红参是商品人参中的一个主要品种。“鲜人参经过蒸熟,人参根中的水解酶、淀粉酶、氢氧化酶、麦芽糖酶均因受热而被破坏,既防止人参皂甙的水解,又防止淀粉水解糖化。人参根中含丰富的淀粉,在加工中遇热糊化转变为白糊精,使人参颜色变红,质地坚硬,角质透明,既隔绝了水,又隔绝了空气,对人参皂甙具有机械保护性能。”但目前在把水参加工成商品红参的过程中, Red ginseng is a major variety of ginseng products. “Fresh ginseng after steamed, ginseng root in the hydrolase, amylase, hydroxylase, maltase are due to heat and destroyed, both to prevent the hydrolysis of ginsenoside, but also to prevent hydrolysis of starch glycosylation.Ginseng root is rich in starch , In the event of hot gelatinization into white dextrin, the ginseng color turns red, hard texture, horny and transparent, both isolated from the water, but also isolated from the air, ginsenosides have a mechanical protection. ”But at present the water Participate in the process of becoming red ginseng products,