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한국식품위생안전성학회지 = Journal of food hygiene and safety, v.39 no.2, 2024년, pp.163 - 170
이윤정 (서울시보건환경연구원) , 장민수 (서울시보건환경연구원) , 이인숙 (서울시보건환경연구원) , 김현정 (서울시보건환경연구원) , 장현정 (서울시보건환경연구원) , 황인숙 (서울시보건환경연구원)
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Red ginseng is manufactured as a health-functional food and is also present in various food types and in different product forms. However, there is currently no standardized regulation of ginsenoside content in foods containing red ginseng. In the present study, we analyzed the ginsenoside content o...
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Kim, S.T., Heo, C.H., Kim, S.H., Lee, W.J., Jang, S.K., Joo, S.S., Quality stability of products containing fermented ginseng berry extracts. J. Food Hyg. Saf., 34, 473-479 (2019).？
Kim, D.C., Lee, T.J., In, M.J., Potential of proteolytic enzyme treatment for production of Korean redginseng extract. J. Appl. Biol. Chem., 62, 385-389 (2019).？
Jeong, S.H., Im, W.H., Lim, Y.H., Kim, H.J., Ginsenoside contents and biological activities of blackginseng Pung-gi. J Korean. Immuno-Yakchim Soc., 5, 9-17 (2016).？
Lee, G.D., Optimization of formation of the ginsenoside Rg3 in black ginseng steamed with acetic acid solution. Korean J. Food Preserv., 27, 66-73 (2020).？
Nam, K.Y., Lee, N.R., Moon, B.D., Song, G.Y., Shin, H.S., Choi, J.E., Changes of ginsenosides and color from black ginsengs prepared by steaming-drying cycles. Korean J. Med. Crop Sci., 20, 27-35(2012).？
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Ministry of Food and Drug Safety (MFDS), (2024, March 6). Food code. Retrieved fromhttps://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC？
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Kim, H.J., Kwak, I.A., Kim, H.J., Ahn, J.S., Son, Y.B., A study on the amendment scheme of ginsenoside content standard regulation for red ginseng products in Korea. J. Food Hyg. Saf., 28, 24-30 (2013).？
Yu, J., Jang, I.B., Moon, J.W., Jang, I.B., Lee, S.W., Suh, S.J., Physicochemical characteristics of a 4-year-old ginseng based on steaming temperatures and times. Korean J. Med. Crop. Sci., 27, 86-95 (2019).？
Lee, E.S., You, K.M., Kim, S.Y., Lee, K.S., Park, S.J., Jeon, B.S., Park, J.T., Hong, S.T., A Study on the utilization of byproducts from honeyed red ginseng: optimization of total ginsenoside extraction using response surface methodology. Food Eng. Prog., 21, 79-87 (2017).？
Kim, J.P., Kim, J.H., Gang, G.L., Yang, Y.S., Hong, S.J., Kim, E.S., Moon, Y.W., Lee, J.C., Song, H.J., Chung, J.K., A survey on the content and safety of red ginseng products. Korean J. Food Sci. Technol., 43, 413-418 (2011).？
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Kim, D.K., Choi, S.J., Lee, M.Y., Yun, E.S., 2015. 2015 KFN international symposium and annual meeting : ginsenoside and sugar content of red ginseng products, The Korean Society of Food Science and Nutrition, Busan, Korea, pp.267.？
Lee, K.H., Lee, D.Y., Lee, S.E., Nam, K.Y., Hwang, G.B., Kim, H.D., Lee, J.W., Choi, J.H., Ahn, Y.S., Kim, S.Y., Kim, G.S., Evaluation onextraction conditions and HPLC analysis method for ginsenosides in Panax ginseng. Korean J. Med. Crop. Sci., 24, 47-54 (2016).？
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Ministry of Food and Drug Safety (MFDS), (2024, March 6). Notice regarding food productmanufacturing notification (black ginseng). Retrieved from https://www.mfds.go.kr/brd/m_841/view.do?seq31419&srchFr&srchTo&srchWord &srchTp&itm_seq_10&itm_seq_20&multi_itm_seq0&company_cd&company_nm&page91？
Kwon, S.W., (2024, March 6). Investigation for establishing the standardization of black ginseng. Retrieved from https://doi.org/10.23000/TRKO201700017629？
Nam, K.Y., Choi, J.E., Hong, S.C., Pyo, M.K., Park, J.D., Recent progress in research on anticanceractivities of Ginsenoside-Rg3. Korean J. Pharmacogn., 45, 1-10 (2014).？
Kim, E.H., Kim, S.W., Park, S.J., Kim, S., Yu, K.M., Kim, S.G., Lee, S.H., Seo, Y.K., Cho, N.H., Kang, K., Soung, D.Y., Choi, Y.K., Greater efficacy of blackginseng (CJ EnerG) over red ginseng against lethal influenza A virus infection. Nutrients, 11, 1879 (2019).
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