• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.81-86
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• 1982

Ginseng saponins separated from Panax ginseng C.A. Meyer were analyzed by high-performance liquid chromatography using a carbohydrate analysis column. The effect on the resolution and retention time of each ginsenosides, as well as the addition effect of n-butanol on a acetonitrile/water system, was examined using various proportions of acetonitrile/water system (80/20-94/6) which have been used with typical solvent of carbohydrate analysis column. The retention time of each ginsenosides was greatly affected by the compositions and mixture proportions of the mobile phase and also markedly increased as the proprotion of acetonitrile in mobile phase increased. It was proved that acetonitrile/water system (80/20) and acetonitrile/water/n-butanol system (86/14/10) were very effective mobile phases for diol and triol sapoin analyses, respectively. According to the result obtained by this method, the PT/PD ratios of white and red ginseng saponins were 0.401 % and 0.561 %, respectively. Red ginseng increased PT/PD ratio, compared with white ginseng. This is attributed to the change of saponin pattern by processing method and the change of PT/PD ratio would greatly influence on the biochemical and pharmacological effects of ginseng and its products.

• The Journal of Korean Society for Radiation Therapy
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• v.18 no.1
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• pp.29-34
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• 2006

Purpose: The radioprotective effects of white and fermented ginseng on liver damage induced by $^{60}Co\;{\gamma}$-ray were investigated. Materials and Methods: To one group of ICR male mice were given white(150 mg/kg/day for 7 days, orally) and fermented ginseng(150 mg/kg/day for 7 days, orally) before $^{60}Co\;{\gamma}$-ray irradiation. To another group were irradiated by 5 Gy(1.01 Gy/min) dose of $^{60}Co\;{\gamma}$-ray. Contrast group were given with saline(0.1 mL). The levels of reduced(GSH) and oxidized(GSSG) glutathione in liver tissue were measured. Results: In the fermented(150 mg/kg) and white ginseng(150 mg/kg) groups than irradiation group, the GSH levels were significantly increased, but the GSSG levels were significantly decreased. The ratio of GSSG/total GSH was significantly decreased in the fermented(150 mg/kg) and white ginseng(150 mg/kg) groups than irradiation group. Conclusion: In the fermented(150 mg/kg) groups than white ginseng(150 mg/kg) groups the GSH levels were significantly increased. The radioprotective effects of fermented(150 mg/kg) groups than white ginseng(150 mg/kg) groups were increased.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.319-323
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• 2013

The objective of this study was to investigate the microbial contamination levels of ginseng and ginseng products distributed in markets. A total of 81 ginseng and ginseng products samples (fresh ginseng 37, white ginseng 15, red ginseng 15, red ginseng beverage 14) were tested to analyze sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), major foodborne pathogens, and fungi. The contamination levels of total aerobic bacteria and coliforms were in the range of 3.19 to 7.02 log CFU/g for fresh ginseng, 0.25 to 7.31 log CFU/g for white ginseng, 0 to 2.89 log CFU/g for red ginseng and 0 to 1.70 log CFU/mL for red ginseng beverage. In case of major foodborne pathogens, B. cereus was detected at levels of 0.50 to 2.41 log CFU/g in samples except red ginseng beverage. Fungi was detected at levels of 2.41 log CFU/g in fresh ginseng, the contamination levels of the other ginseng products samples were lower than 1 log CFU/g or mL. These results indicate that the ginseng and ginseng products were comparatively safe with respect to microbiological hazard.

• Food Science and Preservation
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• v.6 no.3
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• pp.297-302
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• 1999

To investigate an alternative technique to phosphine fumigation, being used for controlling storage insects of dried ginseng, comparative effects of gamma irradiation (5 kGy) and fumigation on the content of moisture, saponins, free sugars, and amino acids of commercially-packaged white ginseng were evaluated immediately after and at the 6th month of storage at 20$^{\circ}C$ and 70% RH after both treatments. The initial moisture content (8.44%) of the sample was not changed with the treatments, and maintained the 10% levels of moisture until 6 months of storage. Major ginsenosides were stable to both treatments, but they showed some reduced content in the control and fumigated samples at the 6th month of storage. Gamma irradiation caused some decrease in the content of free sugars and the subsequent storage of the sample resulted in a further reduction in their content in the order of irradiated, fumigated and control samples. Although irradiation and fumigation brought about a decrease in the content of fee amino acids by about 5%, however the storage period for 6 months was shown more influential than the treatments used for the improvement of biological quality in stored white ginseng.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.277-284
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• 2022

To investigate the occurrence of fungi in dried ginseng products, we collected 24 white and 26 red ginseng samples from the retail market. Fungi were detected in 50% and 46% of white and red ginseng samples, respectively. The average level of fungal contamination was 0.5 and 0.2 log₁₀ CFU/g in white and red ginseng, respectively. In white ginseng, Penicillium polonicum, P. chrysogenum, and Rhizopus microsporus dominated with each having an occurrence of 18.2%. In red ginseng, Aspergillus spp. was dominant with an occurrence of 87.6%, with A. chevalieri having the highest occurrence (50%). PCR screening for mycotoxigenic potential showed that the 13 isolates of 4 species (P. polonicum, P. chrysogenum, P. melanoconidium, and A. chevalieri) tested were negative for the citrinin biosynthetic gene. These results show that the samples tested in this study had low risk of mycotoxin contamination. However, there is a possibility of dried ginseng products, such as white and red ginseng, being contaminated with fungi.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.100-114
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• 1982

인삼은 수삼이나 백삼을 달여서 먹거나 쩌서 말린 홍삼제품으로 이용되어 왔으나 근래에는 유효성분을 알콜 등으로 추출한 엑기스제품이 여러형태로 이용되고 기호에 맞추어 복용하기 쉽고 휴대하기 편리한 제품 등이 개발 연구되고 있다. 가공제품에 대하여 출원된 특허를 1958년부터 1980년까지 한국, 일본, 미국등지에 공고된 인삼가공품에 관한 특허 87편을 유사제품유별로 정리 하였다.

• Proceedings of the Ginseng society Conference
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• 2003.05a
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• pp.40-41
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• 2003

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.290.2-290.2
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• 2007

• Journal of Ginseng Research
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• v.15 no.2
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• pp.117-119
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• 1991

In continuation of previous isolation of two lignan components, Gomisin A and -N, from Korean Red Ginseng the presence of the two lignans was identified in the hexane extract of Korean White Ginseng by gas chromatographic analysis.

• Journal of Ginseng Research
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• v.14 no.1
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• pp.81-88
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• 1990

인삼제품업계는 최근 업체의 과다로 인한 경영난과 시장개척의 어려움 및 농약잔유성에 대한 불안감 등으로 매우 어려운 처지에 있다. 또한 인삼사업의 홍삼분야와 백삼 및 인삼제품 등 삼분화가 되어 통제, 조정기능의 부재로 인삼업체 전체의 앞날이 극히 우려됨. 이의 해결책의 하나로 관계기관 및 학계와 경작단체, 제품업체 등 모든 관계부서의 대표로 협의체를 구성 운영하여 인삼사업 전분야의 발전을 도모함이 당면한 과제라고 하겠음.