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KMID : 1098420080160040211
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Korean Journal of Medicinal Crop Science
2008 Volume.16 No. 4 p.211 ~ p.217
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Physicochemical Characteristics on Main and Fine root of Ginseng Dried by Various Temperature with Far-Infrared drier
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Lee Ka-Soon
Kim Gwan-Hou
Kim Hyun-Ho
Seong Bong-Jae
Lee Hee-Chul
Lee Young-Gu
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Abstract
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To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and ) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at , while decreased on fine root. Soluble carbohydrate content was the highest at both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at , especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to and , respectively and decreased over this temperature.
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KEYWORD
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Ginseng, Heat Temperature, Far-Infrared Drier, Ginsenoside, Soluble Carbohydrate, Organic Acid, Color
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