Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 14 Issue 3
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- Pages.197-202
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- 1982
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- 0367-6293(pISSN)
Kinetic Studies on the Thermal Degradation of Ginsenosides in Ginseng Extract
Ginsenosides의 처리온도(處理溫度) 및 시간(時閭)에 따른 반응속도론적(反應速度論的) 연구(硏究)
- Choi, Jin-Ho (Korea Ginseng & Tobacco Research Institute) ;
- Kim, Doo-Ha (Korea Ginseng & Tobacco Research Institute) ;
- Sung, Hyun-Soon (Korea Ginseng & Tobacco Research Institute) ;
- Kim, Woo-Jung (Department of Food Technology, Sejong University) ;
- Oh, Sung-Ki (Department of Food Technology, Kyunghee University)
- Published : 1982.09.30
Abstract
Kinetic study for the thermal degradation of ginsenosides in ginseng extract was conducted. The results indicate that the thermal degradation followed first order kinetics and rate constants varied substantially depending on the types of ginsenosides and heat treatment temperatures. Activation energy calculated by Arrhenius plots ranged from 16.80 kcal/mole to 30.10 kcal/mole and
인삼제품제조용(人蔘製品製造用)엑기스의 숙성중(熟成中)에 일어나는 ginsenosides의 분해(分解)에 미치는 온도(溫度)의 영향(影響)을 구명(究明)하기 위하여 숙성온도(熟成溫度) 및 시간(時間)에 따른 ginsenosides의 함량변화(含量變化)로써 분해속도상수(分解速度常數) 및 반감기(牛減期)를 구(求)하였고 분해속도상수(分解速度常數)와 온도(溫度)에 대(對)한 Arrhenius plot에 의하여 활성화(活性化)에너지 및
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