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  • Title: [A study on maillard reaction and its products during processing of red ginseng].
    Author: Li X, Zheng Y, Liu M, Zhang L.
    Journal: Zhongguo Zhong Yao Za Zhi; 1999 May; 24(5):274-8, 318. PubMed ID: 12205883.
    Abstract:
    OBJECTIVE: To isolate and identify maltol and maltol-3-O-beta-D-glucoside and argininyl-fructosyl-glucoside in red ginseng, and prove that they are products of processing through comparative analysis and artificial synthesis of different products of ginseng. METHOD: Column chromatography, spectral analysis, TLC-scanning quantification, amino acid analysis and artificial synthesis on simulated conditions. RESULT: Maltol and its glycoside are peculiar components in red ginseng, and the content of argininyl-fructosyl-glucoside in red ginseng the product of processing is three times higher than that of white ginseng. CONCLUSION: Maillard reaction exists in the processing of red ginseng, thus proper control of this reaction helps improve the quality red ginseng.
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