加工炮制是人参Panax ginseng改变药性、增强药效的关键工艺。系统梳理人参加工炮制的历史沿革与现代方法，分析比较红参等不同炮制品在皂苷与非皂苷成分上的差异，阐明了皂苷定向转化、美拉德反应等核心化学机制，并综述了人参炮制品在神经调节、心血管保护、代谢调控及抗衰老等方面的多靶点药理活性。重点围绕人参炮制品质量标志物（quality marker，Q-Marker）的筛选与预测，明确人参稀有皂苷Rg₃、Rk₁、Rg₅以及美拉德反应特征衍生物，精氨酸双糖苷（arginyl-fructosyl-glucose，AFG）、5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）和麦芽酚（maltol）等作为核心Q-Marker。此外，上述Q-Marker经高温蒸制炮制后大量累积，在生晒参与红参、黑参等人参炮制品中含量差异明显，可作为人参生品与炮制品的特征标志物，为人参炮制品的差异化质量控制标准建立、炮制工艺优化、质量评价体系完善以及临床合理用药提供了客观、可靠的物质基础与理论依据，为提升人参炮制品Q-Marker的专属性质量体系奠定科学基础。

Processing and preparation are key techniques for altering the pharmacological properties of Panax ginseng and enhancing its therapeutic effects. This study systematically reviews the historical evolution and modern processing technologies of ginseng, compares differences in ginsenosides and non-ginsenoside components among processed products including red ginseng, elucidates core chemical mechanisms involving directional ginsenoside conversion and the Maillard reaction, and summarizes the multi-target pharmacological activities of processed ginseng in neuromodulation, cardiovascular protection, metabolic regulation and anti-aging. Focusing on the screening and prediction of quality markers (Q-Markers) in processed ginseng products, this study identifies rare ginseng saponins Rg₃, Rk₁, and Rg₅, as well as characteristic derivatives of the Maillard reaction—such as arginyl-fructosyl-glucose (AFG), 5-hydroxymethylfurfural (5-HMF), and maltol as core Q-Markers. Furthermore, these Q-Markers accumulate in large quantities following high-temperature steaming and processing; their concentrations vary significantly among processed ginseng products such as sun-dried ginseng, red ginseng, and black ginseng, and can serve as characteristic markers distinguishing raw ginseng from processed products. They provide an objective and reliable material basis and theoretical foundation for establishing differentiated quality control standards for processed ginseng products, optimizing processing techniques, refining quality evaluation systems, and ensuring rational clinical use of ginseng. This lays a scientific foundation for enhancing the specificity of the quality control system for Q-Markers in processed ginseng products.

R285

国家自然基金面上项目（82474070）；吉林省科技发展计划（YDZJ202401311ZYTS）