Effects of gamma irradiation on physicochemical properties of Korean red ginseng powder

被引：23

作者：

Byun, MW ^{[1
]}

Yook, HS ^{[1
]}

Kwon, OJ ^{[1
]}

Kang, IJ ^{[1
]}

机构：

[1] HALLYM UNIV,DEPT FOOD NUTR,KANGWON DO,SOUTH KOREA

来源：

RADIATION PHYSICS AND CHEMISTRY | 1997年 / 49卷 / 04期

关键词：

D O I：

10.1016/S0969-806X(96)00153-3

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 [物理化学]; 081704 [应用化学];

摘要：

Gamma irradiation was applied to Korean red ginseng powder to improve its quality. Major physicochemical properties (approximate composition, pH, acidity, browning pigment, hydrogen donating activity, fatty acids, minerals and saponin) were not significantly changed by gamma irradiation up to 10 kGy. The TEA value was increased depending on the increment of irradiation dose level. In free amino acids, threonine was increased while, serine and glutamic acid were decreased by gamma irradiation. In total amino acids, total contents were not significantly changed by gamma irradiation though tyrosine was slightly decreased (P < 0.05). In free sugar, glucose, sucrose and maltose were significantly increased by 7.5 and 10 kGy gamma irradiation (P < 0.05). (C) 1997 Elsevier Science Ltd.

引用

页码：483 / 489

页数：7

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