Food Science and Preservation (한국식품저장유통학회지)
- Volume 6 Issue 3
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- Pages.324-327
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- 1999
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Extraction of Red Ginseng Extract by Impulse Vacuun System
Impulse-Vacuum System을 이용한 홍삼엑스의 추출
Abstract
This study was carried out to establish the extraction method of red ginseng extract without saponin decomposition. Red ginseng was extracted with impulse vacuum system and multi-stage extraction method. Crude saponin content of red ginseng extract (RGE) from impulse vacuum system was 5.4-5.9%, while that of RGE from multi-stage extraction method was 8.2-8.3%. However, HPLC Patterns indicated that saponins of RGE from impulse vacuum system were hardly decomposed, while those of RGE from multi-stage extraction method were decomposed, especially in ginsenoside -Rgl and -Re saponin. Also, the yields of red ginseng by impulse vacuum system were 15 to 20 times higher than that of multi-stage extraction method.
추출 시간을 5시간으로, 추출 온도를 33-5