Analysis of Key Chemical Components in Aqueous Extract Sediments of Panax Ginseng at Different Ages

文献类型： 外文期刊

第一作者： Qu, Di

作者： Qu, Di;Bo, Panpan;Sun, Yinshi;Qu, Di;Wen, Liankui;Bo, Panpan;Sun, Yinshi

作者机构：

关键词： Panax ginseng; beverages; chemical composition; PCA; sediment amount prediction

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 8 期

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收录情况： SCI

摘要： Panax ginseng beverages have been some of the most popular plant drinks among consumers in recent years, but they become turbid and sediment are easily formed during production and marketing, these are some of the key issues that affect the quality of the beverages. In this study, we analysed the physicochemical properties of sediments in aqueous extracts of 3- to 6-year-old ginseng, and by tracing the sediment formation process from 0-40 days, we observed that the sediment was gradually beginning on day 10. The solid content of ginseng aged 5 and 6 years was significantly higher than that of ginseng aged 3 and 4 years. There was no significant difference in the sediment amount sediment in the extracts of ginseng of different ages. The light transmittance of the extracts after centrifugation was significantly higher than before centrifugation. Colour-difference analysis found that there was a significant positive correlation between ginseng age and colour-difference value (Delta E). Chemical composition analysis showed that total sugar and proteins were the main components of the sediment. In addition, ginsenosides, amino acids and minerals were also involved in sediment formation to different degrees. A stepwise regression model was established through principal component analysis (PCA), and the regression equation for predicting the sediment amount was obtained as follows: sediment amount (mg/mL) = 2.906 - 0.126 X C-Total saponins - 0.131 X C-Free amino acids.

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