Effect Of Ultra-high Pressure Processing On Extraction Ratio Of Chemical Constituents Of Ginseng And Development Of Ginseng Ophiopogon Liquor

Ginseng is a traditional Chinese herbal material,which has many pharmacological activities,such as invigorating qi for relieving desertion and benefiting intelligence for tranquillisation.The traditional extraction methods are water decoction and reflux extraction.These methods are time-consuming,energy-consuming and inefficient.Ultra-high pressure extraction technology is a new eco-friendly method with short extraction time,simple operation and high extraction ratio of active constituents.In this paper,ginseng was extracted by ultra-high pressure with water as solvent,and the effects of different extraction pressure,solid-liquid ratio and holding time on the extraction ratio of chemical constituents of ginseng were investigated.The contents of active constituents such as ginsenosides,crude polysaccharides and flavonoids,amino acids,vitamin B and other nutrients were determined.The ultra-high pressure ginseng was characterized by infrared spectroscopy and scanning electron microscopy.The results showed that the content of chemical constituents of UHP ginseng was higher.Taking ginseng ginsenosides as the evaluation index,the best extraction conditions were the ratio of material to liquid 1:12,the holding time was 5 min,and the pressure was500 MPa.The extraction ratio of ginsenosides was 3.91%.Compared with the traditional water extraction method,the content of ginsenosides extracted by ultra-high pressure was1.55 times that of water extraction.The content of active constituents in ginseng extracted by ultra-high pressure was compared with that of ginseng extracted by traditional decoction.Rg₁ content is 1.7 times,Re content is 2.2 times,Rf content is 1.8 times,Rb₁content is 2.0 times,Rc content is 2.2 times,Rb₂ content is 2.2 times,Rb₃ content is 2.3times,Rd content is 3.0 times,ginseng polysaccharide content is 1.45 times,flavonoids content is 5.0 times.The nutritive index content of ginseng extracted by ultra-high pressure was compared with that of ginseng extracted by traditional water.The content of vitamin B₁ is 1.85 times,vitamin B₆ is 5.07 times,vitamin PP is 1.63 times,amino acid content is2.97 times,protein content is 2.42 times,fat content is 1.26 times.The positions,patterns and peaks of vibration peaks in infrared spectra are very similar,indicating that the chemical bonds of ginsenosides are not changed and the chemical structure of ginseng is not destroyed under ultra-high pressure.Scanning electron microscopy（SEM）images showed that the surface of UHP ginseng cells was severely damaged,the structure and integrity of cells changed,and the cell permeability increased,so the content of chemical components of UHP ginseng was higher.In this study,the effective constituents of ginseng were extracted by ultra-high pressure extraction technology.Ophiopogon japonicus,cinnamomum cassia and lycium barbarum were extracted by ethanol reflux method.The extract was mixed with honey to prepare an anti-fatigue wine,Ginseng Ophiopogon Liquor.The preliminary experimental study on the acute toxicity and genotoxicity of this wine was carried out.The acute oral toxicity test and Ames test proved that the wine was safe and non-toxic,and provided basic research materials for the declaration and technical review of health food.Ginseng,as a new resource food,has important value in food development.Ultra-high pressure extraction technology provides a new method and new process for the extraction of ginseng active constituents.Ultra-high pressure extraction of ginseng will have a broader development space.This paper provides a scientific basis for the development of ginseng food with ultra-high pressure technology.