目的研究红参加工过程中人参皂苷的变化机制。方法采用HPLC/MS/MS方法对生晒人参中主要皂苷类成分进行结构推测。用HPLC/MS方法对生晒人参和红参中的二醇型、三醇型和齐墩果酸型人参皂苷进行比较。结果在红参加工过程中丙二酸单酰人参皂苷酯键水解产生相应的人参皂苷,脱羧产生相应的糖乙酰化人参皂苷。在加工过程中达玛烷型人参皂苷主要发生20位糖苷键水解和异构化。齐墩果酸型皂苷发生酯苷键和醚苷键的水解。结论人参加工成红参后皂苷类成分发生较大的变化,人参加工可能产生红参的特异成分。

Objective To study the reaction mechanism of ginsenosides in red ginseng processing. Methods The major constituents of ginsenosides were assigned by HPLC/MS/MS data. Ginsenosides (including protopanaxadiol, protopanaxatriol, and oleanolic acid type) of white ginseng and red ginseng were compared by HPLC/MS data. Results Ginsenosides were produced from esterolysis of corresponding malonyl ginsenosides in red ginseng processing. Another reaction of malonyl ginsenosides in red ginseng processing was decarboxylated to produce corresponding acetyl ginsenosides. Hydrolysis of glycosidic bond at C_(20) and isomerous reaction of C_(20) were the main reaction of dammarane type ginsenoside. High degree of esterolysis and glycosidic bond hydrolysis of oleanolic acid type ginsenosides all occurred during the red ginseng processing. Conclusion Great changes of ginsenosides have been obviously found in processing ginseng to red ginseng. Special constituents of red ginseng could be produced in ginseng processing.

国家自然科学基金资助项目(90209035)