Optimization of the manufacturing process for black ginseng

  • Young-Ju Ban
  • Byung-Wook Yang
  • Moo-Yeol Baik
  • Young-Tae Hahm
  • Byung-Yong KimEmail author
Food Science/Microbiology Article


Black ginseng is derived from a repeated steaming/drying process; however, the black ginseng manufacturing process is not well established. To determine the steaming and drying optimum conditions for producing high levels of biologically active substances such as acidic Polysaccharides, ginsenoside Rg3, and polyphenols and low levels of benzopyrene, response surface methodology was used with temperature and time as independent variables. As steaming temperature/time increased, acid Polysaccharide, polyphenol, and benzopyrene content increased; ginsenoside Rg3 levels increased with steaming time at temperatures >100°C. As drying temperature/time increased, ginsenoside Rg3, benzopyrene, and acidic Polysaccharide content also increased. These substances showed a nonlinear canonical form, whereas the phenolic component showed a linear canonical form. Optimum conditions were determined to be steaming at 113.04°C for 18 h and drying at 100°C for 8.03 h, resulting in 0.75 mg/g ginsenoside Rg3, 13.72 mg% acidic Polysaccharide, 0.26 ppb benzopyrene, and 3.24 mg% polyphenol.

Key words

acidic polysaccharide benzopyrene black ginseng ginsenoside Rg3 optimization process response surface methodology 


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Young-Ju Ban
    • 1
  • Byung-Wook Yang
    • 2
  • Moo-Yeol Baik
    • 1
  • Young-Tae Hahm
    • 2
  • Byung-Yong Kim
    • 1
    Email author
  1. 1.Department of Food Science & Biotechnology, Institute of Life Science & ResourcesKyung Hee UniversityYonginRepublic of Korea
  2. 2.Department of BiotechnologyChung-Ang UniversityAnseongRepublic of Korea

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