• 현장농수산연구지
• /
• 제15권1호
• /
• pp.53-61
• /
• 2013

엿의 품질을 향상하기 위해 엿 제조시 기능성과 식이섬유함량이 풍부한 홍삼박의 첨가량별 엿의 제조방법 및 특성에 대한 연구를 실시한 결과 다음과 같다. 1. 증자쌀에 15% 엿기름 추출물을 증자쌀의 1.2배 첨가하여 70℃에서 12시간 당화시킨 후 농축하여 갱엿을 제조하고, 홍삼박을 수분함량 18% 정도로 건조하여 30mesh 이하로 파쇄한 홍삼박 분을 제조한다. 그리고 갱엿의 온도를 100℃ 정도로 유지하면서 홍삼박분을 넣어 잘 혼합하여 냉각시키면 홍삼박 엿을 얻을 수 있다. 2. 홍삼박 첨가량별 엿의 특성을 보면 홍삼박 첨가량이 증가 할수록 조직감의 Hardness와 Adhesiveness는 감소하였으며, 색차의 명도는 감소하였으나 적색도 및 황색도가 증가 하였다. 그리고 식미는 홍삼박 첨가로 무첨가 시 3.0 점의 "보통"이다 보다 향상되었는데 홍삼박 17.5% 첨가시 맛 4.2, 조직감 4.4 냄새 4.0으로 "좋다" 이상의 평가를 받았다.

• Toxicological Research
• /
• 제6권1호
• /
• pp.1-12
• /
• 1990

Effect of red ginseng treatment on experimentally induced hyperkeratosis was investigated by light microscopic observation scanning electron microxcope (SEM) examination, epidermal enzyme activities nd lipid contents. Both light microscopic observation and SEM examination showed that hexadecane induced epidermal hyperplasia, hypertrophy and hyperkeratosis by increasing the numbers as well as the sizes of epidermal cells including desquamating horny cells. The superficial horny cells were protruded around the base of hair shaft. Among red ginseng components, only saponin treatment inhibited epidermal hyperplasia and hyperkeratosis by reducing the thickness of epidermis and arranging the cornified cells. Saponin from korean red ginseng inhibited abnormally increased epidermal LDH, ICD and G6PDH activities and reduced the contents of epidermal lipids induced by hexadecane. It seems that red ginseng saponin has preventive effect on experimental hyperkeratosis possibly by controlling the enzyme activities involved in epidermal cellular metabolism, resulting in reduced amounts of abnormal epidermal lipids.

• Journal of Biosystems Engineering
• /
• 제26권3호
• /
• pp.279-286
• /
• 2001

The purpose of this study were to organize a sorting system, to develop an algorithm of image processing for the shape sorting, and to finally develop a scientific and objective shape sorting system of Korean Red-Ginseng for mechanization of the shape sorting. The results of this study are followed. 1. The shape sorting system of Korean Red-Ginseng consists of a control computer, a color CCD camera(WV-CP4110) for image processing, an image processing board(DT3153), and an image acquisition unit. 2. Many image processing skill, such as sliding, stretching, threshold, binary and D$\sub$t/ were used to analyze the shape sorting factors of Korean Red-ginseng. 3. The sorting accuracy of the shape sorting system for the Korean Red-Ginseng was 74.7%. It is 21.1% lower than that of human inspector. Although the system has low accuracy, using more cameras may improve its sorting accuracy.

• Journal of Ginseng Research
• /
• 제33권3호
• /
• pp.219-222
• /
• 2009

본 연구는 신체 증상을 호소하는 정상인들을 대상으로 3주간 홍삼 또는 위약을 투여하였고, 홍삼 복용군에서 위약 복용군에 비해 신체 증상 감소 정도가 더 큼을 보여주었다.

• Journal of Ginseng Research
• /
• 제33권3호
• /
• pp.194-198
• /
• 2009

본 연구에서는 수삼을 식품에 쓰이는 산화 방지제인 ascorbic acid와 citric acid로 처리하여 홍삼을 제조한 후 활성성분인 페놀화합물과 진세노사이드의 추출물내 함량 변화를 HPLC를 이용하여 살펴보았다. 분석결과 citric acid 처리 홍삼에서 esculetin과 quercetin 함량이 무처리 홍삼에 비하여 각각 3.5 배, 2.0 배 증가하였고 ginsenoside 함량 역시 citric acid 처리시의 Rg$_3$, Rd, Rh$_2$ 증가량이 ascobic acid 처리시에 비하여 높았다. 따라서 인삼추출물의 이들 특정활성성분 강화를 위하여는 citric acid 처리가 효과적인 것으로 판단된다.

• Preventive Nutrition and Food Science
• /
• 제21권1호
• /
• pp.24-30
• /
• 2016

Fresh ginseng roots were aged in an oven at $80^{\circ}C$ for 14 d. The in vitro and in vivo antioxidant activities of this aged ginseng, in comparison with those of the white and red ginsengs, were evaluated. In in vitro antioxidant assays, the ethanolic extracts from aged ginseng showed significantly higher free radical scavenging activity and reducing power than those of the white and red ginsengs. In in vivo antioxidant assays, mice were fed a high fat diet supplemented with white, red, or aged ginseng powders. High fat feeding resulted in a significant increase in lipid peroxidation and a substantial decrease in antioxidant enzymes activities in the animals. However, diet supplementation of ginseng powders, particularly aged ginseng, markedly reduced lipid peroxidation and enhanced the antioxidant enzymes activities. The results illustrate that the aged ginseng has greater in vitro and in vivo antioxidant capacity than the white and red ginsengs. The aged ginseng also showed considerably higher total saponin, phenolic, and flavonoid contents, indicating that its antioxidant capacity may have been partly due to its high levels of antioxidant compounds. This new ginseng product may be useful as a functional food with strong antioxidant potential.

• 한국식품영양학회지
• /
• 제26권3호
• /
• pp.358-365
• /
• 2013

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 mg% and 60.1 mg%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 mg%, and the amount of p-tyrosol increased greatly to 324.9 mg%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

• 고려인삼학회:학술대회논문집
• /
• 고려인삼학회 1988년도 학술대회지
• /
• pp.43-46
• /
• 1988

홍삼 $S_I$-분획의 투여로 중크롬산에 의한 신장세포독성이 감소되었다. 토끼에 중크롬산을 투여하면 급성신부전이 유발되어 10일이내에 대부분이 죽었다. 반면 홍삼 $S_I$-분획을 투여하면 치사율이 상당히 낮아졌으며, 생리적 증상이 현저히 개선되었다. 홍삼 $S_I$-분획의 투여로 중크롬산에 의하여 생기는 glomerulotubular imbalance가 호전되었으며, 당원생성, 해당속도, 젖산 생성속도가 정상화 되었다. 홍삼 $S_I$-분획의 효과는 비타민 C, EDTA, 휴로세마이드에 비하여 월등하였다.

• 생약학회지
• /
• 제19권3호
• /
• pp.201-207
• /
• 1988

Samples of red ginseng, which had been manufactured and packaged by the Korean Monopoly Corporation, were stored at ambient temperatures and humidities ($12{\sim}28^{\circ}$ and $55{\sim}68$ percent) for one to nine years to examine their overall quality stability. The proximate compositions, contents of 50% ethanol and water extracts of the samples and the TLC and HPLC patterns of ginsenosides in the samples remained almost unchanged in all cases. The lipids and fatty acids in the samples, which are otherwise susceptible to oxidation, were stable judged on the basis of the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic(C18:2) and linolenic and(C18:3) present in the samples had been very stable during the long storage periods. It, therefore, seems that the autoxidations of the lipid and fatty acids of red ginseng were prevented by antioxidative compounds which will be progressively formed in red ginseng through non-enzymatic browning reactions during manufacturing process and long-term storage.

• Journal of Ginseng Research
• /
• 제22권4호
• /
• pp.244-251
• /
• 1998

KG101 was developed by the Korea Ginseng & Tobacco Research Institute. We reported about yield trials and local adaptability test. Growth characteristics and red ginseng quality of KG101 in local performance test can be summarized as follows. Aerial parts growth, stem and leaf, was similar about KG101 and Jakyungjong, 4-year old and 6-year old ginseng. Emergence rate of KG101 was higher than Jakyungjong in the 3 location of local performance test. Taproot diameter of KG101 was smaller than Jakyungjong and taproot shape of KG101 had fitted characteristics, radish type and human body type, to manufactured red ginseng. Raw ginseng grade, 1st and 2nd of KG101 was higher than Jakyungjong's. Chun, Jeesam ratio to manufacture of 2nd grade of raw ginseng of KG101 was 25%, Jakyungjong was 6-13% in 3 location of local performance test. Distribution of red ginseng weight of Jakyungiong was heavier than KG101 in 2 location, Kongju and Jungup, but KG101 was heavier than Jakyungjong in Ichon. Red ginseng quality of KG101 was better than Jakyungiong. Main degrade factor of red ginseng quality was inside cavity and inside white, was not different lines and location.