a bigger decrease in clarified liquor of bentonite.3. The changes of ginsenosides in ginseng vinegar processingIn the processing of ginseng vinegar, the content of ginsenosides were in downward trendand had a largest lost in ginseng vinegar fermentation with69.99%. The biggest affected toginsenosides was bentonite(28.24%), the second was chitosan and the last wasgelatin-tannin(13.09%). After sterilization, the biggest affected to ginsenosides wasbentonite(43.24%), the last was gelatin-tannin(35.44%).Rh1and Rh2increased in ginseng vinegar processing with7.24%and155%. GinsenosideRc had a relatively bigger change (89.01%), the second was Rb1(87.01%), and the otherginsenosides had a similar decrease(65.64%~81.64%).After clarification, the content of ginsenosides were decreased in different degree. Gelatin-tannin had a greater impact on ginsenoside Rb3. Chitosan had a greater impact onginsenoside Re和Rc. Bentonite had a greater impact on ginsenoside Rg2、Rh1、Rb1and Rd.After sterilization, ginsenoside Rg2had a bigger decrease in clarified liquor ofgelatin-tannin. Re and Rh1had a bigger decrease in clarified liquor of chitosan. Rb1and Rd hada bigger decrease in clarified liquor of bentonite.