인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
학술저널
Full-text AI
오류 신고하기해당 페이지 내 제목·저자·목차·페이지정보가 잘못된 경우 알려주세요!
초록·키워드
This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentationprocess in low quality fresh ginseng. For increase in contents of Rg2, Rg₃, Rh2 and CK in low quality fresh ginseng, a steamingprocess was applied at 90℃ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9incubated at 36℃ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associatedwith fermentation process but ginsenoside Rg2, Rg₃, Rh2 and CK increased after process. It was found that under thesteaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg₃, Rh2 and CK were increased as3.231 ㎎/g, 2.585 ㎎/g and 1.955 m/g and 2.478 ㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts ofthe low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with thesteaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkageto backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming processand fermenration process can increase in contents of Rg2, Rg₃, Rh2 and CK in low quality fresh ginseng.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
UCI(KEPA) : I410-ECN-0101-2019-480-000587638
