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이강선(Gang Seon Lee),남기열(Ki Yeul Nam),최재을(Jae Eul Choi) 한국약용작물학회 2013 한국약용작물학회지 Vol.21 No.4
This study was conducted to compare the contents of ginsenoside according the water extract conditions of red ginseng. In method A, red ginseng extract was prepared at 75℃ for 18 hours by 1 time extraction, and method B, the preparation was done at 85℃ for 18 hours by 1 time extraction. In method C, the primary extract prepared at 75℃ for 9 hours was blended with the secondary extract prepared by re-extracting the red ginseng residue obtained after the primary extraction, at 85℃ for 9 hours. Method D was the same procedure as method C but the extraction temperature for the primary extraction was 85℃ and that for the secondary extraction was 95℃. The contents of total and Rb1, Rg1 and Rg₃ ginsenoside were highest in Method C. The content of prosapogenin (ginsenoside Rg2, Rg₃, Rh1 and Rh2) was highest in Method B. There was no consistent tendency in Brix, pH, Hue value and absorbance among extraction methods.
우이음 ( E-eum Woo ),이강선 ( Gang-seon Lee ),이인경 ( In-kyoung Lee ),최재을 ( Jae-eul Choi ),윤봉식 ( Bong-sik Yun ) 한국균학회 2016 韓國菌學會誌 Vol.44 No.3
Korean ginseng (Panax ginseng) possesses various biological and pharmacological properties. Damping-off is a critical disease on ginseng seedlings, which is caused by the fungal pathogens Rhizoctonia solani and Pythium sp.. This disease is generally controlled by the application of fungicides, but also biological control is an efficient and environmentally friendly way to prevent ginseng damping-off. In a previous study, we screened soil-borne bacteria with potential applications as biological control agents for ginseng damping-off and selected the bacterial strain Streptomyces sp. A3265, producing antifungal substances guanidylfungin and methylguanidylfungin. In this study, we investigated control efficacy of Streptomyces sp. A3265 against ginseng damping-off in the field. As a result, the incidence of damping-off was significantly reduced when soaking ginseng seeds in the culture broth of Streptomyces sp. A3265.