近年来,国外又推出一种新型产品——红参珠.它不仅提高了次品参的利用及价格,而且还有利于人参有效成分的溶出,并给调剂、服用、贮存带来了方便.为了进行红参珠的研制工作,我们把同一样品的红参切成不同大小的颗粒,根据颗粒的大小分为三组,在相同的煎煮条件下进行了收率对比、皂甙、蛋白质、糖醛酸、总糖含量对比实验,为红参珠的研制提供了科学依据. In recent years, foreign countries have introduced a new type of product - red ginseng beads. It not only improves the use of substandard products and prices, but also conducive to the dissolution of active ingredients of ginseng, and to bring convenience to the adjustment, taking, storage. In order to carry out the research work of red ginseng beads, we cut the red ginseng of the same sample into particles of different sizes and divide them into three groups according to the size of the granules. The yield comparison, saponin, protein, and sugar were performed under the same decoction conditions. The contrast experiment of the content of aldehydic acid and total sugar provided a scientific basis for the development of red ginseng beads.