Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 6
- /
- Pages.1447-1452
- /
- 1999
- /
- 0367-6293(pISSN)
Comparative Effects of Gamma Irradiation and Phosphine Fumigation on Lipid-Related Components of White Ginseng During Post-Treatment Period
감마선과 Phosphine 처리가 백삼의 지방질 관련 성분에 미치는 영향
- Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
- Lee, Jung-Eun (Department of Food Science and Technology, Kyungpook National University) ;
- Jeong, Seong-Weon (Korea Food Research Institute) ;
- Choi, Kang-Ju (Korea Ginseng & Tobacco Research Institute)
- Published : 1999.12.31
Abstract
Lipid-related components were comparatively investigated for white ginseng when exposed to both phosphine fumigation and gamma irradiation at 5 kGy or less, which were found effective for improving its biological quality. Fumigation resulted in the increase in pH of the sample, and thereafter it showed a decreasing tendency in all samples during storage for 6 months at ambient
백삼의 생물학적 품질개선이 가능한 phosphine gas와 감마선 처리(5 kGy 이하)가 저장시료의 지방질 관련 성분에 미치는 영향을 비교 검토하였다. 시료의 pH는 gas 처리에 따라 다소 염기성을 나타내었으며, 상온조건