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Physico-Chemical Characteristics of White, Fermented and Red Ginseng Extracts
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Abstract
º» ¿¬±¸¿¡¼´Â ½ÃÁß¿¡ À¯ÅëµÇ°í ÀÖ´Â ¹é»ï ³óÃà¾×(white ginseng extract, WG), ¹ßÈ¿ÀÎ»ï ³óÃà¾×(fermented ginseng extract, FG), È«»ï ³óÃà¾×(red ginseng extract, RG)¿¡ ´ëÇØ °íÇüºÐ, Á¡¼ºµµ, ȸºÐ, Á¶Áö¹æ, Á¶´Ü¹é, ź¼öȹ°, ³ªÆ®·ý, ¿·® µîÀ» ºÐ¼®ÇÏ¿´´Ù. ¹é»ï ³óÃà¾×, ¹ßÈ¿ÀÎ»ï ³óÃà¾×, È«»ï ³óÃà¾×ÀÇ °íÇüºÐ Á¶»ç°á°ú, ¹ßÈ¿ÀÎ»ï ³óÃà¾×, ¹é»ï ³óÃà¾×, È«»ï ³óÃà¾× ¼øÀ¸·Î ¹ßÈ¿ÀÎ»ï ³óÃà¾×ÀÌ °¡Àå ³ô¾ÒÀ¸³ª, Á¡¼ºµµ´Â È«»ï ³óÃà¾×¿¡¼ °¡Àå ³ô°Ô ³ªÅ¸³µ´Ù. ¹é»ï ³óÃà¾×, ¹ßÈ¿ÀÎ»ï ³óÃà¾×, È«»ï ³óÃà¾× ¸ðµÎ ¿Âµµ¸¦ ³ôÀϼö·Ï Á¡¼ºµµ´Â ¶³¾îÁö´Â °æÇâÀ» º¸¿´À¸¸ç ÀÌ»ó °¡¿ ½Ã¿¡´Â Á¡¼ºµµÀÇ Â÷À̰¡ Å©°Ô ³ªÅ¸³ªÁö ¾Ê¾Ò´Ù. ȸºÐ°ú Á¶´Ü¹éÁúÀÇ ÇÔ·®Àº ¹ßÈ¿Àλï³óÃà¾×ÀÌ °¡Àå ³ô¾ÒÀ¸¸ç, Á¶Áö¹æÀº È«»ï³óÃà¾×¿¡¼ °¡Àå ³ô°Ô ³ªÅ¸³µ´Ù. ź¼öȹ° ÇÔ·®Àº ¼¼ ³óÃà¾×¿¡¼ Å« Â÷ÀÌ ¾øÀÌ À¯»çÇÑ °á°ú¸¦ º¸¿´À¸¸ç, ³ªÆ®·ý ÇÔ·®Àº ¹é»ï³óÃà¾×ÀÌ °¡Àå ³ô¾Ò´Ù. ±×·¯³ª ¿·®¿¡ À־ ¹é»ï ³óÃà¾×, ¹ßÈ¿ÀÎ»ï ³óÃà¾×, È«»ï ³óÃà¾×¿¡¼ Å« Â÷À̰¡ ¾ø´Â °ÍÀ¸·Î Á¶»çµÇ¾ú´Ù. ÇöÀç Ȱ¹ßÈ÷ ¿¬±¸ ÁßÀÎ ¹é»ï ³óÃà¾×, ¹ßÈ¿ÀÎ»ï ³óÃà¾×, È«»ï ³óÃà¾× °¢°¢ÀÇ ÀÌÈÇÐÀû Ư¼ºÀ» ºÐ¼®ÇÏ¿© ¾ÕÀ¸·ÎÀÇ ¿¬±¸ ¹× ½ÅÁ¦Ç° °³¹ß¿¡ ÀÌ¿ëÇÒ ¼ö ÀÖ´Â °á°ú¸¦ ¾òÀ» ¼ö ÀÖ¾ú´Ù. À̸¦ Åä´ë·Î Ç×»êÈ, ¸é¿ªÈ°¼º, Ç÷°üÀÌ¿ÏÀÛ¿ë¿¡ ¹ÌÄ¡´Â ¿µÇâÀ» ±Ô¸íÇϰí Àλï³óÃà¾×, ¹ßÈ¿Àλï³óÃà¾×, È«»ï³óÃà¾×ÀÇ È¿´É Â÷À̸¦ ºñ±³ Æò°¡ÇÏ´Â ½ÇÇèÀÌ ÀÌ·ç¾îÁ®¾ß ÇÒ °ÍÀÌ´Ù.
Comparison of the physico-chemical characteristics were investigated among white (WG), fermented (FG) and red ginseng (RG) extracts. We observed maximum contents of extractable solids in FG, but viscosity was lower than other ginseng extracts. The contents of ash and crude protein of FG were higher than those of other ginseng extracts. The contents of carbohydrate were similar, but component Na and cruid lipids were maximum in RG. we extended our study on comparison of the calories among WG, FG and RG. We noticed that comparison of the calories among WG, FG and RG showed insignificant difference.
Ű¿öµå
White ginseng;Fermented ginseng;Red ginseng;Physico-chemical characteristics
KMID :
0352720080320030238
DOI :
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