KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Extracting Conditions for Promoting Ginsenoside Contents and Taste of Red Ginseng Water Extract

홍삼 물 추출액의 사포닌 함량 및 맛의 증진을 위한 추출 조건

  • Li, Xiangguo (College of Agric. & Life Science, Chungnam National University) ;
  • Han, Jin-Soo (College of Agric. & Life Science, Chungnam National University) ;
  • Park, Yong-Jun (College of Agric. & Life Science, Chungnam National University) ;
  • Kang, Sun-Joo (College of Agric. & Life Science, Chungnam National University) ;
  • Kim, Jung-Sun (College of Agric. & Life Science, Chungnam National University) ;
  • Nam, Ki-Yeul (College of Agric. & Life Science, Chungnam National University) ;
  • Lee, Ki-Teak (College of Agric. & Life Science, Chungnam National University) ;
  • Choi, Jae-Eul (College of Agric. & Life Science, Chungnam National University)
  • 이상국 (충남대학교 농업생명과학대학) ;
  • 한진수 (충남대학교 농업생명과학대학) ;
  • 박용준 (충남대학교 농업생명과학대학) ;
  • 강선주 (충남대학교 농업생명과학대학) ;
  • 김정선 (충남대학교 농업생명과학대학) ;
  • 남기열 (충남대학교 농업생명과학대학) ;
  • 이기택 (충남대학교 농업생명과학대학) ;
  • 최재을 (충남대학교 농업생명과학대학)
  • Published : 2009.09.30
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Abstract

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 $75^{\circ}C$ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of $Rb_2$ and Re was 11.8 mg / 100 ml at $75^{\circ}C$ for 12 hours which decreased according to the increased extraction temperature and time. The prosapogenin content of red ginseng extract was increased at $75^{\circ}C$ and $85^{\circ}C$ while the content decreased at $95^{\circ}C$, in which the highest prosapogenin content was 34.9 mg / 100 ml at $85^{\circ}C$ for 24 hours. The total sugar content and cloudness were increased according to the increased extraction time at $95^{\circ}C$, but pH and hue value were decreased according to the increased extracted time. The highest sweetness content was 4.0% which was found at $95^{\circ}C$ 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.

본 연구는 홍삼 추출기를 이용하여 기능별 사포닌의 함량 및 품질의 최적화 조건을 설정하기 위하여 실시하였다. 홍삼 추출액의 총 사포닌 함량은 $75^{\circ}C$에서 18시간 추출한 용액이 64.6 mg / 100 ml로 최고 함량을 나타냈고 추출 온도와 시간이 증가할수록 감소하였다. $Rb_2$와 Re 함량은 $75^{\circ}C$에서는 12시간 추출한 홍삼액이 11.8 mg / 100 ml로 가장 많았고 추출시간과 추출온도가 증가할수록 급격히 감소하였다. Prosapogenin 함량은 $85^{\circ}C$에서 24시간 추출한 홍삼액이 34.9 mg / 100 ml로 가장 많았고, $75^{\circ}C$와 $85^{\circ}C$에서는 추출 시간이 길어짐에 따라 증가하는 경향이었으나 $95^{\circ}C$에서는 감소하는 경향이었다. 홍삼 추출액의 총 당은 $95^{\circ}C$에서 추출시간을 길게 할수록 함량이 증가하였고, 당도는 $95^{\circ}C$에서 24시간 추출한 용액이 4.0%로 가장 높았다. 탁도는 $95^{\circ}C$에서 추출시간이 길수록 증가하였으며, pH 및 Hue 값은 추출시간이 길어질수록 낮아졌다. 따라서 홍삼추출액을 제조할 때 1차 추출에서는 온도를 낮게하여 사포닌의 함량을 높이고, 2차 추출에서는 온도를 높게하여 맛을 증진시켜 혼합하는 방법이 좋을 것으로 생각된다.

Keywords

References

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