Objective: To isolate and identify maltol and maltol-3-O-beta-D-glucoside and argininyl-fructosyl-glucoside in red ginseng, and prove that they are products of processing through comparative analysis and artificial synthesis of different products of ginseng.
Method: Column chromatography, spectral analysis, TLC-scanning quantification, amino acid analysis and artificial synthesis on simulated conditions.
Result: Maltol and its glycoside are peculiar components in red ginseng, and the content of argininyl-fructosyl-glucoside in red ginseng the product of processing is three times higher than that of white ginseng.
Conclusion: Maillard reaction exists in the processing of red ginseng, thus proper control of this reaction helps improve the quality red ginseng.