Study On The Analysis Of Flavor Components And Activity Evaluation Of American Ginseng Beverage

As a traditional Chinese herbal medicine in China,American ginseng is a raw material of medicinal and food origin.Studies have shown that American ginseng has pharmacological activities such as anticancer,antioxidant,anti-inflammatory and hypoglycemic,and the main active ingredients are saponin and polysaccharide.Likewise,American ginseng fiber also has various pharmacological activities,therefore,making full use of the active ingredients of American ginseng fiber to develop a beverage that can meet people’s health needs and meet the preferences of young people today will become a hot research spot for ginseng-related products.In this paper,American ginseng fiber beverage was prepared from American ginseng fiber by three-step enzymatic digestion with cellulase and pectinase,α-amylase and maltase,and flavor protease.The basic nutrients,polysaccharides,and saponins of the product were determined,the changes in flavor composition during enzymatic digestion were investigated,antioxidant activity was assessed using DPPH and ABTS free radical scavenging rates,the effect of enzymatic digestion process onα-glucosidase inhibition rate,and observed the effect of enzymatic process on the production of NO in LPS-induced RAW264.7 cells to assess its anti-inflammatory activity.The main studies and conclusions are as follows:（1）Optimization of the processing process of American ginseng fiber beverage to determine the optimal process conditions.The optimal process conditions for cellulase and pectinase enzymes were:enzyme addition of 4.5%,enzymatic digestion time of 2.25h,enzymatic digestion temperature of 65℃,and the reducing sugar content of the most to enzymatic solution obtained under this condition was 59.33 mg/ml;the optimal process conditions forα-amylase and maltase enzymes were:enzyme addition of 5.5%,enzymatic digestion time of 2.25h,enzymatic digestion temperature of 60℃,and the reducing sugar content of the enzymatic solution obtained under this condition The best process conditions for flavor protease were:enzyme addition of 1%,enzymatic digestion time of 1h,and enzymatic digestion temperature of 55°C.The products prepared under these conditions had better taste and higher sensory score.（2）The basic nutritional composition of American ginseng fiber beverage was determined,and the results showed that the nutritional composition of American ginseng fiber beverage products conformed to the national regulations,including energy 1444 KJ,protein9.96 g/100g,fat 15.6 g/100g,dietary fiber 21.55 g/100g,carbohydrate 30.8 g/100g,sodium191 mg/100g;the content of American ginseng polysaccharide was 350.98 mg/g;ginsenoside Rg₁+Re,Rb₁,Rc,Rd saponin content were 25.77±0.4 mg/g,13.38±0.22 mg/g,17.76±0.03mg/g,14.84±0.16 mg/g;SDS-PAGE results showed that the enzymatic treatment had an effect on the molecular weight of American ginseng protein,and a new band appeared between 45-65 k Da after the first step of enzymatic treatment,a new band appeared at 75 k Da in the second step compared with the previous step,and no change except for a lighter band in the third step compared with the previous step.The colorimetric values showed that the color of the ginseng beverage became darker after the enzymatic digestion,and the yellow-red color gradually deepened,which distinguished the raw material of ginseng from the raw material after the enzymatic digestion;the water solubility index and water absorption index indicated that the solubility of the ginseng beverage was good.（3）HS-SPME-GC-MS was used to analyze and identify the volatile components of American ginseng fiber and the solid beverage prepared by enzymatic digestion.96 volatile components were identified,including 29 terpenoids,20 alcohols,15 aldehydes and ketones,10 alkanes,9 esters,8 phenolic acids,3 aromatic compounds,and 2 heterocyclic compounds.2 types of heterocyclic compounds.Linalool was the main volatile component,and its content was reduced after enzymatic digestion,the reason for which needs to be further investigated.The enzymatic digestion of flavor protease produced 13 new components,including a new class of compounds-heterocyclic compounds.At present,there is no research on the enzymatic digestion of American ginseng products,and this study provides a scientific basis for the development of American ginseng products and flavor composition analysis.（4）Study on the activity of American ginseng fiber beverage:in vitro antioxidant experiments showed that enzymatic treatment could increase its antioxidant activity;the results of the inhibition ofα-glucosidase by American ginseng fiber beverage showed that American ginseng fiber beverage had certain hypoglycemic activity,but the enzymatic treatment did not affect its activity;in the in vitro anti-inflammatory activity experiments,American ginseng fiber beverage had no significant toxicity to mouse RAW264.7 cells in the range of series gradients.In the in vitro anti-inflammatory activity assay,there was no significant toxicity to RAW264.7 cells in a series of gradients,and the ginseng beverage had a strong anti-inflammatory effect and significantly inhibited the production of NO in RAW264.7 cells in mice in a dose-dependent relationship,and the enzymatic treatment could enhance the anti-inflammatory effect of ginseng beverage,but there was no significant difference between the enzymatic treatment samples.