원료삼의 증삼 및 건조 조건별 홍삼의 품질 및 기능성

Quality and Functional Properties of Red Ginseng Prepared with Different Steaming Time and Drying Methods

  • Kim, Kyo-Youn (Department of Food Science & Technology, Kyungpook National University) ;
  • Shin, Jin-Ki (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Su-Won (Department of Food Science & Technology, Kyungpook National University) ;
  • Yoon, Sung-Ran (Department of Food Science & Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-industry Institute, Kyungpook National University) ;
  • Jeong, Yong-Jin (Department of Food Science & Technology, Keimyung University) ;
  • Choi, Myung-Sook (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Lee, Chi-Moo (Punggi Ginseng Nonghyup) ;
  • Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
  • 발행 : 2007.10.31

초록

경북 풍기산 원료삼의 증자 및 건조 조건별 홍삼의 품질 및 기능성을 알아보기 위해 5년 근을 대상으로 증자 조건(2.5, 3.5, 4.5시간)과 건조 조건(열풍건조: $60-65^{\circ}C/24$시간, $40^{\circ}C/3-4$일, 동결 건조: $-80^{\circ}C/56$시간, 원적외선건조: $900W/62^{\circ}C/68$시간) 별로 이화학적 특성과 ginsenoside함량을 비교 분석하였다. 시료의 황색 도와 갈변도는 지근이 본근에 비해 높은 수치를 보였으며, 증자시간 3.5, 4.5, 2.5시간의 순으로 그리고, 원적외선건조, 열풍건조, 동결건조의 순으로 높은 수치를 보였다. 증자 및 건조시료의 가용성 고형분, 총 페놀, 총 플라보노이드, 산성다당체, 전자공여능 등의 특성은 3.5시간 증자와 원적외선 건조가 가장 양호한 결과를 보였다. 조사포닌 함량은 증자시간 및 건조방법에 영향을 받지 않았다. 함량이 높은 $ginsenoside-Rg_1$, -Re, -Rf $-Rb_2$, 등은 증자시간이 길어질수록 감소하였으나 $-Rg_3$$-Rh_2$의 함량은 유의적으로 증가하여 본근은 3.5시간, 지근은 4.5시간 증자시료에서 가장 높은 함량을 보였다(P<0.01). 증자 시료의 건조방법을 ginsenoside 관점에서 고려한다면 동결건조방법(2,824mg%)이 열풍건조(2,669 mg%)나 원적외선건조(2,667 mg%)에 비해 가장 타당한 것으로 판단되며, $ginsenoside-Rg_3$$Rh_2$의 함량은 동결건조와 열풍건조 간에 유의적인 차이가 없었다.

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