박피가 인삼의 색택 및 주요 성분 함량에 미치는 영향

• 영문명: Changes of Surface Color Formation and Constituents of White Ginseng Prepared with Peeling by Using Barker
• 발행기관: 한국작물학회
• 저자명: 최재을(Jae-Eul Choi) 남기열(Ki-Yeul Nam) 李翔国 (Xiangguo Li) 김현호(Hyun-Ho Kim) 조항식(Hang-Sik Cho) 황광보(Kuang-Bo Hwang) 고성권(Sung-Kwon Ko)
• 간행물 정보: 『한국작물학회지』제53권 제4호, 369~375쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.12.30

영문 초록

In this study, quality in terms of the surface color and constituents of white ginseng prepared with dif-ferent peeling time by using barker were investigated. The color of the white ginseng become better according to the increasing of peeling time. The components, such as con-tents of crude fat, crude protein, fatty acids, amino acids were slightly increased by the peeling, but carbohydrate and sugars were decreased. The contents of crude saponin and ginsenosides were markedly influenced. Compared with in-tact ginseng roots, peeling of ginseng roots resulted in a substantial decrease (approximately 20-30%) in total gin-senoside contents. The results suggest that peeling for white ginseng preparation leads to improve the surface color formation of roots, while lose the contents of ginseno-sides as the major active ingredients of ginseng.

목차

재료 및 방법

결과 및 고찰

적요

사사

인용문헌

키워드

white ginseng peeling time barker ginsenosides