|
KMID : 1098420050130010052
|
|
Korean Journal of Medicinal Crop Science
2005 Volume.13 No. 1 p.52 ~ p.56
|
|
|
Physicochemical Properties of Red Ginseng on Storage Condition of the Fresh Ginseng
|
|
Kim Chun-Suk
Jung In-Chan
Kim Se-Bong
Yang Deok-Chun
|
|
|
Abstract
|
|
|
|
This study was compared the quality of red ginseng and characteristic changes of physicochemical properties according to the storage period (non storage, two days, six days, eight days, ten days) and store temperature 20^{circ}C, ;34^{circ}C,;-10^{circ}C). The water content of the fresh ginseng has a tendency to decrease as storage time increases. When we store the fresh ginseng for 10 days, the ideal storage temperature is considered to be 34^{circ}C degrees. The amount of total nitrogen has a tendency to increase more than that of no storage as storage period approaches to 10 days. In the storage temperature, the amount of total nitrogen has a tendency to increase in the order of 1) room temperature, 2) freezing storage, 3) cold storage more than no storage. Cold storage has larger contents of total phenolic compounds than room temperature and freezing storage according to storage temperature. When we analyze the changes of a relative density of eight elements, ginsenoside Rb_1,Rb_2,Rc,Rd,Re,Rg_3,Rg_1;and;Rg_2 in red ginseng’’s saponin Rf according to storage condition, the relative density of Rb_1;and;Rg_1 against Rf diminishes in each storage condition as storage time increases. And it is also thought that density change of ginsenoside appears because of the materials, and change tendency according to storage condition is not clear. From functional nature on the evaluation of the quality, taste and fragrance of red ginseng according to storage district, it is evaluated that it is most recommendable for red ginseng to be transported and stored in 3{sim}4 degrees to keep its best condition.
|
|
|
KEYWORD
|
|
|
ginsenoside, physicochemical properties, QDA, storage condition
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|