KR101102702B1 - The method of reinforcing saponin in ginseng extract - Google Patents

Abstract

PURPOSE: An increasing method of the content of saponin in a ginseng or red ginseng extract is provided to apply a food enzyme for improving the body absorption rate of food to the ginseng or red ginseng extract. CONSTITUTION: An increasing method of the content of saponin in a ginseng or red ginseng extract comprises the following steps: selecting a material from raw ginseng, white ginseng, red ginseng, or their byproducts; extracting the selected material using alcohol or water at 70-120 deg C for 18-30 hours; cooling the obtained extract at 30 deg C, and inserting a mixture of alpha-amylase and protease to react the mixture for 30 minutes for the biological conversion; adding the water and ethanol into the biologically converted mixture for dissolving; collecting supernatant from the dissolved mixture; and heating and concentrating the obtained supernatant.

Description

Method of Reinforcing Saponin in Ginseng Extract

The present invention relates to a method for increasing the saponin content of ginseng and red ginseng extract, and more particularly, to a method for increasing the content of Rg-based saponins such as ginsenosides Rg1, Rg2, and Rg3.

The active ingredients of ginseng and red ginseng are saponins called ginsenosides, and have a structure of glycosides having a dammarane skeleton of triterpenoids. In particular, ginseng (Panax ginseng) 30 kinds of saponin components are known, these saponin components each exhibit a variety of drugs, depending on the structure and the type and strength of the drug appears different.

Recently, saponins contained in ginseng and red ginseng are increasing in demand for medicines, cosmetics, and functional foods.In particular, when used as cosmetics and foods, harmfulness may act as a sensitive factor to consumers' purchase requirements, which is harmless to humans. There is a need for a method of increasing the content of saponins contained in environmentally friendly ginseng and red ginseng using materials. In addition to the harmlessness, the demand for extract products with better physiological activity is steadily increasing.

Documents relating to the technology for enhancing the saponin contained in ginseng and red ginseng as described above may be first registered Patent 10-0620107, which is water, at least one selected from the group consisting of red ginseng, ginseng, white ginseng or by-products thereof Extracting with ethanol or a mixed solvent thereof;

10 to 50 (v / w)% selected from the group consisting of the extract is heat-treated at 85 ~ 105 ℃ for 3 to 10 hours or a solution of acetic acid, citric acid or lactic acid in a volume of about 1 to 10 times the weight of the extract in the extract Adding a weak acid to a pH of 2.5 to 4.0 and performing a weak acid treatment by heating to reflux at 70 to 90 ° C. for 1 to 10 hours;

Dissolving the treated extract in a mixed solvent of water and ethanol to remove the precipitate and collecting the supernatant;

A fourth step of purifying the supernatant by porous resin column chromatography using water, ethanol or a mixed solvent thereof as a developing solvent;

The fifth step of preparing ginsenoside Rg2 by collecting and concentrating a fraction having a content of ginsenoside Rg2 of 50% or more and repeating four steps of purification.

Another document 10-0780056 is a step of removing foreign matter precipitated by adding alcohol to the concentrate obtained by hot water extraction and concentration of the raw material in water; Administering a salting agent to redissolve the precipitate obtained under saturation in water; Performing a gradient salting method to obtain differential precipitates at different salt concentrations; Analyzing the precipitate and dividing the ginseng saponin Rg2 into concentrated and non-concentrated portions; Ginseng saponin Rg2 concentrated portion of the ginseng saponin comprising the step of desalting and decolorizing with a desalting agent, concentrated and then recrystallized by re-crystallization with alcohols selected from methyl alcohol, ethyl alcohol, isopropyl alcohol, amyl alcohol. .

However, the manufacturing method of the ginseng and red ginseng extract as described above mainly relates to a method of obtaining by distilling ginseng or red ginseng extract or hot water and concentrating the mixture of the sugar and the irradiated saponins obtained in this way is very low in the total saponin content. This is due to the fact that ginseng disregards its food characteristics and relies on saponin conversion only by simple chemical methods. Therefore, the present inventors proceeded with the research related to the present invention focusing on the fact that using a biological method using an enzyme in addition to the conventional chemical extraction method can more effectively increase the content of ginseng saponin.

Enzymes act on a target substance (a chemical or by-product) to convert the substance into another substance, which in itself refers to a protein molecule that does not change. Substances on which enzymes work are specifically called "substrates." Substrates with their own properties are converted into substances with different properties by enzymes. Enzymes have a unique shape for their three-dimensional bond with the reacting substrate.

Due to the large number of enzymes, structural nomenclature is required, which was devised by the National Enzyme Commission. The official name of all enzymes is "-ase" ("-ase" in Korean). Most names of enzymes consist of terms that describe their function. For example, lipase is an enzyme that breaks down fat, which is a kind of lipid, and cellulase is an enzyme that breaks down cellulose, a woody substance. Amylase is also used to break down starch.

Enzymes help the digestion and digestion of foods ingested in our bodies. Therefore, when ingested ginseng these enzymes act to break down the components of the ginseng into a digestible form.

Patent Registration 10-0620107, Registration Patent 10-0780056

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The present invention is intended to obtain a simple and high yield of ginseng and red ginseng extract to enhance the content of Rg, a ginsenoside beneficial to the human body by applying a food enzyme that can help human body absorption of food in ginseng and red ginseng extract.

In order to solve the above problems,

In the method of increasing the Rg-based saponin content of ginseng and red ginseng extract,

Selecting raw materials from fresh ginseng, white ginseng, red ginseng or by-products thereof;

Extracting the selected raw material with a mixed solvent;

Lowering the temperature of the raw material from which the extraction step is completed to 30 ° C. and adding a food enzyme to cause biological conversion;

Dissolving and adding water and ethanol to the biologically converted ginseng raw material;

Removing the precipitate of the dissolved raw material and collecting the supernatant;

Heating and concentrating the collected supernatant to prepare a ginsenoside Rg-enriched extract; means for increasing the Rg-based saponin content of ginseng and red ginseng extract, comprising a means for solving the problem. Provided as.

In addition, the present invention to solve the above problems more effectively

Extracting the selected raw material with a mixed solvent is ginseng and red ginseng, characterized in that carried out for 18 to 30 hours at a temperature of 70 ℃ ~ 120 ℃ using 5 to 20 times the water or alcohol compared to the weight of the dried raw material To provide a method of increasing the content of the Rg-based saponin of the extract,

The step of causing the biological conversion provides a method for increasing the Rg-based saponin content of ginseng and red ginseng extract, characterized in that performed for 30 minutes using a food enzyme selected from lipase, protease, cellulase, amylase and mixtures thereof. .

According to the present invention, in the manufacture of ginseng extract containing a large amount of Rg-based saponin of food and medicinal value, it is safe, eco-friendly, simple and convenient, economical, and easy to manufacture using food enzymes beneficial to the human body. High yields are expected.

In addition, Rg-enriched ginseng extract prepared by the manufacturing method of the present invention can be safely used in the manufacture of food, functional food, cosmetics and pharmaceuticals.

1 is a view showing a process for producing a ginseng and red ginseng extract with a high saponin content of the present invention.
2 to 7 is a diagram showing the saponin content contained in the red ginseng extract with the passage of the reaction time of food enzyme addition by HPLC,
Figure 2 is a diagram showing the saponin content contained in the red ginseng extract not added food enzyme by HPLC.
3 is a diagram showing the saponin content contained in the red ginseng extract reacted for 30 minutes after the addition of food enzymes by HPLC.
4 is a diagram showing the saponin content contained in red ginseng extract reacted for 60 minutes after the addition of food enzymes by HPLC.
5 is a diagram showing the saponin content contained in the red ginseng extract reacted for 90 minutes after the addition of food enzymes by HPLC.
6 is a diagram showing the saponin content contained in red ginseng extract reacted for 120 minutes after the addition of food enzymes by HPLC.
7 is a diagram showing the saponin content contained in the red ginseng extract reacted for 150 minutes after the addition of food enzymes by HPLC.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and examples.

The present invention is characterized by enhancing the saponins contained in ginseng and red ginseng using food enzymes.

1 is a view showing a process for producing a red ginseng extract with a high saponin content of the present invention.

The raw material used in the present invention is characterized in that selected from ginseng, white ginseng, red ginseng or by-products thereof.

The selected raw material is placed in a steamer and steamed. Then, it is dried and aged to use as raw materials.

The dried and aged raw material is subdivided into 100 ~ 300brix with a cutter. The subdivision or trituration process is to facilitate the reaction with the following food enzymes.

Extraction is performed by adding water or spirit to the raw material in which the cutting operation is completed. The extraction is preferably carried out for 18 to 30 hours at a temperature of 70 ℃ ~ 120 ℃, but is not necessarily limited to this, those skilled in the art can be appropriately changed according to the amount of raw materials and water or spirits are appropriately performed. When the extraction is completed, lower the temperature of the mixed solution to 20 ~ 40 ℃ and adjust the pH to 6.5 ~ 7.5.

Food enzyme is added to the raw material solution after the above process.

The food enzyme used in the present invention is characterized in that it is selected from lipase, protease, cellulase, amylase and mixtures thereof. Preferably, the food enzyme used in the present invention should be at least 10% crude protein relative to the total weight ratio, of which the activity of alpha amylase and protease is characterized in that 300 units / mg and 200 units / mg or more, respectively.

The reaction is heated again to ginseng or red ginseng solution, the enzyme addition reaction is complete to deactivate the enzyme and concentrated by adding it to a concentrator to finally produce a red ginseng extract.

Example 1 Preparation of Red Ginseng Extract Added with Food Enzyme

100 kg of fresh ginseng was steamed in a steamer for 15 days under a pressure of 1.5 ° C. at 90 ° C. to obtain 90 kg of red ginseng. The red ginseng thus obtained was dried for 1 month to obtain 50 kg of dried red ginseng from which moisture was removed. The 50kg red ginseng thus obtained was aged for 4 months to prepare the final red ginseng, which was used as a ginseng raw material.

The dried red ginseng prepared by the above method was subdivided into 100 ~ 300brix using a cutter, and then 1ton of water was added thereto and extracted at a temperature of 90 ° C. for 24 hours in an extractor. After the extraction was completed, the temperature was lowered to 30 ° C. of the mixed solution, the pH was adjusted to 7.0, and 30 kg of food enzyme (Miracle Enzyme amylase and protease mixed enzyme manufactured by Haenam) was added and reacted for 30 minutes. After completion of the reaction, 500 g of a mixture of water and ethanol (volume of water: ethanol = 5: 1) was added thereto to dissolve for 20 hours, and then the precipitate was removed and the supernatant was collected.

The supernatant obtained above was heated to 90 ° C. to deactivate the enzyme, which was then concentrated in a thickener to finally prepare 30 kg of red ginseng extract.

Example 2 Preparation of Red Ginseng Extract Added with Food Enzyme

The same procedure as in Example 1 was carried out except that the food enzyme was reacted for 60 minutes.

Example 3 Preparation of Red Ginseng Extract Added with Food Enzyme

The same procedure as in Example 1 was carried out except that the food enzyme was added and reacted for 90 minutes.

Example 4 Preparation of Red Ginseng Extract Added with Food Enzyme

The same procedure as in Example 1 was carried out except that the food enzyme was added and reacted for 120 minutes.

Example 5 Preparation of Red Ginseng Extract Added with Food Enzyme

The same procedure as in Example 1 was carried out except that the food enzyme was added and reacted for 150 minutes.

Comparative Example 1: Preparation of Red Ginseng Extract without Food Enzyme

The reaction was carried out in the same manner as in Example 1, but the reaction was performed for 3 hours by adding a mixture of acetic acid, citric acid and lactic acid solution of 5 times the weight of the extract instead of food enzymes. The red ginseng solution of which the reaction was completed was added to a concentrator and concentrated to finally prepare 30 kg of red ginseng extract.

The saponin content of the red ginseng extract prepared by Examples 1 to 5 and Comparative Example 1 is shown through Table 1 and FIGS. 2 to 7. It can be seen that the content of all saponins in the red ginseng extract of Examples 1 to 5 added with the food enzyme as a whole. It is remarkable that saponin content was the highest after 30 minutes of enzyme reaction. This is believed to be due to the degradation of some saponins over time. Therefore, it was reported that the reaction time of the food enzyme addition reaction was about 30 minutes.

Saponin Content of Red Ginseng Extract According to Food Enzyme Addition Reaction Time Rb1 Rb2 Rb3 Rg1 Rg2 Rg3 Enzyme 0min 14.98 2.22 2.43 2.23 5.85 2.86 Enzyme 30min 17.30 3.17 3.90 9.11 7.85 7.34 Enzyme 60min 17.11 3.03 3.55 5.22 7.70 0.00 Enzyme 90min 18.50 3.57 4.34 5.42 8.75 0.00 Enzyme 120min 14.93 2.17 2.25 4.21 6.00 0.00 Enzyme 150min 18.77 3.89 4.44 5.80 8.82 1.47

2 to 7 is a diagram showing the saponin content contained in the red ginseng extract with the passage of the reaction time of food enzyme addition by HPLC,

Figure 2 shows the saponin content contained in the red ginseng extract not added food enzyme by HPLC, Figures 3-7 is a red ginseng extract reacted for 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes by adding the food enzyme The saponin content contained in is shown by HPLC. It can be seen that the highest saponin peak value after 30 minutes as shown.

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Claims (3)

In the method of increasing the Rg-based saponin content of ginseng and red ginseng extract,
Selecting raw materials from fresh ginseng, white ginseng, red ginseng or by-products thereof;
Extracting at a temperature of 70 to 120 ° C. for 18 to 30 hours using water or alcohol 5 to 20 times the weight of the selected raw material;
The temperature of the raw material after the extraction step is lowered to 30 ° C., and the activity of 300 units / mg of alpha amylase and 200 units / mg of protease mixture is added at least 10% relative to the total weight of the raw material and reacted for 30 minutes for biological conversion. Causing step;
Adding water and ethanol to the biologically converted raw material to dissolve it;
Removing the precipitate of the dissolved raw material and collecting the supernatant;
Method of increasing the Rg-based saponin content of ginseng and red ginseng extract, comprising the step of heating and concentrating the collected supernatant to form a ginsenoid Rg-enhanced extract form




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