Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Physicochemical Compounds with Heating Treatment of Ginseng

가열처리에 따른 인삼의 이화학적 성분변화

  • Yoon, Sung-Ran (Traditional Food institute, Kyongbuk College Science) ;
  • Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science) ;
  • Park, Jung-Hyun (The Confer for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Confer for Traditional Microorganism Resources, Keimyung University) ;
  • Kwon, Joong-Ho (Dept.of Food Science and Technology, Kyungpook National University) ;
  • Lee, Gee-Dong (Dept. of Fermentation and Health Food, Kyongbuk College of Science, DG-Traditional Bio-Materials Industry Center)
  • 윤성란 (경북과학대학 전통식품연구소) ;
  • 이명희 (경북과학대학 발효건강식품과) ;
  • 박정현 (계명대학교 전통미생물자원개발 및 산업화연구센터) ;
  • 이인선 (계명대학교 전통미생물자원개발 및 산업화연구센터) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 이기동 (경북과학대학 발효건강식품과, 대구신기술사업단 전통생물소재산업화센터)
  • Published : 2005.12.01
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Abstract

Response surface methodology was used for monitoring changes in physicochemical properties with heating condition of ginseng which was sliced and freeze-dried. As heating temperature and time increased, soluble solid content decreased and browning color increased. Also, acidic polysaccharide and total phenolics increased with the increase in heating temperature and time. Heating condition for maximum soluble solid content was 146.05$^{\circ}C$ in heating temperature and 18.16 min in heating time. Maximum value of crude saponin content was 64.40 mg/g in 160.00$^{\circ}C$ and 20.00 min. Crude saponin content was influenced by heating time but the other properties were influenced by heating temperature.

인삼을 세절하여 동결건조 시킨 후 가열에 따른 성분변화의 특성을 살펴보고자 가열온도(130, 145, 160, 175, 190$^{\circ}C$) 및 가열시간(10, 15, 20, 23, 30 min)에 따른 중심합성실험계획으로 가열처리 하여 반응표면분석하였다. 그 결과, 가용성 고형분 함량의 경우 가열온도 및 가열시간이 증가할수록 감소하는 것으로 나타났으며 갈색도는 가별온도 및 가열 시간이 증가할수록 증가하는 것으로 나타났다. 또한 산성 다당체 함량, 총 폐놀성 화합물 함량도 가열온도 및 가열시간이 증가할수록 증가하는 것으로 나타났다. 가용성 고형분 함량은 가열온도 146.05$^{\circ}C$ 및 가열시간 18.16 min일 때 최대값 58$\%$로 예측되었으며, 조사포닌 함량은 160.00$^{\circ}C$ 및 가열시간 20.00 min일 때 64.40 mg/g의 최대값으로 예측되었다. 조사포닌 함량은 가열시간에 영향을 많이 받는 것으로 나타났으며, 가용성 고형분 함량, 산성다당체 및 총 페놀성 화합물 함량은 가열온도에 영향을 많이 받는 것으로 나타났다.

Keywords

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