Physicochemical Characteristics on Main and Fine root of Ginseng Dried by Various Temperature with Far-Infrared drier

Abstract

ABSTRACT : To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and 140 ) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organicacid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating tempera-ture increased, total ginsenoside content increased on main root, its content was the highest at 130 , while decreased on fineroot. Soluble carbohydrate content was the highest at 70 both on main and fine root. Increase of Re, Rc and Rb2 contentwas increased more high at 130 , especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main andfine root were decreased. Redness and yellowness of both main and fine root was increased to 120 and 100 , respectivelyand decreased over this temperature.