Study On Ginsenosides Components And The Effect Of Type2 Diabetes In Mice Of Red Ginseng And Sweetened Red Ginseng And Dietary Risk Assessment

In this paper,I mainly studied the differences of ordinary red ginseng and sweetened red ginseng from the aspects of chemical constituents and pharmacological activities,and assessmented the food risk of sweetened red ginseng The first is to study the chemical constituents.The differences of content of saponin in 50 red ginseng and stweeded red ginseng samples were studied. And the suger content of 30 were studied.Contents of total saponins and ginsenoside were studied and compared by UV Vis spectrophotometry and HPLC, the results showed that the average content of the total saponins of red ginseng was 0.29%,0.13%and0.24%. the average content of the total saponins of sweetened red ginseng was 2.30% and the contents of the ginsenoside of Rb1,Re and Rg1 respectively was 0.17%,0.094% and0.12, compared with ordinary red ginseng highly significant difference(P<0.01).The content of total sugar, reducing sugar and sucrose in ordinary red ginseng were 42.94%,5.64%,8.28%. The content of total sugar, reducing sugar and sucrose in stweetened red ginseng were 61.7%,12.62%,8.72%.The content of total sugar, reducing sugar and sucrose in stweetened red ginseng was higher than red ginseng, Which was a highly significant difference(P<0.01).Type 2 diabetic mouse model was established by high fat diet and intraperitoneal injection streptozotocin(STZ) to investigate pharmacological effects of different kind of different doses of stweedened ginsengs and red ginsengs to Type 2 diabetic mouse. The results showed that compared with model group,the treatment effect of red ginseng was better than stweetened red ginseng in the aspect of reducing fasting blood glucose level, blood lipid index, renal function index and liver function index. And the stweetened red ginseng in high dose group, compared with model group was not significant difference.(P>0.05). The treatment effect of low dose of sugar ginseng for type 2 diabetes was better than that of high dose of stweetened red ginseng.In this paper, existing quality risk of stweetened red ginseng was analyzed from the perspective of risk assessment,It was not up to the standard regulation of saponin content and measurement accuracy.Because of the addition of exogenous sugars,the suger content was higher. After repeated boiling, water content increased and was not conducive to storage. By establishing dietary risk assessment, indicate ordinary people eat stweetened red ginseng within an acceptable range. As a result, I suggest regulating processing technic of steetened red ginseng.establishing quality appraisal system of stweetened red ginseng, not to pretend to red ginseng.