Effects of Sugars, Amino acids and Inorganic Nitrogenous Compounds on the Acceleration of Browning in Ginseng

당(糖), 아미노산(酸) 및 무기질소화합물(無機窒素化合物)이 인삼갈변촉진(人蔘褐變促進)에 미치는 영향(影響)

In order to find out pertinent methods for the acceleration of browing during ginseng processing, various treatments were made or fresh ginseng (Panax Ginseng C.A. Meyer) with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugars tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxy amino acids, or acidic amino acids used in the experiment. Among treatments with sugar-amino acid mixture, a mixture of glucose with glutamic acid gave the greatest acceleration. The brown color intensity gradually increased with an increase in glucose concentration for up to 0.5M. inorganic nitrogenous compounds enhanced the browning in general, and the effect varied greatly with the different compounds.

홍삼갈변(紅蔘褐變)의 적합(適合)한 촉진방법(促進方法)을 구명(究明)하기 위하여 인삼(人蔘)에 당(糖), amino산(酸) 및 무기질소화합물(無機窒素化合物)을 처리(處理)한 결과(結果) 당류중(糖類中)에서는 maltose와 glucose가 가장 강(强)한 갈변축진작용(褐變促進作用)을 나타내었다. amino산(酸)은 basic amino acid인 lysine, histidine, arginine이 가장 크게 촉진(促進)했으며 당(糖)과 amino산(酸) 혼합처리(混合處理)에서는 glucose와 glutamic acid 혼합처리구(混合處理區)가 가장 크게 촉진(促進)되었다. Glucose농도별(濃度別) 처리시(處理時)의 갈변촉진효과(褐變促進?果)는 glucose농도(濃度)가 증가(增加)함에 따라 갈변(褐變)이 촉진(促進)되었으며 무기질소화합물중(無機窒素化合物中)에서는 $urea>(NH_4)_2HCO_3>CH_3COONH_4$등의 순(順)으로 갈변(褐變)이 촉진(促進)되었다.