인삼열매 발효추출물을 함유한 제품의 품질안정성

The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and 35oC for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at 35oC while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at 35oC after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and 25oC. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and 25oC.