• Journal of Ginseng Culture
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• v.2
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• pp.71-83
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• 2020

College students are the potential income classes preparing for income activities and are the main consumers of the future that are very important. In order to understand the current state of ginseng-related consumption culture of young consumers, this study wanted to examine university students' attitudes toward ginseng-related products and services in the future, and to find out their purchasing status, satisfaction, and intent to purchase them. In doing so, we looked at the relative influence of the relevant variables that affect the intent of the purchase. As a result, the variables that affect college student consumers' intention to purchase ginseng-related products were shown in the order of their reliability, economy, purchasing experience, subjective interest, monthly income, monthly allowance, pride in ginseng, and age. Of these, most of the variables had positive effects, but the average monthly income, monthly allowance, and age had negative effects. In other words, the higher the reliability, economy, and self-esteem of ginseng, the higher the willingness to buy ginseng, the higher the subjective interest in ginseng, the higher the age, the lower the monthly allowance, and the lower the income, the lower the willingness to buy ginseng. To promote college students' consumption of ginseng products, it is necessary to cut prices for the younger generation, enhance the quality of the products for the younger generation, improve the taste to overcome the negative aspects of rejecting the bitter and bitter taste, and, above all, induce consumers' attention. It is also necessary to expand accessibility through the development of convenient and easy-to-eat products for young people and the expansion of sales outlets. Recently, young consumers are interested in new products they have never experienced before, products that are good to certify because of their unique design or packaging, and retro products that stimulate nostalgia in the past, so they need to promote and provide information related to consumption of ginseng products in this regard. Considering the practicality and convenience of consumers, we propose consideration of personal consumers' taste curation services, which reflect their preference for products that are convenient to carry with them in line with various living environments, and can have synergy with other products.

• Proceedings of the Ginseng society Conference
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• 1980.09a
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• pp.217-222
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• 1980

By means of numerous examples the practical possibility is demonstrated, which HPLC offers at the quality control of Ginseng-preparations. The method is not only suitable for quali-quantitative evaluation of finished products, but also for in-process controls at production of Ginseng specialities. From the examination of various German products which are on the European market, it results, that the contents of Ginsenosides fluctuate strongly. The mechanisms are shown, which could cause destruction of the Ginsenosides at the processing of Ginseng roots. The guiding principles for the production of standardized Ginseng preparations are defined.

• Korean Journal of Pharmacognosy
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• v.20 no.3
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• pp.162-169
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• 1989

Tissue culture of the roots of Panax ginseng was carried out to enhance the production of ginseng callus as well as to increase its contents of ginsenosides. A long cylinder type callus mass was formed when cultured IK callus by rotary shaking culture method, the growth ratio of the callus being 7.71 which was approximately 4 fold higher than those obtained by other culture methods. Ginsenosides $Rg_1$, Re and $Rb_1$ could be detected from the callus mass by TLC, however, their total contents were revealed to be approximately 9% compared to that of the fresh ginseng root equivalent by HPLC analysis,.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• Proceedings of the Ginseng society Conference
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• 1998.06a
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• pp.138-145
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• 1998

A validated and reproducible HPLC method was developed for the profiling and quantitative analysis of ginsenosides in commercial products available in North America. Analysis of 280 Panax ginseng and Panax quinquefolius products showed profiles indicative of the presence of ginsenosides in the majority of these products. However, the quantitative contents of the products vary greatly, not only in products of different formulations, but also of products within each of the fromulations examined.

• The Korean Ginseng Research and Industry
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• v.7 no.1
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• pp.3-10
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• 2013

• Proceedings of the Ginseng society Conference
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• 2003.12a
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• pp.7-9
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• 2003

• Proceedings of the Ginseng society Conference
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• 1987.06a
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• pp.75-80
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• 1987

Over twelve alkaloids were detected in the ether-soluble alkaloid fraction of Panax ginseng roots. Among them, three alkaloids were identified as N9-formylharman, ethyl $\beta$-carboline-1-carboxylate and perlolyrine on the basis of chemical and spectroscopic studies. And also spinacine was isolated from the water-soluble fraction of the roots.

• Journal of Ginseng Research
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• v.36 no.3
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• pp.314-321
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• 2012

The purpose of this study was to determine a standard quality characteristic through the evaluation and statistical analysis of the morphological characteristics of dried ginseng (white ginseng) products. Samples of 4-year-old 30 and 50 piece grade curved ginseng and 5-year-old 25 and 15 piece grade straight ginseng products were collected from a market, with 5 to 10 packs of each product being collected annually over a 5-year period (2006-2010). Morphological characteristics, such as weight, length, diameter, and surface color, were measured and statistically analyzed to present a standard quality characteristic value using $mean{\pm}3SD$, a range that excluded outlier. The 4-year-old curved ginseng samples of 50 and 30 piece grade were 4.80 to 6.12 cm and 5.28 to 7.60 cm long, 0.22 to 1.70 cm and 0.21 to 2.07 cm wide, and weighed 5.28 to 7.40 g and 8.62 to 12.26 g, respectively. The 5-year-old straight ginseng samples of 25 and 15 piece grade were 9.66 to 15.47 cm and 10.66 to 16.80 cm long, 1.32 to 1.94 cm and 1.48 to 2.43 cm wide, and weighed 9.18 to 16.40 g and 15.89 to 24.82 g, respectively. The surface color of the different piece grades in the same type of dried ginseng product was similar, whereas the straight ginseng demonstrated a lower level of brightness, but the relative redness and yellowness were of higher levels, than that of curved ginseng.

• Journal of Environmental Health Sciences
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• v.10 no.1
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• pp.93-98
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• 1984

In order to survey the distribution of molds in Korean Ginseng and its products, molds were isolated from their sample to obtain 22 strains. Among them, 3 strains were found to produce aflatoxin and identified as Aspergillus flavus, Aspergillus paraciticus and Penicillium puberulum. The type of aflatoxin produce was identified as $B_1$, $B_2$ and $G_1$.