고려인삼과 미국삼의 품질요인별 수삼 및 홍삼등급 비교

Abstract

Comparison of the grade of raw ginseng and that of red ginseng was investigated. The materials used in this study were Korean ginseng (Panax ginseng C. A. Meyer) and American ginseng(Panax quinquefolium L.). Coefficient of body form, length of main stem and weight of raw ginseng were used as the classifying criteria of the root size and grades. Korean ginseng distinguished the distribution of weight size from that of American ginseng. Korean ginseng distributed largely in middle and large root size, and American ginseng distributed largely in middle and small root size. American ginseng had shorter length of main root, bigger diameter of main root and more number of adventitious roots than Korean ginseng. The quality of Korean ginseng was better than that of American ginseng. In Korean ginseng, high quality of red ginseng above second grade (Jisam) was obtained, but low quality of red ginseng under third grade (Yangsam) in American ginseng. In Korean raw ginseng, the coefficients of body form of middle weight and large weight size were under 0.5, but those of American ginseng was over 0.5. So American ginseng were not adequate to produce good red ginseng. Those factors as length of main root and weight of main root were not significantly influenced on the quality of red ginseng in both Korean ginseng and American ginseng. Coefficient of body form was leading factor affecting the quality of red ginseng. To improve the quality of red ginseng, coefficient of body form, weight of main root and length of main root were controlled adequately in both Korean ginseng and American ginseng.