Study of Initial Maillard Reaction Products during Red Ginseng Processing

Acta Chimica Sinica ›› 2010, Vol. 68 ›› Issue (13): 1331-1336. Previous Articles Next Articles

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红参加工过程中梅拉德初级反应产物的研究

杜芹芹¹^{,2，宋凤瑞¹，刘志强¹，刘淑莹*^,1}

(¹中国科学院长春应用化学研究所长春质谱中心长春 130022)
(²中国科学院研究生院北京 100039)

投稿日期:2009-10-19 修回日期:2010-01-20 发布日期:2010-03-04
通讯作者: 刘淑莹 E-mail:mslab@ciac.jl.cn
基金资助:
国家科技支撑计划(No.2007BAI38B04);吉林省重大科技发展计划(No.20086043)

Study of Initial Maillard Reaction Products during Red Ginseng Processing

Du Qinqin¹^{,2 Song Fengrui¹ Liu Zhiqiang¹ Liu Shuying*^,1}

(¹ Changchun Center of Mass Spectrometry, Changchun Institute of Applied Chemistry, Chinese Academy of Science, Changchun 130022)
(² Graduate University of Chinese Academy of Science, Beijing 100039)

Received:2009-10-19 Revised:2010-01-20 Published:2010-03-04

Abstract

Electrospray ionization-mass spectrometric (ESI-MS) method was applied to detect the water-soluble extract of red ginseng. Several new amino acid derivatives were found to be produced by the Maillard reaction of maltose with different amino acids during the steaming and drying process involved in preparation of red ginseng. Four ninhydrin-positive compounds were identified by ESI-MS-MS/FT-MS and isolated through the gel column chromatography. The results showed that they were the initial Maillard reaction products of maltose with arginine/glutamic acid/aspartic acid, which were special components of red ginseng.

Key words: red ginseng, Maillard reaction, maltose, arginine, glutamic acid, aspartic acid, glycoside

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DU Qin-Qin, SONG Feng-Rui, LIU Zhi-Qiang, LIU Shu-Ying. Study of Initial Maillard Reaction Products during Red Ginseng Processing[J]. Acta Chimica Sinica, 2010, 68(13): 1331-1336.

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红参加工过程中梅拉德初级反应产物的研究

Study of Initial Maillard Reaction Products during Red Ginseng Processing

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