Study On Biotransformation Of Ginsenosides And Fermentation Activity Of Ginseng

In this paper, Ginsenoside Re was transformed by Rhizopus sp., and Re fermentation products were compared by HPLC system analysis. Liquid chromatography (LC) and mass spectrum (MS) analysis showed the conversion ratio of ginsenoside Re was 92.16%.The raised compound 1 in the panaxatriol fermentation products was identified as ginsenoside Rg2 with yield of 10.13%, while compound 2 and compound 3 respectively as ginsenoside Rg3 and Rkl with yield of 29.23%. The results showed that Re can be biotransformated by Rhizopus sp. It was inferred that ginsenoside Re had been biotransformed into ginsenoside Rg2. The transformation of ginsenoside Re into Rg5/Rkl needs further studies.In this paper, Ganoderma lucidum as a spawn with standard fermentation medium and Ginseng decoction medium was Screened, The results show that the optimum standard fermentation medium:glucose 5%,corn milk 0.3%,,soybean flour 1%, molasses0.6%MgSO4 0.075% KH2PO40.15%; the best stage was red ginseng, Contained decoction of ginseng was40g/L; the optimum fermentation conditions of fermentater:the best fermentation period 60 h,the weight of dry mycelium 7.0233g/L, the content of Exopolysc-charides (EPS) 0.3167g/L.After a random sample assessment, taste of ginseng fermented processing beverage was mellow, with a unique taste of ginseng, and tested pharmacological targets of drink, including the educational function, fatigue, acute toxicity and other experimental.The results show that ginseng functional beverages can enhance the immunity and anti-fatigue effect, and without any side effects. In laboratory, fingerprints of fermentation processing of ginseng products also were determined,showed that fermentation processing of ginseng products in a specific time had specific absorption peak and repeatable.Pesticide residues of Ginseng was always an important obstacle of ginseng related products in our province, but laboratory produced functional beverages ginseng through the fermentation characteristics, detection by Jilin Agricultural University Ginseng And Antler Products Centre Of The Ministry Of Agicultural PRC, pesticide residues completely conform to National quality standard, The ginseng beverage fermentation technology has applied for national patent protection, the application No.200910218080.7, preliminary examination notice posting No.2010030300591150.