Changes of composition during storage of Ginseng drink product

인삼드링크제품의 저장중 성분변화

The objective of this study was to evalute changes of $CO_2$ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures $(room\;temp.,\;35^{\circ}C$ and $50^{\circ}C)$. The results are as follows : $CO_2$ pressure was decreased after nine month storage at room temp., six months at $35^{\circ}C$ and three months at $50^{\circ}C$. pH and brix nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at $35^{\circ}C$ and one month at $50^{\circ}C$. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.

저장온도(실온, $35^{\circ}C$, $50^{\circ}C$)와 저장기간($1{\sim}10$개월)별로 보관한 인삼드링크제품의 $CO_2$ 압력, pH, 침전물 생성, 당도, 유리당, 색도, 조사포닌 및 ginsenoside 함량변화를 조사한 결과 $CO_2$ 압력은 실온에서 9개월후, $35^{\circ}C$에서 6개월후 및 $50^{\circ}C$에서 3개월후부터 각각 감소되었다. pH와 당도는 저장온도와 저장기간에 관계없이 각각 $3.17{\sim}3.21$과 $14.3{\sim}14.6$을 나타내었다. 색도, glucose와 fructose 및 panaxatriol계 사포닌은 저장온도가 높고 저장기간이 길수록 증가하였으나 sucrose와 panaxadiol계 사포닌은 감소하였다.