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KMID : 0380619780100030356
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 3 p.356 ~ p.360
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Determination of Total Saponin in Ginseng Jellies and Candies
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Abstract
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To determine the total saponin extracted by Shibata method, of Ginseng jellies and candies, vanillin-HZSO₄ coloring method, direct drying method and thinchrographic method were compared after samples were treated with methanol to remove sugars. Thinchrographic method was the more reproducible than direct drying method and vanillin-H₂SO₄, coloring method was interfered significantly by sugars.
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