Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Ginsenoside, Phenolic Acid Composition and Physiological Significances of Fermented Ginseng Leaf

발효처리가 인삼잎의 진세노사이드 및 페놀산 조성 변화와 생리활성에 미치는 영향

  • Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Seong, Bong-Jae (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Sun-Ick (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Han, Seung-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Baik, Nam-Doo (Bomun Pharmacy & Food Co., Ltd.)
  • 이가순 (충남농업기술원 금산인삼약초시험장) ;
  • 성봉재 (충남농업기술원 금산인삼약초시험장) ;
  • 김관후 (충남농업기술원 금산인삼약초시험장) ;
  • 김선익 (충남농업기술원 금산인삼약초시험장) ;
  • 한승호 (충남농업기술원 금산인삼약초시험장) ;
  • 김현호 (충남농업기술원 금산인삼약초시험장) ;
  • 백남두 ((주)보문피엔에프)
  • Received : 2010.04.30
  • Accepted : 2010.05.17
  • Published : 2010.08.31
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Abstract

This study was carried out to investigate the compositional changes of ginsenosides and phenolic acids of ginseng leaf by fermentation in order to promote the utilization of ginseng leaf. The chief ginsenosides in non-fermented ginseng leaf (NFGL) were ginsenoside-Rg1 (26.0 mg/g), -Re (47.3 mg/g) and -Rd (23.9 mg/g). By fermentation, ginsenoside-Rg1, -Rb1, -Rb2, -Rb3, -Rc and -Re were decreased tremendously and new ginsenoside-Rh2, -Rh1, -Rg2 and -Rg3 appeared. Especially, ginsenoside-Rg3 (3.7 mg/g) on FGL was increased 15-fold compared to that of NFGL (0.2 mg/g). Total phenolic compound content of NFGL and FGL measured by colorimetric analysis was 350.4 and 312.5 mg%, respectively. There were 8 free and 6 ester forms of phenolic acids in NFGL. Among them, content of ferulic acid was the highest, comprised of 12.6 and 50.7 mg%, respectively. In FGL, total content of protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid were increased by 28, 5 and 7.8 fold and ferulic acid was decreased greatly. Tyrosinase inhibitory activity of FGL was stronger than NFGL, while electron donating abilities of FGL were similar to NFGL.

본 연구에서는 인삼잎이 인삼뿌리보다 사포닌 함량이 높은 부위로서 식품 소재로 이용가치가 있을 것으로 생각되어 인삼잎을 이용하여 차 제품을 개발하기 위한 방안으로 인삼잎을 발효시켜 진세노사이드 조성 및 형태별 페놀산 조성의 변화를 분석하고 인삼잎을 침출시켜 침출액에 대한 전자공여능과 tyrosinase 저해활성을 측정하였다. 인삼잎에서 진세노사이드는 10종이 검출되었고 주된 진세노사이드는 ginsenoside-Rg1(26.0 mg/g), -Re(47.3 mg/g) 및 -Rd(23.9mg/g)이었고 발효에 의하여 ginsenoside-Rh2, -Rh1, -Rg2 및 -Rg3는 증가하였으며 특히 Rg3는 15배가 증가하였다. 인삼잎의 총 폴리페놀성 함량은 350.4 mg%이었고 발효인삼잎은 312.5 mg%으로 발효에 의해서는 약간 감소하였다. 인삼잎의 페놀산은 결합형은 검출되지 않았고, 유리형과 에스테르형이 각각 8 및 6종이 검출되었으며 그중에서 ferulic acid가 각각 12.6 및 50.7 mg%로 가장 많은 함량을 차지하고 있었다. 발효인삼잎에서는 ferulic acid는 상당량이 감소하였으나 protocatechuic acid, p-hydroxybenzoic acid, vanillic acid의 3종의 페놀산이 유리형, 에스테르형 및 결합형 모두에서 상당량 증가하여 총 함량이 각각 28배, 5배 및 7.8배 증가하였다. 인삼잎을 침출시킨 액을 이용하여 전자공여능과 tyrosinase 저해활성을 측정한 결과 전자공여능은 발효에 의하여 활성이 증가하지는 않았으나, tyrosinase 저해활성은 증가하여 $500\;{\mu}L/mL$ 농도로 첨가 시 46.5%를 나타내어 무발효인삼잎에 비하여 2배 이상 증가하여 시판녹차와 비슷한 결과를 보여주었다.

Keywords

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