홍삼 물 추출액의 사포닌 함량 및 맛의 증진을 위한 추출 조건

• 영문명: Extracting Conditions for Promoting Ginsenoside Contents and Taste of Red Ginseng Water Extract
• 발행기관: 한국작물학회
• 저자명: 李翔国 (Xiangguo Li) 한진수(Jin Soo Han) 박용준(Yong Jun Park) 강선주(Sun Joo Kang) 김정선(Jung Sun Kim) 남기열(Ki Yeul Nam) 이기택(Ki Teak Lee) 최재을(Jae Eul Choi)
• 간행물 정보: 『한국작물학회지』제54권 제3호, 287~293쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.09.30

영문 초록

In this study, red ginseng extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total red ginseng extracts was 64.6 mg / 100 ml which was extracted at 75℃ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 11.8 mg / 100 ml at 75℃ for 12 hours which decreased according to the increased extraction tem-perature and time. The prosapogenin content of red ginseng extract was increased at 75℃ and 85℃ while the content decreased at 95℃, in which the highest prosapogenin content was 34.9 mg / 100 ml at 85℃ for 24 hours. The total sugar content and cloudness were increased according to the increased extraction time at 95℃, but pH and hue value were decreased according to the increased extracted time. The highest sweetness content was 4.0% which was found at 95℃ for 24 hours extract. Therefore, the most appropriate red ginseng extracting method was lower the temperature for saponin content at first time in combination with raise the temperature for taste at second time.

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키워드

Panax ginseng C. A. Meyer red ginseng extract saponin content prosapogenin total sugar sweetness