Journal of Ginseng Research
- Volume 4 Issue 2
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- Pages.165-174
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- 1980
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
Color Evaluation of Red GinBeng Extract and its Charges during teat treatment
열처리가 홍삼엑기스의 색상변화에 미치는 영향
Abstract
The concentrated red ginseng extract (RGE) which was prepared from water extract of red ginseng tails was investigated for its changes in color intensity, sugar contents and during storage at various temperatures. In order to evaluate the color of RCE, a spectrophotometric measurement in ultraviolet and visible range was applied. The concentrated RGE was divided into three fractions of aqueous, butanol and benzene layers. It was found that : (1) Increase in RCE color during heat treatment was considered to be due to nonezymatic browning reaction. Water soluble layer showed approximately 100 times higher color intensity than those of organic solvent layers (2) The RCE stored at 8
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