紅蔘과 白蔘의 成分상 비교연구 : Amino acid에 대하여

다국어 초록 (Multilingual Abstract)

The red ginseng and white ginseng which were processed according to current method with 6 years olf fresh ginseng root, Kimpo, Korea, was pulverized. This pulver was dried at 105℃±1℃ for 5hrs. In drying oven and taken as sample.
The amounts of rough proteins were measured be Kjeldahl method.
The sample and 6N-HCl were packed in capillary tube, and after with nitrogen gas, stoppered.
The sample in capillary tube was hydrolyzed by heating at 110℃ for 22hrs. Hydrolized products were filtered and the filterate was concentrated until no HCl is detected. After dilution with sodium citrate buffer solution, amino acid were analysed by amino acid autoanalyser under the conditions of Table1.
The amounts of amino acids contained in 100g of dried sample were shown as Table2.
1) The rough protein of red ginseng was richer than white ginseng about 6%. This fact is expected as due to the lixiviation of other components rather than nitrogen containing compounds.
2) The rough proteins of 57% of red ginseng 62% of white ginseng were changed to amino acids.
3) 4 kinds of amino acid such as histidine, arginine, aspartic acid and valine were rich in red ginseng and the remainder of 12 kinds of amino acid were rich in white ginseng.