Studies on the changes in the carbohydrates and color of ginseng extract during the processing and storage

• Published in: Korean Journal of Ginseng Science (Korea R.) Vol. 5; no. 2
• Main Authors: Park, M.H, Sung, H.S. (Korea Ginseng and Tobacco Research Inst., Seoul (Korea R.)), Lee, C.H. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
• Format: Publication
• Language: Korean
• Published: 01.11.1981

This study was aimed at elucidating the composition and color in ginseng extracts during the processing and the long periods of the storage. The types of sugar were determined by using HPLC. In the model study with the fresh ginseng extracts stored at the elevated temperatures between 70-100 degrees centigrade for 24-96 hrs, an overall reduction in the concentrations of sucrose and maltose with increase in the storage temperature and time was noted. The concentration of glucose increased for 24 hours of storage at all temperatures studied and then decreased with the storage time. Rhamnose in the extracts stored at 80 degrees centigrade for 72 hrs was identified and its concentration was increased at the higher storage temperature. The reduction of the concentrations of sugars related to the development of brown color during the processing and the storage