目的探讨西洋参加工过程中出现的影响西洋参质量的红皮与青支的发生机制。方法根据西洋参含有的成分，模拟加工条件，观察所显示的现象并进行分析。结果当温度达到 4 0℃，持续 72 h，西洋参断面颜色开始有轻微红色出现，随着温度的升高，发生褐变的时间在缩短;西洋参在 0.0 1m ol/ L的 Fe³⁺ 溶液中存在 2 5 min断面会变绿，随着 Fe²⁺、Fe³⁺溶液浓度增高，色变时间在缩短。结论红皮的出现是由于干燥时温度过高发生梅拉德反应而生成棕褐色物质所致;青支则可能是由于西洋参中所含酚苷类物质在加工过程中与金属离子络合而导致颜色变绿。在理论上阐明了加工原皮西洋参后出现红皮、青支的机制。

Object To study the causes for the occurrence of red skin and dark green skin of Panax quinquefolius L. during processing and its mechanism. Methods To observe the phenomena and analyze the result which simulated the processing condition of P. quinquefolius based on its components. Results The cross section of P. quinquefolius began to appear light red at 40 ℃, lasting 72 h. Whereas the time of browning was shortened with the temperature rising. The cross section of P. quinquefolius turned green while dipping in solution of Fe³⁺ ion of 0 01 mol/L for 25 min. The time of turning green was shortened with the increasing concentration of Fe²⁺, Fe³⁺ solution. Conclusion The results show that red skin of P. quinquefolius was caused by the Maillard reaction while drying at the excessive higher temperature. Whereas the complex reaction between phenolic substances in P. quinquefolius and metal ions during processing might result in dark green skin of P. quinquefolius. This expounds the mechanism of red skin and dark green skin turning during the P. quinquefolius processing in the theory.