지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.2
- 수록면
- 35 - 44 (10page)
- DOI
- 10.7783/KJMCS.2021.29.1.35
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초록· 키워드
오류제보하기
Background: There are 12 species and two subspecies of ginseng in the genus Panax, of which the perennial herbaceous Panax ginseng C. A. Meyer and Panax quinquefolus L. are native to Korea and America, respectively. Korean and American ginseng are characterized by differences in their composition of ginsenosides, and given that these ginsenosides comprise multiple components that undergo hydrolysis when subjected to heat treatment, the compositions are further altered depending on the type of processing. Similarly, there will be processing-dependent changes in the contents of water-soluble components.
Methods and Results: As a consequence of processing, the number of ginsenosides in red ginseng increased from 11 to 20, whereas that in American ginseng increased from 10 to 19. In terms of ginsenoside composition, American ginseng has approximately 80% Rb1 and Re, and Korean ginseng has an evenly distributed composition of Ro, Rg1, Re, Rb1, Rc, and Rb2, each of which accounts for approximately 10% or more of the total ginsenoside composition. In addition we detected 17 and 14 types of amino acid, of which arginine had the highest content, accounting for approximately 70% - 80% of the total amino acid content. During processing, the free amino acid content of red ginseng was reduced by approximately 60%. In cotrast, among the water-soluble components, the contents of free sugars and red ginseng acidic polysaccharides in processed ginseng were higher than those fresh ginseng. Furthermore, arginyl-fructosyl-glucose and maltol, which are not found in fresh ginseng, were detected in processed white and red ginseng.
Conclusions: In this study, we found that the constituents of Korean and American ginseng underwent different changes in composition during processing.
Methods and Results: As a consequence of processing, the number of ginsenosides in red ginseng increased from 11 to 20, whereas that in American ginseng increased from 10 to 19. In terms of ginsenoside composition, American ginseng has approximately 80% Rb1 and Re, and Korean ginseng has an evenly distributed composition of Ro, Rg1, Re, Rb1, Rc, and Rb2, each of which accounts for approximately 10% or more of the total ginsenoside composition. In addition we detected 17 and 14 types of amino acid, of which arginine had the highest content, accounting for approximately 70% - 80% of the total amino acid content. During processing, the free amino acid content of red ginseng was reduced by approximately 60%. In cotrast, among the water-soluble components, the contents of free sugars and red ginseng acidic polysaccharides in processed ginseng were higher than those fresh ginseng. Furthermore, arginyl-fructosyl-glucose and maltol, which are not found in fresh ginseng, were detected in processed white and red ginseng.
Conclusions: In this study, we found that the constituents of Korean and American ginseng underwent different changes in composition during processing.
목차
ABSTRACT
서언
재료 및 방법
결과 및 고찰
REFERENCES
참고문헌 (25)
참고문헌 신청
백인호 / 2013 / The world ginseng market and the ginseng (Korea) / Journal of Ginseng Research 37(1):1~7
Cho EJ / 2008 / The effect of steaming on the free amino acid contents and antioxidant activity of panax ginseng / Food Chemistry 107:876~882
Chu S / 2009 / New achievements in ginseng research and its future prospects / Chinese Journal of Integrative Medicine 15:403~408
정찬문 / 2006 / 고려인삼과 미국삼의 품질요인별 수삼 및 홍삼등급 비교 / 한국약용작물학회지 14(4):229~233
Chung YY / 1998 / Comparison of plant growth and morphological characteristics among the Korean ginseng, the American ginseng and the bamboo ginseng / Journal of Ginseng Research 22:147~153
Cho EJ / 2008 / The effect of steaming on the free amino acid contents and antioxidant activity of panax ginseng / Food Chemistry 107:876~882
Chu S / 2009 / New achievements in ginseng research and its future prospects / Chinese Journal of Integrative Medicine 15:403~408
정찬문 / 2006 / 고려인삼과 미국삼의 품질요인별 수삼 및 홍삼등급 비교 / 한국약용작물학회지 14(4):229~233
Chung YY / 1998 / Comparison of plant growth and morphological characteristics among the Korean ginseng, the American ginseng and the bamboo ginseng / Journal of Ginseng Research 22:147~153
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