近日，一则‘酒里泡了3年的人参突然长出绿叶’的消息引发网友热议。不少人惊讶于在高度白酒中浸泡多年的人参竟还能发芽长叶，质疑其是否违背植物生长常识。对此，植物学专家解释，人参虽被长期浸泡在酒精中，但若酒液浓度不足或密封不严，导致水分和微量氧气渗入，仍可能保留部分活性细胞。尤其当环境温度适宜、光照充足时，残存的芽点或根茎组织在条件合适的情况下，有可能重新激活代谢，萌发新芽。此外，市面上部分‘人参酒’使用的是整株鲜参或未完全干燥的人参，其内部细胞并未完全死亡。若储存过程中瓶口松动或频繁开启，空气与湿气进入，便为植物组织复苏提供了可能。不过，这种现象极为罕见，且新生的绿叶通常较为脆弱，不具备正常植株的生长能力。专家提醒，虽然此现象看似神奇，但并不意味着泡酒的人参仍有药用价值。长期浸泡后，其有效成分多已溶出或降解，新生绿叶也无明确保健功效。消费者应理性看待，切勿盲目相信‘返生’人参具有特殊疗效。
Recently, a report about ‘ginseng soaked in liquor for three years suddenly sprouting green leaves’ has sparked widespread online discussion. Many are astonished that ginseng submerged in high-proof alcohol for years could still grow new shoots, questioning whether this defies botanical principles. Botanical experts explain that although ginseng is preserved in alcohol, if the alcohol concentration is insufficient or the container isn’t properly sealed—allowing trace amounts of moisture and oxygen to enter—some living cells may remain viable. Under favorable conditions such as suitable temperature and light exposure, dormant buds or root tissues might reactivate their metabolism and produce new growth.Moreover, some commercially available ‘ginseng-infused liquors’ use whole fresh ginseng roots that haven’t been fully dried, meaning their internal cells aren’t entirely dead. If the bottle is loosely sealed or frequently opened during storage, air and humidity can infiltrate, creating conditions conducive to tissue revival. However, such occurrences are extremely rare, and any newly grown leaves are typically fragile and incapable of sustained development.Experts caution that while this phenomenon appears miraculous, it doesn’t imply the ginseng retains medicinal value. After prolonged soaking, most active compounds have either dissolved into the liquor or degraded, and the new leaves offer no proven health benefits. Consumers should maintain a rational perspective and avoid believing unfounded claims about ‘revived’ ginseng possessing special therapeutic effects.
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