• 한국식품과학회지
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• 제45권3호
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• pp.274-278
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• 2013

본 실험에서는 인삼 씨의 식품 유용자원으로서의 가능성을 알아보기 위해, 각국 인삼 씨의 무게, 일반성분, 무기질, 지방산 조성, 총 당, 산성다당체 함량을 비교해보았다. 먼저 인삼 씨의 백립중은 AGS가 $4.21{\pm}0.31g$으로 가장 무거웠다. 일반성분의 경우 조단백질 함량은 AGS가 $17.00{\pm}1.04%$로 가장 높았고, 조회분 함량은 KGS3가 $8.65{\pm}0.31%$로 매우 높은 값을 나타내 무기질이 풍부한 식품임을 확인할 수 있었다. 이는 저연근의 인삼일수록 무기성분이 많았던 연구결과와 일치했다. 조지방 함량은 AGS가 $24.06{\pm}0.57%$로 가장 높은 값을 나타냈고 조섬유소 함량은 43.21-47.49%로 전체 씨의 절반 정도가 섬유소로 이루어진 섬유질이 매우 풍부한 식품 자원임을 확인할 수 있었다. 무기질은 칼륨과 인이 가장 많이 함유된 것으로 나타났다. 지방산 조성은 96% 이상이 불포화 지방산으로, oleic acid (C18:1, n9c)가 79.93-87.09%로 가장 높게 나타났고, linoleic acid (C18:2, n6c)가 8.94-15.82%로 다음으로 많은 함량을 보였다. 품종이 다른 AGS는 유의적으로 oleic acid와 linoleic acid 조성에 차이가 났고, linolenic acid가 전혀 검출되지 않아 품종에 따른 지방산 조성의 차이를 확인할 수 있었다. 총 당 함량은 15.00-26.17 mg glucose/g으로 인삼에 비해서는 적었지만, 다른 씨와 비교했을 때 매우 높은 수치로 비교적 당을 많이 함유하고 있는 씨라는 것을 확인할 수 있었다. 인삼 산성다당체는 0.56-0.80 mg ${\beta}$-D-galacturonic acid/g을 함유해 소량이지만 최근 유효성분으로 알려진 인삼 산성다당체를 함유하고 있음을 확인하였다.

• 한국식품영양학회지
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• 제27권3호
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• pp.478-483
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• 2014

생리적 기능성을 함유하는 두부를 제조하기 위하여 홍삼 추출물을 첨가하여 압착 성형 공정 없는 연두부의 형태로 제조하였으며, 홍삼 추출물 첨가 연두부의 저장기간에 따른 항산화 성분 및 항산화 활성 변화를 측정하였다. 홍삼 추출물을 첨가하지 않은 대조군의 polyphenol 화합물의 함량은 $605.25{\mu}g/mL$이었으며, 홍삼 추출물을 첨가군의 함량은 $598.51{\sim}681.65{\mu}g/mL$이었으며, 홍삼 추출물 함량에 비례하였다. 대조군의 ascorbic acid의 함량은 6.42 mg%이었으며, 홍삼 추출물 첨가군은 5.74~7.67 mg%로 대조군보다는 높은 함량을 나타내었다. 저장기간에 따른 polyphenol 화합물 및 ascorbic acid의 변화를 보면 저장기간 내내 대체적으로 대조군보다는 홍삼 추출물 첨가군이 높은 함량을 보였다. 환원력의 경우, 대조군은 O.D.값이 0.2781로 나타났으며, 홍삼 추출물 첨가군은 O.D.값이 각각 0.3260~0.3477로 대조군에 비하여 높은 값을 나타내어 홍삼 첨가가 항산화 활성이 증가하는 것으로 나타났으며, 저장기간 내내 높은 항산화 활성을 유지하였다. ABTS radical cation decolorization은 대조군은 20.54 AEAC이었으나, 홍삼추출물 첨가군은 20.63~20.86 AEAC로 홍삼 추출물의 첨가농도가 높을수록 높은 값을 나타내어 항산화 활성이 있는 것으로 나타났다.

• Food Science and Biotechnology
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• 제18권1호
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• pp.53-59
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• 2009

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.

• Journal of Ginseng Research
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• 제8권2호
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• pp.105-113
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• 1984

This study was conducted to investigate chemical and physical characteristics of pectin in Korean ginseng plant. The results obtained are as follows: 1, The molecular weight of the pectin in ginseng plant was in the range of 1.1-2.4x 104 and athydrouronic acid content in the pectin was 97.98%. 2. The intrinsic viscosity of pectin as well as apparent visosity of the pectin in the roots were increased with cultural period. 3. The IR spectra of ginseng pectin showed the OH stretch, C-H bending vibration and the vibration of ester group carboxyl. 4. Sugars present in galacturonic acid, glucose, arbinose, xylose, galactose and rhamnose.

• 한국식품조리과학회지
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• 제15권6호
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• pp.618-625
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• 1999

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Seukbakjee during 45 days of fermentation. Seukbakjee with various levels(0, 2, 4, 6%) of fresh ginseng were fermented at $4^{\circ}$. During fermentation, the pH values were lowered in all Seukbakjee samples, however, those with fresh ginseng were a little higher than control Seukbakjee. Acidity increased continuously during the entire fermentation, in which those of added fresh ginseng increased less than control. As the concentration of fresh ginseng increased, the pH of Seukbakjee were increased. Saltiness was maintained at 1.37~2.62% levels during the whole fermentation. The degree of degradation of reducing sugar and free sugar was much delayed in Seukbakjee added with fresh ginseng. Total vitamin C content of Seukbakjee with fresh ginseng was higher than that of Seukbakjee without fresh ginseng. The number of total bacteria and lactic acid bacteria in Seukbakjee with fresh ginseng was higher than control during the entire fermentation period. In sensory evalution, Seukbakjee with 4% fresh ginseng was the best for taste and flavor. Seukbakjee with 2% fresh ginseng was the best for texture and overall acceptability. Above results suggest that the addition of fresh ginseng improves the quality of Seukbakjee.

• 한국식품영양학회지
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• 제3권1호
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• pp.9-12
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• 1990

Toxohormone-L is a lipolytic factor, found in ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma. A substance that inhibited the lipolytic action of toxohormone-L was isolated from white ginseng powder. This substance was an acidic polysaccharides It inhibited toxohormone-L-induced lipolysis in a dose dependent manner at concentrations higher than 100g/ml.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2003년도 춘계 총회 및 학술대회
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• pp.19-23
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• 2003

• 한국식품영양과학회지
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• 제40권2호
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• pp.156-162
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• 2011

세근을 제거한 피부직삼을 흑삼제조 시 구증구포의 각 증별로 얻어진 인삼을 주정으로 추출한 추출물의 품질학적 특성과 항산화 특성을 분석하였다. 피부직삼의 증포 횟수가 증가할수록 pH가 감소하였으며, 흡광도는 증가하였는데 특히 4회째부터 크게 증가하여 갈색도가 진해졌다. 벤조피렌 분석 결과 8증과 9증에서 0.04 ppb로 낮은 함량을 나타내었으며 Rg1 및 Rb1 함량은 증포 횟수에 따라 19.07 mg/g에서 1.70 mg/g으로 크게 감소하였다. 흑삼 추출물의 항산화활성은 DPPH radical 소거능, hydroxy radical 소거능, ABTS radical 소거능, FRAP으로 분석하였으며 총 페놀함량을 측정하였다. DPPH radical 소거능 $IC_{50}$값은 피부직삼이 14.09 mg/mL, 1회 증포 시 12.20 mg/mL, 3회 증포 시 7.63 mg/ mL, 9회 증포 시 3.12 mg/mL로 증포 과정이 증가할수록 $IC_{50}$값은 4.5배 감소하였으며, FRAP value는 피부직삼으로 흑삼 제조 시 증포 횟수의 증가에 따라 155.6% 증가하였다. ABTS radical 소거능은 각각 피부직삼 51.12%, 1회 증포 69.34%, 9회 증포 84.13%로 증포 과정이 반복될수록 증가하였다. Hydroxyl radical $IC_{50}$ 측정값은 1회 증포 31.24 mg mL, 9회 증포 3.04 mg/mL로 증포 횟수가 증가할수록 hydroxyl radical $IC_{50}$ 값이 9.7배 감소하였다. Total phenol 함량은 1회 증포 시 0.61 mg/mL, 6회 증포 시 0.79 mg/mL, 9회 증포 시 0.83 mg/mL로 total phenol 함량이 증포 횟수의 증가에 따라 126% 증가하였다. 따라서 피부직삼을 이용하여 흑삼 제조 시 증포를 9회 반복함에 따라 항산화활성은 78~155.6% 증가하였는데, 이는 phenol 함량이 168%까지 증대된데 기인된 것으로 사료된다.

• Journal of Microbiology and Biotechnology
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• 제13권5호
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• pp.706-709
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• 2003

Ginsenosides and polysaccharides were isolated from Panax ginseng C.A. Meyer (Family Araliaceae) by treating at low ($60^{\circ}C$, LT), mild ($100^{\circ}C$, MT), and high ($120^{\circ}C$, HT) temperatures, and their inhibitory effects on growth, infection, and VacA vacuolation of Helicobacter pylori (HP) were investigated. The molecular weights of polysaccharides decreased as the processing temperature increased. Ginseng polysaccharides inhibited the HP infection into KATO III cells, but did not inhibit growth of HP and VacA vacuolation of HeLa cells. HT polysaccharides showed the most potent inhibition with $IC_50$ value of 6.8 mg/ml. Ginseng saponins did not inhibit the infection of HP into KATO cells. However, 20(s)-protopanaxadiol showed the most potent inhibition of HP growth and vacuolation of HeLa by VacA toxin with $IC_50$ values of 0.05 and 0.067 mg/ml, respectively.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1082-1086
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• 1999

Dried vegetables, white ginseng and spices, which were exposed to gamma and electron beam irradiation, were used in a detection study by measuring their starch content and viscosity change. The samples tested showed different levels of starch content(15.64~60.86%), which was not directly proportional to the viscosity of the samples. The correlation coefficients between irradiation dose and viscosity change were lower in the samples, such as cabbage, carrot, clean vegetable(chunggyungchae), garlic, mushroom, green onion, and red pepper, while some higher coefficients were found in ginger(R2=0.9271), white ginseng (R2=0.6223) and onion (R2=0.7909). Thus, dried ginger and white ginseng were selected to be used for a detection of irradiated samples using specific parameters(threshold values). Specific parameter for the nonirradiated ginger and ginseng were 13.31 and 13.93, respectively. On the other hand, gamma and electron beam irradiated samples at 2.5 kGy, the lowest dose for a commercial purpose, showed decreased values, 11.92 and 11.15 in ginger, and moreover 4.40 and 5.10 in ginseng. It is expected that a proportional decrease in a specific parameter with the absorbed doses will be a potentially useful index for detecting whether starchy foods have been irradiated or not.