• 동아시아식생활학회지
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• 제21권2호
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• pp.207-214
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• 2011

We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending on the percentage of ginseng content. the application date of ginseng did not influence the total acid content. The amount of volatile acids was higher at a 0.2~0.3% content of white or red ginseng than in other treatment groups. The ginsenoside contents of white and red ginseng used for making ginseng Yakju were 3,555.0 and 4,447.4 ppm, respectively. In ginseng Yakju, total ginsenoside contents were detected at very small amounts of <10 ppm. A total of 15 volatile components were detected in ginseng Yakju. Higher levels of methanol were produced at early application dates. In sensory evaluations, the preference for aroma was higher at white ginseng levels of 0.5% and 1.0% than for other treatment groups, and the taste was judged to be best at a white ginseng content of 0.3%. In the red ginseng treatment group, a red ginseng content of 0.3% was most preferred for both aroma and taste. The taste preference for white ginseng was at 4 days after application, while the taste of the red ginseng treated group was good at the beginning of fermentation.

• Journal of Ginseng Research
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• 제8권2호
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• pp.167-171
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• 1984

Soft X-ray is useful to identify the quality of fresh ginseng causing the inside cavity or white pan of red ginseng. The portion of low mass density identified by the difference in absorption of soft X-ray showed lower dry matter density and less or no response to iodine test indicating less accumulation or excess consumption of starch. The inside white part of red ginseng absorbed less X-ray than the normal part did. Probability for identification of the inside cavity or white at fresh ginseng was rather high (80-90%) in screen observation than f'3m reading and seemed to be increased further by using the developed screen and with training. The inside white of red ginseng appeared to be due to starch deficiency. Dry matter density appeared to be better than fresh weight density for the quality criterion.

• 생약학회지
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• 제48권1호
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• pp.82-87
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• 2017

Malonyl ginsenoside content of the Panax ginseng C.A. Meyer is known to account for 35% to 60% of total ginsenosides content. However, its distribution by ginseng part has not been studied. In this study, four kinds of malonyl ginsenosides were compared in Korean white ginseng part using the purified malonyl ginsenoside standards in our laboratory. White ginseng was prepared by the freeze drying ($-70^{\circ}C$, 48 h) or air drying ($50^{\circ}C$, 48 h) methods form 4-year-old ginseng. Malonyl ginsenoside content of main, lateral, and fine root, and of the main root without skin and its skin was compared. Malonyl ginsenosides (m-Rb1, m-Rb2, m-Rc and m-Rd) content (58%, 19.17 mg/g) in total ginsenosides of air dried white ginseng was decreased about 4% compared to its content of freeze dried white ginseng (62%, 20.40 mg/g). Malonyl ginsenoside content was the highest in fine root, compared to the main or lateral root. Malonyl ginsenosides content in skin of main root was 20.08 mg/g, while its content of the main root without skin was 2.58 mg/g. These results are expected to help establishment of quality specification and processing process in Korean white ginseng.

• Journal of Ginseng Research
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• 제34권1호
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• pp.1-7
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• 2010

본 논문은 백삼 추출물의 코팅 처리에 의한 인삼 커피의 품질 특성에 대한 것으로 주요 내용은 다음과 같다. 백삼 추출물 (WGC-2)의 농도에 따라 커피의 품질 속성을 실험하였다. 대조군과 $5^{\circ}$ Brix (WGC-1)와 $20^{\circ}$ Brix의 사포닌 농도는 8.29%, 8.74%와 8.93% 였고, WGC-1과 WGC-2의 총 진세노사이드 농도는 0.3 mg/g과 0.6 mg/g 였다. 특히 주요 진세노사이드 $Rg_1,\;Rg_2,\;Rb_1,\;Rb_2,\;Rg_2,\;Rh_1$와 $Rg_3$ 함량은 백삼 추출물의 농도에 따라 증가하였다. 커피 맛은 WGC-2가 상업적 커피콩보다 유의하게 낮았고, 소비자 관능 평가에서는 별 차이가 없다는 내용이다.

• Journal of Ginseng Research
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• 제24권4호
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• pp.183-187
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• 2000

본 연구에서는 백삼 및 홍삼을 동체 및 뇌두 부분으로 나누어 각 분획물의 생쥐유래 암세포에 대한 독성을 대식세포에 대한 독성과 비교하여 관찰하였으며, 이러한 인삼분획의 세포독성이 세포의 분열주기 억제와 연관되어 있는 지를 확인하기 위하여 L929세포의 세포주기에 미치는 영향도 실험하였다. 세포독성 실험에서 홍삼이 백삼에 비해 우수한 세포독성을 나타내었으며, 백삼 및 홍삼 모두 뇌두 분획물이 동체 분획물에 비해 우수한 세포독성을 나타내었다. 또한, 실험에 사용한 세포들 중 RAW264.7세포에 대한 인삼 분획물의 세포독성이 다른 암세포 및 대식세포에 비해 강하게 나타났다. 이들 분획물의 세포 분열주기에 미치는 영향을 관찰한 실험에서는 각 분획물 모두 L929세포의 분열주기를 G$_2$/M기에서 억제하는 것으로 나타났다. 따라서, 본 실험의 결과로 백삼에 비해 홍삼에 암세포에 대한 독성을 나타낼 수 있는 물질이 보다 많이 포함되어 있음을 알 수 있으며, 같은 백삼이나 홍삼에서도 뇌두 부위에 이러한 세포독성 물질이 많이 분포하는 것으로 나타났다. 또한 본 실험의 결과, 인삼의 세포독성 기작은 세포의 분열주기 억제와 연관되어 있는 것으로 추측된다.

• 식물병연구
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• 제19권1호
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• pp.49-54
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• 2013

Sclerotinia white rot disease was observed on 5 and 6-year-old ginseng (Panax ginseng) roots in Hongchun, Cheorwon, and Yanggu, Gangwon Province, Korea from 2006 to 2010. Symptoms included a brownish watery soft rot of the roots, and black sclerotia were often found on the rotten roots. The causal agent of the disease was identified as Sclerotinia nivalis based on cultural characteristics and sequence analyses of the internal transcribed spacer region of rDNA and ${\beta}$-tubulin gene with 100% sequence similarity. Pathogenicity tests were performed on 2-year-old ginseng roots with mycelium plugs without wounds. A watery soft rot of the roots and black sclerotia were observed 10 days after inoculation. These symptoms were identical to those observed on naturally infected roots. The same fungus was re-isolated from the lesions induced by artificial inoculation. This is the first report of sclerotinia white rot caused by S. nivalis on P. ginseng in Korea.

• Journal of Ginseng Research
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• 제18권3호
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• pp.187-190
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• 1994

The pith and xylem parts of fresh root that turned into inside-white during processing for red ginseng was investigated under scanning electron microscope in comparison with the sa31e position of fresh root processed into normal reddening. In the inside-white part starch storage cells remain mostly in vacancy or with small number of starch granules and with large hollow by missing cell membranes between cells. Many starch seed granules appeared on the surface of storage cell wall in the inside-white part. Fresh root sample showed better picture than dried powder.

• 생약학회지
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• 제9권1호
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• pp.41-47
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• 1978

Total saponins and ether extracts of red and white ginseng were obtained and their effects on blood pressure in cat and their histamine liberating activities in rabbits were measured. 1) Ether extract of red ginseng showed a transient hypotensive effect and subsequently showed a remarkable and persistent hypotensive effect, whereas other three fractions, such as saponin fractions of red and white ginseng and ether extract of white ginseng showed only a initial transient hypotensive effects. 2) Histamine levels liberated into blood after administration of each fractions measured by the bioassay with guinea pig ileum. Ether extract of red ginseng immediately increased histamine contents in plasma but the histamine levels decreased to normal level within 10min in spite of decreased blood pressure was sustained. Although white ginseng saponin lowered blood pressure immediately when it is administered, histamine release was observed after 10min. The results suggest that hypotensive effects of ginseng seems to have no correlation with the histamine liberating activity. Ginseng appears to show hypotensive effect via some other mechanisms.

• Journal of Ginseng Research
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• 제14권1호
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• pp.36-43
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• 1990

The quality of raw, red and white ginseng and the contents of some minerals were examined using 6-year-old ginseng roots produced in different shades, thatch and polyethylene net (P..E.). The yield of first and second grade ginseng roots was higher in the thatch shade than in the P.E. shade. The smaller sizes of ginseng routs were probably due to loss of ginseng yield called by alternaria blight in the third and fourth years, and lower quality was dale to more rusty roots in the P.E. shading. For red ginseng. rates of heaven and earth grades were higher in the P.E. than thatch shade. producing red ginseng with less inside cavity Production of white ginseng was higher in the thatch shade than in the P.E. shade. showing a higher yield, better piece grade, lower inside crack and better quality index in the thatch. The contents of some minerals such as K, Ca, Mg and Mn of fine ginseng roots differed between the two shades, some of which had a significant correlation with the quality indices of white ginseng. Keywords Thatch shade, polyethylene shade, alternaria blight, rulsty root, quality of ginseng.

• 동아시아식생활학회지
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• 제23권1호
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.