Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 11 Issue 2
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- Pages.7-12
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- 1982
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Study on Stability of B-Vitamins in Processing Methods of Ginseng
인삼(人蔘)의 가공방법(加工方法)에 따른 Vitamin B 군(群)의 안정성(安定性)에 관한 연구(硏究)
- Choi, Jin-Ho (Korean Ginseng & Tobacco Research Institute) ;
- Park, Kil-Dong (Korean Ginseng & Tobacco Research Institute) ;
- Sung, Hyun-Soon (Korean Ginseng & Tobacco Research Institute) ;
- Lee, Kwang-Sung (Korean Ginseng & Tobacco Research Institute) ;
- Oh, Sung-Ki (College of Industry, Kyunghee University)
- Published : 1982.06.01
Abstract
B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng. It is found that the contents of B-vitamins somewhat decreased according to processing methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by
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