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红参(Ginseng Radix Rubra)为鲜人参(Panax ginseng C.A.Meyer)经蒸制加工而成,其皂甙、氨基酸等成分因受蒸气冲刷均有不同程度的损失,为能更准确地反映红参在加工过程中无机元素含量变化,我们比较了取材于同产地的鲜人参与红参的无机元素含量,为进一步完善加工红参工艺提供理论依据。
Ginseng Radix Rubra is steamed from Panax ginseng CAMeyer. Its saponins, amino acids, and other components are lost due to steam scouring in varying degrees. It can accurately reflect red ginseng in processing. During the process of inorganic element content changes, we compared the inorganic elements in red ginseng with fresh people from the same origin to provide a theoretical basis for further perfecting the processing of red ginseng.