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KMID : 0903519930360040260
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 4 p.260 ~ p.264
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Effect on the change of ginsenosides , pH and color by NaCl concentration
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이종태/Lee, Jong Tae
이종원/김교창/박명한/Lee, Jong Won/Kim, Kyo Chang/Park, Myung Han
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Abstract
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In order to determine the stability of ginseng components in this salt concentration when used to ginseng as additive ingredient of sauces or seasonings, we study on the content and characteristic of ginsenosides and changes in pH and color, ginseng tail and ginseng extract were treated with various concentration of NaCl solution. In this experiment, extract of ginseng tail were increased in pH as NaCl concentration were increased, but ginseng extract have not changed evidently. The both solution were decreased in color as the salt concentration were increased. Yield of n-butanol extract was decreased in 5% NaCl concentration, while it was increased in the above concentration, and ginseng extract was changed higher than ginseng tail. Ginsenosides content were increased in 5% NaCl concentration, both ginsenosied-Rb₁, -Rb₂, -Rc, -Rd of diol line and ginsenoside-Re of triol line and increased in above NaCl concentration. Especially ginsenoside-Re showed to sensitive response to the changes of the salt concentration.
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