Extraction of ginsenosides from a blend of wheat flour and ginseng powder

被引：9

作者：

Chang, Y. H. ^{[1
]}

Ng, P. K. W. ^{[1
]}

机构：

[1] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 04期

关键词：

Wheat flour; Ginseng powder; Ginsenosides; RP-HPLC; Extraction; Interaction; PERFORMANCE LIQUID-CHROMATOGRAPHY; STEAMED PANAX-NOTOGINSENG; FOOD MODEL SYSTEMS; AMERICAN GINSENG; FLAVOR COMPLEXATION; STRUCTURAL FEATURES; STARCH DISPERSIONS; AMYLOSE; SAPONINS; RAW;

D O I：

10.1016/j.foodchem.2009.01.039

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study explored conditions for maximum extraction of ginsenosides (G) from a blend of wheat flour (WF) and ginseng powder (GP). WF (0.9 g), GP (0.1 g), or WF-GP (0.9 g WF + 0.1 g GP) was mixed with distilled water (4.5, 0.5, or 5.0 ml, respectively) and heated at temperatures from 25 to 90 degrees C. Individual G (Rb1, Rc, and Rd) were fractionated and identified by RP-HPLC. Interactions between WF components and G, including interactions between the wheat starch fraction (SF) and G and between the gluten fraction (GF) and G, were observed in WF-GP heated at 90 degrees C. The degree of interactions between the SF and G was greater than that between the GF and G. The interactions between WF components and G decreased the amounts of G extractable from the heated WF-GP. The interactions between WF components and G could be disrupted by increasing ultrasonic extraction time to 90 min for maximum extraction. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1512 / 1518

页数：7

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