Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Effect of Different Extraction Procedures on Chemical Composition of Ginseng Extract

추출조건이 인삼엑기스의 화학성분 조성에 미치는 영향

  • U, In-Hui (Dept.of Food and Nutrition,Hanyang University) ;
  • Yang, Cha-Beom (Dept.of Food and Nutrition,Hanyang University) ;
  • Seong, Hyeon-Sun (Laboralory of Ginseung Products, Kora Ginseng & Tobacco Research Institute)
  • 우인희 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과) ;
  • 성현순 (한국인삼연초연구소 인삼제품연구실)
  • Published : 1986.06.01
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Abstract

Fresh ginseng roots were extracted by different extraction methods to estimate the amount of extracts, and the content of common constituents and ginsenosides for comparison. The results are as follows: 1 The amount of the extract obtained by water as a solvent was about five times higher than those by ethanol or pressing process. 2. Water extraction at 70-$80^{\circ}C$ gave highest value in saponin yield, which was reduced by half by boiling, 3. The saponin yield by pressing process was shown to be about 52% of total saponin; saponins belonging to protopanaxatriol-ginsenosides being extracted better than those belonging to proto-panaxadiol-ginsenosides . 4. The contents of total sugar, reducing sugar, crude protein and total amino acids in the water extract were revealed to be higher compared to those in an ethanol extract. 5. The extract obtained by press had the highest ash content.

추출조건이 인삼엑기스의 일반성분 및 사포닌 함량에 미치는 영향을 조사하기 위하여 수삼과 백삼을 시료로 추출용매, 용매농도, 온도등의 조건을 달리하여 조사 비교한 결과 수삼의 경우 $70^{\circ}C$ 및 $100^{\circ}C$구가 다른구에 비하여 가용성물질의 용출량이 5배이상 컸으며 사포닌의 용출율은 $70^{\circ}C$-$H_2O$구가 가장 높았고, $100^{\circ}C$구는 거의 1/2이 감소되었다. 압착에 의한 방법으로 사포닌의 52%가 추출되었고 triol계가 diol계 사포닌보다 더 잘 추출되었다. 전당, 환원당, 조단백 및 총 아미노산의 용출율도 $H_2O$구가 ethanol구보다 높은 값을 나타내었고 회분은 압착구에서 높은 값을 보였다.

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