풍기지역 수삼의 연근별 홍삼가공조건에 따른 품질 및 기능성분 특성 Quality and Functional Properties of Red Ginseng Prepared with Different Cultivation Year-Roots of Fresh Ginseng Produced in Poonggi Region원문보기
경북 풍기지역에서 생산되는 4～6년 근 수삼을 대상으로 홍삼가공에 따른 품질 및 기능성분 특성을 비교하고, 아울러 현행 홍삼제조에 이용되는 증자시간과 건조방법의 타당성을 연구하였다. 연근별 홍삼의 물리적, 관능적 품질 특성을 비교한 결과 5년 근 홍삼은 색택, 외관, 직경, 내부품질 등에서 6년 근과 유사하거나 다소 저조하였으나 길이, 수율 면에서 우수한 것으로 나타났다. 홍삼의 기능성분을 비사포닌 성분과 사포닌 성분으로 구분하여 측정해 본 결과, 5년 근 홍삼은 추출물의 황색도와 갈색도가 높게 나타났으며, ...
경북 풍기지역에서 생산되는 4～6년 근 수삼을 대상으로 홍삼가공에 따른 품질 및 기능성분 특성을 비교하고, 아울러 현행 홍삼제조에 이용되는 증자시간과 건조방법의 타당성을 연구하였다. 연근별 홍삼의 물리적, 관능적 품질 특성을 비교한 결과 5년 근 홍삼은 색택, 외관, 직경, 내부품질 등에서 6년 근과 유사하거나 다소 저조하였으나 길이, 수율 면에서 우수한 것으로 나타났다. 홍삼의 기능성분을 비사포닌 성분과 사포닌 성분으로 구분하여 측정해 본 결과, 5년 근 홍삼은 추출물의 황색도와 갈색도가 높게 나타났으며, ginsenoside 함량에서도 가장 높게 나타났다. 특히 5년 근 홍삼에서는 특이성분이라고 할 수 있는 ginsenoside Rg3 및 Rh2의 함량이 유의적으로 높게 나타났다. 따라서 경북풍기지역의 5년 근 수삼을 원료로 한 홍삼제조는 이화학적 품질 및 기능적성분 특성에서도 타당성이 큰 것으로 나타났다. 한편 원료삼의 증자시간(2.5, 3.5, 4.5) 및 건조방법(열풍건조, 동결건조,원적외선 건조) 별 홍삼의 가공적성을 품질 및 기능 성분 관점에서 검토해 보았다. 수삼의 증자시간 증가는 홍삼의 갈색도, 총 페놀, 산성다당체, 조사포닌 및 특이 ginsenoside의 함량을 증가시켰다. 건조방법에서는 원적외선 건조 시 조사포닌 함량이 증가하였으며, 전체적으로 동결 건조한 시료에서 총 ginsenoside 함량이 가장 높게 나타났다. 또한 동결건조에서 개별 ginsenoside가 비교적 안정한 값을 보였으며, 원적외선 건조에서는 열풍건조에 비해 ginsenoside Rg1, Rg3 및 Rh2는 감소한 반면 Rh1, Rc, Rd 등은 크게 증가하여 이에 대한 구체적인 연구가 필요한 것으로 나타났다.
경북 풍기지역에서 생산되는 4～6년 근 수삼을 대상으로 홍삼가공에 따른 품질 및 기능성분 특성을 비교하고, 아울러 현행 홍삼제조에 이용되는 증자시간과 건조방법의 타당성을 연구하였다. 연근별 홍삼의 물리적, 관능적 품질 특성을 비교한 결과 5년 근 홍삼은 색택, 외관, 직경, 내부품질 등에서 6년 근과 유사하거나 다소 저조하였으나 길이, 수율 면에서 우수한 것으로 나타났다. 홍삼의 기능성분을 비사포닌 성분과 사포닌 성분으로 구분하여 측정해 본 결과, 5년 근 홍삼은 추출물의 황색도와 갈색도가 높게 나타났으며, ginsenoside 함량에서도 가장 높게 나타났다. 특히 5년 근 홍삼에서는 특이성분이라고 할 수 있는 ginsenoside Rg3 및 Rh2의 함량이 유의적으로 높게 나타났다. 따라서 경북풍기지역의 5년 근 수삼을 원료로 한 홍삼제조는 이화학적 품질 및 기능적성분 특성에서도 타당성이 큰 것으로 나타났다. 한편 원료삼의 증자시간(2.5, 3.5, 4.5) 및 건조방법(열풍건조, 동결건조,원적외선 건조) 별 홍삼의 가공적성을 품질 및 기능 성분 관점에서 검토해 보았다. 수삼의 증자시간 증가는 홍삼의 갈색도, 총 페놀, 산성다당체, 조사포닌 및 특이 ginsenoside의 함량을 증가시켰다. 건조방법에서는 원적외선 건조 시 조사포닌 함량이 증가하였으며, 전체적으로 동결 건조한 시료에서 총 ginsenoside 함량이 가장 높게 나타났다. 또한 동결건조에서 개별 ginsenoside가 비교적 안정한 값을 보였으며, 원적외선 건조에서는 열풍건조에 비해 ginsenoside Rg1, Rg3 및 Rh2는 감소한 반면 Rh1, Rc, Rd 등은 크게 증가하여 이에 대한 구체적인 연구가 필요한 것으로 나타났다.
This study was carried out to evaluate the quality and functional properties of red ginseng prepared from different cultivation year-roots of fresh ginseng produced in Poonggi region. The yield of red ginseng prepared from different cultivation year-roots(3, 4, 5 year-roots) raged from 23～25%, 5 yea...
This study was carried out to evaluate the quality and functional properties of red ginseng prepared from different cultivation year-roots of fresh ginseng produced in Poonggi region. The yield of red ginseng prepared from different cultivation year-roots(3, 4, 5 year-roots) raged from 23～25%, 5 year-roots and 6 year-roots was similarly produced. Rate of Chunsam was 5>6>4 year-roots, 5 and 4 year-roots was higher than 6 year-roots in Jisam. Average weight was 17.22～17.90 g, length was 1.30～1.70 cm. The color, appearance and degree of inside whiteness of red ginseng prepared with different cultivation year-roots was examined by random selecting. The color was produces good result in 5 and 6 year-roots, Appearances were good(74～85%), normality(15～20%), badness(0～6%). Degree of the inside whiteness was good(62～66%), normality(18～26%), badness(8～18%). On the whole 5 year-roots were similar or low in comparison with 6 year-roots but more high in length, yield, profit. Functional properties analysis used 4, 5, 6 year-roots, separated rootlet from root. Hunter's color showed higher yellowness to rootlet in comparison with root. The color values of the 50%-ethanol extracts and degree of browning had a tendency to become similar. Rootlet was more high than root in all the functional components except for acidic polysaccharide. Total yield contents were 4>5>6, acidic polysaccharide contents were 6>4>5 year-roots, total phenol contents were 5>6>4, electron donating ability had a rate of 4>5>6, total flavonoid contents were generally similar and nitrite scavenging ability was 4>5>6. Ginsenoside analysis was detect 10 types. Functional properties of different steaming time was give effect to 2.5, 3.5, 4.5 steaming time. The color values of the 50%-ethanol extracts had no difference, but in case of Hunter's color whiteness decreased, the yellowness increased according to the steaming time. The longer steaming time the more increase in acidic polysaccharide, total phenol contents and electron donating ability. Results of the ginsenoside analysis was the highest Rg1 and Re contents, Especially Rg3 and Rh2 contents of excellent Functional properties were largely increase by increasing steaming time Functional properties of different drying methods were given effect to commercial drying, freeze drying and far-infrared drying. The Hunter's color was far-infrared drying >commercial drying>freeze drying. Total yield contents were commercial drying > far-infrared drying>freeze drying. The far-infrared and commercial drying were more high in comparison with freeze drying in acidic polysaccharide, total phenol contents, electron donating activity and total flavonoid. Ginsenoside analysis was different to drying methods. On the whole, freeze drying was showed the highest ginsenoside contents, a series of triol was more high in comparison with a series of diol. Consequently functional properties of red ginseng prepared with different cultivation year-roots regard as appropriate 5 year-roots, functional properties of red ginseng prepared with different steaming time regard as appropriate 3.5 time and then functional properties of red ginseng prepared with different drying methods regard as appropriate far-infrared drying.
This study was carried out to evaluate the quality and functional properties of red ginseng prepared from different cultivation year-roots of fresh ginseng produced in Poonggi region. The yield of red ginseng prepared from different cultivation year-roots(3, 4, 5 year-roots) raged from 23～25%, 5 year-roots and 6 year-roots was similarly produced. Rate of Chunsam was 5>6>4 year-roots, 5 and 4 year-roots was higher than 6 year-roots in Jisam. Average weight was 17.22～17.90 g, length was 1.30～1.70 cm. The color, appearance and degree of inside whiteness of red ginseng prepared with different cultivation year-roots was examined by random selecting. The color was produces good result in 5 and 6 year-roots, Appearances were good(74～85%), normality(15～20%), badness(0～6%). Degree of the inside whiteness was good(62～66%), normality(18～26%), badness(8～18%). On the whole 5 year-roots were similar or low in comparison with 6 year-roots but more high in length, yield, profit. Functional properties analysis used 4, 5, 6 year-roots, separated rootlet from root. Hunter's color showed higher yellowness to rootlet in comparison with root. The color values of the 50%-ethanol extracts and degree of browning had a tendency to become similar. Rootlet was more high than root in all the functional components except for acidic polysaccharide. Total yield contents were 4>5>6, acidic polysaccharide contents were 6>4>5 year-roots, total phenol contents were 5>6>4, electron donating ability had a rate of 4>5>6, total flavonoid contents were generally similar and nitrite scavenging ability was 4>5>6. Ginsenoside analysis was detect 10 types. Functional properties of different steaming time was give effect to 2.5, 3.5, 4.5 steaming time. The color values of the 50%-ethanol extracts had no difference, but in case of Hunter's color whiteness decreased, the yellowness increased according to the steaming time. The longer steaming time the more increase in acidic polysaccharide, total phenol contents and electron donating ability. Results of the ginsenoside analysis was the highest Rg1 and Re contents, Especially Rg3 and Rh2 contents of excellent Functional properties were largely increase by increasing steaming time Functional properties of different drying methods were given effect to commercial drying, freeze drying and far-infrared drying. The Hunter's color was far-infrared drying >commercial drying>freeze drying. Total yield contents were commercial drying > far-infrared drying>freeze drying. The far-infrared and commercial drying were more high in comparison with freeze drying in acidic polysaccharide, total phenol contents, electron donating activity and total flavonoid. Ginsenoside analysis was different to drying methods. On the whole, freeze drying was showed the highest ginsenoside contents, a series of triol was more high in comparison with a series of diol. Consequently functional properties of red ginseng prepared with different cultivation year-roots regard as appropriate 5 year-roots, functional properties of red ginseng prepared with different steaming time regard as appropriate 3.5 time and then functional properties of red ginseng prepared with different drying methods regard as appropriate far-infrared drying.
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