• Applied Biological Chemistry
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• v.32 no.1
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• pp.50-56
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• 1989

The chemical structures of four phenolic compounds isolated from Panax ginseng were identified to be salicylic acid, p-coumaric acid, gentisic acid and caffeic acid by spectral data of IR, MS and $^1H-NMR$ spectroscopy. Among them, gentisic acid and caffeic acid were the first compounds isolated and identified from Panax ginseng.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.153-159
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• 1995

Roasting ginseng marc was roasted at different temperatures (140, 170, 200, 23$0^{\circ}C$) and for different periods (10, 20, 30 min) produced aqueous soluble brown pigments, gel filtration of which over Sephadex G-50 yielded 3 fractions A, B, C. The treatment at higher temperature and for longer time lead to increase of peak A and decrease of peak C. The contents of the brown pigments and the degree of brown color increased about 4 times and over 6 times, respectively, by roasting at 23$0^{\circ}C$ and for 30 min as compared to the control. 5-Hydroxymethyl furfural in aqueous and 50% ethanol extracts of treated samples at 23$0^{\circ}C$ and for 30 min was increased to 3.6 times and 8 times, respectively, and carbonyl compound in both aqueous and 50% ethanol extracts was increased 3 times. Also pyroxene-like substance was increased apparently in both aqueous and 50% ethanol extracts of treated samples.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.144-152
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• 1995

This study was carried out in order to utilize ginseng marc (GM), a byproduct produced during the preparation of ginseng extract. For the utilization of GM as coffee-replacing beverage, GM was roasted at 140-23$0^{\circ}C$, for 10-30 min to generate coffee-like flavor and taste. The physicochemical changes in GM induced by roasting process was measured. Weight and moisture contents of GM abruptly decreased while roasting at various temperature and period of time, and the amount of water-extracted solid substances decorated beyond 23$0^{\circ}C$. Among the proximate components, total and free sugar decreased remarkably, while crude fat content increased. Crude protein content did not change by the roasting process. pH derides to pH 4.9 after 30 min at 20$0^{\circ}C$, but increased at higher temperatures. Hunter color L value of the GM powder decreased, whereas a and b values, increased up to 10 times as compared to that of the control. The brown color(O, D 490 nm) in 50% ethanol extract of the roasted GM was 46 times higher than that of the control.

• Journal of Ginseng Research
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• v.20 no.2
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• pp.184-187
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• 1996

As one of the studies relating to utilization of ginseng marc for food stuff, the changes of ginsenosides during roasting ginseng marc was examined varying roasting temperature (140~23$0^{\circ}C$) and time (10-30 min). BuOH-soluble fraction of ginseng marc roasted at 23$0^{\circ}C$ for 30 min increased up to 3 times higher than that of the unfrosted one. Some minor biol-ginsenosides were detected on the TLC by roasting above 20$0^{\circ}C$, while the contents of ginsenoside $Rg_1$, $Rg_1$ and Re, major ginsenoside components of ginseng, decreased by one fourteenth, one eighth, and one fourth fold, respectively, which indicates that these components are unstable to heat. When ginseng marc was roasted at 23$0^{\circ}C$, most of the ginsenosides except glnsenoside Re were not detected by HPLC.

• Proceedings of the Korean Society of Crop Science Conference
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• 2002.05a
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• pp.69-72
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• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.207.1-207.1
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• 2007

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.270.1-270.1
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• 2007

• Journal of Ginseng Research
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• v.1 no.1
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• pp.25-28
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• 1976

Ginseng extracts were fractionated into several fractions with various organic solvents, and the effects of these fractions on the activity of RNA polymerase were examined. Fractions which showed positive effect on the activity of RNA polymerase were obtained both from white ginseng and red ginseng. For white ginseng the components which hare shown a positive effect on RNA polymerase roue found in total methanol extracts, the residual aqueous solution from ethyl acetate extraction and the methanol insoluble fraction of the above solution, whereas for red ginseng the positive components roue found in total methanol extracts and in ethyl ether extracts. These finding suggest that the ginseng components which have Positive effect on RNA polymerase be composed of Polar and nonpolar moieties, which may be cleaved into the ports during the processing the of red ginseng.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.4
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• pp.350-355
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• 1984

The present researches were carried out to classify the species of ginseng by electrophoretic methods with isozyme patterns of LAP. esterase, GOT, phosphatase, peroxidase and proteins. All variants of Korean and Japanese ginseng had identical band patterns of the investigated enzymes in roots as well as in seeds. However, American ginseng had different patterns from those of Korean or Japanese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1444-1448
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• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.