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http://dx.doi.org/10.3746/jkfn.2002.31.1.069

The Quality Characteristic of Ginseng Cultured in Bioreactor System  

김경은 (계명대학교 식품가공과 및 신기능성식품산업화연구소)
정용진 (계명대학교 식품가공과 및 신기능성식품산업화연구소)
이인선 (계명대학교 식품가공과 및 신기능성식품산업화연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.1, 2002 , pp. 69-74 More about this Journal
Abstract
In the present study, we investigated the quality characteristic of ginseng cultured in bioreactor system and the optimum recipe condition of the liquid tea using cultured ginseng. The contents of soluble solid and crude saponin in cultured ginseng were 31.8% and 1.94%, respectively, which were lower than commercial ginseng. In the concentrated extract, crude saponin content was 4.77% and the contents of ginsenoside Rc, Re and Rg$_1$were 7.36, 4.40 and 1.75 mg/g, respectively. The ginsenoside Rb$_1$and Rb$_2$, main contents of commercial ginseng, were not detected. The optimum ranges of recipe on organoleptic properties of ginseng liquid tea were estimated on 9.0~10.4% of the extract, 6.8~8.1% of apple vinegar and 40% of fructose. The liquid tea using commercial ginseng showed higher scores of sensory lest than the liquid tea using cultured ginseng in bioreactor system at the given condition, 10% of the extract, 7% ofapple vinegar and 40% of fructose, with the same recipe condition ranges.
Keywords
ginseng; bioreactor system; cultured ginseng; ginsenoside; tea;
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