시판 유통 중인 건조 인삼류(백삼 24점, 홍삼 26점) 포 장 제품을 수집하여 곰팡이 발생 조사를 수행하였다. 백 삼과 홍삼은 각각 50%와 46%의 시료에서 곰팡이가 검출 되었고 검출 시료의 평균 곰팡이 오염도는 각각 0.5와 0.2 log10 CFU/g이었다. 백삼에서는 Penicillium polonicum, P. chrysogenum, Rhizopus microsporus가 각각 18.2%로 우점하 였으나 홍삼은 Aspergillus spp.이 87.6%로 우점하였으며 이 중 A. chevalieri가 50.0%로 가장 높았다. 이 중 독성 종으로 알려진 P. polonicum, P. chrysogenum, P. melanoconidium, A. chevalieri 균주의 citrinin 독소 생성 가능성을 분석한 결 과, 13 균주 모두 독소 유전자가 검출되지 않았다. 이 결 과는 조사한 시료의 곰팡이독소 오염 위험은 매우 낮지만, 건조 인삼류에 곰팡이 오염이 가능함을 보여준다.

본 연구에서는 백삼 및 홍삼 추출물과 그 효소 가수 분해물을 제조하고 이를 첨가하여 제조된 양갱의 항산화 활성 및 품질 특성을 조사하였다. 백삼과 홍삼 추출물의 효소 가수분해를 위해서는 Rapidase C80 max, Pyr-flo, Ultimase MFC를 선정하였다. Rapidase C80 max, Pyr-flo, Ultimase MFC로 가수분해 한 백삼과 홍삼에서는 효소반응 전에는 검출되지 않았던 ginsenoside F2와 Compound K (CK)가 검출되었으며 특히 홍삼의 2차 효소 반응군에서 CK의 함량이 가장 높았다. 효소 가수분해 전 또는 후의 백삼 및 홍삼을 함유한 양갱을 제조한 후 폴리페놀 함량, 항산화 능력을 분석한 결과 백삼 및 홍삼을 함유하지 않은 양갱(대조군)에 비해 총 폴리페놀 함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능, FRAP 분석 결과 모두 우수하였으며, 첨가한 백삼 및 홍삼에 효소반응을 진행할수록 유의적으로 항산화 활성이 증가하였다(P<0.05). 밝기 (L*)는 무첨가 양갱(대조군)이, 적색도(a*)는 홍삼양갱(RG) 이, 황색도(b*)는 백삼양갱(WG)이 높게 나타났고, 조직감 은 홍삼 첨가 후 2차 가수분해까지 진행한 양갱(RG-T2) 이 강도(hardness), 탄력성(springiness), 씹힘성(chewiness), 응집성(cohesiveness), 검성(gumminess) 모두 유의하게 높은 결과를 나타내었다(P<0.05). 결론적으로, 백삼 또는 홍삼 추출물에 Rapidase C80 max, Pyr-flo, Ultimase MFC를 처리하면 진세노사이드 탈당화에 매우 유용하여 생리활성이 우수한 CK를 생산할 수 있으며, 효소로 가수분해 된 백삼 및 홍삼을 첨가한 양갱은 대조군(인삼 무첨가 양갱) 에 비해 총 폴리페놀과 항산화 활성을 유의하게 증가시킨다는 것을 알 수 있었다. 이러한 결과는 향후 기능성 양갱 제조에 우수한 기초자료로 활용될 수 있을 것으로 보인다.

국내 최대 인삼 재배지인 충남 금산군 소재의 인삼류(백삼, 홍삼) 제조업체 3곳을 대상으로 하여 수삼, 용수 등의 원부재료와 공정별 인삼류, 그리고 작업도구, 제조설비,작업장 환경 및 작업자 개인위생에 대해 미생물 오염도를 조사하였다. 먼저 원료수삼과 제조 공정별 인삼의 경우 일반세균은 1.8~4.9 log CFU/g, 대장균군은 1.2~3.0 log CFU/g, 곰팡이는 0.8~4.1 log CFU/g으로 검출되었고, 병원성 미생물은 일부 시료에서 B. cereus만 미미한 수준으로 검출되었다. 특히 일반세균의 경우는 공정을 거치면서 오염도가 감소되어 완제품인 백삼에서는 2.7 log CFU/g, 홍삼에서는 1.8 log CFU/g으로 검출되었고, 곰팡이의 경우 홍삼 제조과정 중 증숙 후에 오염도가 증가하였다가 이후 공정에서 다시 감소하는 것으로 확인되었다. 제조설비와 작업 도구에서는 일반세균 1.7~4.7 log CFU/100 cm², 대장균군0.4~4.0 log CFU/100 cm², 곰팡이 0.9~4.2 log CFU/100 cm² 의 수준으로 검출되었으며, 흙과 이물의 잔존할 가능성이 높은 세척기와 탈피기에서 비교적 높은 수치로 검출됨을 확인하였다. 작업자의 개인위생에서는 일반작업자가 실 묶음 작업자에 비해 미생물 오염도가 대체로 높은 것으로 확인되었고, 일부 작업자의 손에서는 S. aureus가 0.2~0.7 log CFU/hand 수준으로 검출되었다. 공중낙하균은 일반세균, 대장균군, 곰팡이만 미미한 수준으로 검출되었다. 따라서 인삼류 제품의 미생물 오염을 방지하기 위해서는 인삼류의 가열 또는 건조 시 적절한 온도와 시간의 준수, 제조시설의 청결 관리가 필요할 것으로 생각된다.

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), Black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and Black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in theginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and Black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.

This study was devised to observe the inhibitory effect of 7 kinds of the acidic polysaccharide fraction(PG_1, PG_2, PG_3, PG_4, PC_5, PG_6 and PG_7) from Korean white ginseng on a lipolytic action of Toxohormone-L. Toxohormone-L is a lipolytic factor, found in ascites fluid of sarcoma -180 bearing mice and of patients with hepatoma. A substace that inhibited the lipolytic action of Toxohormone-L was isolated from white ginseng powder. This substance was an acidic polysaccharides. In vitro test showed that the inhibitory effect of PG_5 fraction of the lipolysis by Toxohormone-L was highest percent among other treatments at concentration of 50, 10, 200, 500 and l, 000㎍/㎖ of reaction mixture. And total inhibitory activity (units) of PG_1 and PG_4 was highest among other treatments at the same concentration and that of 10㎍/㎖.

Toxohormone-L is a lipolytic factor, found in ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma. A substance that inhibited the lipolytic action of toxohormone-L was isolated from white ginseng powder. This substance was an acidic polysaccharides. It inhibited toxohormone-L-induced lipolysis in a dose dependent manner at concentrations higher than 10㎍/㎖.

Background: The ginsenosides Rb1 (G-Rb1) and Rg1 (G-Rg1) are used as marker compounds, and are the principal bioactive compounds assessed in the quality control of white ginseng. This study was conducted to analyze white ginseng samples of different and to obtain useful data for the quality control of white ginseng. Methods and Results: The variation in the content of G-Rb1 and G-Rg1 was evaluated among 35 samples of 4-, 5-, and 6-year-old white ginseng. The content of both G-Rb1 and G-Rg1 did not significantly differ among ages, and the relative ratio of the maximum to the minimum content of these within ginseng of the same ages was more than two. However, the ratio of G-Rb1 to G-Rg1 content in the 5- and 6-year-old ginseng was significantly higher than that in the 4-year-old one. According to the ‘Ginseng industrial act’, the standard (w/w, %) minimum G-Rg1 and G-Rb1 content is 0.10% and 0.20% or more, respectively. Among the 35 samples examined, the content of G-Rg1 was found to be 0.124 - 0.399% with none being less than the standard level, while that of G-Rb1, was 0.147 - 0.595%, with 4 samples (11.4%) failing to meet the standard levels. The content of G-Rg1 and G-Rb1 did not show a constant relationship with the size of ginseng. Conclusions: In our study, the content of both G-Rg1 and G-Rb1 varied widely, and there was no significant difference among cultivation ages. The results of the present study might provide useful information for the quality control of raw ginseng and processed white ginseng using marker compound.

Background: To enhance the taste and physiological characteristics of Lycii fructus (Gugija) extracts, we investigated the changes in the physiological characteristics of Gugija extracts caused by adding white ginseng (WG) and red ginseng (RG) Methods and Results: Gugija extracts, including 10G10, 10GW-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixtures made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with WG), as well as 10G10, 10GR-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixture made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with RG) were extracted with water at 10 times the respective mixture's volume. The antioxidant activities of Gugija extracts were investigated by assessing their 1,1-diphenyl-2-picrydrazyl (DPPH) and 2,2’-azinobis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, ferric reducing antioxidant potential (FRAP) activity, nitrite scavenging activity, and angiotensin converting enzyme (ACE) inhibitory activity. As the amount of WG added increased, the DPPH, and, ABTS radical scavenging activity, and FRAP activity of the Gugija extract decreased. The half maximal inhibitory concentration (IC50) value of 10G10, 10GW-G6 : 4, 10GR-G6 : 4, and 10GR-G0 for DPPH radical scavenging activity were 25.50 ± 1.04, 52.06 ± 1.46, 16.87 ± 1.24, and 9.50 ± 0.16 ㎕/㎖, respectively. On the other hand, the physiological activity of Gugija extract increased with the addition of increasing amounts of RG. However, ACE inhibitory activity was the highest (50.25 ± 2.58%) in the Gugija 10-fold extract without any added RG. Conclusions: From the above results, we suggest that adding RG to Gugija extracts increase their antioxidant, FRAP, and nitrite scavenging activities.

Background : The fruit of Lycii fructus (Gugija) has beeen used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, Gugija has been thought as a source of healthy foods, and then the extracts of dried Gugija have been frequently used as food ingredients. But, its extracts with Gugija alone has a slightly bad taste. Physiological characteristics of Gugija extracts were investigated by adding white ginseng (WG) and red ginseng (RG) to enhance taste. Methods and Results : Gugija extract were prepared by adding 0, 20, 40, 60, 80 and 100% of ginseng (WG and RG) to the weight of Gugija, respectively. Antioxidant activities of Gugija extracts were investigated DPPH and ABTS radical scavenging activity, SOD-like activity, FRAP, activity. As the amount of WG added increased, DPPH, ABTS radical scavenging activity, and FRAP activity of Gugija extract decreased. On the other hand, the physiological activity of Gugija extract increased with increasing amount of RG. The SOD-like activity of Gugija extract added up to 60% of WG and to 40% of RG was continuously lowered, in the addition amount thereafter, the activity increased as the addition amount increased. In components, As the amount of WG and RG added increased, the ginsenosides content of Gugija extract increased, the content of ginsenosides was higher in extract added RG than WG, but betaine and total flavonoid content decreased. Conclusion : From the above results, we may suggest that Gugija extracts by adding RG increased the antioxidant activities, SOD-like activity, and the preference degree.

Background : Korea ginseng root has been traditionally used as a tonic as it is stated to have the capacity to normalize body functions and strengthen systems that are caused by various stresses. But, white ginseng (WG) has lower antioxidant activity than other medicinal crops. Omija (Schisandra chinensis Baillon) has various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities, which have the effective components of Omija are lignans (schizandrins and gomisins), and this components were contented mostly in seed part on Omija. Physiological characteristics of WG extracts were investigated by adding Omija to enhance functionality. Methods and Results : WG extract were prepared by adding 0, 20, 40, 60, 80 and 100% of Omija to the weight of WG. Physiological characteristics of WG extracts were investigated DPPH radical scavenging activity, FRAP, and nitrite scavenging activity. As the amount of Omija added increased, DPPH radical scavenging activity of WG extract increased proportionally. IC50 of 10 times water extracts were 0.455, 0.028 and 0.041 ml/ml on WG (100WG), WG added 50% Omija (50OM50WG), and Omija (100OM0WG), respectively. On the other hand, FRAP of extracts decreased slightly with increasing amount of Omija. Nitrite scavenging activity of Omija extract were significantly more active than WG extract, exhibited to 88.89% and 72.65% on WG extract added with 40% Omija (40OM60WG) and non added (100WG), respectively, pH 1.2. and then, to 33.45% and 1.38% with 40OM60WG and 100WG extract, respectively. Conclusion : From the above results, we may suggest that WG extracts by adding Omija increased the DPPH radical scavenging activity, nitrite scavenging activity and the preference degree on taste.

Background: The study was conducted to elucidate the extraction conditions under which white ginseng has cognition-improving efficacy.Methods and Results: Extracts from white ginseng under different solvent and temperature conditions were analyzed for ginsenoside content and inhibitory effect on N-methyl-D-aspartate (NMDA) receptor and acetylcholinesterase. The total ginsenoside contents and amounts of ginsenoside Rb1 plus ginsenoside Rg1 from the 1st extracts (prepared with EtOH/H2O as solvent) were higher than those from the 2nd extracts (extracted with H2O after the 1st EtOH/H2O extraction). The contents in the 1st and 2nd extracts produced at 80°C were also higher than those obtained at 50°C. Samples from the 1st extraction at 80°C indicated higher inhibitory activities on NMDA receptors-whose excessive activation is thought to mediate the calcium-dependent neurotoxicity associated with several neurodegenerative diseases-than those from the 2nd extraction. Among the samples prepared at varying temperatures, the extract prepared at 50°C showed the highest suppression activity on NMDA receptors. Note, however, that the extracts from the 2nd extraction at 50°C inhibited acetylcholinesterase-whose inhibition could be a therapeutic strategy for neurodegenerative diseases with cognitive deficits and memory malfunction-more effectively than those from the 1st extraction.Conclusions: To enhance the cognition-improving activity of white ginseng extract, it is suggested that the extracts be utilized after being combined the 1st extracts (made with EtOH/H2O solvent) and the 2nd extracts (prepared with H2O) at low temperature.

Background : Malonyl ginsenoside content of the Panax ginseng is known to account for 35% to 60% of total ginsenosides content. However, its distribution by ginseng part has not been studied. In this study, four kinds of malonyl ginsenosides were compared in Korean white ginseng part using the purified malonyl ginsenoside standards in our laboratory. Methods and Results : White ginseng was prepared by the air drying (50℃, 48h) or freeze drying (-70℃, 48h) methods form 4-year-old ginseng. Malonyl ginsenoside content in total ginsenosides were similar in air dried and freeze dried white ginseng, 58% and 62%, respectively. Therefore, malonyl ginsenoside contents in main, lateral, and fine root, and in the main root without skin and skin of main root prepared by freeze dried method were compared. Malonyl ginsenosides (m-Rb1, m-Rb2, m-Rc and m-Rd) and total ginsenosides (Rg1, Re, Rf, Rb1, Rc, Rb2, Rb3, Rd, m-Rb1, m-Rb2, m-Rc and m-Rd) were 6.75 and 14.15 mg/g in main root, 14.15 and 26.35 mg/g in lateral root, 46.95 and 84.15 mg/g in fine root. Malonyl ginsenoside contents in skin of main root was 20.08 mg/g, while its contents of the main root without skin was 2.58 mg/g. Conclusion : As a result, the parts each air drying the sample was confirmed that the ratio of the distribution of malonyl ginsenoside (main root : lateral : fine root = 18.7 : 11.1 : 16.2), and distribution ratio of main root, skin of main root, lateral, skin of lateral was found to be (12.2: 14.6 14.3: 3.7). Malonyl ginsenoside content was the highest in fine root, compared to the main or lateral root. Malonyl ginsenoside contents in skin of root was higher than those of the main root without skin. These results is expected to help establish an efficient extraction and standardization. Malonyl ginsenoside analysis of White ginseng using HPLC expects that the standardization process can be established.