KR0161748B1 - Process for preparing ginseng extract containing improved saponin contents - Google Patents
Process for preparing ginseng extract containing improved saponin contents Download PDFInfo
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- KR0161748B1 KR0161748B1 KR1019950053549A KR19950053549A KR0161748B1 KR 0161748 B1 KR0161748 B1 KR 0161748B1 KR 1019950053549 A KR1019950053549 A KR 1019950053549A KR 19950053549 A KR19950053549 A KR 19950053549A KR 0161748 B1 KR0161748 B1 KR 0161748B1
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- KR
- South Korea
- Prior art keywords
- ginseng
- carbonate
- ginseng extract
- extract
- saponin
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- 235000020710 ginseng extract Nutrition 0.000 title claims abstract description 23
- 229930182490 saponin Natural products 0.000 title claims abstract description 22
- 150000007949 saponins Chemical class 0.000 title claims abstract description 22
- 239000001397 quillaja saponaria molina bark Substances 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241000208340 Araliaceae Species 0.000 claims abstract description 37
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 37
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 37
- 235000008434 ginseng Nutrition 0.000 claims abstract description 37
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 13
- 239000002904 solvent Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 14
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 235000002789 Panax ginseng Nutrition 0.000 claims description 7
- 235000017709 saponins Nutrition 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000004817 gas chromatography Methods 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 238000003809 water extraction Methods 0.000 description 4
- 108010088842 Fibrinolysin Proteins 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000006819 RNA synthesis Effects 0.000 description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 3
- 229930182494 ginsenoside Natural products 0.000 description 3
- 229940012957 plasmin Drugs 0.000 description 3
- 102000004506 Blood Proteins Human genes 0.000 description 2
- 108010017384 Blood Proteins Proteins 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000003470 adrenal cortex hormone Substances 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- TXEWRVNOAJOINC-UHFFFAOYSA-N ginsenoside Rb2 Natural products CC(=CCCC(OC1OC(COC2OCC(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CCC45C)C TXEWRVNOAJOINC-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000001243 protein synthesis Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000014616 translation Effects 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- UFNDONGOJKNAES-UHFFFAOYSA-N Ginsenoside Rb1 Natural products CC(=CCCC(C)(OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CC(O)C45C)C UFNDONGOJKNAES-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- YURJSTAIMNSZAE-UHFFFAOYSA-N UNPD89172 Natural products C1CC(C2(CC(C3C(C)(C)C(O)CCC3(C)C2CC2O)OC3C(C(O)C(O)C(CO)O3)O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O YURJSTAIMNSZAE-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000005587 carbonate group Chemical group 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000005350 fused silica glass Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- GZYPWOGIYAIIPV-JBDTYSNRSA-N ginsenoside Rb1 Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GZYPWOGIYAIIPV-JBDTYSNRSA-N 0.000 description 1
- NODILNFGTFIURN-GZPRDHCNSA-N ginsenoside Rb2 Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1OC[C@H](O)[C@H](O)[C@H]1O NODILNFGTFIURN-GZPRDHCNSA-N 0.000 description 1
- PFSIGTQOILYIIU-UHFFFAOYSA-N ginsenoside Rb3 Natural products CC(=CCCC(C)(O)C1CCC2(C)C3CCC4C(C)(C)C(CCC4(C)C3CC(OC5OC(COC6OCC(O)C(O)C6O)C(O)C(O)C5O)C12C)OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C PFSIGTQOILYIIU-UHFFFAOYSA-N 0.000 description 1
- YURJSTAIMNSZAE-HHNZYBFYSA-N ginsenoside Rg1 Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YURJSTAIMNSZAE-HHNZYBFYSA-N 0.000 description 1
- CBEHEBUBNAGGKC-UHFFFAOYSA-N ginsenoside Rg1 Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C2C(O)CC4C5(C)CCC(O)C(C)(C)C5CC(OC6OC(CO)C(O)C(O)C6O)C34C)C CBEHEBUBNAGGKC-UHFFFAOYSA-N 0.000 description 1
- ZTQSADJAYQOCDD-UHFFFAOYSA-N ginsenoside-Rd2 Natural products C1CC(C2(CCC3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC(C(C(O)C1O)O)OC1COC1OCC(O)C(O)C1O ZTQSADJAYQOCDD-UHFFFAOYSA-N 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006993 memory improvement Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Steroid Compounds (AREA)
Abstract
본 발명은 인삼을 물 또는 에탄올 수용액을 추출용매로 사용하여 추출, 농축 및 숙성시키는 것으로 구성되는 인삼 엑기스의 제조방법에 있어서, 추출단계에서 추출용매에 인삼의 유기산과 동일한 당량의 탄산염을 첨가한 후 추출하는 것을 특징으로 하는 증가된 사포닌 함량을 갖능 인삼 엑기스의 제조방법에 관한 것이다.The present invention is a method for producing ginseng extract consisting of extracting, concentrating and aging ginseng using water or an ethanol aqueous solution as an extraction solvent, after the addition of the same amount of carbonate as the organic acid of ginseng to the extraction solvent in the extraction step The present invention relates to a method of preparing ginseng extract having an increased saponin content, characterized by extracting.
Description
본 발명은 증가된 사포닌 함량을 갖는 인삼 엑기스(추출물)의 제조방법에 관한 것이며, 보다 상세하게는 인삼 엑기스를 제조할 때 탄산염을 첨가하여 인삼에 함유된 유기산을 중화시킴으로써 인삼중 사포닌의 분해없이 안정하게 인삼엑기스를 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing ginseng extract (extract) having an increased saponin content, and more specifically, to preparing ginseng extract by adding a carbonate to neutralize the organic acid contained in ginseng, without stabilization of saponin in ginseng It relates to a method for producing ginseng extract.
인삼의 맛과 향기, 그리고 사포닌의 함량은 인삼 엑기스의 추출방법에 따라 달라진다.The taste, aroma, and saponin content of ginseng depend on the extraction method of ginseng extract.
인삼 엑기스의 제조방법은 물을 추출용매로 하고 가온추출하는 전래의 한방적 물 추출방법이 인삼이나 인삼과 생약제가 혼합된 한방제제의 제조방법에 가장 널리 이용되어 왔다.Ginseng extract manufacturing method has been the most widely used herbal extraction method of the traditional herbal water extraction method using water as the extraction solvent and warm extraction of ginseng or ginseng and herbal medicine mixed.
그러나, 최근 인삼 엑기스의 용도가 다양화되고 수요가 증대됨에 따라, 인삼 엑기스의 제조공정이 공업화되었으며 물 추출방법 이외에 한방적 열탕추출에 여러농도의 에탄올 수용액을 이용하여 가온추출하는 에탄올 추출방법이 새로이 사용되었다. 이러한 에탄올 수용액을 용매로 사용하여 가온추출하는 방법으로 인삼 엑기스를 제조하는 경우 열수 추출에 의해 제조된 인삼 엑기스에 비해 사포닌 분해가 억제되어 사포닌의 함량은 증가되나 맛과 향기가 좋지 않은 단점이 있어 소비자의 선호도가 낮으며, 농축숙성과정에서 알콜을 휘발시켜야하므로 다시 사포닌의 분해가 일어나게 된다.However, as the use of ginseng extract has been diversified and demand has increased recently, the manufacturing process of ginseng extract has been industrialized, and in addition to water extraction method, a new ethanol extraction method for warm extraction using various concentrations of ethanol aqueous solution for herbal boiling water extraction is newly introduced. Was used. When ginseng extract is manufactured by using a ethanol aqueous solution as a solvent, the extraction of the ginseng extract is suppressed to break down saponin compared to ginseng extract prepared by hot water extraction. Of low preference, alcohol must be volatilized during the condensation aging process, so saponin is degraded again.
물을 용매로 추출하는 경우에는 알코올 추출에 비하여 추출물의 수율이 높고 흙냄새등의 이취미가 낮고 구수한 향미가 증가되어 품질이 우수한 제품을 생산 할 수 있는 반면, 장시간 수용액 상태에서 고온으로 처리되므로 제조공정중에서 인삼자체에 함유되어 있는 유기산류의 영향으로 인삼의 주된 유효성분인 사포닌의 분해가 심하게 일어난다는 단점이 있다.When water is extracted with a solvent, the yield of the extract is higher than that of the alcohol extraction, the taste is low, and the flavor is increased, and the flavor is increased. In the process, the degradation of saponin, the main active ingredient of ginseng, occurs severely due to the influence of organic acids contained in ginseng itself.
따라서, 본 발명의 목적은 물이나 에탄올을 추출용매로 사용하여 인삼 엑기스를 추출할 때 탄산염을 첨가함으로써 인삼에 함유된 유기산류에 의해 인삼의 사포닌이 가수분해되는 것을 방지하여 증가된 사포닌 함량을 갖는 인삼 엑기스의 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to prevent the hydrolysis of ginseng saponins by organic acids contained in ginseng by adding carbonate when extracting ginseng extract using water or ethanol as an extraction solvent to have an increased saponin content. It is to provide a method for producing ginseng extract.
본 발명의 다른 목적은 상기 방법에 의해 제조된 증가된 사포닌 함량을 갖는 인삼 엑기스를 제공하는 것이다.Another object of the present invention is to provide a ginseng extract having an increased saponin content prepared by the above method.
본 발명은 인삼에 물 또는 에탄올 수용액을 추출용매로 사용하여 추출, 농축 및 숙성시키는 것으로 구성되는 인삼 엑기스의 제조방법에 있어서, 추출단계에서 추출용매에 인삼에 포함되어 있는 유기산과 동일한 당량의 탄산염을 첨가한 후 추출하는 것을 특징으로 하는 증가된 사포닌 함량을 갖는 인삼 엑기스의 제조방법에 관한 것이다.The present invention is a method for producing ginseng extract consisting of extracting, concentrating and aging using water or an ethanol aqueous solution to extract ginseng, the same amount of carbonate as the organic acid contained in the ginseng in the extraction solvent in the extraction step It relates to a method for preparing ginseng extract having an increased saponin content, characterized in that the extraction after addition.
인삼에는 그 자체에 유기산류가 포함되어 있으며, 이러한 유기산들이 인삼 엑기스를 추출, 농축 및 숙성시키는 일련의 열처리 과정에서 인삼의 가장 중요한 물질인 사포닌을 빠르게 가수분해시키게 된다. 본 발명에서는 탄산염을 첨가시킴으로써 유기산의 카르복시기(-COOH)를 금속염으로 만들어 중화시켜 유기산에 의한 사포닌의 가수분해를 방지하였다. 본 발명에 사용되는 탄산염으로는 탄산 나트륨 또는 중탄산 나트륨이 바람직하며, 이러한 탄산 나트륨 또는 중탄산 나트륨을 사용하는 경우 인삼의 유기산의 카르복시기는 카르복실산 나트륨(COONa)으로 중화되어 더 이상 사포닌의 가수분해 되지 않는다. 또, 이때 첨가된 탄산 나트륨 또는 중탄산나트륨의 탄산기는 유기산과의 반응으로 인해 인체에 무해한 탄산가스로 전환되므로 가열에 의해 휘발, 제거된다. 사용되는 탄산 나트륨 또는 중탄산 나트륨의 양은 포함된 유기산의 양에 따라 달라지게 되는데 유기산의 양을 정량하여 동일한 당량의 탄산 나트륨 또는 중탄산 나트륨으로 중화시킨다.Ginseng itself contains organic acids, and these organic acids rapidly hydrolyze saponin, the most important substance of ginseng, in a series of heat treatment processes to extract, concentrate and mature ginseng extract. In the present invention, the carboxyl group (-COOH) of the organic acid is made into a metal salt and neutralized by the addition of carbonate to prevent the hydrolysis of saponin by the organic acid. As the carbonate used in the present invention, sodium carbonate or sodium bicarbonate is preferable, and when using such sodium carbonate or sodium bicarbonate, the carboxyl group of the organic acid of ginseng is neutralized with sodium carbonate (COONa), which is no longer hydrolyzed by saponin. Do not. In addition, the carbonate group of sodium carbonate or sodium bicarbonate added at this time is converted to a carbon dioxide gas which is harmless to the human body due to the reaction with the organic acid, so that it is volatilized and removed by heating. The amount of sodium carbonate or sodium bicarbonate used will vary depending on the amount of organic acid included. The amount of organic acid is quantified and neutralized with the same equivalent of sodium carbonate or sodium bicarbonate.
이하 실시예에 의해 본 발명을 보다 상세히 설명한다.The present invention will be described in more detail with reference to the following examples.
[실시예 1]Example 1
홍삼, 수삼 및 백삼시료의 유기산 분석은 시료를 분쇄한 후 60℃에서 더 이상의 수분의 감량이 업을 때까지 건조시킨 다음 약 5g을 정확하게 취하여 Court와 Hendel의 방법에 준하여 12%의 황산/메탄올(V/V)로 실온에서 20시간 추출하여 메틸에스테르화시킨 다음 가스 크로마토그래피(GC)로 정량분석하였다. GC칼럼은 Supelco Wax 10 (φ 0.32 mm I.D. x 60m) fused silica capillary column을 사용하였고, 오븐온도는 100℃에서 3분간 유지시킨 후 분당 3℃씩 상승시켜 230℃에서 10분간 유지하여 분석하였다. GC의 주입구 및 검출기(FID)의 온도는 230℃ 및 240℃로 하였고 운반기체는 질소가스를 1.85㎖/분으로 하여 spilt mode(spilt ratio 40:1)로 하여 분석하였다. 그 결과를 표 1에 나타내었다.For organic acid analysis of red ginseng, fresh ginseng and white ginseng samples, the sample was crushed and dried at 60 ° C until further loss of moisture was reached, and then approximately 5 g was taken accurately and 12% sulfuric acid / methanol (according to Court and Hendel's method) was used. V / V), extracted at room temperature for 20 hours, methyl esterified and quantified by gas chromatography (GC). The GC column was a Supelco Wax 10 (φ 0.32 mm I.D. x 60m) fused silica capillary column, and the oven temperature was maintained at 100 ° C. for 3 minutes and then increased by 3 ° C. per minute and maintained at 230 ° C. for 10 minutes. The temperature of the inlet and detector (FID) of the GC was set to 230 ° C. and 240 ° C., and the carrier gas was analyzed in spilt mode (spilt ratio 40: 1) with nitrogen gas of 1.85 ml / min. The results are shown in Table 1.
[실시예 2]Example 2
홍삼, 백삼 및 수삼 추출농축물 제조를 위하여 비교예를 위한 시험에서는 500㎖ 플라스말 인삼시료 20g에 200㎖의 증류수를 가하여 콘덴서를 장치한 수조에서 85±2℃로 온도를 유지하면서 30시간 추출하였고 탄산염을 첨가한 시험예에서는 500㎖ 플라스크에 분말 인삼시료 20g과 각 인삼중에 함유된 총 유기산에 해당하는 각각의 탄산염당량으로 하기 표 2에 기재된 양으로 탄산나트륨 또는 중탄산나트륨을 가하고 상기 비교예와 같은 조건으로 추출하였다.In the test for the comparative example for the preparation of red ginseng, white ginseng and fresh ginseng extract concentrate, 200 ml of distilled water was added to 20 g of 500 ml plasma ginseng sample and extracted for 30 hours while maintaining the temperature at 85 ± 2 ° C. in a tank equipped with a condenser. In the test example to which the carbonate was added, sodium carbonate or sodium bicarbonate was added to the 500 ml flask in the amount shown in Table 2 in the same amount of carbonate equivalent to 20 g of powdered ginseng sample and the total organic acid contained in each ginseng. Extracted with.
각 비교예 및 시험예의 추출액을 냉각한 다음, 9,200xg(10,000rpm)으로 원심분리하고 각 여액을 동일량(200㎖)으로 취하여 추출물의 수율, pH, 맛, 향기, 갈색도등을 측정하였다. 맛, 향기등은 9단계 기호척도법에 의해 측정하여 수치로 나타내었고, 결과는 하기 표 3에 게재하였다.After cooling the extracts of each Comparative Example and Test Example, centrifuged at 9,200xg (10,000rpm) and each filtrate was taken in the same amount (200ml) to measure the yield, pH, taste, fragrance, brownness and the like of the extract. Taste, fragrance, etc. were measured by a nine-stage sign scale method and represented in numerical values, and the results are shown in Table 3 below.
탄산염의 첨가로 인해 본 발명의 시험예의 경우 pH가 산성을 띠는 비교예의 pH(4.45-4.58)에 비해 중성에 가까운 6.14-6.21로 증가하였다. 본 발명의 시험예에 대한 인삼고유의 맛과 향을 9단계 기호척도법으로 측정하여 비교예와 비교한 결과, 상기 표 3과 같이 탄산염의 첨가유무에 따른 차이가 거의 나타나지 않았다. 수율면에서 살펴보면, 특히 홍삼의 경우 탄산염을 첨가하였을 때는 첨가하지 않은 경우에 비해 중탄산나트륨의 경우 3.1%, 탄산나트륨의 경우 5.5%까지 수율이 증가하였다. 생리활성물질로 알려진 갈색물질의 양의 척도인 갈색도에서도 홍삼의 경우 중탄산나트륨을 첨가했을 때는 첨가하지 않았을 경우에 비해 1.66배, 탄산나트륨을 첨가했을 때는 첨가하지 않았을 경우에 비해 1.73배로 현저한 증가를 보였고, 백삼과 수삼의 경우에도 비슷한 결과를 나타내었다.Due to the addition of carbonate, the pH of the test example of the present invention was increased to 6.14-6.21, which is almost neutral compared to the pH of the comparative example (4.45-4.58) which is acidic. As a result of measuring the taste and aroma of ginseng unique to the test example of the present invention by a nine-stage preference scale method, the difference according to the presence or absence of carbonate was hardly shown as Table 3 above. In terms of yield, especially in the case of red ginseng, the yield increased to 3.1% for sodium bicarbonate and 5.5% for sodium carbonate compared to the case without adding carbonate. The redness of red ginseng was 1.66 times higher than that of sodium bicarbonate, and 1.73 times higher than that of sodium carbonate. Similar results were found for white ginseng and fresh ginseng.
사포닌의 함량도 측정하여 하기 표 4에 게재하였다.The content of saponin was also measured and listed in Table 4 below.
인삼추출물중 주성분인 사포닌의 함량을 분석한 결과 상기 표 4에서 알수 있는바와 같이, 홍삼의 경우 종래의 비교예에 비해 탄산나트륨을 첨가했을 경우에는 5.79배, 중탄산나트륨을 첨가했을 경우에는 6.21배나 사포닌의 함량이 많았다.As a result of analyzing the content of saponin as the main component of ginseng extract, as shown in Table 4, red ginseng was 5.79 times higher than sodium carbonate and 6.21 times higher than sodium bicarbonate, compared to conventional comparative examples. The content was high.
백삼의 경우도 종래의 비교예에 비해 탄산나트륨을 첨가했을 경우에는 3.53배, 중탄산나트륨을 첨가했을 경우에는 3.85배 사포닌의 함량이 높았다.In the case of white ginseng, the content of saponin was 3.53 times higher when sodium carbonate was added and 3.85 times higher when sodium bicarbonate was added as compared with the conventional comparative example.
수삼의 경우에도 마찬가지로 종래의 비교예에 비해 탄산나트륨을 첨가했을 경우에는 5.18배, 중탄산나트륨을 첨가했을 경우에는 5.51배 사포닌의 함량이 높았다.Similarly, in the case of fresh ginseng, the content of saponin was 5.18 times higher when sodium carbonate was added and 5.51 times higher when sodium bicarbonate was added as compared with the conventional comparative example.
따라서, 탄산나트륨이나 중탄산나트륨의 첨가로 사포닌의 분해가 현저히 억제됨을 알 수 있었다.Therefore, it was found that the decomposition of saponin is remarkably suppressed by the addition of sodium carbonate or sodium bicarbonate.
진세노시드 각 성분에 대한 함량을 비교해 보면, 중추신경 억제작용, 신경안정작용, 플라스민 활성화 작용, RNA 합성촉진작용, 부신피질호르몬 분비촉진작용, 진통해열작용, 혈청단백질 합성 촉진작용등의 효과를 나타내는 진세노시드 Rb1의 함량이 홍삼은 약 15배, 백삼과 수삼은 약 4.5배가량 높아졌다. 또, 중추신경 억제작용, DNA, RNA 합성 촉진작용, 및 혈청단백질 합성 촉진작용, 플라스민 활성화작용, 부신피질호르몬 분비 촉진작용 효과를 나타내는 진세노시드 Rb2의 함량은 홍삼의 경우 약 18배까지, 백삼의 경우 약 5배, 수삼의 경우 약 10배 정도 높아졌다. 이와 유사한 작용을 하는 진세노시드 Rc, Rd, Re도, 최고 20배까지 함량이 높아졌으며, 기억력 개선작용, 항 피로작용, 피로회복작용, DNA, RNA 합성 촉진작용, 혈소판 응집 억제작용, 플라스민 활성화작용, 항 스트레스작용 등이 있는 진세노시드 Rg1은 약 2.7배까지 함량이 높아졌다.When comparing the contents of each ginsenoside component, the effects of central nerve suppression, neurostabilization, plasmin activation, RNA synthesis promotion, adrenal cortex hormone secretion, analgesic antipyretic action, serum protein synthesis promotion, etc. Ginsenoside Rb1 content of red ginseng increased about 15 times, white ginseng and fresh ginseng about 4.5 times higher. In addition, the ginsenoside Rb2 content of the central nervous system, DNA, RNA synthesis, and serum protein synthesis, plasmin activation, adrenal cortex hormone secretion, up to about 18 times, White ginseng was about 5 times higher and fresh ginseng about 10 times higher. Ginsenosides Rc, Rd, Re, which have a similar effect, are up to 20 times higher in content, memory improvement, anti-fatigue, fatigue recovery, DNA, RNA synthesis, platelet aggregation, plasmin Ginsenoside Rg1, which has an activation effect and an antistress effect, was up to about 2.7 times higher.
본 발명의 추출방법에 의해 사포닌 진세노시드의 분해가 없는 인삼제품을 제조할 수 있어, 약리효과가 크게증진된 고부가가치의 고급제품을 생산할 수 있다.By the extraction method of the present invention can be produced ginseng products without degradation of saponin ginsenosides, it is possible to produce high value products of high value added pharmacological effect greatly enhanced.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020092754A (en) * | 2001-06-05 | 2002-12-12 | (주)승우홍삼산업 | e-Red Ginseng(Red Ginseng Gold A) |
| KR100760990B1 (en) * | 2005-11-29 | 2008-01-07 | 주식회사 케이티앤지 | Isolation method of a fraction containing high percentile panaxadiol saponin from korean red ginseng by ultrafiltration |
| KR100916825B1 (en) * | 2007-08-30 | 2009-09-14 | 주식회사 케이티앤지 | Methods for Preparing Red Ginseng Extracts with Enriched Protopanaxadiol Saponins |
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| KR100521157B1 (en) * | 2000-08-14 | 2005-10-14 | 한국인삼쌀주식회사 | Processing Method of Ginseng Rice |
| KR20160024645A (en) | 2014-08-26 | 2016-03-07 | (주)미라클워터코리아 | Mineral Berverage containing saponin of ginseng berry |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020092754A (en) * | 2001-06-05 | 2002-12-12 | (주)승우홍삼산업 | e-Red Ginseng(Red Ginseng Gold A) |
| KR100760990B1 (en) * | 2005-11-29 | 2008-01-07 | 주식회사 케이티앤지 | Isolation method of a fraction containing high percentile panaxadiol saponin from korean red ginseng by ultrafiltration |
| KR100916825B1 (en) * | 2007-08-30 | 2009-09-14 | 주식회사 케이티앤지 | Methods for Preparing Red Ginseng Extracts with Enriched Protopanaxadiol Saponins |
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