Effects of Co-60-gamma and Electron Beam Irradiation on Storage Quality of Panax ginseng

文献类型： 外文期刊

第一作者： Gao, Kun

作者： Gao, Kun;Wang, Yanhua;Qi, Yuli;Chen, Lixue;Sun, Yinshi;Chen, Jianbo;Li, Shanshan;Sun, Yinshi

作者机构：

关键词： Co-60-gamma irradiation; Electron beam irradiation; Fresh ginseng; Storage; Active ingredients

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2018 年 11 卷 9 期

页码：

收录情况： SCI

摘要： Fresh ginseng was irradiated with Co-60-gamma or an electron beam at the dose of 2 and 4 kGy and stored at 2 A degrees C. The quality of ginseng was evaluated after 60 and 120 days. Results suggest that when the storage time was 120 days, 2 kGy EI-treated ginseng had the lowest decay rate. During the 2 storage periods, the amounts of most of 9 ginsenosides decreased with an increase in the irradiation dose. The total saponin content of both Co-60-gamma-irradiated and EI-treated samples decreased with an increase in the irradiation dose. Significant (P < 0.05) upregulation of total polysaccharide content was observed in the 4 kGy EI samples after storage. Samples irradiated at 2 or 4 kGy by electron beam irradiation had the highest concentration of total saponin and ginseng polysaccharides, respectively. Levels of most of 17 amino acids decreased with the increasing irradiation dose. Exposure to irradiation doses up to 4 kGy affected the amino acid content of fresh ginseng. Ginseng irradiated at 4 kGy by Co-60-gamma irradiation and stored for 120 days had a significantly higher activity of superoxide dismutase (P < 0.05). A significant difference was observed in the total concentration of nucleosides and nucleobases between irradiated and un-irradiated ginseng samples (P < 0.05). These data suggest that the combination of a lower irradiation dose and low temperature is an optimal condition for extending the shelf-life of fresh ginseng without detriment to its ingredients.

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