Studies On The Chemical Composition And Pharmacology Of The Panax Ginseng Fermentated By Aspergillus Niger

Panax ginseng C.A.Meyer is the dry root of Panax ginseng. Ginseng is good for human body, such as: strength muscles and bones, soothe the nerves of the functions of the Spleen, lung and fluid and against cancer. Besides, Ginseng can prevent aging, improve memory and immunity. But ginseng has the character of warm and dry, if you take too much one time, it can cause the body rise rash, headache, fever and nasal bleeding embolism.Ginseng has a variety of processed products, in which, red ginseng and black is much more common product. In recent years, there is some new products, such as:the gardenia the leveling honey ginseng and brown ginseng and other products. But, Black Participation need to be nine steamed nine exposured, the processing time is too long that the active ingredient excessive loss. The processing method of Gardenia Honey leveling ginseng is contrary to the black gardenia processing system, although it will reduce ginseng dry, but it will also undermine the nature of the ginseng tonic. The brown Participation is steaming ginseng after hydrolysis, it increases a variety of rare saponins, but its taste is extremely bitter.Recent years, the research of transforming ginseng to microorganism is becoming much wide microbial transformation method is much more cheap than the traditional processing methods,and it can get a much high economic efficiency than the traditional processing methods.This study aims to develop a non-lit and suitable flavors ginseng products, to meet the growing health care needs. Open up a new path for the development of ginseng.In this study, Ginseng was sterilized, and then was fermented with Aspergillus, after that detect the total content of saponin, the total polysaccharides and various monomer content.The total ginsenoside content first increase, and then reduce; the ginseng polysaccharide content decreased with the growth of the fermentation time and decreased speed faster.Monomer saponin content changes significantly.The antioxidant activity and antibacterial activity of Ginseng had no significant change after being processed, but the appearance of Ginseng getting much better than before.After further research and development, the Ginseng can be shown in the market, it will open a new road for ginseng.