Study On Preparation And Quality Evaluation Of Wild Ginseng Based On Ancient Books

At present,most of the products sold for wild ginseng are mainly raw and sun-dried wild ginseng,which limits the efficacy of wild ginseng.The efficacy of red ginseng has been recognized by many sellers,and it is significant to carry out research on the processing of wild ginseng red ginseng.In this study,by carrying out the preparation of wild ginseng red ginseng and adding a freezing step to the traditional red ginseng processing,the organoleptic,intrinsic and nutritional qualities of the prepared wild ginseng red ginseng were compared with those of raw sun-dried wild ginseng,and a comparison of the pharmacological effects between wild ginseng red ginseng and raw sun-dried wild ginseng was completed.The main studies were as follows:（1）Evaluation of sensory differences between wild ginseng red ginseng and raw wild ginsengThe taste,odor,color,textural characteristics and microstructure of red ginseng and sun-dried wild ginseng were investigated.The results showed that the brightness value L and the total color difference value E decreased gradually and the chromaticity values a and b increased gradually with the increase of steaming times and time,and the color of wild ginseng red ginseng could be significantly deepened during the second freezing;the internal structure of wild ginseng red ginseng was more dense than that of raw wild ginseng,and the freezing treatment could further promote the degree of hardening,and the physical properties such as hardness,elasticity,chewiness and reversibility would also be significantly changed.For taste and flavor,the freshness and bitterness of wild ginseng red ginseng were reduced,while the other three flavors of salty,fresh and sweet were less affected;the flavor substances were mainly sulfides,terpenes,nitrogen oxides and methyl groups,and although the changes of species were small,high temperature steaming and drying would cause the loss of odor substances in wild ginseng.（2）Study on the differences in the intrinsic components of wild ginseng red ginseng and raw wild ginsengThe results showed that the total saponin content of wild ginseng red ginseng ranged from 2.63 to 4.78%;the total amount of ginsenosides Rg1 and Re ranged from 2.000 to 3.406 g/kg or 0.20 to 0.34%;the content of ginsenoside Rb1 ranged from 4.794 to 7.179 g/kg or 0.48～0.72%,all of which meet the existing red ginseng standards.The red ginseng of wild ginseng was transformed to produce rare ginsenosides such as Rk₃,Rh₄,Rh₁（S）,Rh₁（R）,Rg₆,Rk₁,Rg₅,Rg₃（S）,Rg₃（R）,F₄,etc.,which are rarely found in raw sun-dried wild ginseng,and the red ginseng of wild ginseng in group 1D was considered to have the best quality by a comprehensive evaluation of 31 ginsenosides for five types of wild ginseng.As for the volatile components,a total of 43 material components were identified.The special ginseng odor in wild ginseng red ginseng is mainly sesquiterpenes,which are more concentrated compared to those in raw and sun-dried wild ginseng,with the main components being dagenia geraniene（5.7～9%）,α-gulunene（6.53～10.54%）,β-gulunene（6.82～9.12%）,β-ginsengene（6.67～7.43%）,β-alloyliciresinene（4.19～7.47%）,α-neobutyliciresinene（5.94～7.55%）,etc.（3）Study on the nutritional differences between wild ginseng red ginseng and raw wild ginsengThe total sugar,polysaccharide,16 amino acids and 30 inorganic elements in wild ginseng red ginseng and raw wild ginseng were measured,and the results showed that the total sugar and polysaccharide contents in raw wild ginseng were the highest at 42.21%and 5.48%,respectively,while the total sugar and polysaccharide contents in wild ginseng red ginseng were 33.14-37.41%and 3.77-4.19%,respectively,which were significantly lower than those in raw wild ginseng.The content of 16 amino acids ranged from 5.772 to 6.371 g/100g,with the highest content of arginine ranging from 1.347 to 1.815 g/100g,while the essential amino acid to non-essential amino acid ratio（E/N）of wild ginseng red ginseng ranged from 126.55%to 131.53%,and the ratio of medicinal amino acids to total（M/T）ranged from 74.39%to 75.31%,which were at least 21.01%and 0.59%higher compared to the SS group,indicating that wild ginseng red ginseng has higher nutritional and medicinal values.The results of the correlation analysis between amino acid content and sugar content showed that the content of total sugars and polysaccharides in wild ginseng showed a significant negative correlation with the content of amino acids such as arginine.The content of K was the highest among the 30 inorganic elements,ranging from 11009.13 to 13915.55 mg/kg,followed by Ca,P and Mg,which were all above 103 in order of magnitude,and the heavy metal elements did not exceed the limit.The main component analysis concluded that Ce,Zn,S,K,Ge,Na,Mg,Si,Pd and Au were the characteristic elements of the five wild ginseng species.（4）Study on the pharmacological differences between wild ginseng red ginseng and raw wild ginsengBy comparatively studying the effect of Doshen soup prepared from wild ginseng red ginseng and raw sun-dried wild ginseng on the immune effect of RAW264.7 macrophages,ROS,TNF-α,IL-1βand IL-6 released from LPS-induced RAW264.7 cells were measured,and the results showed that the index results of ROS in macrophages at 800μg/mL concentration:SS group was（159.810±3.461）μmol/L,1D（147.564±5.198）μmol/L,2D（136.241±4.086）μmol/L;TNF-αassay results:SS group was（208.517±4.654）μmol/L,1D（194.306±4.124）μmol/L（178.594±8.436）μmol/L;IL-1βtest results:SS group was（44.521±0.536）pg/mL,1D was（42.720±0.761）pg/mL,2D was（40.969±0.731）pg/mL;IL-6 test results:SS group was（34.173±0.895）pg/mL,1D was（34.173±0.895）pg/mL This indicates that the effect of DST prepared from wild ginseng red ginseng（1D and 2D groups）on promoting immunity of macrophages was better than that of raw wild ginseng（SS group）,which may moderate the medicinal properties of wild ginseng with the increase of steaming time and frequency,therefore The best effect of wild ginseng red ginseng prepared in the 2D group and it is more reasonable to use wild ginseng red ginseng to prepare Doshen soup for medication.The above results suggest that the preparation of wild ginseng into wild ginseng red ginseng may increase its medicinal and nutritional values,and that wild ginseng red ginseng has a better promotion effect on the immune effect of LPS-induced RAW264.7 cells in Doujian Tang,which is a catalyst for research on the quality improvement,efficacy and product development of wild ginseng.