Study on Maillard Reaction Products from Chinese Red Ginseng

Abstract:

Objective: To investigate the Maillard reaction products from Chinese red Ginseng. Method: The compounds were isolated and purified by column chromatography over silica gel and Sephadex LH-20, preparative TLC and preparative HPLC. The structures were elucidated by means of physico-chemical properties and spectral data. Result: Nine compounds were separated and identified as:ketopropyl-1-O-α-D-mannopyranoside (1), 5-hydroxymethyl-2-furfural (2), 3-hydroxyl-2-methyl-pyrone (3), nicotinic acid (4), 4-methyoxyl nicotinic acid (5), isomaltol-3-O-α-D-mannopyranoside (6), ferulic acid (7), p-hydroxycinnamic acid (8), formononetin (9). Conclusion: Compounds 1-6 were attainable to Maillard reaction products, 7-8 due to phenylpropionic acids and 9 due to isoflavone, furthermore, compound 1 was a new one, and compounds 4-5 and 7-9 were obtained from Chinese red Ginseng for the first time.