포도주스 침지를 이용하여 제조된 흑삼의 진세노사이드 Rg3 증진효과

• 영문명: Effect of Enhancing Ginsenoside Rg3 in Black Ginseng Made by Soaking Into Grape Juice
• 발행기관: 한국산업기술융합학회(구. 산업기술교육훈련학회)
• 저자명: 김세찬(Se-Chan Kim)
• 간행물 정보: 『산업기술연구논문지』산업기술교육훈련논문지 제21권 4호, 91~95쪽, 전체 5쪽
• 주제분류: 공학 > 공학일반
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

This study was performed to develop the new method for enhancing ginsenoside Rg3 which is the abundant in blackginseng. Black ginsengIwas prepared by following the traditional method(repeated 9 times steaming and drying). Black ginsengII was made by steaming 3times at 120℃ for 30min after soaking into grape juice for 24h. Ginsenosides of white, red, black ginsengI,II were investigated using the HPLC method, respectively. In the black ginsengII, the contents of ginsenoside Rg3 which does not exist in white ginseng was 10.91mg/g, approximately 1.8times more than red ginseng. These results suggest that black ginseng show enhancing ginsenoside Rg3 which is bound up with anticancer and immune system.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론

키워드

Black Ginseng(흑삼) Ginsenoside Rg3, HPLC(고압액체크로마토그래피) Grape Juice(포도주스)