Comparison of Physicochemical Properties and Release Characteristics of Extruded Tissue Cultured Mountain Ginseng

압출성형 산삼배양근의 이화학적 성질 및 침출특성의 비교

  • Han, Jae-Yoon (Dept. of Food Science and Technology, Kongju National University) ;
  • Chung, Ki-Hwa (Dept. of Life Science, Kongju National University) ;
  • Ryu, Gi-Hyung (Dept. of Food Science and Technology, Kongju National University)
  • Published : 2008.08.30


The objective of this study is to compare the physicochemical properties and release characteristics of red ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel temperatures 110 (C) and $120^{\circ}C$ (D) to produce tissue cultured mountain ginseng-like comercial red ginseng by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200 rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A. The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino acid contents of B, C and D were $35{\sim}42\;{\mu}g/mL$; in contrast, A contained $25\;{\mu}g/mL$. The crude saponin content of C and D were higher than A and B.


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