• Food Science and Biotechnology
• /
• 제14권4호
• /
• pp.509-513
• /
• 2005

The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$. However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$, compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.

• 한국식품영양학회지
• /
• 제12권5호
• /
• pp.447-454
• /
• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Journal of Ginseng Research
• /
• 제37권3호
• /
• pp.269-272
• /
• 2013

MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.

• 생약학회지
• /
• 제45권1호
• /
• pp.77-83
• /
• 2014

The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.

• 생약학회지
• /
• 제44권2호
• /
• pp.149-153
• /
• 2013

The purpose of this study was to develop a new preparation process of ginseng extract with the high concentration of prosapogenin, the specific component in Red ginseng. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The extracts of ginseng leaf and stem were processed at the several treatment conditions of the microwave and vinegar(about 14% acidity). MGLS-20 findings show that the ginseng leaf and stem extracts that had been processed with microwave and vinegar for 20 minutes peaked in the level of ginsenoside $Rg_3$(0.906%). MGLS-25 peaked in the level of ginsenoside $Rg_5$(0.329%) in the ginseng leaf and stem extract processed with microwave and vinegar for 25 minute. And the other kinds of ginseng prosapogenin did not show a higher content.

• 생약학회지
• /
• 제45권2호
• /
• pp.107-112
• /
• 2014

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium) extract featuring high concentration of ginsenoside $Rg_3$, $Rg_5$, and $Rk_1$, Red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng were processed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantity of ginsenoside $Rg_3$ increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanol extract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave and vinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenoside $Rg_3$ (0.969%), $Rg_5$ (1.071%), and $Rk_1$ (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processed American ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside $Rg_3$ (0.772%), $Rg_5$ (1.330%), and $Rk_1$ (0.386%). This indicates that American ginseng treated with microwave and vinegar had the quantity of the ginsenoside $Rg_3$ over 32 times the amount of the ginsenoside $Rg_3$ (which was not found in raw and American ginsengs) in the average commercial Red ginseng.

• 한국식품영양학회지
• /
• 제14권1호
• /
• pp.52-58
• /
• 2001

현미 7.5%, 엿기름 1.5%, 홍삼 3%, 에탄올 6%를 재료로 동아를 7.5% 가한 것과 가하지 않은 것을 Acetobacter aceti 3281를 가해 $25^{\circ}C$에서 150일간 초산발효시켰다. 그 결과, 동아를 가하지 않은 식초는 총 당3.3%, 환원당 1.5%, 단백질 11.5/280nm. 아미노산 2.7 $\mu$M/ml, 에탄올 0.5%, pH 3.0, 산도 4.59%, 유기산 함량5.2%를 나타냈다. 동아를 7.5%더 가해 만든 식초는 총당 2.3%, 환원당 1.1%. 단백질 10.8/280nm, 아미노산 2.1 $\mu$M/ml, 에탄올 1.2%, pH 3.1, 산도 4.61%, 유기산 함량 4.9%를 나타냈다. 5점만점 기호도 테스트에서 홍삼 식초는 3.86, 홍삼-동아 식초는 3.66을 나타냈다.

• 한국식품저장유통학회지
• /
• 제20권1호
• /
• pp.76-80
• /
• 2013

본 연구는 인삼을 칼슘 및 식초에 침지함으로서 인삼 pectins의 칼슘결합(calcium bonding)에 의한 물성변화를 조사하였다. 인삼뿌리의 강도(strength)와 부서짐성(breakdown)은 탄산칼슘 농도의 증가에 따라 증가하였으나 탄산칼슘 0.7~1.0%에서 가장 높게 나타났고, 인삼뿌리의 경도(hardness)는 탄산칼슘 농도 1.0%에서 가장 높았고, 연화정도(softness)는 탄산칼슘 농도 1.0%에서 가장 낮았다. 1% 탄산칼슘을 용해한 식초에 침지한 인삼뿌리의 물성 중 강도, 부서짐성 및 경도는 산도 5%, 6% 칼슘용액에 침지한 인삼뿌리가 60일 이후부터 계속 증가하여 90일경에 높게 나타났다. 연화 정도는 1% 탄산칼슘과 산도 5% 식초에 침지한 인삼뿌리만이 줄어들어 인삼뿌리음료의 장기저장 중 음료가 혼탁해지는 것을 방지할 수 있었다.

• 한국약용작물학회지
• /
• 제23권6호
• /
• pp.473-479
• /
• 2015

Background : To control ginseng gray mold, farmers have mainly used inorganic chemical based fungicides. The recent emergence of fungicide resistance has reduced the effectiveness of such control methods. Such pesticides also carry additional problems, such as diffuse pollution. Methods and Results : Six treatments of organic agricultural materials were tested for control of ginseng gray mold, CAPW (Chrysophanic acid + Phytoncide + Wood vinegar), EmEWV (Emodin + Ethanol + Wood vinegar), CEWV (Curcumin + Eugenol + Wood vinegar), Bacillus subtilis, soybean oil and sulfur. The control effect for gray mold by a single application of the agrochemical fungicide industrial Fenhexamid wettable powder (WP) was 84.4%. The control effect by CAPW, EmEWV and CEWV varied between 52.7 - 64.9%. The control effect by B. subtilis, soybean oil, and sulfur were 32.9 - 59.2%. Conclusions : In the field tests, CAPW showed the highest control effects when used before, and at first stage of disease incidence, against ginseng gray mold.

• 한국산림과학회지
• /
• 제102권2호
• /
• pp.182-188
• /
• 2013

본 연구에서는 산양삼과 감식초의 융합소재에 의한 혈중 지질 및 항산화능을 분석하고자 하였다. 4년근 산양삼을 4년 숙성된 감식초에 혼입 숙성시킨 후, 5배 희석하여 쥐에게 경구투여하였다. 집단은 대조군(CON), 감식초군(PV), 산양삼+감식초 융합소재군(MPV)으로 각각 구분하였다. 체중은 MPV가 가장 낮게 나타났으며, 저장 지방량은 PV 및 MPV가 CON에 비하여 낮았다. 혈중 지질은 CON에 비하여 PV, MPV가 낮았으며, 고밀도지단백콜레스테롤은 높았다. 간의 Cu, Zn-SOD 및 GPx는 MPV>PV>CON의 순서로 나타났으며, 유의차가 있었다. 특히 MPV에서 가장 높았다. 간의 MDA는 CON, PV >MPV로 나타났으며, 유의차가 있었다. 이러한 결과를 볼 때, 산양삼과 감식초의 융합소재는 지질과산화를 효과적으로 억제하는 건강식품으로서 활용이 가능할 것이다.