반응표면분석법을 이용하여 홍삼 지근의 볶음 온도와 시간에 따른 추출물의 기능성 성분을 모니터링하고 최적 볶음조건을 예측하였다. 그 결과 가용성 고형분, 총 페놀함량 및 항산화성은 볶음 온도와 시간이 증가함에 따라 그 값이 증가하는 경향을 나타내었으며, 산성다당체 함량은 볶음시간보다 볶음온도에 더 크게 영향을 받는 것으로 나타났다. 이로써 홍삼 지근의 기능성 관련 성분을 고려한 최적 볶음조건은 볶음온도 $194.5{sim}210.9^{circ}C$와 볶음시간 $13.8{sim}20.0$분으로 예측되었다.
This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature($140{sim}240^{circ}C$) and time($5{sim}25;min$). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of $194.5-210.9^{circ}C$, and a roasting time of 13.8-20.0 min.
