Applied Biological Chemistry

  • 제51권3호
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  • Pages.188-193
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  • 2008
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  • 2468-0834(pISSN)
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  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

팽화에 의한 인삼 유효성분의 변화

Changes in Effective Components of Ginseng by Puffing

  • 김지혜 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 안순철 (부산대학교 의과대학 미생물학교실) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 허남윤 (오산대학교 호텔조리계열) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품공학과)
  • Kim, Ji-Hye (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Ahn, Soon-Cheol (Department of Microbiology and Immunology, and Medical Research Institute, College of Medicine, Pusan National University) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan College) ;
  • Hur, Nam-Youn (Department of Food and Culinary Arts, Osan College) ;
  • Kim, Byung-Yong (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Baik, Moo-Yeol (Dept. of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 발행 : 2008.09.30
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초록

수삼을 수분함량 별로 건조한 다음 원형이 변하지 않는 팽화 인삼을 제조할 수 있는 최적의 압력조건을 찾아 팽화 인삼을 제조하고 각 조건 별 시료의 추출수율, 조사포닌, ginsenoside함량 변화를 관찰하였다. 팽화 처리 후 외관상의 가장 큰 변화는 갈변과 부피팽창이었다. 추출수율 측정 결과, 대조군은 37.6%, 팽화 인삼의 경우 $50.0{\sim}62.1%$의 범위로 측정되었다. 조사포닌 함량의 경우 대조군은 11.0 mg/g ginseng, 팽화 인삼은 $19.6{\sim}48.8mg/g$ ginseng의 범위로 측정되었다. 팽화 인삼에서는 홍삼 특유 사포닌인 ginsenoside-Rg3가 검출되었다. Ginsenoside-Rg3의 생성량은 팽화 압력이 증가함에 따라 유의적으로 증가하는 경향을 나타내었다. Ginsenoside-Rg3를 제외한 나머지 기본 ginsenoside와 total ginsenoside함량은 대조군에 비해 모두 증가하였지만, 팽화 압력이 증가함에 따라 그 양이 감소하는 경향을 나타내었다. 따라서 본 연구 결과 인삼을 적절한 조건에서 팽화처리하였을 경우 추출수율, 조사포닌 및 조사포닌 함량의 증진과 일부 ginsenoside의 변형을 확인할 수 있었다.

This study was conducted to investigate the effect of moisture content and pressure on extraction yield, crude saponins and ginsenoside contents of puffed Korean ginseng. Puffed ginsengs showed relatively higher extraction yield ($50.0{\sim}62.1%$) and amounts of crude saponins ($19.6{\sim}48.8$ mg/g ginseng) than no-puffed ginseng ($37.6{\pm}0.8%$ and $11.0{\pm}1.0$ mg/g ginseng), respectively. The highest extraction yield and amounts of crude saponins were obtained in 8.0% moisture content sample puffed at 10 $kg_f/cm^2$. In HPLC analysis, amounts of measured major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) decreased with increasing puffing pressure, yet contents of almost all major gin senosides were higher than control (no-puffed). On the other hand, ginsenoside Rg3 were produced after puffing suggesting that chemical structure of some ginsenosides might be altered during the puffing process. These results indicate that puffing can increase the extraction yield and crude saponin contents and it could influence the ginsenoside composition.

키워드

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