인삼의 열처리에 의한 성분상에 관한 연구

• 영문명: Effect of thermal treatment on the components of Ginseng roots
• 발행기관: 대한약학회
• 저자명: 이용주(Yong Joo Lee) 김제훈(Jae Hoon Kim) 한대석(Dae Suk Han)
• 간행물 정보: 『약학회지』제13권 제2&3호 (1969년), 71~75쪽, 전체 5쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1969.09.30

영문 초록

Chemical changes in components of ginseng roots by beat treatment were observed. We have let the roots of fresh ginseng, of steamed ginseng and the water soluble parts obtained from preparing steamed one be subject to our research. Acids, bases, neutral substances and genins from each one of the above came up to 12 fractions. Having the fractions through column chromatography and TLC test thereafter, we determined the Rf values of each spots presented. Among so many similar values of them, 15 spots of nitrogenous component in the fresh ginseng and 6spots in the steamed one, and 10 spots in that of water soluble parts were detected. Considering this data obtained, we can assume that partialor all of some components of fresh ginseng might be passed into water parts while preparing steamed ginseng from fresh ones and also some components of th later (fresh ginseng) might have been converted into other substances while being heated.