Browning Reaction of Fresh Ginseng (Panax ginseng C.A. Meyer) as Affected by Heating Temperature

가열온도에 따른 수삼의 갈변반응 특성

  • 이종원 (한국인삼연초연구원) ;
  • 이성계 (한국인삼연초연구원, 경상대학교 식품공학과)
  • Published : 1995.12.01


In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred in the initial stage of heating fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after heating. Activation energy of the browning reaction for red ginseng was about 9.0 kcal/mol. Browning reaction of red ginseng was accede- rated with an increase in steaming time, and a great extent of browning reaction occurred between 60-90 min of steaming at 10$0^{\circ}C$. Browning pigments of red ginseng were mostly water soluble subset.