我国人参产量很大,国内外市场均有大量销售。人参随其加工方法不同而名称各异,外观、品质、规格也不同。我国传统加工的人参有经过日晒或烘干的生晒参,经过蒸制晒干或烘干的红参及排针灌糖的白糖参等。现列入药典的商品人参只有生晒参和红参。这两种参的加工方法有悠久的历史,是多少年来唯一遵循的加工工艺,但仍存在着依靠手工操作、凭感观控制、工艺因人而异、工序繁琐、生产周期长等缺点,而新的加工方法报道颇少。人参含有的有效成分,有易受高热破坏的皂甙、易水溶的多糖类以及易挥发的挥发油等,这些物质常因在加工过程中经过长时间的日晒、水蒸气蒸、高温干燥等受到影响而大大降低其含量,并影响其外观色泽以及成品收率等。为了改变这种情况,提高人参的加工质量,我们研究了用 The production of ginseng in our country is very large, and there are a lot of sales in domestic and foreign markets. Ginseng has different names depending on its processing method, and its appearance, quality, and specifications are also different. The ginseng traditionally processed in China has sun-dried or dried sun-dried ginseng, steamed dried red or dried red ginseng, and white sugar ginseng with sugar in the row. The ginseng currently listed in the Pharmacopoeia is only raw ginseng and red ginseng. These two kinds of processing methods have a long history, and are the only processing technology that has been followed for many years. However, there are still some shortcomings such as manual operation, sensory control, process variation, process complexity, and long production cycle. There are few reports of new processing methods. The active ingredients contained in ginseng are saponins that are easily destroyed by high heat, easily soluble polysaccharides, volatile volatile oils, etc. These substances are often subjected to prolonged exposure to the sun, steam vaporization, and high-temperature drying during processing. The impact greatly reduces its content and affects the appearance of color and product yield. In order to change this situation and improve the processing quality of ginseng, we studied the use of