本論文藉由分析市售人蔘酵素液與未醱酵之人蔘萃取液成分，比較醱酵前後成分差異，發現由HPLC與GC/MS分析出人蔘酵素液的主成分為羥甲基糠醛 (5-Hydroxymethylfurfural)，而在未醱酵人蔘萃取液中沒有羥甲基糠醛訊號，由此推論羥甲基糠醛是微生物醱酵的產物。
我們以加入不同比例的人蔘粉體、氮源、醣類、微生物自製人蔘酵素液，分析成分發現羥甲基糠醛含量接近或高於市售的人蔘酵素液，且羥甲基糠醛的比例隨著加入醣類量增加而增加，不同氮源與微生物結果也有差異。
再來我們想知道羥甲基糠醛是源自於人蔘的醱酵，或是由微生物醱酵酵素液中其他養分而來，我們將人蔘酵素液的成分分開以兩種微生物醱酵，並使用HPLC鑑定，發現羥甲基糠醛是由醱酵液中的醣類轉換而來，屬於微生物醱酵的醣類代謝物。而在所有醣類醱酵結果中，果糖顯示出最好的醱酵成果，這表示我們可以用微生物培養加入水果中醱酵產生羥甲基糠醛，我們是第一個發現可以藉由微生物加入水果中，將水果中的醣類醱酵轉換成羥甲基糠醛的研究。另外，比對羥甲基糠醛含量與生物活性數據，顯示醱酵液的抗氧化能力與羥甲基糠醛的含量呈現正相關。
最後，我們成功利用乙酸乙酯由凍乾後人蔘酵素液固體中萃取出羥甲基糠醛，以HPLC鑑定其純度為76 %。

In this study, we analyzed the composition of commercially available ginseng fermented solution trying to compare the ingredient between the ginseng extract and the ginseng fermented solution. It was found that a major ingredient of 5-hydroxymethylfurfural (HMF) was identified by HPLC and GC/MS in ginseng fermented solution, which was not found in ginseng extract implying the HMF is a catabolite of microorganisms during the fermentation.
In order to elucidate whether the HMF is transferred from the ginseng or the nutrients as the nutrition source of the microorganisms. A series of fermentations with or without ginseng powder and various carbohydrate and using different microorganism were carried out. It was found that the metabolite was transformed from carbohydrate. Among them, fructose was the main source for the transformation of HMF, implying fruits can be used to produce the HMF catabolite under the incubation of microorganisms. This result is the first report to show that HMF can be obtained through microorganism fermentation of fruits. The bioactivity tests of this fermented solution show HMF is the main component resulting in the bioactivity. And it was found that HMF can be purified by the extraction of lyophilized fermented solution with ethyl acetate up to 76% pure determined by HPLC.

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