Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
2004
Seog, H.M. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: [email protected] | Jung, C.H. (Korea Food Research Institute, Sungnam, Republic of Korea) | Choi, I.W. (Korea Food Research Institute, Sungnam, Republic of Korea) | Choi, H.D. (Korea Food Research Institute, Sungnam, Republic of Korea)
Changes in ginsenoside and total phenolic contents of wild ginseng leaves and their tea products were investigated according to various roasting conditions. Total contents. Total content of ginsenosides, in wild ginseng fresh leaves was 14,23%. Ginsenoside contents, although slightly decreased with increasing repetition of roasting, were relatively heat-stable. Rg₁, Re, and Rd were identified as major ginsenosides in leaves. Ratios of panaxadiol ginsenoside/panaxatriol ginsenoside were in the range of 0.70-0.75.
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