Study of Initial Maillard Reaction Products during Red Ginseng Processing

	Study of Initial Maillard Reaction Products during Red Ginseng Processing
	Du QQ ; Song FR ; Liu ZQ ; Liu SY
刊名	acta chimica sinica
	2010
卷号	68 期号:13 页码:1331-1336
关键词	ENDOTHELIAL-CELLS MICE RG1
ISSN号	0567-7351
通讯作者	du qq
中文摘要	electrospray ionization-mass spectrometric (esi-ms) method was applied to detect the water-soluble extract of red ginseng. several new amino acid derivatives were found to be produced by the maillard reaction of maltose with different amino acids during the steaming and drying process involved in preparation of red ginseng. four ninhydrin-positive compounds were identified by esi-ms-ms/ft-ms and isolated through the gel column chromatography. the results showed that they were the initial maillard reaction products of maltose with arginine/glutamic acid/aspartic acid, which were special components of red ginseng.
收录类别	SCI收录期刊论文
语种	中文
WOS记录号	WOS:000280427100014
公开日期	2012-04-26
内容类型	期刊论文
源URL	[http://ir.ciac.jl.cn/handle/322003/43579]
专题	长春应用化学研究所_长春应用化学研究所知识产出_期刊论文
推荐引用方式 GB/T 7714	Du QQ,Song FR,Liu ZQ,et al. Study of Initial Maillard Reaction Products during Red Ginseng Processing[J]. acta chimica sinica,2010,68(13):1331-1336.
APA	Du QQ,Song FR,Liu ZQ,&Liu SY.(2010).Study of Initial Maillard Reaction Products during Red Ginseng Processing.acta chimica sinica,68(13),1331-1336.
MLA	Du QQ,et al."Study of Initial Maillard Reaction Products during Red Ginseng Processing".acta chimica sinica 68.13(2010):1331-1336.