人参中精氨酸双糖苷和单糖苷的研究进展

Research progress of arginyl-fructosyl-glucose and arginyl-fructose in Panax ginseng C.A. Meyer

中文关键词:  人参  精氨酸双糖苷  精氨酸单糖苷  药理活性

英文关键词:Panax ginseng C.A. Meyer  arginyl-fructosyl-glucose  arginyl-fructose  pharmacological activity

中文摘要:

      人参作为我国传统的一种药食同源植物, 已被广泛应用于流行性功能性食品和膳食补充剂中。在其加工过程中(蒸制和烘烤等), 很容易就会发生美拉德反应。精氨酸双糖苷(arginyl-fructosyl-glucose, AFG)和精氨酸单糖苷(arginyl-fructose, AF)就是通过美拉德反应生成的一类比较典型的化合物, 分别是精氨酸和麦芽糖或葡萄糖在美拉德反应早期形成的主要阿马里多(Amadori)重排化合物, 既可通过蒸制和烘烤人参进行制备, 又可通过精氨酸和糖反应进行人工合成。由于目前关于AFG和AF的研究相对较少, 且常规的药理活性尚未综合报道, 因此本文通过对人参中AFG和AF的理化性质、制备方法、含量测定以及药理活性进行综述, 以期为今后改进制备工艺、研究和产品开发提供理论依据。

英文摘要:

      Panax ginseng C.A. Meyer, as a traditional Chinese medicine food homologous plant, has been widely used in popular functional foods and dietary supplements. Maillard reaction is easy to occur during its processing (e.g. steaming and baking). Arginyl-fructosyl-glucose (AFG) and arginyl-fructose (AF) are typical compounds generated by Maillard reaction. They are mainly Amadori rearrangement compounds formed by arginine and maltose or glucose at the early stage of Maillard reaction. They can be prepared by steaming and baking Panax ginseng C.A. Meyer, and can also be artificially synthesized by arginine and sugar reaction. Since there are relatively few studies on AFG and AF, and the conventional pharmacological activities have not been reported comprehensively, this paper reviewed the physicochemical properties, preparation methods, content determination and pharmacological activities of AFG and AF in Panax ginseng C.A. Meyer to provide a theoretical basis for future preparation process improvement, research and product development.