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利用电喷雾质谱技术分析红参水层提取物,发现有不同于鲜参的成分,经进一步分析证明在红参加工过程中鲜参中的麦芽糖和氨基酸发生了梅拉德反应,生成了新的氨基酸衍生物.通过产物的模拟合成,电喷雾串联质谱以及傅立叶变换离子回旋共振质谱分析,对这几种成分进行了深入研究,鉴定出它们是麦芽糖分别与精氨酸,谷氨酸和天冬氨酸反应生成的双糖苷,是红参在加工过程中产生的特有成分.
Electrospray ionization mass spectrometry was used to analyze the aqueous extracts of Rhizoma Anemarrhenae and different compositions were found. According to further analysis, the Maillard reaction of maltose and amino acids in the fresh ginseng occurred during the process of red ginseng, and a new Amino Acid Derivatives. These compounds were further studied by analog synthesis, electrospray ionization tandem mass spectrometry and Fourier transform ion cyclotron resonance mass spectrometry. They were identified as maltose, arginine, glutamic acid and asparagus The biosynthesis of glutamic acid produced by the reaction of glutamic acid is a unique component of red ginseng produced during the processing.