本实验以食品加工过程中的梅拉德反应为理论依据,模拟红参加工条件,用与人参中含有的相同物质麦芽糖与氨基酸反应。实验结果表明,红参加工过程中的颜色变化主要是由还原糖类与氨基酸(或蛋白氨基)反应生成褐色物质所致。 In this experiment, the Maillard reaction during food processing was used as a theoretical basis to simulate the conditions of red participating in the work and reacted with maltose and amino acids which are the same substances contained in ginseng. The experimental results show that the color change during the red participation process is mainly caused by the reaction of reducing sugars with amino acids (or protein amino groups) to generate brown substances.