本文采用正交设计法,考察了红参的不同粉碎度、不同煎煮用水量、不同煎煮时间三种因素对提取水溶物的影响,并以水溶物及其所含人参总皂甙为指标,确定了最佳水提工艺。 In this paper, the orthogonal design method was used to examine the effects of different squeezing degree of red ginseng, different boiling water consumption, and different decoction time on the extraction of water-soluble substances. The water-soluble substances and total saponin contained in them were used as indicators. The optimum water extraction process was determined.