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A Survey on the Quality Characteristics of Dried Ginseng Products  

Gil, Bog-Im (Department of Food and Nutrition, Anyang University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 1003-1006 More about this Journal
Abstract
The quality of dried ginseng products (white ginseng, red ginseng, and taeguk ginseng) was investigated according to the National Standards. All the dried ginseng products met the general quality standard established: moisture content of 14.0% or less, ash content of 5.0% or less, and water-saturated n-butanol extracts of 2.0% or more. Ginsenoside $Rb_1$, Rf, and $Rg_1$, the effective components of Korean ginseng were detected by HPLC analysis. However, uniformity of individual products within a package was not kept for almost all of the products except for red ginseng products.
Keywords
dried ginseng products; quality; standard;
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