• 고려인삼학회:학술대회논문집
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• 고려인삼학회 1993년도 학술대회지
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• pp.206-214
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• 1993

Ginseng saponins have been known as main active principles and analyzed as the index components in ginseng and its products for quality control. But it is generally difficult to analyze the saponins in crude drug preparations. Saponins, Prosapogenins and sapogenins of crude drug preparation were identified by TLC and determined quantitatively by HPLC. $Prosapogemins-Rg_3\;-Rg_2\;and\;{\Delta}^{20}-prosapogenin$ were extracted with ethyl acetate from $50\%$ acetic acid hydrolyzates of saponin fractions and identified by TLC with lower phase of $CHCl_3/MeOH/H_2$ O\65:35:10. v/v)on silica gel plate, and quantified by HPLC on $Lichrosorb-NH_2$ column with $CH_3CN/H_2O(90:10,\;v/v).$ Sapogenins. panaxadiol and panaxatriol. were extracted with ethyl ether from $7\%-sulfuric$ acid hydrolyzates of saponin fractions and identified by TLC with chloroform/acetone(1 : 1 v/v) on silica gel plate. and quantified by HPLC on u - Bondapak $C^{18}$ column with $CH_3CN/MeOH/CHCl_3(83:10:7.\;v/v).$ These analyses of prosapogenins and sapogenins are more useful for quality control than those of saponins in crude drug preparations such as So - Shi - Ho - Tang(소시호탕), Sa - Kun - Ja - Tang(사군자탕), Yook - Kun - Ja - Tang(육군자탕), and In - Sam -Tang(인삼탕)

• Journal of Ginseng Research
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• 제31권1호
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• pp.34-43
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• 2007

Background: Previous research has suggested that single doses of a standardised Panax ginseng extract can decrease fasted blood-glucose levels and modulate cognitive performance in healthy young volunteers. The latter has generally been seen in terms of improved secondary memory performance. However, both the cognitive effects of chronic administration of ginseng and the potential modulation of working memory have received comparatively little research attention. Aims: The current double-blind, placebo-controlled, balanced cross-over study investigated the effects of 8-weeks administration of Korean ginseng extract (200 mg) on cognitive performance, gluco-regulatory parameters and ratings of subjective mood and 'quality of life'. Methods: 'Eighteen healthy young participants were assessed pre-dose and 3 hours post-dose on the mornings of Day 1, Day 29 and Day 57 of 8 week treatment regimens of both placebo and ginseng. A four-week placebo wash-out separated the treatment phases. Each assessment included the Cognitive Drug Research battery, computerised working memory tasks, and Bond-Lader mood scales. The WHO Quality of Life scale (WHOQOL-BREF) was completed once per visit. Gluco-regulatory parameters were assessed with assays of blood glucose, insulin and HbA1c. Results: Data from the 16 participants that completed the study showed that there were no significant, acute treatment related differences on Day 1 of treatment, or in gluco-regulatory parameters throughout the study. However, time related performance improvements were evident following chronic administration of ginseng on the '3-Back' and 'Corsi-block' computerised working memory tasks. Ginseng was also associated with an improved score on the 'social relations' subscale of the WHOQOL-100, and a significant shift on the 'calm' factor of the Bond-Lader mood scales (from calm/relaxed towards excited/tense). Conclusion: The results of the current study suggest that Korean ginseng extract can modulate working memory performance and subjective ratings of 'quality of life' and mood. Replication with a larger sample size may further elucidate the actions of this product.

• 한국식품조리과학회지
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• 제24권6호
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• pp.837-848
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• 2008

The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6 g) were added to the filtered mash which was fermented for 4 days at $24^{\circ}C$ and then aged for 6 days at $4^{\circ}C$ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at $30^{\circ}C$, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at $20^{\circ}C$. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.

• 한국식품영양학회지
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• 제23권3호
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• Mass Spectrometry Letters
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• 제9권2호
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• pp.41-45
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• 2018

Ginseng (Panax ginseng Meyer) has been used as traditional herbal drug in Asian countries. Ginsenosides are major components having pharmacological and biological efficacy like anti-inflammatory, anti-diabetic and anti-tumor effects. To control the quality of the components in diverse ginseng products, we developed a new quantitative method using LC-MS/MS for 13 ginsenosides; Rb1, Rb2, Rc, Rd, Re, Rf, 20(S)-Rh1, 20(S)-Rh2, Rg1, 20(S)-Rg3, F1, F2, and compound K. This method was successfully validated for linearity, precision, and accuracy. This quantification method applied in four representative ginseng products; fresh ginseng powder, white ginseng powder, red ginseng extract powder, and red ginseng extract. Here the amounts of the 13 ginsenosides in the various type of ginseng samples could be analyzed simultaneously and expected to be suitable for quality control of ginseng products.

• 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.

• Journal of Evidence-Based Herbal Medicine
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• 제2권2호
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• pp.33-38
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• 2009

Korean Ginseng has been recognized as a representative special product in Korea and over the world for a long time, since its quality is known to be superior to Chinese, North American Ginseng. However, the export volume of Korean Ginseng products has been diminishing since 1990 because the imports of low price Chinese Ginseng and the effective marketing policy on North American Ginseng. Therefore, this study is to suggest the competitiveness reinforcement strategies through analyses of the present state and transition of the international competitiveness in Korean Ginseng. This study conducts the comparative analysis of international competitive power of ginseng between Korea and other exporting countries. There are many kinds of saponin that are competitive from a quality profile. However, price competitiveness was very low. According to the result of analysis, this study suggest the competitiveness reinforcement strategies of Korean Ginseng as follows ; First, it is necessary to establish the ginseng plan for high-quality environmentally-friendly production. Second, Korean Ginseng producer should develop various consumer-oriented products according to purchasing power and taste of target market consumers. Third, export strategies must be established by finding out every importing country’s characteristics with regard its import, circulation and consumption of the Korean Ginseng. The use of this study is to forecast useful information to concerned organization for the future policies to the ginseng products in the international market.

• Journal of Ginseng Research
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• 제37권4호
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• pp.475-482
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• 2013

The main active components of Panax ginseng are ginsenosides. Ginsenoside Rb1 and Rg1 are accepted as marker substances for quality control worldwide. The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. To manufacture red ginseng products from fresh ginseng, the ginseng roots are exposed to high temperatures for many hours. This heating process converts the naturally occurring ginsenoside Rb1 and Rg1 into artifact ginsenosides such as ginsenoside Rg3, Rg5, Rh1, and Rh2, among others. This study highlights the absurdity of the current analytical practice by investigating the time-dependent changes in the crude saponin and the major natural and artifact ginsenosides contents during simmering. The results lead us to recommend (20S)- and (20R)-ginsenoside Rg3 as new reference materials to complement the current P. ginseng preparation reference materials ginsenoside Rb1 and Rg1. An attempt has also been made to establish validated qualitative and quantitative analytical procedures for these four compounds that meet International Conference of Harmonization (ICH) guidelines for specificity, linearity, range, accuracy, precision, detection limit, quantitation limit, robustness and system suitability. Based on these results, we suggest a validated analytical procedure which conforms to ICH guidelines and equally values the contents of ginsenosides in white and red ginseng preparations.

• Journal of Ginseng Research
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• 제28권4호
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• pp.196-200
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• 2004

전 생육기간동안 해가림내의 투광율을 약$8{\%}$로 고정한 대조구와, 생육시기별로 투광율을 $6{\%}$와 $18{\%}$로 조절한 투광량 조절구의 생육시기별 근 개체중 변화, 근 수량, 수삼 및 홍삼품질, 조 saponin 함량 차이를 조사한 결과는 다음과 같다. 6년근시 생육시기별 근 개체중 변화를 조사한 결과 생육시기에 따른 광량조절구가 대조구에 비해 생육후기에 $26{\%}$정도 증가되는 효과를 나타내었다. 그리고 10a당 근 수량은 광량조절구가 대조구에 비해 $40{\%}$정도 증수되었고, 수삼품질은 광량조절구가 1,2등급 비율이 $50.3{\%}$로 대조구의 $12.9{\%}$에 비해 현저히 증가되는 효과를 얻었다. 또한 생육시기별 근 비중을 조사한 결과 광량조절구가 대조구에 비해 4,6년근시 모두 전엽기, 생육중기 및 후기의 근 동체 비중이 유의성 있게 증가되었다. 홍삼품질에 있어서 고급홍삼인 천지삼 생출율은 광량조절구가 $46.4{\%}$로 대조구의 $8.0{\%}$에비해 5배 이상 증가되는 것으로 나타났고, 조 saponin함량에 있어서도 광량조절구가 대조구에 비해 증가되는 경향을 보였다. 이상의 결과를 종합하면 고품질 안전 다수확 재배를 위해서는 저온기(생육초기 및 후기)에 투광율을 증가시키고, 고온기(생육중기)에 투광율을 감소하여 근 비대 및 수삼품질을 향상시키기 위해서 인삼 생육시기별로 투광량을 조절하는 것이 필요하다.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1050-1057
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• 2015

본 연구에서는 홍삼박 분말의 첨가량을 0%, 3%, 6%, 9%로 밀가루에 혼합하여 머핀을 제조한 후 이에 따른 품질을 평가하였다. 홍삼박의 일반 성분은 수분 6.37%, 조단백질 11.7%, 조지방 0.9%, 조회분 4.3%로 나타났다. 홍삼박 머핀 반죽의 비중을 측정한 결과 반죽의 비중은 홍삼박 분말 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 머핀의 중량과 굽기손실률은 홍삼박 분말 첨가군들 간에는 유의적인 차이가 나타나지 않았다. 머핀의 부피, 높이와 pH는 대조군이 가장 높게 나타났으며, 홍삼박 분말 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 홍삼박 분말 첨가량 증가 시 높은 수분 함량의 머핀 제조가 가능하였다. 머핀의 dough와 crumb의 색도의 경우 dough와 crumb의 L값과 b값은 홍삼박 분말 첨가량이 증가할수록 감소하였고, a값은 홍삼박 분말 첨가량이 증가할수록 증가하였다. 머핀의 항산화 활성은 홍삼박 분말 첨가량이 증가할수록 증가하는 것으로 나타났다. 경도, 검성, 씹힘성은 홍삼박 분말 첨가량이 증가할수록 값은 감소하는 경향을 보였고, 점착성, 탄력성, 응집성, 복원성은 홍삼박 분말 첨가량이 증가할수록 증가하는 경향을 나타내었다. 관능평가에서 색, 조직감, 입안에서의 느낌은 홍삼박 분말의 첨가량이 증가함에 따라 통계적으로 유의적인 차이를 나타내지 않았다. 따라서 머핀 제조에 홍삼박 가루를 6% 이하로 첨가할 경우 홍삼박의 기능적 특성을 향상시키고 품질 변화를 최소화할 수 있을 것으로 판단되며, 홍삼박을 이용한 다양한 제품 개발 가능성을 제시할 수 있는 기초자료로 활용될 수 있을 것이다.