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人参的加工炮制起源约在三国时代,加工方法由简到繁。作者对不同加工方法人参的质量进行实验研究,结果生晒参中的皂甙含量最高,约5.22～7.1%;;红参中皂甙含量为3.4～5.1%;糖参含量最低,为1.7～2.9%。在加工中对人参质量产量影响的因素,本文也进行了阐述,并提出了应如何改进人参加工方法。
The origin of processing of ginseng is about the Three Kingdoms period, and the processing method is simple to complex. The authors conducted an experimental study on the quality of ginseng from different processing methods. The results showed that the highest level of saponin in the dried ginseng was about 5.22 to 7.1%; the content of saponin in the red ginseng was 3.4 to 5.1%; the content of the sugar ginseng was the lowest, ranging from 1.7 to 2.9%. . The factors that influence the quality of ginseng in processing are also described in this paper, and how to improve people’s participation in work methods is proposed.