中文摘要：

目的：利用九蒸九曝法建立人参新炮制品——黑参的标准制作工艺。方法：通过对黑参感官评价,检测不同炮制方法制得的黑参品种的色度、干燥失重、所含皂苷成分、苯并芘含量以及农药残留含量等。结果：黑参样品具有人参特有的香气,无糊味,外皮无破裂,无汁液流出,断面没有白心也无断裂;随着蒸制次数增加,所有样品亮度降低,红色度逐渐增加,而黄色度先增加后减少;所有样品的干燥失重为6.60%~12.93%;人参皂苷Rg1和人参皂苷Re含量自第一蒸至第九蒸逐渐减少,人参皂苷Rb1和人参皂苷Rd含量没有变化,而作为稀有成分的人参皂苷Rg3的含量也只在后3次的蒸制过程中明显增加;所有样品都没检测出苯并芘和农药残留。结论：本研究有助于建立黑参的标准制作工艺,为进一步建立黑参的炮制工艺和质量标准,进一步开发黑参奠定基础。

英文摘要：

Objective：This experimental study was performed to establish the standard manufacture process of black ginseng.Methods：We determined chromaticity,loss on drying,ginsenosides content,benzo（a）pyrene and pesticide residues of different processing methods＇ black ginseng.Results：In this study,with the number of steaming times increasing,brightness of all samples declined,and redness of them rised,while the yellowness first increased and then decreased.The results showed that the contents of loss on drying of black ginseng samples changed from 6.6%to 12.93%,and the content of ginsenosides Rg1 and Re decreased gradually from the first steaming to the ninth steaming,but there was no change between ginsenosides Rb1 and Rd.It was obvious that Rg3 which was considered as special components appeared among the latter three times.The content of benzo（a）pyrene and pesticide residues have not been detected in all the samples.Conclusion：We believe that this report is helpful for standard manufacture process of BG.More studies on sensory evaluation and section characteristics,as well as unique ginsenoside components,etc.should be carrying on,so as to establish the manufacture and quality standard of black ginseng.