Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in Saponins Sugars and Amino Acids of White Ginseng during Storage Following Gamma Irradiation and Phosphine Fumigation

감마선과 Phosphine 처리된 백삼의 저장 중 사포닌, 당 및 아미노산 함량의 변화

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Kyung-Tae (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Hoon (Department of Food Science and Technology, Kyungpook National University) ;
  • Park, Nan-Young (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hyung-Wook (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Jung-Eun (Department of Food Science and Technology, Kyungpook National University) ;
  • Noh, Mi-Jung (Department of Food Science and Technology, Kyungpook National University) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute)
  • Published : 1999.09.01
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Abstract

To investigate an alternative technique to phosphine fumigation, being used for controlling storage insects of dried ginseng, comparative effects of gamma irradiation (5 kGy) and fumigation on the content of moisture, saponins, free sugars, and amino acids of commercially-packaged white ginseng were evaluated immediately after and at the 6th month of storage at 20$^{\circ}C$ and 70% RH after both treatments. The initial moisture content (8.44%) of the sample was not changed with the treatments, and maintained the 10% levels of moisture until 6 months of storage. Major ginsenosides were stable to both treatments, but they showed some reduced content in the control and fumigated samples at the 6th month of storage. Gamma irradiation caused some decrease in the content of free sugars and the subsequent storage of the sample resulted in a further reduction in their content in the order of irradiated, fumigated and control samples. Although irradiation and fumigation brought about a decrease in the content of fee amino acids by about 5%, however the storage period for 6 months was shown more influential than the treatments used for the improvement of biological quality in stored white ginseng.

백삼의 저장해충 방제를 위하여 사용되고 있는 phosphine gas 훈증법의 대체방안 연구의 일환으로, 살충 및 살균 효과를 지닌 5 kGy의 감마선 조사와 훈증처리가 상업적 조건으로 포장된 백삼의 수분, 사포닌, 당, 아미노산 등의 함량에 미치는 영향을 처리 직후와 2$0^{\circ}C$/70% RH 조건에서 6개월 간 저장 후에 비교되었다. 백삼의 초기수분 함량은 8.44%로 살충처리에 따라 변화되지 않았으며, 6개월 간 저장 후에도 10% 수준이 유지되어 비교적 안정한 것으로 나타났다. 주요 ginsenoside 함량은 처리 직후에는 안정하였으나 6개월 간 저장 후에는 훈증처리구와 대조구에서 다소 함량이 감소되었다. 유리당 함량은 감마선 조사에 의해 다소 감소되었고, 6개월 저장 후에는 감마선, 훈증 및 대조구의 순으로 낮은 값을 보였다. 유리아미노산 함량은 감마선과 훈증처리에 의해 약 5% 정도 감소되었으며, 6개월 저장 후에는 모든 시험구에서 15% 내외의 함량이 감소되어 생물학적 품질개선을 위한 감마선이나 훈증 처리보다는 저장조건의 영향이 큰 것으로 나타났다.

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