Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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The contents of phenolic compounds and antioxidant activities In various year stored red and white ginsengs (panax ginseng C.A. Mayer)

저장(貯藏) 홍(紅)·백삼중(白蔘中) Phenol계(系) 화합물(化合物)의 함량(含量)과 항산화활성(抗酸化活性)

  • Kim, Young Ho (Korea Ginseng and Tobacco Cesearch Institute) ;
  • Yoon, Han Kyo (Dept. of Food science and Technology, Coll. of Agriculture, Chung Nam Natl. Univ.) ;
  • Chang, Kyu Seob (Dept. of Food science and Technology, Coll. of Agriculture, Chung Nam Natl. Univ.)
  • 김영호 (한국인삼 연초 연구소) ;
  • 윤한교 (충남대학교 농과대학 식품가공학과) ;
  • 장규섭 (충남대학교 농과대학 식품가공학과)
  • Published : 1984.12.31
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Abstract

The contents of phenolic compounds and its antioxidant activities were investigated in various year stored red and white ginsengs (panax ginseng C.A. Mayer) The results obtained were as follow; 1. Total content of phenolic compounds was lower in free phenolic fraction than in esterified phenolic fraction. 2. The content of free phenolic acid in long storage period was lower han that in short period but no significant difference was observed in esterified phenolic fraction. 3. Maltol, which constitute 50 to 80 percent of total phenolic acid in red and white ginseng. was higher in red ginseng than in white ginseng and was higher in long storage period. 4. Red ginseng showed higher antioxidant activity than white ginserg and no difference in varicus storage periods was observed.

저장 홍, 백삼 중의 Phenol계 화합물의 함량 및 항산화 활성을 측정하여 다음과 같은 결과를 얻었다. 1. 홍, 백삼중은 유리형 Phenol계 화합물의 함량은 결합형 보다 적었다. 2. 유리 Phenol계 산의 함량은 저장기간이 긴것 일수록 적었으나 결합형의 phenol 산의 함량은 별차이가 없었다. 3. 홍, 백삼중 전체 Phenol계 화합물의 50~80%를 차지하는 maltol의 함량은 홍삼과저장기간이 오랠수록 많았다. 4. 항산화 활성은 백삼에 비하여 홍삼이 강하였으나 저장기간에 따르는 차이는 인정되지 않았다.

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