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Changes of Surface Color Formation and Constituents of White Ginseng Preparer with Peeling by Using Barker  

Choi, Jae-Eul (College of Agric. & Life Science, Chungnam National University)
Nam, Ki-Yeul (Geumsan Ginseng & Medicinal Crop Experiment Station, Chungnam Agricultural Research & Extension Services)
Li, Xiangguo (College of Agric. & Life Science, Chungnam National University)
Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, Chungnam Agricultural Research & Extension Services)
Cho, Hang-Sik (Wooshin Industrial Co., LTD)
Hwang, Kuang-Bo (Wooshin Industrial Co., LTD)
Ko, Sung-Kwon (Department of Oriental Medical Food & Nutrition, Semyung University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.53, no.4, 2008 , pp. 369-375 More about this Journal
Abstract
In this study, quality in terms of the surface color and constituents of white ginseng prepared with different peeling time by using barker were investigated. The color of the white ginseng become better according to the increasing of peeling time. The components, such as contents of crude fat, crude protein, fatty acids, amino acids were slightly increased by the peeling, but carbohydrate and sugars were decreased. The contents of crude saponin and ginsenosides were markedly influenced. Compared with intact ginseng roots, peeling of ginseng roots resulted in a substantial decrease (approximately 20-30%) in total ginsenoside contents. The results suggest that peeling for white ginseng preparation leads to improve the surfacecolor formation of roots, while lose the contents of ginsenosides as the major active ingredients of ginseng.
Keywords
white ginseng; peeling time; barker; ginsenosides;
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Times Cited By KSCI : 3  (Citation Analysis)
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