Enhancement of Ginsenosides Conversion Yield by Steaming and Fermentation Process in Low Quality Fresh Ginseng

증숙 발효 공정에 의한 파삼의 진세노사이드 전환 수율 증진

  • Choi, Woon Yong (Department of Medical Biomaterials Engineering, Kangwon National University) ;
  • Lim, Hye Won (Shebah Biotech Co.) ;
  • Choi, Geun Pyo (Department of Food Processing and Bakery, Gangwon Provincial Collage) ;
  • Lee, Hyeon Yong (Department of Food Science and Engineering, Seowon University)
  • 최운용 (강원대학교 생물의소재공학과) ;
  • 임혜원 (세바바이오텍) ;
  • 최근표 (강원도립대학 식품가공 제과제빵과) ;
  • 이현용 (서원대학교 식품공학과)
  • Received : 2013.12.04
  • Accepted : 2014.05.27
  • Published : 2014.06.30


This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentation process in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steaming process was applied at $90^{\circ}C$ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9 incubated at $36^{\circ}C$ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under the steaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as 3.231 mg/g, 2.585 mg/g and 1.955 m/g and 2.478 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with the steaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkage to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming process and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.


Supported by : 보건복지부


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