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홍삼분말 입자크기에 따른 이화학적 특성 분석

Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size

  • 최희정 (건국대학교 축산식품생명공학과) ;
  • 이상윤 (건국대학교 축산식품생명공학과) ;
  • 이중규 (건국대학교 축산식품생명공학과) ;
  • 박동현 (건국대학교 축산식품생명공학과) ;
  • 백정정 (건국대학교 축산식품생명공학과) ;
  • 이병주 (헬스밸런스(주)) ;
  • 김윤선 (헬스밸런스(주)) ;
  • 조영재 (건국대학교 축산식품생명공학과) ;
  • 최미정 (건국대학교 축산식품생명공학과)
  • Choi, Hee Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Sang Yoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Jung Gyu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Dong Hyeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Bai, Jing Jing (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Byung-Joo (Health Balance Co., Ltd.) ;
  • Kim, Yoon-Sun (Health Balance Co., Ltd.) ;
  • Cho, Youngjae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2017.06.28
  • 심사 : 2017.08.01
  • 발행 : 2017.08.31

초록

본 연구에서는 홍삼분말 입자크기 $10.00{\mu}m$ 이하의 홍삼분말과 $100.00{\mu}m$ 이상의 홍삼분말 간의 이화학적 특성 및 추출 효율성분 함량을 비교분석하였으며, 분산안정성을 기반으로 가공공정에서 적합한 홍삼분말 입자크기를 조사하였다. 본 연구에 사용된 홍삼분말은 $158.00{\mu}m$, $8.45{\mu}m$, $6.33{\mu}m$ 의 입도크기를 가졌으며, 각각 RG A, RG B, RG C로 표현하였다. 본 연구에서는 홍삼분말(2.6%, w/v)을 증류수에 분산시킨 홍삼용액을 4주 동안 저장 온도 $4^{\circ}C$, $25^{\circ}C$, $40^{\circ}C$에 각각 보관하였으며, 이에 따른 갈색도 및 지방산패도 변화를 확인하였다. 갈색도는 홍삼분말 입자크기와 관계없이 저장온도 및 시간에 따라 갈색도 값이 감소하였으며, 지방산패도(TBA)의 값은 저장온도에 상관없이 4주 동안 유의적으로 증가하였으나 홍삼분말의 지방함량이 낮아 지방산패도 값은 0.1 미만의 낮은 값을 보였다. 분산 안정성을 나타내는 backscatterting 값은 홍삼분말을 이용한 제품 가공시 적합한 입자크기를 알아보기 위하여 측정하였으며, RG A는 RG B 및 RG C와 다르게 분산직후 바로 침전이 되어 용기의 바닥부분에서 높은 backscattering 값을 보였다. RG B는 분산 10시간 이전까지 RG C보다 낮은 TSI 값을 보였으며, 10시간 이후 RG C와 같은 분산안정성을 보였다. RG A, RG B, RG C의 DPPH 및 ABTS 자유 라디칼 소거능의 $IC_{50}$ 값들은 각각 2.74-3.34 mg/mL, 2.77-2.95 mg/mL으로 홍삼분말 입자크기에 따른 유의적인 차이를 보이지 않았다. 일반적으로 홍삼분말의 입자크기 감소는 표면적 증가로 이어져 유효성분 추출 효율성이 증가하지만, 본 실험에서 RG A, RG B, RG C 간의 유효성분 추출에 큰 차이를 보이지 않은 것은 미세한 입자가 열수추출 과정 중 입자간 뭉침현상이 발생하여 표면적 증가와 관련있는 것으로 고려된다. 홍삼분말의 ginsenoside 총 함량은 24.28 mg/g 및 24.53 mg/g로 입자크기에 따른 유의적 차이를 보이지 않았으나, ginsenoside $Rg_1$, Re, $Rh_2$ 함량은 RG C가 RG A보다 유의적으로 높은 값을 가졌다. 따라서 홍삼분말 입자크기는 갈색도, 지방산패도, 항산화 효과에 큰 영향을 미치지 않지만 미세한 입자크기를 가진 홍삼분말이 분산안정성이 좋아 홍삼분말을 이용한 홍삼제품 가공공정에 보다 적합할 것으로 사료된다.

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two types - water-soluble and liposoluble - water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder ($158.00{\mu}m$, $8.45{\mu}m$, and $6.33{\mu}m$) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at $4^{\circ}C$, $25^{\circ}C$, and $40^{\circ}C$ for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, $RG-158.00{\mu}m$ was precipitated immediately, and the dispersion stabilities between $RG-8.45{\mu}m$ and $RG-6.33{\mu}m$ showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

키워드

과제정보

연구 과제번호 : 수출전략형 할랄 전통스넥 제품 개발

연구 과제 주관 기관 : 농림축산식품부

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피인용 문헌

  1. Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder vol.23, pp.3, 2017, https://doi.org/10.13050/foodengprog.2019.23.3.186