원적외선 건조온도에 따른 백삼의 주근과 세근의 이화학적 특성
Physicochemical Characteristics on Main and Fine root of Ginseng Dried by Various Temperature with Far-Infrared drier
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초록
To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90, 100, 110, 120, 130 and 140℃) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at 130℃, while decreased on fine root. Soluble carbohydrate content was the highest at 70℃ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at 130℃, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc, Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to 120℃ and 100℃, respectively and decreased over this temperature.
Abstract
To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90, 100, 110, 120, 130 and 140℃) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at 130℃, while decreased on fine root. Soluble carbohydrate content was the highest at 70℃ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at 130℃, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc, Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to 120℃ and 100℃, respectively and decreased over this temperature.
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