| Panax ginseng C.A.Meyer,known as the "King of Herbs",is a perennial herbaceous plant of the genus Panaxof the Araliaceae family.The root of this plant(ginseng)is a rare and precious traditional Chinese medicinal material.The important pharmacological active ingredient of ginseng is ginsenoside,which have been showed to have anti-oxidation,anti-tumor,delaying aging,lowering blood sugar and enhancing immunity.Vitis amurensis Rupr.belonged to deciduous vine of the genus Vitis.The main varieties of V.amurensis are Shuanghong,Beibinghong,Shuangyou,etc.Shuanghong V.amurensis is a new variety with high economic value.V.amurensis contains high content of tartaric acid,malic acid,citric acid and other organic acids,which can be used as a catalyst for acid hydrolysis to convert ginseng rare saponins.In this paper,a high performance liquid chromatography(HPLC)method for the determination of original ginsenosides Rb1,Rc,Rb2,Rb3,Rd and rare ginsenosides(R)-Rg3,(S)-Rg3,Rk1,Rg5 in ginseng was established by optimizing the chromatographic conditions and the extraction methods of samples,which laid a foundation for the study of ginsenosides detection and transformation.The content of organic acids in different grape varieties and the content of Rb1,Rc,Rb2,Rb3 and Rd in different ginseng fibrous root were determined by HPLC,in order to screenout the grape varieties with high content of organic acid,and the ginseng fibrous root with high content of original panaxadiol group.The results showed that the variety of Shuanghong V.amurensis and the extract of ginseng fibrous root could be used as the best raw material for the transformation of rare ginsenosides.In this paper,the optimal level of various factors for preparing rare ginsenosides from Shuanghong V.amurensis transformed ginseng fibrous root extract was determined by single factor experiment.The orthogonal test design was used to optimize the conversion process of rare ginsenosides.The optimal conversion conditions for preparing rare ginsenosides from Shuanghong V.amurensis transformed with ginseng fibrous root extract were determined as follows:heating temperature 100℃,heating time 90 min,and the ratio of ginseng fibrous root extract to the Shuanghong V.amurensis juice was 1:7.In this paper,the ginseng fibrous root and the Shuanghong V.amurensis solution after the reaction under the best conversion conditions was used as the main raw material to develop the beverage.The single factor test and the orthogonal test were used to optimize the determination of the optimal amount of usage of honey,citric acid and carboxymethylcellulose sodium(CMC),which were 4.5%,0.12%and 0.07%respectively.The ginseng fibrous root and Shuanghong V.amurensis beverage prepared with the optimal amount of auxiliary materials is pure and soft,sweet and sour,and rich in nutrients.It can be used in the development and production of functional food.It provides experimental data and reference for the research and utilization of new uses of ginseng fibrous root and Shuanghong V.amurensis. |
