Preparation method and application of whole-plant fried ginseng

Abstract

The invention relates to the field of food processing, in particular to a preparation method of whole-plant fried ginseng and application of the whole-plant fried ginseng in preparation of drugs or food for resisting oxidation and relieving fatigue. The method comprises the following steps: fresh ginseng is taken and cleaned, rhizome, main roots and fibrous roots are separated, the main roots are cut into slices or segments, the rhizome, the slice-shaped main roots or the segment-shaped main roots and the fibrous roots are respectively placed in oil to be fried, and when the rhizome, the slice-shaped main roots or the segment-shaped main roots and the fibrous roots are golden yellow, the rhizome, the main roots and the fibrous roots are fished out, drained off oil and cooled. The antioxidant activity of the fried ginseng slices and segments is improved. Compared with fresh ginseng, the deep-fried ginseng slices and segments can significantly prolong exhaustive swimming time of load-bearing mice, significantly improve liver / muscle glycogen, lactic dehydrogenase content and superoxide dismutase activity, reduce lactic acid, urea nitrogen and malondialdehyde content, and have a significant anti-fatigue effect. According to the method, dryness of fresh ginseng can be removed, the eating fragrance can be improved, the fried ginseng product is instant and convenient to eat, and the fried ginseng product is matched with barbecue kebabs and stewed together with livestock and poultry meat, so that the fried ginseng product is delicious and health-care.

Description

Technical Field

[0001] This invention relates to the field of food processing, specifically to a method for preparing whole-plant fried ginseng and its application in the preparation of antioxidant and fatigue-relieving medicines or foods. Background Technology

[0002] Ginseng (Panax ginseng CAMey.) is a perennial herb belonging to the genus Panax in the family Araliaceae. It possesses multiple health benefits, including improving memory, enhancing immune function, regulating myocardial function, anti-tumor activity, anti-thrombosis, and anti-liver fibrosis. Furthermore, in 2023, the State Administration for Market Regulation, together with the National Health Commission and the State Administration of Traditional Chinese Medicine, issued the "Catalogue of Raw Materials for Health Foods (Ginseng)," which allows ginseng to claim health benefits including boosting immunity and relieving physical fatigue.

[0003] Ginsenosides are the main anti-fatigue active components of ginseng. Studies have shown that ginsenoside Rb1 can improve central fatigue symptoms and accelerate the recovery from exercise-induced fatigue by affecting hippocampal nerve growth factor and brain-derived neurotrophic factor, inflammatory signaling pathways, inflammatory factors, and antioxidant enzyme activity. Ginsenoside Rg3 exerts its anti-fatigue effect by regulating immune balance, maintaining blood glucose levels, reducing metabolite accumulation, improving skeletal muscle mitochondrial energy efficiency, accelerating free radical scavenging, and affecting dopamine levels. Ginsenoside Rg1 exerts its anti-fatigue effect by increasing antioxidant enzyme activity, reducing metabolite accumulation, accelerating free radical scavenging, and increasing liver and muscle glycogen reserves.

[0004] There are various methods for processing ginseng, which not only change its appearance and taste but also enhance and enrich its health benefits. Steaming, decocting, and microwave heating are the main methods for heat processing ginseng. Fresh ginseng contains various proto-saponins with high glycosylation levels and poor bioavailability. High temperatures can promote the degradation and reconstruction of saponins, driving the conversion of proto-saponins into rarer saponins with better activity. For example, steaming can convert proto-saponins Rg1, Re, Rb1, Rc, Rb2, Rb3, F1, and Rd into rare saponins Rg2, Rh1, F4, Rg3, PPT, Rg5, and Rh2. Peng's research team used heat treatment to induce a large number of polar ginsenosides Rg1 / Re, Rc, Rb2, and Rd into low-polarity ginsenosides Rg2, Rg3, Rg6, F4, Rg5, and Rk1. Qu Wenjia and others discovered that ginsenoside Rd can be converted into 20(S)-Rg3, 20(R)-Rg3, Rk1, and Rk5 after steaming ginseng.

[0005] Although high temperatures can promote the degradation and reconstruction of saponins, different processing methods, temperatures, and times can all lead to different types and degrees of conversion of the original saponins into rare saponins, which in turn affects their efficacy and function.

[0006] There are no existing reports on processing whole ginseng plants through frying to increase the content of rare saponins, thereby enhancing the antioxidant and anti-fatigue functions of ginseng. Summary of the Invention

[0007] To overcome the shortcomings of existing technologies, the present invention aims to provide a method for preparing and using whole-plant fried ginseng. This whole-plant fried ginseng possesses antioxidant and fatigue-relieving properties and can be used to prepare pharmaceuticals or foods with antioxidant and fatigue-relieving effects. The method for preparing whole-plant fried ginseng of the present invention is scientifically sound, with a clearly defined composition, controllable quality, and safe for consumption.

[0008] The above-mentioned objective of this invention is achieved through the following technical solution:

[0009] A method for preparing whole-plant fried ginseng includes the following steps: Take fresh ginseng, clean it, separate it into rhizome, main root and fibrous roots, cut the main root into slices or segments, and fry the rhizome, sliced ​​or segmented main root and fibrous roots in oil until they turn golden yellow. Remove them, drain the oil and let them cool.

[0010] The thickness of the sheet-like taproot is 2-3 mm, and the thickness of the segmented taproot is about 1 cm, which can be around 1-2 cm.

[0011] In the preparation method described above:

[0012] The preparation conditions for the fried ginseng root are: frying temperature 120-190℃, time 5-9min, and the mass-to-volume ratio of ginseng root to oil is 1:2-3 (g / mL).

[0013] The preparation conditions for the fried ginseng slices are as follows: frying temperature 120-190℃, frying time 5-9 min, and the mass-to-volume ratio of ginseng slices to oil is 1:2-3 (g / mL).

[0014] The preparation conditions for the fried ginseng segments are as follows: frying temperature 130-200℃, frying time 9-13min, and the mass-to-volume ratio of ginseng segments to oil is 1:3.5-4.5 (g / mL).

[0015] The preparation conditions for the fried ginseng rootlets are as follows: frying temperature 90-160℃, time 5-9 min, and the mass-volume ratio of ginseng rootlets to oil is 1:8-10 (g / mL).

[0016] Preferably,

[0017] The preparation conditions for the fried ginseng root are as follows: frying temperature 180-190℃, time 5-9min, and the mass-volume ratio of ginseng root to oil is 1:2-3 (g / mL).

[0018] The preparation conditions for the fried ginseng slices are as follows: frying temperature 180-190℃, time 5-9min, and the mass-to-volume ratio of ginseng slices to oil is 1:2-3 (g / mL).

[0019] The preparation conditions for the fried ginseng segments are as follows: frying temperature 190-200℃, frying time 9-13min, and the mass-to-volume ratio of ginseng segments to oil is 1:3.5-4.5 (g / mL).

[0020] The preparation conditions for the fried ginseng rootlets are as follows: frying temperature 150-160℃, time 5-9 min, and the mass-volume ratio of ginseng rootlets to oil is 1:8-10 (g / mL).

[0021] The total saponin content of the fried ginseng is 19.31-20.07 mg / g, and the content of rare saponins is more than 30% of the total ginseng saponin content, preferably more than 50%.

[0022] This invention converts proto-glycosides into rare saponins Rg6, F4, Rk3, Rh4, S-Rg3, Rk1, and Rg5 by frying the rhizome, main root, and fibrous roots of ginseng. These rare saponins play important roles in the antioxidant and anti-fatigue effects of ginseng. Ginseng rare saponins Rg6, F4, and Rk1 inhibit ROS and LOP levels, Rk3 activates the AMPK / Nrf2 signaling pathway, and Rh4 upregulates HO... -1 The expression of these compounds inhibits pro-oxidation, and S-Rg3, Rk1, and Rg5 can scavenge DPPH free radicals and hydroxyl free radicals.

[0023] Rg6 and F4 can increase the level of SOD in the body, S-Rg3 can reduce the content of MDA and promote the body to store liver glycogen and muscle glycogen, Rk3 activates the PI3K pathway, Rh4 reduces the accumulation of metabolites, Rg5 downregulates the PI3K / Akt pathway, and Rk1 inhibits the PI3K / Akt / mTOR pathway to exert an anti-fatigue effect.

[0024] Using the preparation method provided by this invention, fried ginseng, under preferred process conditions, yields ginseng with varying contents of rare saponins Rg6, F4, Rk3, Rh4, S-Rg3, Rk1, and Rg5, as shown below:

[0025] The contents of rare saponins Rg6, F4, Rk3, Rh4, S-Rg3, Rk1, and Rg5 in fried ginseng slices were 0.24±0.00 mg / g, 1.32±0.00 mg / g, 0.79±0.01 mg / g, 3.94±0.04 mg / g, 1.07±0.31 mg / g, 1.53±0.01 mg / g, and 2.52±0.35 mg / g, respectively.

[0026] The contents of rare saponins Rg6, F4, Rk3, Rh4, S-Rg3, Rk1, and Rg5 in the fried ginseng segments were 0.33±0.08 mg / g, 1.09±0.25 mg / g, 0.55±0.06 mg / g, 5.21±0.36 mg / g, 0.09±0.01 mg / g, 0.86±0.48 mg / g, and 1.68±0.90 mg / g, respectively.

[0027] The contents of rare saponins Rg6, F4, Rk3, Rh4, S-Rg3, Rk1, and Rg5 in fried ginseng rhizome were 0.60±0.03 mg / g, 2.25±0.26 mg / g, 0.29±0.02 mg / g, 1.53±0.15 mg / g, 0.53±0.08 mg / g, 1.55±0.10 mg / g, and 2.31±0.12 mg / g, respectively.

[0028] The contents of rare saponins Rg6, F4, Rk3, Rh4, S-Rg3, Rk1, and Rg5 in fried ginseng rootlets were 0.22±0.03 mg / g, 0.68±0.10 mg / g, 0.07±0.03 mg / g, 0.30±0.05 mg / g, 0.18±0.04 mg / g, 0.59±0.24 mg / g, and 0.64±0.29 mg / g, respectively.

[0029] The method of this invention can be used to prepare fried ginseng slices, fried ginseng powder, fried ginseng segments, and fried ginseng segment meat skewers. The prepared products can be used in a variety of foods.

[0030] Deep-fried ginseng slices: can be added to potato chips / rice crackers, medicinal dishes, tea, candied sweet potatoes, flavored eggplants, etc.

[0031] Deep-fried ginseng powder (ground ginseng slices): can be added to various seasonings (for coating starch sausages), compressed into biscuits, soy milk powder, coffee powder, milk powder, milk tea, milk, juice, pasta, peas (available in various small packets of flavor), rice crackers, roasted sunflower seeds / peanuts (for coating), etc.

[0032] Deep-fried ginseng slices: suitable for meats, coated with sugar / honey, Dezhou braised chicken, spicy chicken, Maoxuewang (a spicy offal dish), rice wraps, braised pork, stewed tofu, stewed fish, pickled fish, and can be added to hot pot soup bases, etc.

[0033] Deep-fried ginseng-segment meat skewers: Lamb, beef, pork, chicken, duck, or goose meat are cut into chunks, seasoned, and then skewered with deep-fried ginseng segments and grilled or deep-fried.

[0034] The whole-plant fried ginseng prepared according to the method of this invention has a high content of rare saponins. Compared with fresh ginseng, the fried ginseng slices and segments can significantly increase the exhaustive swimming time of weight-bearing mice, significantly increase liver / muscle glycogen, lactate dehydrogenase content, and superoxide dismutase activity, and reduce lactate, urea nitrogen, and malondialdehyde content, exhibiting significant anti-fatigue effects. Simultaneously, the fried ginseng slices and segments also have significant antioxidant effects. They can be used to prepare antioxidant and anti-fatigue medicines or foods, especially health foods. This method can both remove the dryness of fresh ginseng and enhance its aroma. The fried ginseng products are convenient to eat and can be paired with grilled meat skewers or stewed with livestock and poultry meat, making them both delicious and healthy. Attached Figure Description

[0035] Figure 1 Content of ginsenosides in fried ginseng.

[0036] Figure 2 Overlay of orthogonal chromatograms of fried ginseng slices.

[0037] Figure 3 Overlay of orthogonal experimental chromatograms of fried ginseng segments.

[0038] Figure 4 Orthogonal experimental chromatogram of fried ginseng rootlets.

[0039] Figure 5 Orthogonal chromatogram of fried ginseng rootlets.

[0040] Figure 6 This is a picture of the appearance of deep-fried ginseng.

[0041] A represents fried ginseng slices, B represents fried ginseng segments, C represents fried ginseng rootlets, D represents fried ginseng whiskers, and E represents whole fried ginseng.

[0042] Figure 7 The content of total saponins in different processed ginseng products.

[0043] Figure 8 The results show the DPPH free radical scavenging ability of fried ginseng.

[0044] Figure 9 The results show the determination of the iron ion reducing power of fried ginseng.

[0045] Figure 10 The results show the hydroxyl radical scavenging ability of fried ginseng.

[0046] Figure 11 The results show the determination of total superoxide dismutase in fried ginseng.

[0047] Figure 12 The total antioxidant capacity of fried ginseng was determined.

[0048] Figure 13The effects of different processed forms of ginseng on weight-bearing swimming in mice.

[0049] Figure 14 The effect of fried ginseng on liver and muscle glycogen storage in mice.

[0050] Figure 15 The effect of fried ginseng on the levels of LD and LDH in mice.

[0051] Figure 16 The effects of fried ginseng on the levels of BUN, MDA, and SOD in mice.

[0052] In the above figure, Con: control group; Model: model group; XG: fresh ginseng; YGX: fried ginseng rootlets; YGL: fried ginseng rhizome; YGP: fried ginseng slices; YGD: fried ginseng segments.

[0053] Compared with the model group*: P<0.05; **: P<0.01; ***: P<0.001; ****: P<0.0001;

[0054] Compared with the control group, #: P<0.05; ##: P<0.01; ###: P<0.001; ####: P<0.0001. Detailed Implementation

[0055] To better illustrate the purpose, technical solution, and advantages of this invention, the invention will be further described below with reference to specific embodiments. The purpose of this description is to provide a detailed understanding of the invention, rather than to limit the invention.

[0056] The oil used in the following examples is edible vegetable oil.

[0057] Example 1

[0058] HPLC identification and mass ratio determination of the active ingredients in fried ginseng.

[0059] Weigh 800 mg of the fried ginseng powder sample and perform a single extraction: add 10 mL of chromatographic methanol, sonicate for 1 hour, and then extract with 0.45... μ Filtered using a microporous membrane for later use. Agela Promosil C18 column (250mm × 4.6mm, 5 μm) μ The flow rate was 1.0 mL / min; the detection wavelength was 203 nm; the column temperature was 25 °C; and the injection volume was 20 μL. The mobile phase was water (A)-acetonitrile (B), and the results were repeated three times.

[0060] Table 1. HPLC gradient elution program

[0061] Time (min) A(％) B(％) 0 80 20 20 80 20 45 54 46 55 45 55 60 45 55 61 80 20 75 80 20

[0062] HPLC identification and mass ratio determination of ginsenosides, the active ingredient in fried ginseng, were performed. The contents of each component in fried ginseng are as follows: ginsenoside Rg1 0.18-0.70 mg / g, ginsenoside Re 0.92-3.71 mg / g, ginsenoside Rf 0.72-1.63 mg / g, ginsenoside Rb1 0.56-4.28 mg / g, ginsenoside Rc 0.38-4.00 mg / g, ginsenoside Rg2 0.54-5.28 mg / g, and ginsenoside Rd... The rare saponins were 0.56-5.12 mg / g, ginsenoside Rg6 0.22-0.60 mg / g, ginsenoside F4 0.68-2.25 mg / g, ginsenoside Rk3 0.07-0.79 mg / g, ginsenoside Rh4 0.30-5.21 mg / g, ginsenoside S-Rg3 0.09-1.07 mg / g, ginsenoside Rk1 0.59-1.55 mg / g, and ginsenoside Rg5 0.64-2.52 mg / g. The total content of rare saponins and the content of native saponins were summarized according to the groups, and the results are as follows: Figure 1 As shown, compared with fresh ginseng, fried ginseng products contain significantly more rare saponins than fresh ginseng, and fried slices and segments contain more rare saponins than rhizomes and fibrous roots.

[0063] Example 2

[0064] Based on single-factor experiments, the optimal processing conditions for deep-fried ginseng were investigated. An orthogonal experiment with three factors and three levels was designed according to temperature, oil usage, and time. The content of rare saponins was used as the evaluation index to determine the optimal combination.

[0065] Deep-fried ginseng slices:

[0066] Using the content of rare ginsenosides in ginseng as the evaluation index, factor A (temperature) had a significant impact on the experimental results, while factors B (oil dosage) and C (frying time) had no significant impact. Based on the range results, the order of influence of the three factors was A>C>B, i.e., frying temperature>frying time>oil dosage. Through orthogonal experiments, the optimal frying process for ginseng slices was determined to be A3B1C3, i.e., frying temperature of 180-190℃, oil dosage of 40mL / 20g, and frying time of 9min.

[0067] Table 2 Factor Level Table for Fried Ginseng Slices

[0068]

[0069] Table 3. Orthogonal experimental table of fried ginseng slices

[0070]

[0071] Table 4. Analysis of variance of fried ginseng slices

[0072]

[0073] Deep-fried ginseng segments:

[0074] Using the content of rare ginsenosides in ginseng as the evaluation index, factor A (temperature) had a significant impact on the experimental results, while factors B (oil dosage) and C (frying time) had no significant impact. Based on the range results, the order of influence of the three factors was A>C>B, i.e., frying temperature>frying time>oil dosage. Through orthogonal experiments, the optimal frying process for ginseng segments was determined to be A3B2C3, i.e., frying temperature 190-200℃, oil dosage 80mL / 20g, and frying time 13min.

[0075] Table 5. Factor Levels of Fried Ginseng Segments

[0076]

[0077] Table 6. Orthogonal experimental table of fried ginseng segments

[0078]

[0079]

[0080] Table 7. Analysis of Variance for Fried Ginseng Segments

[0081]

[0082] Deep-fried ginseng rootlets:

[0083] Using the content of rare ginsenosides as the evaluation index, factor A (frying temperature) had a significant impact on the experimental results, while factors B (oil dosage) and C (frying time) had no significant impact. Based on the range results, the order of influence of the three factors was A > C > B, i.e., frying temperature > frying time > oil dosage. Through orthogonal experiments, the optimal process was determined to be A3B1C3, i.e., frying temperature of 180-190℃, oil dosage of 40mL / 20g, and frying time of 9min.

[0084] Table 8. Factor Levels of Fried Ginseng Rhizome

[0085]

[0086] Table 9. Orthogonal experimental results of fried ginseng rootlets

[0087]

[0088] Table 10. Analysis of Variance for Fried Ginseng Rhizome

[0089]

[0090] Deep-fried ginseng rootlets:

[0091] Using the content of rare ginsenosides as the evaluation index, factors A (frying temperature), B (oil dosage), and C (frying time) had no significant impact on the experimental results. Based on the range results, the order of influence of the three factors was C > A > B, i.e., frying time > frying temperature > oil dosage. Through orthogonal experiments, the optimal process was determined to be A3B1C3, i.e., frying temperature of 150-160℃, oil dosage of 80mL / 10g, and frying time of 9min.

[0092] Table 11 Factor Levels of Fried Ginseng Roots

[0093]

[0094] Table 12 Orthogonal experimental levels of fried ginseng rootlets

[0095]

[0096]

[0097] Table 13. Analysis of Variance for Fried Ginseng Roots

[0098]

[0099] Figure 2-5 The images show overlays of orthogonal experimental chromatograms of fried ginseng slices, segments, rhizome, and fibrous roots.

[0100] Example 3

[0101] Slice ginseng root into 2-3mm thick slices. Accurately weigh 20g of ginseng slices and place them in 40mL of oil. Fry at 180-190℃ for 9 minutes.

[0102] Cut ginseng root into sections 1-2cm thick. Accurately weigh 20g of ginseng sections and place them in 80mL of oil. Fry at 190-200℃ for 13 minutes.

[0103] Accurately weigh 20g of ginseng root tip, place it in 40mL of oil, and fry at 180-190℃ for 9 minutes.

[0104] Accurately weigh 10g of ginseng rootlets, place them in 80mL of oil, and fry at 150-160℃ for 9 minutes.

[0105] Accurately weigh the whole ginseng plant and add it to the oil at a mass-to-volume ratio of 1:4. Fry at 180-190℃ for 9 minutes.

[0106] Products such as Figure 6 A-6E shown.

[0107] In the following examples, the fried ginseng slices, fried ginseng segments, fried ginseng rootlets, fried ginseng rhizomes, and fried whole ginseng plants prepared in Example 3 were used for the experiments.

[0108] Example 4

[0109] The total saponin content of different fried ginsengs under the optimal process described in Example 2 was detected by ultraviolet spectrophotometry.

[0110] Accurately weigh 2 mg of ginsenoside Re powder and place it in a 2 mL volumetric flask. Dilute to volume with methanol to fully dissolve and mix thoroughly. This is the reference solution.

[0111] Accurately weigh 2g of different ginseng processed product powders, place them in a 20mL volumetric flask, dilute to volume with methanol, sonicate for 30min, centrifuge, and the supernatant is the test solution.

[0112] Accurately pipette 60 μL, 80 μL, 100 μL, 140 μL, and 160 μL of the reference solution into stoppered test tubes. Remove the solvent in a 60°C water bath, remove and cool. Add 0.5 mL of 1% vanillin-perchloric acid solution, mix thoroughly, and heat in a 60°C water bath for 15 min. Cool in ice water for 2 min, add 5 mL of 77% concentrated sulfuric acid, mix well, and let stand for 5 min. Using the corresponding reagent as a blank, measure the absorbance at 540 nm using a UV spectrophotometer. Plot the reference solution concentration on the x-axis and absorbance on the y-axis to obtain the standard curve y = 0.0156x + 0.1488, R0. 2 =0.9992. Accurately pipette 30 μL of the test solution into a stoppered test tube and measure the absorbance value.

[0113] Ultraviolet (UV) spectrophotometry results showed that the total saponin content of fried ginseng ranged from 19.31 to 20.07 mg / g, with the total saponin content of ginseng in the order of fried ginseng segments > fried ginseng slices > steamed ginseng > fresh ginseng. Figure 7 During the steaming process, the starch granules of steamed sea cucumber are prone to breakage, which can lead to the overflow of the slurry and the loss of saponin components. This may be the reason why the total saponin content of steamed sea cucumber is lower than that of fried products.

[0114] Example 5

[0115] To verify the antioxidant effects of different fried ginsengs described in this invention, the DPPH free radical scavenging capacity was determined.

[0116] Fresh ginseng, fried ginseng slices, and fried ginseng segments were prepared into test solutions with concentrations of 0.125, 0.25, 0.5, 1, and 2 mg / mL respectively using methanol.

[0117] Take 150 μL of the test solution into an EP tube, and then add 150 μL of DPPH working solution; Control tube: Take 150 μL of the test solution into an EP tube, and then add 150 μL of 80% methanol;

[0118] Add 150 μL of 80% methanol to the corresponding EP tube, followed by 150 μL of DPPH working solution.

[0119] Follow the instructions in the kit, read the absorbance value A at 517 nm, perform the measurement in parallel 3 times, and calculate the DPPH free radical scavenging rate.

[0120] Depend on Figure 8 It was found that the DPPH scavenging ability of different ginseng products was in the following order: fried ginseng slices, fried ginseng segments, steamed ginseng, and fresh ginseng. All different ginseng products exhibited a certain DPPH scavenging ability, and this ability showed a dose-dependent relationship with their respective mass concentrations. At concentrations of 0.125-4 mg / kg, the antioxidant activity of fried slices and segments was superior to that of steamed and fresh ginseng.

[0121] Example 6

[0122] Determination of the reducing power of iron ions.

[0123] Preparation of test sample solutions: Prepare test sample solutions of 0.125, 0.25, 0.5, 1, and 2 mg / mL respectively using 80% ethanol from fresh ginseng, fried ginseng slices, and fried ginseng segments.

[0124] Follow the instructions in the kit, read the absorbance value A at 590 nm, perform three parallel measurements, and calculate the iron ion reducing power.

[0125] Depend on Figure 9 It was found that the order of iron ion reducing ability was: fried ginseng slices / fragments > steamed ginseng > fresh ginseng. At a low concentration (0.125 mg / mL), fried ginseng slices showed good iron ion reducing ability. At concentrations of 0.125-0.25 mg / mL, both fried ginseng slices and fragments showed strong iron ion reducing ability, while steamed and fresh ginseng showed no reducing ability. As the concentration increased, although steamed and fresh ginseng also showed some iron ion reducing ability, their reducing ability was significantly weaker than that of fried ginseng slices or fragments. This may be because frying alters the composition and content of rare saponins in fried ginseng slices and fragments. Fried ginseng contains a higher content of rare ginsenosides, resulting in a higher iron ion reducing ability.

[0126] Example 7

[0127] To verify the antioxidant effect of the fried ginseng described in this invention, the hydroxyl radical scavenging ability was determined.

[0128] Preparation of test solutions: Prepare test solutions of fresh ginseng, fried ginseng slices, and fried ginseng segments with 80% methanol to a concentration of 0.125, 0.25, 0.5, 1, and 2 mg / mL, respectively.

[0129] Reagent 1 solution: Add 4 mL of distilled water, mix well and dissolve, then set aside.

[0130] Reagent 2 solution: Add 4 mL of anhydrous ethanol, mix well and dissolve, then set aside.

[0131] Reagent 3 solution: Take 60 μL into a new container, add 6 mL of distilled water, mix well and dissolve, then set aside.

[0132] Follow the kit instructions and measure the absorbance at 510 nm. Repeat the measurement three times. Calculate the hydroxyl radical scavenging rate.

[0133] according to Figure 10 It can be concluded that the mass concentration of fried ginseng samples is positively correlated with their hydroxyl radical scavenging ability. Hydroxyl radical scavenging ability: fried ginseng slices > fried ginseng segments > steamed ginseng > fresh ginseng. The hydroxyl radical scavenging ability of various ginseng products is positively correlated with their sample mass concentration; the scavenging rate increases with increasing sample solution concentration. Fried ginseng slices, fried ginseng segments, and fresh ginseng, as well as soybean oil containing phytic acid, can form chelates with ferrous and ferric ions, thus exhibiting good hydroxyl radical scavenging ability.

[0134] Example 8

[0135] To verify the antioxidant effect of the fried ginseng described in this invention, the total superoxide dismutase was measured.

[0136] Preparation of test solutions: Prepare test solutions of fresh ginseng, fried ginseng slices, and fried ginseng segments with phosphate buffer to a concentration of 0.00625, 0.0125, 0.025, 0.05, and 0.1 mg / mL, respectively.

[0137] Preparation of Reagent 1 working solution: Dilute with distilled water at a volume ratio of 1:9 and store at 4℃. Preparation of Reagent 4 working solution: Prepare according to a stock solution: diluent ratio of 1:14, and prepare fresh before use. Preparation of Reagent 5 solution: Add 75mL of distilled water and heat to above 70℃ to fully dissolve before use. Preparation of Reagent 6 solution: Add 75mL of distilled water and dissolve at room temperature before use.

[0138] Follow the instructions in the kit, measure the absorbance at a wavelength of 550 nm, and repeat the measurement three times.

[0139] according to Figure 11It can be seen that the SOD values ​​of fried ginseng slices and fried ginseng segments are higher than those of fresh ginseng, and this trend is dose-dependent. Superoxide dismutase (SOD) is an antioxidant metalloenzyme that can scavenge superoxide anion free radicals in organisms, reducing the damage caused by superoxide anion free radicals to the body. Ginseng SOD has good thermal stability, and its content increases with the increase of the concentration of the test sample solution, showing a dose-dependent trend. At the maximum concentration of 0.2 mg / mL, all ginseng products showed good SOD content, with fried ginseng slices and fried ginseng segments having the highest content.

[0140] Example 9

[0141] To verify the antioxidant effect of the fried ginseng described in this invention, the total antioxidant capacity was determined.

[0142] Prepare test solutions of fresh ginseng, fried ginseng slices, and fried ginseng segments with distilled water at concentrations of 0.125, 0.25, 0.5, 1, and 2 mg / mL, respectively.

[0143] Follow the instructions in the kit, read the OD value at a wavelength of 593nm, and substitute it into the formula to calculate the FRAP value.

[0144] according to Figure 12 It was found that both fried ginseng slices and fried ginseng segments exhibited antioxidant capacity at low concentrations (0.125-0.25 mg / mL). Furthermore, the antioxidant capacity of both fried ginseng slices and segments showed a dose-dependent relationship. While steamed and fresh ginseng also showed some antioxidant capacity at higher concentrations, their antioxidant capacity was significantly weaker than that of fried ginseng slices and segments. This may be because fried ginseng slices and segments have a higher content of rare saponins, which can significantly enhance the antioxidant capacity of processed ginseng.

[0145] Example 10

[0146] To verify the anti-fatigue effect of the fried ginseng described in this invention, animal experiments were conducted for evaluation.

[0147] Six- to eight-week-old SPF-grade male KM mice were purchased from the Animal Center of Yanbian University. The animal room environment was maintained at a temperature of 21±2℃ and a relative humidity of 55±15%, with a 12-hour day / night cycle. The mice underwent a three-day acclimatization period prior to the experiment.

[0148] The study group was divided into a blank control group, an exercise control group, a fresh ginseng group, a fried ginseng slice group, and a fried ginseng segment group. The blank control group and the swimming model group were given distilled water by gavage once a day for one week before the various experiments were conducted.

[0149] In a weighted swimming experiment in mice, compared with fresh ginseng (XG), fried ginseng slices (YGP) and fried ginseng segments (YGD) significantly increased the swimming time of mice, demonstrating a significant anti-fatigue effect. Figure 13 ).

[0150] Mouse plasma was collected to detect various anti-fatigue-related biochemical indicators (liver / muscle glycogen, lactate, lactate dehydrogenase, blood urea nitrogen, malondialdehyde, SOD). Based on all results, the effects of different ginseng processing methods on anti-fatigue in mice were: fried ginseng slices > fried ginseng segments > fresh ginseng. Figures 14-16 ).

[0151] Muscle glycogen and liver glycogen are energy storage substances that are broken down during high-intensity exercise to provide energy for the body and directly reflect the strength of athletic performance. Compared with the model group mice, the fried slice group and fried segment group showed significant differences in liver glycogen storage capacity, with a marked increase in liver glycogen reserves. Although the fresh ginseng group and steamed ginseng group also increased liver glycogen reserves to some extent, the difference was not statistically significant. Compared with the model group mice, the fried slice group and fried segment group showed significantly improved muscle glycogen storage capacity, followed by the steamed ginseng group and fresh ginseng group.

[0152] During high-intensity exercise, the level of LD in the blood increases significantly, leading to fatigue. Compared with the LD content of the model group mice, fried ginseng slices significantly reduced the LD content of mice, followed by fried ginseng segments, steamed ginseng, and fresh ginseng.

[0153] 3. Lactate dehydrogenase

[0154] LDH can promote the entry of lactic acid into the tricarboxylic acid cycle and its breakdown; the higher its activity, the faster it can eliminate fatigue. Compared with the LDH content of the model group mice, various ginseng products can significantly increase the LDH content of the mice, with fried ginseng slices having the most significant effect, followed by fried ginseng segments, steamed ginseng, and fresh ginseng.

[0155] BUN content can evaluate the body's metabolic level and load-bearing capacity, objectively reflecting the degree of fatigue. Compared with the BUN content of the model group mice, there were significant differences in the ginseng products of each group, with fried ginseng slices showing the most significant effect (**P<0.01), followed by fried ginseng segments, steamed ginseng, and fresh ginseng.

[0156] Malondialdehyde (MDA) is a lipid peroxidation product, and measuring MDA content can indirectly reveal the degree of cell membrane damage. Compared with the model group, all groups significantly reduced MDA content (*P<0.05), with the following order of influence on MDA: fried slices group, fried segments group, steamed ginseng group, and fresh ginseng group.

[0157] Exercise generates a large number of free radicals. Moderate exercise activates the antioxidant defense system to eliminate free radicals, but excessive exercise reduces the body's ability to eliminate free radicals, leading to damage. Therefore, antioxidants are urgently needed to eliminate them. Compared with the model group, all groups increased the content of SOD, but none of the increases were statistically significant. Fried ginseng slices increased the SOD content the most, followed by fried ginseng segments, steamed ginseng, and fresh ginseng.

Claims

1. A method for preparing whole-plant fried ginseng, characterized in that, The process includes the following steps: taking fresh ginseng, cleaning it, separating it into rhizome, main root, and fibrous roots, cutting the main root into slices or segments, and frying the rhizome, sliced ​​or segmented main root, and fibrous roots separately in oil until they turn golden brown. Then, remove them, drain the oil, and let them cool. In the fried ginseng, the content of rare ginsenosides accounts for more than 30% of the total ginsenosides, preferably more than 50%.

2. The method for preparing whole-plant fried ginseng according to claim 1, characterized in that, The preparation conditions for the fried ginseng root are as follows: frying temperature 120-190℃, preferably 180-190℃, time 5-9 min, and the mass-volume ratio of ginseng root to oil is 1:2-3.

3. The method for preparing whole-plant fried ginseng according to claim 1, characterized in that, The preparation conditions for the fried ginseng slices are as follows: frying temperature 120-190℃, preferably 180-190℃, time 5-9 min, and the mass-volume ratio of ginseng slices to oil is 1:2-3.

4. The method for preparing whole-plant fried ginseng according to claim 1, characterized in that, The preparation conditions for the fried ginseng segments are as follows: frying temperature 130-200℃, preferably 190-200℃, time 9-13min, and the mass-volume ratio of ginseng segments to oil is 1:3.5-4.

5.

5. The method for preparing whole-plant fried ginseng according to claim 1, characterized in that, The preparation conditions for the fried ginseng rootlets are as follows: frying temperature 90-160℃, preferably 150-160℃, time 5-9min, and the mass-volume ratio of ginseng rootlets to oil is 1:8-10.

6. The method for preparing whole-plant fried ginseng according to any one of claims 1-5, characterized in that, The fried ginseng contained the following components: ginsenoside Rg6 0.22-0.60 mg / g, ginsenoside F4 0.68-2.25 mg / g, ginsenoside Rk3 0.07-0.79 mg / g, ginsenoside Rh4 0.30-5.21 mg / g, ginsenoside S-Rg3 0.09-1.07 mg / g, ginsenoside Rk1 0.59-1.55 mg / g, and ginsenoside Rg5 0.64-2.52 mg / g.

7. The method for preparing whole-plant fried ginseng according to any one of claims 1-6, characterized in that... The ginseng mentioned can be replaced by Panax notoginseng rootlets or American ginseng.

8. The use of the whole-plant fried ginseng prepared by the method according to any one of claims 1-7 in the preparation of antioxidant drugs or foods.

9. The use of the whole-plant fried ginseng prepared by the method of any one of claims 1-7 in the preparation of drugs or foods for relieving fatigue.

10. The application according to claim 8 or 9, characterized in that, The food mentioned is a health food.

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