• 동아시아식생활학회지
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• 제21권2호
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• pp.207-214
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• 2011

We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending on the percentage of ginseng content. the application date of ginseng did not influence the total acid content. The amount of volatile acids was higher at a 0.2~0.3% content of white or red ginseng than in other treatment groups. The ginsenoside contents of white and red ginseng used for making ginseng Yakju were 3,555.0 and 4,447.4 ppm, respectively. In ginseng Yakju, total ginsenoside contents were detected at very small amounts of <10 ppm. A total of 15 volatile components were detected in ginseng Yakju. Higher levels of methanol were produced at early application dates. In sensory evaluations, the preference for aroma was higher at white ginseng levels of 0.5% and 1.0% than for other treatment groups, and the taste was judged to be best at a white ginseng content of 0.3%. In the red ginseng treatment group, a red ginseng content of 0.3% was most preferred for both aroma and taste. The taste preference for white ginseng was at 4 days after application, while the taste of the red ginseng treated group was good at the beginning of fermentation.

• Journal of Ginseng Research
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• 제42권3호
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• pp.320-326
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• 2018

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

• 한국식품조리과학회지
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• 제25권5호
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• pp.586-592
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• 2009

Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

• 한국식품과학회지
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• 제35권5호
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• pp.1003-1006
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• 2003

시중에서 유통되고 있는 건조인삼제품인 백삼, 홍삼, 태극삼의 품질을 인삼산업법과 한국산업규격 등 국내 규격과 관련하여 조사하였다. 모든 제품이 일반품질기준인 수분함량 14.0% 이하, 회분함량 5.0% 이하, 물포화 n-부탄올 추출물함량 2.0% 이상에 적합하였다. 고려인삼의 유효성분인 진세노사이드 $Rb_1$, Rf, $Rg_1$도 HPLC 분석결과 관찰되었다. 그러나 홍삼제품을 제외하고는 단위포장내 개체중량의 균일성이 거의 지켜지지 않고 있는 것으로 나타났다.

• Journal of Ginseng Research
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• 제15권2호
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• pp.144-151
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• 1991

This study was conducted to elucidate the effects of light intensity using polyethylene (p.E) net shading on the specific gravity, red ginseng quality, sugar and saponin contents of ginseng root. The specific gravity significantly increased in the ginseng roots grown under the P.E net shading as compared with that of common straw shading. The red ginseng quality under the P.E net shading was improved in order of 10, 5, 15, 20, 30% of light intensity and the inside cavity and inside white part decreased remarkably as compared with those of common straw shading. The ginseng roots grown under the P.E net shading at 10% and 15% light intensity showed a significant increase in the total sugar content but a significant decrease in the reducing sugar content at 15% light intensity as compared with those of common straw shading. The amount of total saponin of ginseng roots was increased under the P.E net shading at high light intensity as compared with that of common straw shading and the ginseng roots grown under the P.E net shading at 10% light intensity showed an increase in the diol group saponin but the ratio of PT/PD was decreased. Extract contents of ginseng root under the P.E net shading was higher than those of common straw shading and the roots grown under the P.E net shading at 15% and 20% light intensity resulted in a remarkable increase in extract contents.

• 한국약용작물학회지
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• 제14권3호
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• pp.183-187
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• 2006

고려인삼과 미국삼을 공시하여 Panax속 종간의 원료수삼 및 홍삼 등급에 기초하여 품질을 평가분석하였다. 1. 미국삼은 고려인삼에 비하여 근중이 적고 부정형 지근이 동체에서 많이 발생하는 관계로 체형이 불량하였다. 2. 홍삼수율은 고려인삼이 30.4%,미국삼이 33.8%로 미국삼이 높았고 홍삼의 본삼수율은 고려인삼이 80.4%, 미국삼이 72.2로 고려인삼이 높았다. 3. 원료수삼 1등급은 고려인삼이 미국삼에 비하여 2배정도 많았으나 2등급은 미국삼이 고려인삼에 비하여 많았다. 한편 고급홍삼인 천지삼율은 고려인삼이 미국삼에 비하여 높았다. 4. 홍삼 품질의 저하 원인은 고려인삼 미국삼 모두 내공과 내백 발생에 있었고 특히 미국삼은 내공에 비해 내백이 3배 가량 많이 발생하였다. 5. 홍삼의 지별 분포에서 고려인삼은 20지 이상의 대편급이 많았고 미국삼은 20지 이하의 소편급이 많았다.

• Journal of Ginseng Research
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• 제36권2호
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• pp.205-210
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• 2012

For quality control of components in Korean red ginseng powder and extract, a new method for simultaneous quantification of 12 ginsenosides ($Rg_1$, Re, Rf, $Rh_1$, $Rg_2$[S], $Rg_2$[R], $Rb_1$, Rc, $Rb_2$, Rd, $Rg_3$[S], and $Rg_3$[R]) was studied. Compared to the official method for quantification of marker substances (ginsenosides $Rg_1$ and $Rb_1$), the proposed methods were guaranteed by in-house method validation. Several criteria such as linearity, specificity, precision and accuracy were evaluated. For red ginseng powder, recovery (averaging 95% to 105%) was calculated, and analysis of variance was carried out to estimate the relative standard deviation (0.20% to 2.12%). For red ginseng extract, the average recovery rate was 90% to 99% and the relative standard deviation was 0.39% to 2.40%. These results indicate that the proposed method could be used in the laboratory for determination of 12 ginsenosides in red ginseng powder and extract. In addition, this method was found to be suitable for quality control of ginseng products and potentially offer time and cost benefits.

• 한국작물학회지
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• 제33권s01호
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• pp.115-123
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• 1988

Ginseng has been used as a medicinal herb in the world for more than two thousand years. Inspection of the quality of ginseng was made since many hundred years ago. Ginseng quality has been graded by several methodes, based on saponin contents, number of ginsenosides, shape of root and tissue elaborateness. In present. ginseng products are usually evaluated by saponin contents and number of ginsenosides. On the other hand, fresh and manufactured ginseng roots such as red. white and semi-red ginseng, Taegeuk Sam, are mostly graded by root shape such as root development and skin (epidermis) color, and tissue elaborateness. which is a conventional grading method. However, the root shape grading method has a risk of overlooking real medicinal properties of ginseng. So. both the medicinal ingredients and the conventional grading method should be considered for the proper evaluation of ginseng quality. Therefore, for the establishment of better method in evaluating ginseng quality, the relationships of root shape and useful components are required to be studied.

• Journal of Ginseng Research
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• 제13권2호
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• pp.178-182
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• 1989

한국담배인삼공사에서 제조된 홍삼제품류 9종에 대한 유효성분함량의 품질관리 연구 일환으로 조사포닌, vanillin-$H_2SO_4$ 비색법에 의한 총사포닌 및 HPLC에 의한 개별 ginsenoside의 함량을 조사하였다. 홍삼을 분말형태로 가공한 의료용분말, 삼분, 타브렛 및 캡슐제품은 사포닌함량, PD/PT 사포닌의 함유비율, ginsenoside의 함량과 조성패턴이 거의 유사하였다. 그러나 홍삼을 추출하여 그 농축물을 인스턴트 제품화시킨 정분, 삼정, 삼정차, 삼정환 및 삼차는 총사포닌함량뿐 아니라 PD/PT사포닌의 함유비율, ginsenoside의 함량과 조성패턴이 상이하였다. 따라서 홍삼제품류별로 사포닌함량과 패턴을 표준화시키고 원료삼으로부터 최종제품까지 제조과정별 품질관리를 수행함으로서 사포닌패턴과 함량이 균일한 제품생산이 가능할 것으로 믿어진다.

• Journal of Ginseng Research
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• 제22권1호
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• pp.11-17
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• 1998

To develop a new ginseng varieties with good quality and high yielding, a lot of individual ginseng plants were selected in the farmer's fields in 1972. Among them, a promising line, 7259-3-1, has been developed through comparative cultivation of several lines selected with pure line separation of local races in Korea Ginseng '||'&'||' Tobacco Research Institute. Preliminary and advanced yield trials were performed for 8 years. It was then designated as "KG 101" and tested in the regional yield and adaptation trials for 10 years (1981-1990). KG101 has a green stem with light violet and orange-yellow fruit and flowers 3-7 days later than local race, Takyungjong. Taproot of KG101 was longer than local race Jakyungjong, and root yield of KG101 was 9% higher than local race Jakyungjong. In red ginseng quality, the rates of Chun-Jeesam (Chun and Jee means 1st and 2nd grade, respectively) were 22.3% and 9.4% for KG101 and Jakyungjong, respectively. In these results, it was clarified that KG101 was superior ginseng line with good quality.y.