Effect of Relative Humidities on the Qualities of White Ginseng during Storage -II. On the Changes of Saponins and Sugars-

저장상대습도(貯藏相對濕度)가 백삼품질(白蔘品質)에 미치는 영향(影響) -제2보(第2報) : Saponin 및 당(糖)의 변화(變化)-

  • Noh, Hye-Won (Dental College, Jeonbuk National University) ;
  • Do, Jae-Ho (Korea Ginseng & Tobacco Research Institute) ;
  • Kim, Sang-Dal (Korea Ginseng & Tobacco Research Institute) ;
  • Oh, Hoon-Il (Department of Food Science & Technology, King Sejong University)
  • Published : 1983.01.01


The contents of ginseng saponins in white ginseng, particularly ginsenoside $-Rb_1$, -Rc, -Re, and -Rg, were greatly decreased during the storage at high relative humidities. The contents of glucose and fructose were initially increased and thereafter decreased during the storage at 75-96% R.H., but successively increased during the storage at relative humidifies below 67%. The content of sucrose was decreased during storage of white ginseng and the rate of change was accelerated at the relative humidities higher than 75% R.H..