Effects of pH, Organic acids, Ascorbic acid and Ultraviolet Irradiation on the Acceleration of Browning in Ginseng

pH, 유기산(有機酸), 아스코르빈산(酸) 및 자외선조사(紫外線照射)가 인삼갈변촉진(人蔘褐變促進)에 미치는 영향(影響)

Effects of pH, organic acides and UV irradiation on the browning of ginseng were investigated. Browning of ginseng tended to increase slightly in the alkaline pH range, whereas no discernible pH effect was observed in the pH ranges of 3.0-5.0 and 10.0-12.5. The treatment of fresh ginseng with organic acid such as citric acid, succinic acid, and tartaric acid greatly enhanced the browning reaction of ginseng but all treatments of mixture of glucose, glutamic acid, and glucose+glutamic acid with fumaric acid decreased the browning reaction except the treatment of fumaric acid only. The addition of ascorbic acid in concentration of greater than 0.1 M markedly accelerated the browning reaction and concurrently increased the red color, a characteristic color of quality red ginseng. Irradiation of ultraviolet light while drying red ginseng increased the brown color intensity in the first 5 days and thereafter decreased the brown color intensity.

pH, 유기산(有機酸), ascorbic acid 및 자외선조사(紫外線照射)가 홍삼갈색화반응촉진(紅蔘褐色化反應促進)에 미치는 영향(影響)을 조사(調査)하였다. 홍삼(紅蔘)의 갈색화반응(褐色化反應)은 약(弱) alkali성(性) 범위(範圍)에서 갈변(褐變)이 촉진(促進)되는 경향(傾向)을 보였으며 citric acid, succinic acid, tartaric acid등(等)의 유기산(有機酸) 첨가(添加)도 홍삼(紅蔘)의 갈변반응(褐變反應)을 촉진(促進)하였다. Fumalic acid의 단독첨가(單獨添加)는 홍삼(紅蔘)의 갈색화반응(褐色化反應)을 촉진(促進)하였으나 glucose, glutamic acid , $glucose{\times}glutamic$ acid의 혼합처리(混合處理)는 갈변(褐變)을 저하(低下)시켰다. 0.1M 이상(以上)의 ascorbic acid 처리(處理)는 홍삼갈색화반응(紅蔘褐色化反應)에 아주 큰 촉진효과(促進效果)가 있었으며 동시(同時)에 양질홍삼(良質紅蔘)의 특유(特有)한 색상(色相)인 홍색도(紅色度)도 크게 증대(增大)되었다. 자외선조사(紫外線照射)는 홍삼건조(紅蔘乾燥) 초기(初期)에는 갈변(褐變)을 상당히 촉진(促進)하였으나 그 이후(以後)에는 갈색도(褐色度)가 감소(減少)되었다.