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Properties of Extracts from Extruded Root and White Ginseng at Different Conditions

압출성형 공정변수에 따른 건조수삼과 백삼 압출성형물의 침출속도 및 침출물 특성

  • Published : 2005.02.01

Abstract

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.

압출성형공정을 적용하여 건조수삼내부 유효성분의 침출속도를 향상시키기 위하여 수분함량(20, 25, 30%)과 스크루 회전속도(200, 300 rpm)를 달리하여 제조한 인삼유효 성분의 침출속도, 침출액의 조사포닌, 수용성지수, 갈색도와 적색도를 비교하였다. 인삼과 홍삼의 중요한 유효성분인 사포닌과 진세노사이드(ginsenoside) 함량의 지표가 되는 압출성형 수삼과 백삼 침출액의 갈색도와 적색도는 수분함량의 감소와 스크루 회전속도의 증가에 따라 유의적으로 증가하였다. 또한 수용성지수 및 조사포닌 함량은 수분함량이 감소 및 스크루 회전속도의 증가에 따라 증가하였다. 건조수삼과 압출성형수삼의 입자크기가 감소할수록 침출된 인삼유효성분의 지표가 되는 흡광도는 증가하는 경향을 보였다. 건조수삼 압출성형물의 침출액과 실험한 입자크기에서 수분함량이 28%에서 20%로 감소할수록 260∼520 nm 파장에서 흡광도는 증가하는 경향을 보였다, 수용성지수도 흡광도와 마찬가지로 입지크기가 갑소할수록 증가하는 경향을 보였다. 압출성형 수삼의 경우 팽화에 의한 기공의 형성과 전단력에 의한 세포벽의 파괴와 함께 압출성형물 내부의 유효성분의 침출율의 향상에 기여한 것으로 판단되었으며 결론적으로 다른 열처리 방법과 비교하여 압출성형공정을 인삼 침출차 제조에 적용할 수 있는 효율적인 공정으로 판단되었다.

Keywords

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