Journal of Physiology & Pathology in Korean Medicine (동의생리병리학회지)

The Physiological Society of Korean Medicine and The Society of Pathology in Korean Medicine (대한동의생리학회·한의병리학회)
권호 표지

Preparation of Kyungohkgo Suspension Beverage Containing Cultivated Wild Ginseng

산양삼경옥고 현탁음료의 제조

  • Kwon, Se Uk (Department of Oriental Pharmacy, College of Pharmacy, Wonkwang University & Wonkwang Korean Medicines Research Institute) ;
  • Lee, Hoon Yeon (Department of Food Industry Convergence, Wonkwang University) ;
  • Xin, Mingjie (Department of Oriental Pharmacy, College of Pharmacy, Wonkwang University & Wonkwang Korean Medicines Research Institute) ;
  • Il, Ji Young (Department of Oriental Pharmacy, College of Pharmacy, Wonkwang University & Wonkwang Korean Medicines Research Institute) ;
  • Cha, Ji Yun (Department of Oriental Pharmacy, College of Pharmacy, Wonkwang University & Wonkwang Korean Medicines Research Institute) ;
  • Kim, Hyo Jin (Department of Food Industry Convergence, Wonkwang University) ;
  • Kwak, Woo Ri (Department of Food Industry Convergence, Wonkwang University) ;
  • Go, Chun Kyu (Jirisan Sansam Co., Ltd.) ;
  • Kim, Dae Ki (Department of Immunology and Institute of Medical Science, Chonbuk National University Medical School) ;
  • Lee, Young Mi (Department of Oriental Pharmacy, College of Pharmacy, Wonkwang University & Wonkwang Korean Medicines Research Institute)
  • 권세욱 (원광대학교 약학대학 한약학과 및 원광한약연구소) ;
  • 이훈연 (원광대학교 식품산업융복합학과) ;
  • 신명걸 (원광대학교 약학대학 한약학과 및 원광한약연구소) ;
  • 임지영 (원광대학교 약학대학 한약학과 및 원광한약연구소) ;
  • 차지윤 (원광대학교 약학대학 한약학과 및 원광한약연구소) ;
  • 김효진 (원광대학교 식품산업융복합학과) ;
  • 곽우리 (원광대학교 식품산업융복합학과) ;
  • 고천규 (지리산산삼영농조합) ;
  • 김대기 (전북대학교 의과대학) ;
  • 이영미 (원광대학교 약학대학 한약학과 및 원광한약연구소)
  • Received : 2012.12.23
  • Accepted : 2013.04.09
  • Published : 2013.04.25
Download PDF
⟨ Previous Next ⟩

Abstract

The development of healthy beverages are increasing by big concerns for well-being. The aim of this study is to develop cultivated wild ginseng-Kyungohkgo (CKOG) beverage using cultivated wild ginseng instead of natural wild ginseng for Kyungohkgo. To examine physiochemical properties of CKOG beverage, pH, degree Brix, acidity, Huntor color, particle size and sedimentation volume were measured. When compared with commercial KOG beverage, CKOG beverage was lower in pH, acidity, particle size and higher in sedimentation volume. In the sensory evaluation of CKOG beverage, the best recipe of healthy CKOG beverage was 20% CKOG, 5.7% honey, 0.2% citric acid and 74.1% of water. In stability testing, pH, degree Brix, acidity, Huntor color of CKOG beverage was not changed, microbes in CKOG beverage was not detected for 60 days. These results suggest that CKOG may have a possibility of development as healthy beverage.

Keywords

References

  1. 이재성, 이종숙. 잎새버섯 추출물의 생리 기능 및 음료 제조. 한국식품영양학회지 36(10):1241-1247, 2007.
  2. 허 준. 동의보감. 3판. 서울, 법인문화사, pp 131-132, 1999.
  3. 신재용. 방약합편 해설. 4판. 익산, 전통의학연구소, pp 55-56, 1998.
  4. 황완균, 오인세, 이숙희, 최수부, 김일혁. 경옥고의 생리활성 II. 고혈당, 고혈압, 지구력 및 체중 감소에 미치는 영향. 생약학회지 25(1):51-58, 1994.
  5. 황완균, 오인세, 이숙희, 최수부, 김일혁. 경옥고의 생리활성 III. 염증, 위궤양, 진통 및 정상체온에 미치는 영향. 생약학회지 25(2):153-159, 1994.
  6. 이수민, 박선영, 장기석, 이선영. 사염화탄소 유발 급성 간독성 생쥐모델에서 산양삼 에탄올 추출물의 간 보호 효과. 한국영양학회지 41(8):701-710, 2008.
  7. Blaj, S., Stanciu, S., Jurcut, C., Ciobica, L. Hypertension in obese patients: a dysmetabolic hypertension with a possible adipocyte dysfunction mechanism. Romanian Journal of Internal Medicine. 41(2):103-111, 2003.
  8. Han, B.H., Park, M.H., Han, Y.N. Studies on the antioxidant components of Korean ginseng (V) The mechanism of antioxidant activity of maltol and phenolic acid. Korean Biochemical Journal. 18(4):337-340, 1985.
  9. Lim, W., Mudge, K.W., Vermeylen, F. Effects of population, age, and cultivation methods on ginsenoside content of wild American ginseng (Panax quinquefolium). Journal of Agricultural and Food Chemistry. 53(22):8498-8505, 2005. https://doi.org/10.1021/jf051070y
  10. 권수덕, 강정희, 윤준혁, 문현식. 산양삼재배지의 입지, 토양 및 재배특성 분석. 농업생명과학연구. 45(6):81-88, 2011.
  11. 박해정, 배현주. 대학급식소 고객의 손 위생에 대한 미생물학적 위해 평가. 한국식품영양과학회. 35(7):940-944, 2006.
  12. Shibata, S., Tanaka, T., Ando, T., Sado, M., Tsuishima, S., Ohsawa, T. Chemical studies on oriental pland drugs (XIV). Protopanaxadiol, a genuine sapogenin of ginseng saponins. Chemical and Pharmaceutical Bulletin. 14(6):595-600, 1966. https://doi.org/10.1248/cpb.14.595
  13. Lim, W., Mudge, K.W., Weston, L.A. Utilization of RAPD markers to assess genetic diversity of wild populations of north Americian ginseng (Panax quinquefolium). Journal of Medicinal Plant Research. 73(1):71-76, 2007. https://doi.org/10.1055/s-2006-951768
  14. Joseph, H.C.L., Staba, E.J. The ginsenosides of various ginseng plants and selected products. Journal of Natural Products. 43(3):340-346, 1980. https://doi.org/10.1021/np50009a004
  15. 고성권, 이경희, 홍준기, 강성안, 손유동, 임병옥, 한성태, 양병욱, 정성현, 이부용. Change of Ginsenoside composition in Ginseng extract by vinegar process. Food Science and Biotechnology. 14(4):509-513, 2005.
  16. 오승규, 김인중. 감귤 돌연변이 육종 현황(2010년). 아열대농업생명과학연구지 27(1):67-71, 2011.
  17. 김복희, 김동만, 이상화, 신현재. 초콜릿제품의 관능개선을 위한 코팅 구연산 제조. 한국생물공학회. 25(5):443-448, 2010.
  18. Daugaard, L.K. Whey protein textureizer-hot water news for cold mayonnaises. Food marketing and technology. 8: 34-37, 2010.
  19. Glicksman, M. Xanthan:In food hydrocolloids. Boca Raton. 2nd edition. USA:CRC Press, pp 7-25, 1982.