처치온도에 따른 초미분화 산양삼의 홍삼화 연구

  • 김진호 (상지대학교 한의과대학 침구학교실) ;
  • 권기록 (상지대학교 한의과대학 침구학교실) ;
  • 이은희 (상지대학교 동물생명자원학부) ;
  • 차배천 (상지대학교 동물생명자원학부)
  • Kim, Jin-Ho (Dept. of Acupuncture & Moxibustion, Oriental Medical College, Sangji University) ;
  • Kwon, Ki-Rok (Dept. of Acupuncture & Moxibustion, Oriental Medical College, Sangji University) ;
  • Lee, Eun-Hee (Devision of Animal resourses and life science, Sangji University) ;
  • Cha, Bae-Chun (Devision of Animal resourses and life science, Sangji University)
  • 발행 : 2006.12.31


Objectives : The aim of this study was to find optimal conditions for producing red ginseng from cultivated wild ginseng using the Turbo Mill. Methods : Characteristics of powdered cultivated wild ginseng based on various temperature settings of the Turbo Mill were observed, and changes in the content was measured by HPLC for various ginsenosides. Results : 1. The diameter of cultivated wild ginseng powder ground by the Turbo Mill was around 10${\mu}m$. 2. As the temperature rose, pressure, Specific Mechanical Energy(SME), and density decreased, whileas Water Solubility Index(WSI) increased. 3. As the temperature rose, super fine powder showed tendency to turn into dark brown. 4. Measuring content changes by HPLC, there was no detection of ginsenoside Rg3 and ginsenosideRg1, Rb1, and Rh2 concentrations decreased with increase in temperature. Conclusions : Super fine powder of cultivated wild ginseng produced by the Turbo Mill promotes easy absorption of effective ingredients by breaking the cell walls. Using this mechanism to produce red ginseng from cultivated wild ginseng, it yielded less than satisfactory results under the current experiment setup. Further researches are needed to verify more suitable condition for the production of red ginseng.


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