가정용 전자레인지를 이용한 간편 홍삼 제조

김미현,김경탁,조장원,노정해,Kim, Mi Hyun,Kim, Kyung Tack,Cho, Chang-Won,Rho, Jeonghae 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

본 연구에서는 가정용 전자레인지를 이용하여 간편하고 신속하게 홍삼을 제조하고 제조된 홍삼의 이화학적 특성을 조사하고자 하였다. 홍삼 제조 방법은 가정용 전자레인지의 '해동기능' 13분(A), 가정용 전자레인지의 '조리기능' 6분(B), 가정용 전자레인지의 '해동기능' 44분(C)로 하였다. 전자레인지로 제조된 홍삼의 외관, 분말의 색, 사포닌 조성, 홍삼 제조 시 용출된 사포닌의 양 등을 기존의 일반 홍삼과 비교하였다. 가정용 전자레인지의 '조리기능' 6분(B)과 '해동기능' 44분(C)으로 만든 홍삼은 일반 홍삼과 유사한 색을 가졌다. 전자레인지에 의한 홍삼 제조 시에는 기존 일반 홍삼 제조에 비해 사포닌 손실이 거의 없었다. 전자레인지 홍삼의 총페놀 함량은 일반 홍삼과 유사하였으며, 전자레인지 홍삼의 진세노사이드 함량은 일반 홍삼보다 높았다. 전자레인지 홍삼(A, B)의 진세노사이드 $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd, $Rg_3$ 함량은 일반 홍삼보다 높았으며, 해동 기능 44분의 홍삼(C)은 진세노사이드 $Rg_1$, Re, $Rg_2+Rh_1$, Rc, $Rb_2$, $Rb_3$, Rd, $Rg_3$의 값이 일반 홍삼보다 높았다. 본 연구에서는 가정용 전자레인지를 이용하여 신속하고 간편하게 고기능성의 홍삼을 만드는 방법을 살펴보았고 이로써 인삼 소비 증진 등이 기대된다. The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.

홍삼커피믹스의 제품개발

황애순,이영춘 中央大學校 食糧資源硏究所 2001 食糧資源硏究所 論文集 Vol.13 No.1

Attempts were made to develop red ginseng-coffee mix for convenient and healthy beverage with red ginseng extract powder, freeze dried coffee and sugar. The optimum formula of red ginseng-coffee mix was abtained by using RSM, based on the results of sensory preference tests of 14 test samples. The optimum formula consisted of 14.0% red ginseng powder 3.0% coffee and 83.0% sugar. There was a significant differences in acceptance of red ginseng-coffee mix between the age groups : age group of 20s liked it slightly, whereas age guoup of 50s liked it very much. The main Flavor compounds of red ginseng powder were β-elemene, β-selinene, gurjunene, β-pinene, limonene, n-hexanal, n-pentanal and n-octanal. The light flavor of red ginseng - coffee mix was mainly from coffee, and the heavy flavor from red ginseng. Red ginseng extract powder contained 108(㎎/g) of saponin, and red ginseng-coffee mix 17.6(㎎/g), respectively. Red ginseng extract powder had 8.6% of acidic polysaccharides and red ginseng-coffee mix 2.3%, respectively. Maltol was detected in red ginseng extract powder as well as in red ginseng-coffee mix.

홍삼이 정상 흰쥐의 혈압 및 대동맥 조직 소견 변화에 미치는 영향

주일우(Il Woo Joo),성경화(Kyung Hwa Sung),박정민(Jung Min Park),류재환(Jae Hwan Lew),오한진(Han Jin Oh) 고려인삼학회 2008 Journal of Ginseng Research Vol.32 No.4

1. 1개월, 2개월, 3개월 투여 시 혈압은 세 군간에 유의한 차이가 나타났으며 한국 홍삼군 및 중국 홍삼군은 대조군에 비해 혈압 감소가 나타났다.(P〈0.05) 각 군별로 보면 한국 홍삼군의 경우 0-1개월, 1-2개월 사이에 혈압이 유의하게 감소하였으며, 중국 홍삼 투여군의 경 우 0-1개월에만 유의한 감소를 보였다.(P〈0.05) 2. 1개월 투여 그룹의 경우, 혈관벽 두께는 세 군간에 유의한 차이를 보이는 것으로 나타났고, 각 군 간의 차이를 비교 하였을 때 중국 홍삼군의 경우 다른 두 군에 비해 혈관벽 두께 감소가 유의한 차이를 보였다.(P〈0.05) 2개월 투여 그룹의 경우, 혈관벽 두께는 세 군간에 유의한 차이를 보이는 것으로 나타났고, 각 군 간의 차이를 비교하였을 때 중국 홍삼군의 경우 다른 두 군에 비해 혈관벽 두께 증가가 유의한 차이를 보였다.(P〈0.05) 3개월 투여 그룹의 경우, 혈관벽 두 께는 세 군간에 유의한 차이를 보이는 것으로 나타났고, 각 군 간의 차이를 비교하였을 때 중국 홍삼군의 경우 한국 홍 삼군에 비해 혈관벽 두께의 증가가 유의하였으며 대조군에 비 해서는 혈관벽 두께 감소 경호탤 나타내었으나 통계적 유의 성은 없었다. 한국 홍삼군의 경우 두 군에 비해 혈관벽 두께 의 감소가 유의하였다.(P〈0.05) 3. 대동맥 조직 병리 검사 변화상 한국 홍삼군은 모두 대동맥 벽이 잘 유지되어 있고 단층 혈관 내피 세포가 잘 유지되어 있으나, 중국 홍삼의 경우 1개월, 2개월, 3개월 투여 시 세포핵의 비후가 비교적 뚜렷하게 관찰되며 세포핵의 방향성 (Orientation)과 극성 (Polarity)의 소실이 특징적으로 관찰되었고 평활근 섬유가 갈라지거나 찢어진(Split or tearing) 양상을 관찰할 수 있었다. 이상으로, 홍삼 투여 시 혈압 강하 효과가 나타남을 알 수 있었고, 한국 홍삼이 중국 홍삼에 비해 혈압 하강 효과를 좀 더 지속시킬 기능성 및 대동맥 조직 병리 소견 상 혈관 보호 효과에 대한 추론을 할 수 있었다. Introduction: Korean red ginseng has been shown to have an preventive effect on atheroma fonnation and enhancing effect on nitric oxide synthesis in endothelial cell inducing vasodilatation. However, there are few studies showing the effect of Korean red ginseng on blood pressure and vascular(endothelial) pathologic changes together. We designed this study to show changes of blood pressure and vascular pathologic findings with Korean red ginseng administration compared with Chinese red ginseng and control for 3 months in rats. Materials and methods: We studied the in vitro hypotensive effect and effect on vascular pathologic changes of Korean red ginseng compared with Chinese red ginseng and control. Rats were randomly assigned to three groups(Korean red ginseng, Chinese red ginseng and control) and evaluated by blood pressure and aortic vascular(endothelial) pathologic changes monthly during 3-month administration All results were analyzed by paired T-test, ANOVA and post-hoc. Results: Blood pressure loweling effect was noted on Korean red ginseng and Chinese red ginseng compared to control. Especially, in Korean red ginseng group, hypotensive effect was showed in first and second month, but, in Chinese red ginseng group, it was just noted in first month. In case of vascular(aortic endothelial) pathologic finding, endothelial wall thickening and elastic fiber tearing were noted in Chinese red ginseng group compared with Korean red ginseng group and control with statistical significance.(p<O.05) Discussion: These results suggested Korean red ginseng could have more hypotensive effect and maintenance rather than Chinese red ginseng. And the difference of hypotensive effect between Korean red ginseng and Chinese red ginseng might has some association with difference of vascular pathologic findings in each group. However, further evaluation and research of other mechanism will be needed to convince this hypothesis.

Current Status of Korean Ginseng Products and Trends in Enhanced Functional Ginseng Products

Byungdae Lee,Tae-Eun Kwon,Hoon-Il Oh,Ho-jung Yoon 고려인삼학회 2024 인삼문화 Vol.6 No.1

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.

인삼, 홍삼, 연질 홍삼의 온도처리에 따른 페놀, 플라보노이드 및 총 다당류 함량

허만규(Man Kyu Huh) 한국생명과학회 2023 생명과학회지 Vol.33 No.7

한국 인삼은 수세기 동안 전반적인 건강 보조 식품으로 전통 한의학에 사용되어 왔다. 홍삼은 뿌리를 쪄서 건조시켜 만든다. 연질 홍삼은 새로운 가공 기술로 생산된 홍삼이다. 이 연질홍삼은 물리화학적 조성에서 생삼, 경질홍삼과 차이가 있는지 조사하였다. 인삼의 총 페놀 함량은 140℃에서 2.96 mg/g, 80℃에서 3.47 mg/g으로 평가되었다. 경질 홍삼과 연질 홍삼의 총 페놀은 160℃에서 각각 4.12 mg/g, 4.18 mg/g으로 평가되었다. 인삼, 경질 홍삼, 연질 홍삼의 총 페놀 함량은 통계적으로 유의한 차이를 보였다(p>0.05). 인삼, 경질 홍삼, 연질 홍삼의 총 플라보노이드 함량은 160℃에서 각각 2.62 mg/g, 3.97 mg/g, 3.83 mg/g으로 평가되었다. 샘플 중 연질 홍삼이 160℃로 총 산성 다당류가 가장 높았다. 두 홍삼 모두 산성 다당류 함량이 인삼보다 훨씬 높았다(49%-58%). 생삼, 경질 홍삼, 연질 홍삼에 있어 유의한 차이가 있었다(p<0.001). 연질홍삼은 인삼보다 페놀 함량, 총 플라보노이드 함량, 총 당도 함량이 각각 25%, 49%, 45% 높았다. Korean ginseng has been used for centuries in traditional Chinese medicine as an overall wellness supplement. Red ginseng (Ginseng Radix Rubra) is produced by steaming the roots, followed by drying. Soft red ginseng is produced using a new processing technology. This study investigated whether soft red ginseng differs from raw and hard red ginseng in its physicochemical composition. Results showed that the total phenol content of raw ginseng was 2.96 mg/g at 80℃ and 3.47 mg/g at 160 ℃. Meanwhile, the total phenols of hard and soft red ginseng were 4.12 mg/g and 4.18 mg/g at 160℃, respectively. The total phenol contents of raw, hard red, and soft red ginseng revealed a statistically significant difference (p>0.05). The total flavonoid contents of raw, hard red, and soft red ginseng were 2.62 mg/g, 3.97 mg/g, and 3.83 mg/g at 160℃, respectively. Among the three samples, soft red ginseng had the highest total sugar content at 160℃. The acidic polysaccharide contents of both soft and hard red ginseng were much higher than that of raw ginseng (49%–58%). Significant differences were observed among raw, hard red, and soft red ginseng (p<0.001). Soft red ginseng exhibited higher phenol content (25%), total flavonoid content (49%), and total sugar content (45%) than raw ginseng.

Characterization of Korean Red Ginseng (Panax ginseng Meyer)

Sang Myung Lee,Bong-Seok Bae,Hee-Weon Park,Nam-Geun Ahn,Byung-Gu Cho,Yong-Lae Cho,Yi-Seong Kwak 고려인삼학회 2015 Journal of Ginseng Research Vol.39 No.4

It has been reported that Korean Red Ginseng has been manufactured for 1,123 y as described in the GoRyeoDoGyeong record. The Korean Red Ginseng manufactured by the traditional preparation method has its own chemical component characteristics. The ginsenoside content of the red ginseng is shown as Rg1: 3.3 mg/g, Re: 2.0 mg/g, Rb1: 5.8 mg/g, Rc:1.7 mg/g, Rb2: 2.3 mg/g, and Rd: 0.4 mg/g, respectively. It is known that Korean ginseng generally consists of the main root and the lateral or fine roots at a ratio of about 75:25. Therefore, the red ginseng extract is prepared by using this same ratio of the main root and lateral or fine roots and processed by the historical traditional medicine prescription. The red ginseng extract is prepared through awater extraction (90℃ for 14-16 h) and concentration process (until its final concentration is 70-73 Brix at 50-60℃). The ginsenoside contents of the red ginseng extract are shown as Rg1: 1.3 mg/g, Re: 1.3 mg/g, Rb1: 6.4 mg/g, Rc:2.5 mg/g, Rb2: 2.3 mg/g, and Rd: 0.9 mg/g, respectively. Arginine-fructose-glucose (AFG) is a specific amino-sugar that can be produced by chemical reaction of the process when the fresh ginseng is converted to red ginseng. The content of AFG is 1.0-1.5% in red ginseng. Acidic polysaccharide, which has been known as an immune activator, is at levels of 4.5-7.5% in red ginseng. Therefore, we recommended that the chemical profiles of Korean Red Ginseng made through the defined traditional method should be well preserved and it has had its own chemical characteristics since its traditional development.

Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix

Lee, Sang-Jun,Oh, Sumi,Kim, Mi-Ja,Sim, Gun-Sub,Moon, Tae Wha,Lee, JaeHwan The Korean Society of Ginseng 2018 Journal of Ginseng Research Vol.42 No.3

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

갑오·을미개혁 시기 홍삼 정책과 수출 연구

양정필 한국사학회 2023 史學硏究 Vol.- No.150

With the Gabo Reform, red ginseng policy and trade had undergone major changes. The method of exporting red ginseng through land routes, which was handled by the Yukkwan[譯官], was converted to a method in which civilians manufactured and exported red ginseng by sea route. This can be said to be a transition from a traditional method to a modern method. However, reflecting the specificity of red ginseng, which had a great contribution to finance, Takji entrusted the manufacture and export of red ginseng to civilians, but intervened by receiving Munbing[文憑] at each stage. It also imposed a high red ginseng tax. This was intended to maintain the financial contribution of red ginseng. In addition, human continuity is also noted, and even during the Gabo Reform, there were many Yukkwans[譯官] and Kaesong people who led the manufacture and export of red ginseng. They had been engaged in related fields for a long time. As such, even if there was a policy change, they could take advantage of their experience. This was an important factor in the relatively successful manufacture and export of red ginseng during the Gabo Reform. Finally, compared to the imperial policy that implemented the resale system since 1899, it is particularly noteworthy that Koreans had entrusted red ginseng exports. The imperial family commissioned the sale of red ginseng to foreigners from 1900. Once the right to sell red ginseng was handed over to foreigners, it was impossible for Koreans to export red ginseng until liberation. 갑오개혁으로 홍삼 정책과 무역은 큰 변화를 겪었다. 역관이 주관하고 사행 편에 육로를 통해서 홍삼을 수출하던 방식이 민간에서 홍삼을 제조하여 해로를 통해 수출하는 방식으로 전환된 것이다. 이는 전통적인 방식에서 벗어난 큰 전환이었다고 할 수 있다. 그런데 재정에 기여하는 바가 큰 홍삼의 특수성이 반영되어 탁지부는 민간인에게 홍삼 제조와 수출을 맡겼지만 매 단계마다 문빙을 받도록 하여 개입하였다. 또 고액의 홍삼세를 부과하였는데, 이는 홍삼의 재정 기여도를 유지하려는 의도였다. 그리고 홍삼의 제조·수출과 관련된 인적 연속성도 주목된다. 갑오·을미개혁 시기에도 홍삼 제조와 수출을 주도하던 이들 중에는 역관과 개성인이 많았다. 그들은 이전부터 인삼업에 오랫동안 종사하였다. 그런 만큼 큰 정책 전환이 있어도 그들은 기존의 경험을 활용하여 적응해 갈 수 있었다. 이것이 갑오개혁 시기 홍삼제조와 수출이 비교적 순탄하게 이루어진 중요한 요인이었다. 마지막으로 1899년부터 전매제를 시행한 황실의 정책과 비교해 보면, 한국인에게 홍삼 수출은 맡긴 사실은 특히 주목된다. 황실은 1900년부터 외국인에게 홍삼을 위탁 판매하였다. 한번 외국인에게 홍삼 판매권이 넘어가자 해방 이전까지 한국인이 홍삼을 수출하는 것은 거의 불가능하였다.

해방 이후 1950년대 홍삼 수출 연구

양정필(YANG, Jeongpil) 한국사학회 2022 史學硏究 Vol.- No.148

본고에서는 해방 이후 1950년대까지 홍삼 수출이 어떻게 이루어졌는지를 살펴보았다. 미군정 시기에는 미군정 자체의 소극적인 무역 정책과 중국 본토에서 홍삼 수입 금지 등 여러 요인이 복합적으로 작용해서 홍삼수출은 매우 침체되었다. 새로 수립된 정부는 미군정 시기에 제조되었지만 수출하지 못한 10만 근 이상의 홍삼을 넘겨받았다. 이 홍삼은 정부 재정에 크게 기여할 것으로 기대를 모았다. 그러나 이승만 정권은 홍삼 수출 방법을 둘러싸고 시행착오를 겪었다. 우여곡절 끝에 백낙승의 대한문화선전사에 홍삼을 불하하였다. 대한문화선전사는 3만근 이상의 홍삼을 홍콩으로 갖고 가서 판매를 시도하였지만 제대로 판매하지 못하였다. 그래서 전매청은 1952년에 그 계약을 파기하였다. 1950년대 초반 전쟁 중에는 홍삼 생산이나 수출이 힘들었다. 그러나 전쟁 말기인 1953년 6월부터 홍삼이 다시 수출되기 시작하였다. 1954년까지 두 번에 걸쳐 3만근 가까운 홍삼이 수출되었다. 그럼에도 3만5천여근의 홍삼이 남아 있었다. 정부는 이 홍삼을 판매할 업체로 설경동의 대한산업를 선정하였다. 그 과정에서 논란과 특혜 시비가 있었다. 대한산업은 3만5천근의 홍삼 중 1만여 근 이상을 판매하지 못하는 부진을 보였다. 1958년부터 수출된 홍삼은 전쟁 중에 혹은 그 직후에 제조된 것들이었다. 당시 홍삼 제조 수량은 1천근 내외로 이전과 비교하면 매우 적었다. 따라서 정부는 매해 공개 입찰에 의해서 업체를 선정하여 홍삼을 판매하였다. 한편 1950년대 말이 되면 한국 홍삼 생산량이 급감하면서 홍콩 시장에서는 경쟁 상품이 입지를 넓히고 또 한국 홍삼을 위조한 가짜 홍삼이 등장해서 큰 우려를 샀다. 이에 대해 전매청은 포장 방법을 일신하는 등의 방식으로 대응하면서 홍삼의 성가를 유지하려고 하였다. This paper examined how red ginseng exports were carried out from liberation to the 1950s. During the U.S. military administration, exports of red ginseng were very sluggish due to a combination of factors such as the U.S. military government’s passive trade policy and the ban on imports of red ginseng from mainland China. The newly established government took over more than 100,000 pounds of red ginseng that was manufactured during the U.S. military regime but failed to export. The red ginseng was expected to contribute greatly to the government’s finances. However, the Rhee Syng-man administration went through trial and error over how to export red ginseng. After many twists and turns, red ginseng was offered to Baek Nak-seung’s Korean Culture Propaganda. The Korean Culture Propaganda Company brought more than 30,000 pounds of red ginseng to Hong Kong and tried to sell it, but it failed to sell it properly. So the monopoly agency broke the contract in 1952. During the war in the early 1950s, red ginseng production and exports were difficult. However, red ginseng began to be exported again in June 1953 at the end of the war. By 1954, nearly 30,000 pounds of red ginseng were exported twice. Nevertheless, more than 35,000 pounds of red ginseng remained. The government selected Korean Industries in Seolgyeong-dong as the company to sell the red ginseng. In the process, there were controversies and disputes over preferential treatment. Korean Industrial showed a slump in sales of more than 10,000 of its 35,000-geun red ginseng. Red ginseng exported from 1958 was manufactured during or shortly after the war. At that time, the amount of red ginseng produced was around 1,000 roots, which was very small compared to the previous one. Therefore, these red ginsengs were sold by selecting companies through open bidding every year. Meanwhile, as Korean red ginseng production plunged in the late 1950s, competitive products expanded their presence in the Hong Kong market and fake red ginseng, which forged Korean red ginseng, caused great concern. In response, the resale agency tried to maintain the sacred value of red ginseng by responding to the packaging method by renewing it.

여성의 건강관련 삶의 질과 성기능에 대한 홍삼의 효과 및 안전성 연구

김동일(Dong-Il Kim),최민선(Min-Sun Choi),안홍엽(Hong-Yeop Ahn) 고려인삼학회 2009 Journal of Ginseng Research Vol.33 No.2

홍삼의 여성성기능 장애 개선과 건강관련 삶의 질 개선 효과를 규명하기 위해 성기능 저하를 호소하는 만 30세 이상 45세 미만의 기혼여성을 대상으로 6주간의 기본 투약기간을 두 번 거친 총 20주 동안의 교차 임상시험을 진행한 결과 대상자들 모두에서 성기능 개선과 일반적 건강수준 향상, 삶의 질 개선 효과가 나타났으나 홍삼과 대조약의 통계적으로 유의한 차이는 나타나지 않았다. 특히 대부분의 유효성 평가 항목들이 대상약에 상관없이 1차 투약에서 좀 더 개선되는 양상을 보였고, 홍삼과 대조약의 효과가 크게 차이가 나타나지 않았다. 그러나 성욕 (desire)의 경우는 모든 대상자에서 홍삼을 복용한 경우가 대조약을 복용한 경우보다 좀 더 개선되는 양상을 보였으며, 일반적 건강수준과 삶의 질 개선에 있어서는 특히 신체적 기능 (PF)이 정신적 요소보다 홍삼을 복용한 경우에 좀 더 개선되는 양상을 보였다. 이러한 결과는 정서적 반응에 의해 높은 변동을 보일 수 있는 대상 질환의 특성 상대조약의 높은 위약효과에 의해 홍삼의 유의한 효과가 가려졌음에도 불구하고 홍삼의 보기온양 (補氣溫陽)하는 효과가 실제적으로 발휘된 것으로 생각되었으며, 신체적 건강수준 개선과 더불어 홍삼에 일정한 성기능 개선 효과가 있음을 유추 할 수 있게 하였다. 따라서 본 연구 방법을 토대로 향후 성기능장애와 같은 기능성 장애에 대한 강한 위약 효과를 고려한 좀 더 많은 수의 대상자를 포함한 장기간의 추가 임상 시험 연구가 이루어 진다면 신체적 건강과 삶의 질, 그리고 성기능 개선에 관한 홍삼의 유의한 효과를 규명할 수 있을 것이라 생각된다. To evaluate the efficacy and safety of red ginseng on women’s health-related quality of life (QOL) and sexual function. A randomized, double-blind, placebo-controlled, crossover clinical study was performed. The main efficacy was measured using the Female Sexual Function Index (FSFI) and the 36-Item Short-Form Health Survey (SF-36). Twenty-four healthy, married women aged 30-45 years with FSFI scores below 25 were randomly divided into two groups: the red-ginseng group (N=12) and the placebo group (N=12). During the first six-week period (Study 1), each group was given red ginseng or placebo twice a day. Before the start of the second six-week period (Study 2), a crossover design was chosen with a two-week break (washout period). Interchanging the two groups after the washout period, red ginseng and placebo were given to each group. The outcomes were measured before and after each six-week period. Overall, 23 participants completed the study. In Study 1, the changes relative to the baseline in the FSFI total score were 22.50% and 22.99% for red ginseng and placebo, respectively. In Study 2, the relative changes were 8.14% for red ginseng and 6.29% for placebo. The results showed a greater improving trend in Study 1 with respect to all of the participants’ sexual functions, but no significant difference was found between the groups (P=0.9567). After taking red ginseng, all the participants exhibited an improving trend in the desire domain of FSFI, but no significant difference was shown. In the measurement of SF-36, no significant difference was likewise shown. After taking red ginseng, though, all the participants exhibited an improving trend in the physical functioning (PF) domain of SF-36, with no significant difference. Moreover, there was no significant adverse event related to red ginseng. The QOL and sexual function of the study participants in the red-ginseng group were mostly improved, but no statistically significant effect of red ginseng was shown. It is supposed that this result was partly due to the affirmative impression of red ginseng in Korea. Thus, it is anticipated that a long-term clinical trial will show a significant effect of red ginseng on the QOL and sexual function.