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Physico-Chemical Characteristics of White, Fermented and Red Ginseng Extracts

Journal of Ginseng Research 2008³â 32±Ç 3È£ p.238 ~ 243
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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, ź¼öÈ­¹°, 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. ź¼öÈ­¹° 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־´Â 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
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