Comparative Study On Sensory,Saponin Components,Anti-α-Amylase Activity Of White Ginseng And Red Ginseng

Ginseng（Panax ginseng C.A.Meyer）has a long history of traditional clinical application.In recent years,the differences between white ginseng and red ginseng have been studied.The purpose of this study is to compare the differences between two traditional ginseng preparations:white ginseng and red ginseng.1.Analysis of sensory properties between white ginseng and red ginseng（1）By scanning electron microscopy（SEM）and histochemical localization technology,the microscopic structure and the differences of histochemical localization of ginsenosides between white ginseng and red ginseng were compared and analyzed.The results showed that the surface texture of white ginseng was loose,with many cracks and powdery feet.The results of histochemical localization showed that ginsenosides in white ginseng were mainly accumulated in the central column cells;ginsenosides in red ginseng were mainly accumulated in the cortex cells,few in the central column cells.（2）By using CM-5 Color difference meter,electronic tongue,electronic nose and other artificial intelligence recognition technologies are used to measure and analyze sensory properties（color parameters,smell,taste）of white ginseng and red ginseng.Combined with the continuous follow-up of big data algorithm,the subjective empirical discrimination based on traditional identification will be gradually quantified by objective measurement indicators,making the sensory difference evaluation more scientific.The color parameters（L*,a*,b*）showed that although the a*and b*values of red ginseng increased,the L*value of color parameter decreased more significantly.The change of L*value may be the main reason for the color change of red ginseng.In the taste analysis of electronic tongue,the main differences in taste of white ginseng from different areas were salty and delicious,the salty intensity of samples from Fusong was the most prominent,the bitter intensity of white ginseng from Jingyu area was the most significant,and the salty and bitter intensity of white ginseng from Tonghua area was the weakest;the main differences in taste of red ginseng from different areas were sweet and salty,the sweet intensity of red ginseng from Fusong area was the most significant,followed by Jingyu area Tonghua had the weakest sweet taste;comparing the overall taste differences between white and red ginseng,it was found that the strength of white and red ginseng in salty,fresh and sweet taste was more significant than that of red ginseng,while red ginseng was significantly stronger in sour and bitter taste than that of white and red ginseng.The strength of salty,fresh and sweet taste of white and red ginseng from Fusong was higher than that of all ginseng samples from different habitats.The red ginseng from Fusong has the strongest acid and bitter taste among all ginseng samples.In electronic nose odor analysis,the white ginseng from Jingyu has a sweet smell,the white ginseng from Fusong has a pungent smell similar to camphor,the white ginseng from Tonghua has a flower and fruit fragrance,the red ginseng from Jingyu has a mellow and nut fragrance,the red ginseng from Fusong has a lavender and lemon fragrance,and the white ginseng from Tonghua has a similar smell The sweet smell of cream.2.Comparative study on the content of ginsenoside and the activity of anti-α-amylase in white ginseng and red ginsengGinsenosides were separated by HPLC.The chromatographic column was kromasil C₁₈（4.6 mm×250 mm,100（?）,5μm）,the flow rate was 1 ml/min,the mobile phase was A=water,B=acetonitrile,gradient elution（0-5 min,80%B,20%A;5-55 min,80%B,20%A;55-60 min,68%B,32%A;60 min-100 min,80%B,20%a）,68%B,32%A;100-105min,56%B,44%A;105-125min,56%B,44%A;125-135min,0%B,100%A;)the detection wave length was 203 nm,the injection volume was 10μL,and the column temperature was 25℃.The results of methodology validation showed that the method based on HPLC-PDA was accurate,sensitive and repeatable,and could be used for the quantitative analysis of Rg1,Re,Rf,Rb1,Rg2,Rh1,Rc,Rb2,Rb3,Rd and Rg3 in white ginseng and red ginseng;in vitro activity test combined with molecular docking technology showed that the eight ginsenosides isolated and identified could produce good activity againstα-amylase It can be further studied as an active substance in the treatment of diabetes.3.To establish the correlation between the content of ginsenoside and the activity of anti-α-amylaseBy building a train of thought for studying the"component-targets-activity",based on the white ginseng and red ginseng has obvious fall blood sugar,the role of metabolic regulation characteristics,from the perspective of the target receptor,alpha amylase as the research object,combined with the active ingredients of ginseng saponin content,discusses different processing ginseng bioactive material base of the differences between samples,The relationship between the changes of biological activity and the content and composition of active ingredients before and after processing was clarified.