• 한국연초학회지
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• 제18권1호
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• pp.66-75
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• 1996

This study was carried out to investigate the effects of high temperature and humidity on the ageing of processed leaf tobacco. Four(1993) or six(1994) grades (Both flued-cured and burley) of processed leaf packed in carton box were stored under the natural and artificial conditions. When the Processed leaf was stored in the controlled mom at 40℃ with 75% R.H.(1993) for 40 days, the leaf pH was decreased. The decreasing rate of leaf pH was similar to that of leaf stored under the natural warehouse condition for 15 months. The degree of lightness and yellowness of leaf also decreased, while the decaying or darkening of the leaf was observed. When the processed leaf was stored in the controlled room at 35℃ with 65% R.H.(1994) for 90 days, the pH of flue-cured was decreased 0.22, which was similar to that of the leaf stored under the natural warehouse condition for 15 months, and the lightness, and redness of the leaf were higher than those of the control. As compared with the leaf stored under the natural condition for 2 years, the smoking quality of leaf stored under this condition was similar or somewhat better. The pH of burley tobacco changed little compared to that of flue-cured during storage in this study.

• 한국연초학회지
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• 제23권1호
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• pp.31-39
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• 2001

This study was carried out to investigate the changes of physical and chemical properties and the usability of long-term stored leaf tobacco. The physical chemical properties of the flue-cured and burley leaves produced in 1993, processed in 1994 were analysed from Nov. 1996 to Nov. 1999. The pH and moisture content in leaf decreased slowly until 4 years’storage after processing, while those of leaf changed little thereafter. However, total sugar content continuously decreased until 5 years after processing. The filling capacity increased and shatter resistance index decreased in long-term stored leaf. The sensory test, cilia stasis and the chemical components of cigarette smoke had no significant differences between short and long-term stored leaves. When the processed leaves were stored till 5 years after processing, there were no deteriorative effects on quality and usability of leaf tobacco. Therefore, it is considered that the processed leaf may be stored for 5 years or more under the inevitable situation.

• 한국연초학회지
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• 제17권2호
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• pp.126-138
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• 1995

To investigate the changes of physicochemical properties of leaf tobacco during storage, cured leaves (both flue-cured(KF109) and burley(Burley 21) : 4 grades of leaves) were stored under the natural warehouse condition(room temperature) and processed leaves(both Rue-cured(NC82) and burly(Burley 21) : 6 grades of leaves) were stored at storerooms in tobacco processing plants(flue-cured Cheongju plant ; 2nd, 4th and 5th floor, burley : Kwangju plant ; 2nd floor, Chonju plant : 3rd and 5th floor). Tobacco leaves were sampled and analyzed every 3 months. Total sugar content of flue-cured leaf decreased slightly and the redness degree of leaf increased after 15 months' storage under the natural warehouse conditions. The pH of cured leaves were lowered both flue-cured and burley, and the decreasing rate of pH was large in flue-cured(0.24) as compared with burley(0.14). There was no significant differences of physicochemical properties of processed leaf among storerooms during 15 months' storage. The decreasing rate of processed leaf pH was somewhat large in flue-cured(0.26) as compared with burly (0.20), and in thick leaves as compared with thin leaves. The redness degree of flue-cured leaf increased slightly, while the degree of lightness and yellowness lowered slightly during storage. The lightness degree of burley leaf lowered slightly, too. The ageing process of cured leaf was similar to that of processed leaf, it is considered that the passing days after curing will be more reasonable than the passing days after processing for the establishment of proper ageing period.

• 생약학회지
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• 제44권2호
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• pp.149-153
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• 2013

The purpose of this study was to develop a new preparation process of ginseng extract with the high concentration of prosapogenin, the specific component in Red ginseng. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The extracts of ginseng leaf and stem were processed at the several treatment conditions of the microwave and vinegar(about 14% acidity). MGLS-20 findings show that the ginseng leaf and stem extracts that had been processed with microwave and vinegar for 20 minutes peaked in the level of ginsenoside $Rg_3$(0.906%). MGLS-25 peaked in the level of ginsenoside $Rg_5$(0.329%) in the ginseng leaf and stem extract processed with microwave and vinegar for 25 minute. And the other kinds of ginseng prosapogenin did not show a higher content.

• 한국연초학회지
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• 제25권1호
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• pp.20-26
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• 2003

To investigate the effects of reduction of leaf processing factories on the uniformity of processed leaf quality, the contents and their C.V.(Coefficient of Variation) of chemical constituents of flue-cured leaf tobacco produced from 1997 to 2001 and processed at various factories were analysed. The average leaf chemical contents of 12 grades for 5 years ranged as follows ; nicotine 2.00∼0.85%. total sugar 10.7∼16.9%, total nitrogen 2.36∼2.78%, crude ash 14.6∼15.6% and chlorine 0.50∼0.75%. The variations of chemical contents among crop years was higher in total sugar content while lower in crude ash content. The C.V. of chemical content in same grade leaves was higher in chlorine content while lower in total nitrogen and crude ash contents, and the ratio of C.V. among processing factories/C.V. in total population was higher in total sugar content while lower in crude ash content. When the leaves were processed at one factory, the deviations of chemical contents reduced considerably. Particularly, the decreasing effect of deviation was higher in total sugar content.

• 한국연초학회지
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• 제23권1호
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• pp.19-30
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• 2001

This study was carried out to investigate the influences of environmental condition in storage room, moisture content and packing weight of leaf on the carbonization of processed flue-cured leaf tobacco, and find out a regression model able to pre-estimate the degree of carbonization. The influence of temperature and humidity in storage room on the carbonization was high,, while that of packing weight was relatively low, However, high moisture content and packing weight of leaf accelerated the carbonization under the high temperature and humidity condition. Thus the leaf tobacco under the condition of 4$0^{\circ}C$, 7$0^{\circ}C$ R.H. in storage room, 16% moisture content and 286 kg/box of packing weight could be carbonized within one month. The pH, total sugar content, lightness(L) and yellowness(b) of leaf were closely related to carbonization of leaf during storage. There were significant regression and yellowness of leaf. It is considered that the certification and/or pre-estimation of carbonization during storage may be possible by applying the regression equation.

• 한국연초학회지
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• 제26권1호
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• 동아시아식생활학회지
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• 제21권6호
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

• 한국연초학회지
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• 제26권1호
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• 생약학회지
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• 제47권4호
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• pp.352-359
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• 2016

The purpose of this study is to develop a new preparation process of ginseng leaf and stem extracts having high concentrations of ginsenoside Rg2, Rg3, Rg5, Rh1, a special component of red and black ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of ginseng (Panax ginseng) leaf and stem were processed under several treatment conditions including ultrasonication treatments. The content of total saponin reached their heights at 17 hr (UGL-17) of ultrasonication treatment, followed by 16 hr (UGL-16) and 7 hr (UGL-7) of ultrasonication treatment at $100^{\circ}C$. UGL-17 findings show that the ginseng leaf and stem that had been processed with ultrasonication for 17 hours peaked in the level of Rg2, Rg3 and Rh1. In addition, UGL-16 contained ginsenoside Rg5 at high concentrations. It is thought that such results provide basic information in preparing ginseng leaf and stem extracts with functionality enhanced.