Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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General Feature and Ginsenoside Content of 6 years Old Ginseng (Panax ginseng C. A. Meyer) Root

6년근(年根) 인삼(人蔘)의 등급별(等及別) 품위(品位) 및 ginsenoside 함량

  • Cho, Hyun-Kyung (Dept. of Food Science and Technology Kyung Hee University) ;
  • Park, So-Hee (Dept. of Food Science and Technology Kyung Hee University) ;
  • Jung, Chung-Sung (Dept. of Culinary, Kyung Hee University) ;
  • Jo, Jae-Sun (Dept. of Food Science and Technology Kyung Hee University)
  • 조현경 (경희대학교 식품공학과) ;
  • 박소희 (경희대학교 식품공학과) ;
  • 정청송 (경희대학교 조리과학과) ;
  • 조재선 (경희대학교 식품공학과)
  • Published : 2001.12.31
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Abstract

This study was conducted to investigate the difference of general feature and ginsenoside content of 6 years old ginseng root among different grade of roots. Total weight of a 1st grade-6 years old ginseng root was 115.1g and weight, length, diameter and specific gravity of main root were 64.68g, 8.39cm, 3.31cm and 0.96, respectively. Main root of 1st grade ginseng root was larger in size and specific gravity and more heavy than that of End or 3rd grade of the roots. Though crude saponin contents were not so different among the different grade of roots, but ginsenoside Rb1, Rg1 and Re content were higher in 1st grade of root than that of 2nd or 3rd grade of root. Those ginsenosides were located mainly in periderm and cortex.

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