초록

- 국내 인삼시장 및 산지별 원료수삼의 품질평가 기준을 비교 분석
- 원료삼과 홍삼 등 가공삼의 품질 적합성을 구명하여 품질지표 설정
- 원료삼 품질평가를 위한 품위등급별 품질기준 정립

Abstract ▼

Study on the standardization of grade and quality factor according to material ginseng in Korean ginseng This study was carried out to standardization of grad and quality factor according to Local markets using the selection of raw ginseng and investigated to processing quality of red ginseng, conte

Study on the standardization of grade and quality factor according to material ginseng in Korean ginseng This study was carried out to standardization of grad and quality factor according to Local markets using the selection of raw ginseng and investigated to processing quality of red ginseng, contents of saponin and inorganic component etc. in Korean ginseng. Raw ginseng consumption have two type that one is straight sale and other is contract between ginseng cultivating farmer and company. Therefore, application of degree of quality was desired division of raw ginseng of markets and contraction But as Standardization of nation, degree of quality on raw ginseng were recognized for markets and contract through versatile and free. Important of raw ginseng as factor of quality was year, weight, body form and components. Root year distinguished possible 4, 6-year old ginseng but difficult to know 5-year old because have indistinct stem vestige. It is necessary that two division 4 and 6 year old group. The past time had 4 degree on quality of raw ginseng but evaluated degree of quality on raw ginseng was desired 3 degree(first, second, third). Root weight according to year average in nation was 45g/root at 4-year, 60g/root at 5-year and 75g/root. Therefore desired establishment of degree quality was identified 120-200 as first, 75-120 as second and 45-75g as third, But raw ginseng have many 45g under and 200g over this case have a exception as super or minimum. Coefficient of body form is 1/5 under, Length of main root is 6cm over. As degree of quality, incase number of rhizome is new factor for first is 1, second is 2, third is 3 rhizome respectively.

목차 Contents

• 표지...1
• 요약문...3
• SUMMARY...5
• 제 1 장 서론...6
• 제 2 장 국내외 기술개발 현황...8
• 제 3 장 연구개발 수행 내용 및 결과...10
• 제1절 재료 및 방법...10
• 제2절 결과 및 고찰...12
• 제 4 장 연구개발목표 달성도 및 대외기여도...32
• 제1절 목표대비 대외달성도...32
• 제2절 정량적 성과...33
• 제 5 장 연구개발결과의 활용계획...34
• 제1절 연근판별법 정립...34
• 제2절 고품질 원료삼 선별요령...34
• 제3절 원료삼의 품위등급 설정...35
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보...36
• 제 7 장 기타 중요 변동사항...36
• 제 8 장 국가과학기술종합정보시스템에 등록한...36
• 제 9 장 참고문헌...37