人参、西洋参制品糖含量特性研究

目的为了解市售人参、西洋参制品糖分含量特性，方法采用比色法对60个人参、西洋参样品总糖和还原糖含量进行测定。结果蜜制参类制品总糖含量显著高于其它类制品，红参、生晒参、鲜参、保鲜参和活性参间总糖含量差异不显著。生晒参、鲜参、保鲜参和活性参还原糖含量小于6％，红参还原糖含量不高于16％，蜜制参还原糖含量均大于24％。结论还原糖含量应作为人参、西洋参制品质量的评价指标。

Study on sugar content characteristics of ginseng products

Objective To understand the characteristics of commercial ginseng products in sugar content, Method colorimetric method was employed to determine total and reducing sugar contents of 60 ginseng products. Results Total sugar content of honey ginseng was significant higher than that of the other ginseng products, however, there was no significant difference between white ginseng, red ginseng, fresh raw ginseng, fresh ginseng and lyophilized ginseng in total sugar content. The reducing sugar contents of white ginseng, fresh raw ginseng, fresh ginseng and lyophilized ginseng products were lower than 6%, and the reducing sugar contents of red ginseng products were higher than 6% but lower than 16%. The highest reducing sugar contents, which were higher than 24%, were found in honey ginseng products. Conclusion Reducing sugar content should be recommended as a criterion to evaluate ginseng quality.