Sediment is a key issue in the production and marketing of plant beverages, as is ginseng beverages. The formation of sediment in ginseng beverages is a gradual process. This work describes the formation of sediment from different parts of ginseng and describes the color and clarity of the liquid and the amount and morphology of the sediment. The results showed there are significant differences in the sediment formation speed, morphology and transmittance for the aqueous extracts prepared from different parts of ginseng. The amounts of sediment generated from the different parts of ginseng is as follows: main root > rhizome > fibrous root. Free amino acids, Ba, Ca, Ni, and Sr concentrations are significantly and positively correlated with the transmittance. The total saponins, Al, Fe, and Mn concentrations are significantly and negatively correlated with the transmittance. There are obvious crystals and more Ca in the fibrous root sediment. We analyzed and compared the chemical components in the sediment and extract. The results show that the main components of the sediment are carbohydrates and protein. According to the partition coefficient the contents of protein, ginsenosides (Rb1, Rb2, Rb3, Rf) and some ions (Al, Fe, Ca, and Na) contribute more to the formation of the sediment than the other investigated components.
Keywords: Beverages; Chemical components; Ginseng; Sediment; Turbidity.
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