KR101114830B1 - Method for increasing ginsenosides content in red ginseng water extract - Google Patents

Abstract

The present invention is characterized in that the main roots and roots of red ginseng cut 0.5 ~ 1cm, the roots of about 2cm and put the main roots, roots, and roots in the extractor containing water in a weight ratio of 7: 2: 1 and heated at a specific temperature for a certain time It relates to a method of increasing the ginsenoside content in the red ginseng water extract.

Red Ginseng Extract, Ginsenoside Content, Total Sugar, Sugar, Turbidity, Color

Description

Method for increasing ginsenosides content in red ginseng water extract

The present invention relates to a method for increasing the ginsenoside content in the red ginseng water extract, more specifically, the root and the root of the red ginseng cut 0.5 ~ 1cm, the root of the root around 2cm 7: The present invention relates to a method for increasing the content of ginsenosides in a red ginseng water extract, which is placed in an extractor containing water in a weight ratio of and heated at a specific temperature for a predetermined time.

As the national income and the elderly population soar, consumption of ginseng products, health supplements, is on the rise. Recently, ginseng supplements are being distributed in various forms, but consumption of ginseng extract (pouch), which can be easily taken by consumers, is increasing (Kim et al. 2007. Journal of Life Science 17: 1394-1399). ).

Most of the red ginseng is extracted for a long time at high temperature, but the extraction temperature and extraction time have not been established. Therefore, most domestic producers of red ginseng extracts are produced by obtaining information from experience or other producers.

Various studies have been conducted on the extraction method of saponin and general components of red ginseng extract. Extraction frequency and composition (Choi et al. 1980. Korean J. Ginseng Sci. 4: 88-95); Heat treatment and color change (Choi et al. 1980. Korean J. Ginseng Sci. 4: 165-174); Ethanol concentration and saponin content (Sung et al. 1985. Korean J. Food Sci. Technol. 17: 227-231); Extraction temperature and time and saponin content (Yang et al. 2006. Kor. J. Pharmacogn. 37: 217-220); Extractant, temperature, frequency and physical properties (Sung et al. 1986. Korean J. Food Sci. Technol. 18: 241-244); High temperature heat treatment and physicochemical properties (Kwak et al. 2008. J. Ginseng Res. 32: 120-126); pH and high temperature treatments and saponin content (Choi et al. 2008. J. Ginseng Res. 32: 127-134) have been reported.

The efficacy of ginseng depends on the type of saponin, antidiabetic (Yokozawa et al. 1985. Chem. Pharm. Bull. 33: 869-872), antistress (Jung et al. 2005. The Journal of Applied Pharmacology 13: 165-173 ), Antioxidant (Cho et al. 2006. Eur. J. Pharmacol. 550: 173-179), anticancer (Lee et al. 2009. Biosci. Biotechnol. Biochem. 73: 811-816), protection of liver function (Lee et al. 2005. Biol. Pharm. Bull. 28: 1992-1994), anti-fatigue (Tang et al. 2008. Biol. Pharm. Bull. 31: 2024-2027), anti-aging (Cheng et al. 2005. Acta Pharmacol Sin. 26: 143-149). The content of prosapogenin, which prevents cancer and inhibits the growth of cancer cells, was high in red ginseng extract extracted at 82 ℃ and 93 ℃ for 48 hours. However, Re, the hypoglycemic component, was highest in red ginseng extract extracted at 24 hours (Yang et al. 2006. Kor. J. Pharmacogn. 37: 217-220).

As such, the content of each type of saponin varies greatly depending on the extraction temperature and time, so it is thought that the preparation method should be different according to the purpose of taking.

Korean Patent Registration No. 0899837 discloses ginseng or red ginseng extract containing a high concentration of ginsenoside Rg1 or Rg3 and a method for preparing the same. A method for preparing increased ginseng extract is disclosed, and Korean Patent Laid-Open Publication No. 2007-0114334 discloses a method for preparing red ginseng and wild ginseng cultured root liquid with increased palatability and saponin content by extrusion molding swelling and fermentation. Patent registration No. 0872158 discloses a method for preparing red ginseng and wild ginseng cultured root liquid with increased active ingredients by roasting and fermentation. Korean Patent Publication No. 2006-0130519 discloses ginsenosides by 9 steaming and 9 freeze drying. Disclosed is a method for preparing red ginseng with an increased content of red ginseng and a red ginseng prepared by the method.

The present invention has been made in accordance with the above requirements, the present invention is to establish the appropriate extraction conditions to increase the saponin (ginsenoside) content of the water extract of red ginseng and to improve the quality.

In order to solve the above problems, the present invention cut the root and root of the red ginseng 0.5 ~ 1cm, the root of the root of about 2cm cut the main root, roots, roots in a weight ratio of 7: 2: 1 into the extractor containing water at a specific temperature It provides a method for increasing the ginsenoside content in the red ginseng water extract, characterized in that the heating for a certain time.

According to the present invention, it is possible to increase the content of ginsenosides in the red ginseng water extract and to improve the quality.

In order to achieve the object of the present invention, the present invention cut the root and the root of the red ginseng 0.5 ~ 1cm, the root of about 2cm cut into the extractor containing the water in the weight ratio of 7: 2: 1 It provides a method for increasing the ginsenoside content in the red ginseng water extract, characterized in that the heating at ~ 76 ℃.

In the method of the present invention, the triceps can be cut into about 2 cm, for example, 1 to 3 cm, preferably 1.5 to 2.5 cm, more preferably 2 cm, and the fuselage, tectonic muscles, triceps 7: 1kg is weighed in a weight ratio of 2: 1, and it is placed in a 50ℓ extractor containing 20 liters of mineral water and extracted with hot water. Extraction temperature and extraction time differ depending on the ginsenoside type. The maximum extraction conditions of total ginsenosides may be 17-19 hours at 74-76 ° C., more preferably 18 hours at 75 ° C.

The maximum extraction conditions of ginsenosides Rb ₁ , Rb ₂ , Rc, Re or Rg ₁ may be 11 to 13 hours at 74 ~ 76 ℃, more preferably 12 hours at 75 ℃.

The maximum extraction conditions of ginsenosides Rf, Rg ₂ , Rg ₃ or Rh ₁ may be 28 to 32 hours at 74 ~ 76 ℃, more preferably 30 hours at 75 ℃.

The present invention, the main root and the root of red ginseng cut 0.5 ~ 1cm, the root of the root around 2cm to put the main root, roots, roots in the extractor containing water in a weight ratio of 7: 2: 1 and heated at 84 ~ 86 ℃ Provided is a method of increasing the ginsenoside content in a red ginseng water extract.

In the method of the present invention, the triceps are cut into about 2 cm, for example, 1 to 3 cm, preferably 1.5 to 2.5 cm, more preferably 2 cm can be cut, and the fuselage, thigh muscles, the triceps are 7: 2 1kg is weighed at a weight ratio of 1: 1 and placed in a 50ℓ extractor containing 20 liters of mineral water. Extraction temperature and extraction time differ depending on the ginsenoside type. The maximum extraction conditions of the total ginsenosides may be 5-7 hours at 84-86 ° C., more preferably 6 hours at 85 ° C.

The maximum extraction conditions of ginsenosides Rb ₁ , Rb ₂ , Rc, Rd, Re or Rg ₁ may be 5 to 7 hours at 84 ~ 86 ℃, more preferably may be 6 hours at 85 ℃.

The maximum extraction conditions of ginsenosides Rf, Rg ₂ or Rh ₁ may be 17 to 19 hours at 84 ~ 86 ℃, more preferably 18 hours at 85 ℃.

The present invention, the main root and the root of the red ginseng cut 0.5 ~ 1cm, the root of the root around 2cm in the weight ratio of 7: 2: 1 and put the extract in the weight ratio of 7: 2: 1 and heated at 94-96 ℃ Provided is a method of increasing the ginsenoside content in a red ginseng water extract.

In the method of the present invention, the triceps are cut into about 2 cm, for example, 1 to 3 cm, preferably 1.5 to 2.5 cm, more preferably 2 cm can be cut, and the fuselage, thigh muscles, the triceps are 7: 2 1kg is weighed at a weight ratio of 1: 1 and placed in a 50ℓ extractor containing 20 liters of mineral water. Extraction temperature and extraction time differ depending on the ginsenoside type. The maximum extraction conditions of the total ginsenoside may be 5 to 7 hours at 94-96 ℃, more preferably may be 6 hours at 95 ℃.

The maximum extraction conditions of ginsenosides Rb ₁ , Rb ₂ , Rc, Rd, Rf, Rg ₂ , Rg ₃ or Rh ₁ may be 5-7 hours at 94-96 ° C., more preferably 6 hours at 95 ° C. Can be.

The present invention, the main roots and roots of red ginseng cut 0.5 ~ 1cm, the roots of about 2cm into the extractor containing water in the ratio of 7: 2: 1 weight of the main roots, roots, and roots 17-19 at 74 ~ 76 ℃ A first step of obtaining red ginseng water extract by heating for a time; And

It provides a method of increasing the ginsenosides content in the red ginseng water extract consisting of a second step of heating the red ginseng water extract at 94 ~ 96 ℃.

The method is more preferably, the main root and the root of red ginseng cut 0.5 ~ 1cm, the root of the root of about 2cm in the weight ratio of 7: 2: 1 weight of the main root, the root of the root and put into the extractor containing water at 18 ℃ at 18 ℃ A first step of obtaining red ginseng water extract by heating; And

The red ginseng water extract may be made of a second step of heating at 95 ℃.

The method of the present invention is to increase the content of ginsenosides by lowering the temperature in the first extraction to increase the content of ginsenosides, and by increasing the temperature in the second extraction to improve the quality of the red ginseng water extract. The total sugar content, turbidity, and sugar content of the extracts increased with higher extraction temperature and longer extraction time.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

Red ginseng material

The red ginseng used in the present invention was washed with 5 years old raw ginseng and arranged on a swash plate, followed by steaming (97 ° C., 3 hours) → first drying (60 ± 5 ° C.) → secondary drying (50 ± 5 ° C.) → daylight drying. Round red ginseng was prepared and the characteristics of red ginseng are shown in Table 1.

Table 1. Characteristics of red ginseng used in the present invention

The average root lengths of the major and proximal muscles were 13.20 cm, 6.38 cm, and the average root diameters of the major, proximal and proximal muscles were 13.70 mm, 6.32 mm, and 2.19 mm, respectively.

Red ginseng  extraction

Cut the root and root of the red ginseng into 0.5 ~ 1cm and the root of the root of about 2cm and weigh 1kg at 7: 2: 1 ratio and put it in a cotton bag.The ginseng extractor containing 20ℓ of bottled water (Yongnam Industry 50ℓ And extracts 500 ml of extract every 6, 12, 18, 24, 30, 36 hours while heating at 75 ℃, 85 ℃, 95 ℃.

Gin Senocide  Content analysis

Ginsenoside analysis was performed by high performance liquid chromatography, and the analysis method was the same as Hu et al. (2008. Food Sci. Biotechnol. 17: 430-433).

Per total , Sugar, turbidity, pH  And chromaticity measurements

The total sugar content of the red ginseng extract was measured by glucose method (Miller, G. L. 1959. Analytical Chemistry 31: 426-428), and the color development of the extract was measured at 546 nm with a spectrophotometer. The sugar content was measured by Brix using PR-100 (Atago. Japan). Turbidity was measured by measuring the transmittance (T%) at 490 nm using a UV Spectrophotometer (DU 730; Beckman Culter) and expressed as turbidity [(100-T)%]. pH was measured using MP 220 (Mettler Korea).

The chromaticity was measured by using a spectrophotometer (CM-2600d, Konica minolta) (L), redness (a) and yellowness (b), Hue value was calculated by the following formula.

Hue value (°) = [Tan ^-1 (b / a 2π)] / 360, Red = 0, Yellow = 90, Green (Lime) = 180, Blue = 270

Example  1: Saponin Content of Red Ginseng Extract with Extraction Temperature and Time

Changes in total saponin and main ginsenoside contents of the red ginseng extract extracted at 6 h intervals at 75 ° C., 85 ° C. and 95 ° C. extraction are shown in FIGS. 1 and 2.

Table 2. Ginsenoside content of red ginseng extract extracted with various extraction times and temperatures

The total saponin content of red ginseng extract extracted at 75 ° C for 18 hours was 64.6 mg / 100 ml, and the solution extracted for 36 hours was greatly reduced to 45.5 mg / 100 ml. The total saponin content of red ginseng extract at 85 ℃ and 95 ℃ for 6 hours was 58.1mg / 100ml and 33.9mg / 100ml, respectively, and it decreased with increasing extraction time. As described above, the maximum saponin content of the red ginseng extract showed the highest concentration when extracted at 75 ° C. for 18 hours at low temperature.

The contents of Rb ₂ and Re, which showed antidiabetic activity, were the highest in red ginseng extract (11.8mg / 100ml) extracted at 12 hours at 75 ℃ and decreased rapidly with increasing extraction time. The contents of Rb ₂ and Re in red ginseng extract extracted at 85 ° C. for 6 hours were 8.9 mg / 100 ml and were not detected after 30 hours. The content of Rb ₂ in red ginseng extract extracted at 95 ° C. for 6 hours was 0.3 mg / 100 ml and was not detected thereafter, and Re was not detected in the extract for 6 hours.

The total amount of prosapogenin (ginsenosides Rg ₂ , Rg ₃ , Rh ₁ , Rh ₂ ), which is a unique ingredient of red ginseng, exhibits anti-cancer and cancer metastasis inhibitory activity. The content also increased. The red ginseng extract extracted at 85 ℃ for 24 hours was 34.9mg / 100ml, and the red ginseng extract extracted at 95 ℃ for 6 hours decreased to 29.2mg / 100ml. Prosapogenin content tended to increase with increasing extraction time at 75 ℃ and 85 ℃, but decreased at 95 ℃.

Ginsenosides Rb ₁ , Rc, Rd, and Rg ₁ were the highest in red ginseng extract extracted at 12 hours (75 hours for Rd) at 75 ° C and decreased with longer extraction time. The highest content of red ginseng extract at 85 ℃ for 6 hours and no detection for more than 30 hours, Rg ₁ was not detected at 95 ℃ for 6 hours, and very small amounts of Rb ₁ , Rc, and Rd were detected. It was not detected. The highest content of Rf was red ginseng extract at 75 ℃ for 30 hours, 85 ℃ for 18 hours, and 95 ℃ for 6 hours.

The PD / PT ratio of PD-based saponins was higher than that of PT-based saponins, regardless of extraction temperature and time, more than doubled in 85 ° C 36 hours, 95 ° C 24 hours, 30 hours, and 36 hours extract. At 75 ° C, the 6-hour extract was the highest at 1.9 and decreased with longer extraction time, but at 85 ° C there was no tendency, and at 95 ° C it decreased slightly from the 12-hour extract and then increased until 36 hours.

In the present invention, the total amount of ginsenosides of the red ginseng extract was the highest in the extract for 18 hours at 75 ° C, decreased at 85 ° C and 95 ° C, and decreased with increasing time regardless of the extraction temperature. This result is because Rb ₁ , Rb ₂ , Rc, Rd and PT, Re and Rg ₁ of PD system are drastically decreased. However, prosapogenin contents such as Rg ₂ , Rg ₃ and Rh ₁ showed the highest content at 85 ℃.

Example  2: Physicochemical Properties of Red Ginseng Extract with Temperature and Time

Changes in total sugar content, sugar content, turbidity, pH and color of the red ginseng extract with extraction temperature and time are shown in FIGS. 2 and 3.

Table 3. Changes in Hue Value of Red Ginseng Water Extract Extracted with Various Extraction Times and Temperatures

The total sugar content of red ginseng extract was highest in the solution extracted at 75, 85, and 95 ℃ for 30, 36, and 30 hours, respectively, and the long-term extraction at high temperature increased the total sugar content. The sweetness of the solution extracted at 75, 85 ° C. for 18 hours and 95 ° C. for 24 hours increased to 2.9, 3.2 and 4.0%, respectively. Turbidity was the highest at 98.8, 99.7, and 100.0% of solutions extracted for 30 hours at 75, 85, and 95 ° C, respectively. The pH of the solution extracted at 75, 85, 95 ℃ for 6 hours was the highest at 5.1, 4.9, and 4.7, respectively.

Hue value of red ginseng extract was 102.34 in red ginseng extract extracted at 75 ° C for 6 hours and 62.46 ° in 36 hours extract. Hue decreased as the extraction time increased. At 85 ° C and 95 ° C, the Hue value tended to decrease with longer extraction time. Hue values are 90 and yellow and 0 and red, and the color becomes darker with longer extraction time.

As described above, the total saponins, individual saponins, and physicochemical properties were varied according to extraction temperature and extraction time. Rb ₂ and Re, which have a hypoglycemic function, were extracted at low temperature, but the content of prosapogenin, which shows anti-cancer and cancer metastasis inhibitory activity, increased at 85 ° C, higher than 75 ° C. will be.

On the other hand, the total sugar content and sugar content increased with the long extraction at a high temperature of 95 ℃, it will be advantageous to consumers who have a rejection of bitter taste. Therefore, in order to increase the content of saponin when preparing ginseng extract (pouch product), it is thought that a method of extracting and mixing at high temperature in the second extraction in order to lower the extraction temperature in the first extraction and to enhance the taste.

Figure 1 shows the change in the total ginsenoside content of the red ginseng water extract (RGWE) with the extraction time and temperature.

Figure 2 shows the change of total sugar (A), sugar (B), turbidity (C) and pH (D) of the red ginseng water extract with extraction time and temperature.

Claims (12)

delete delete Cut the root and root of the red ginseng into 0.5 ~ 1cm and the root of the root of 2cm ± 0.5cm, and put the root, root and root of the root in a weight ratio of 7: 2: 1 in an extractor containing water and heat it at 74 ~ 76 ℃ for 11 ~ 13 hours. A method of increasing the ginsenoside content in red ginseng water extract, characterized by increasing the ginsenoside Rb ₁ , Rb ₂ , Rc, Re or Rg ₁ content. Cut the root and root of the red ginseng into 0.5 ~ 1cm and the root of the root of 2cm ± 0.5cm, and put the main, root and root of the root in a weight ratio of 7: 2: 1 in a water-containing extractor and heat them at 74 ~ 76 ℃ for 29 ~ 31 hours. A method of increasing the ginsenoside content in red ginseng water extract, characterized by increasing the ginsenoside Rf, Rg ₂ , Rg ₃ or Rh ₁ content. delete delete Cut the roots and roots of red ginseng into 0.5 ~ 1cm and the roots of 2cm ± 0.5cm, and put the roots, roots and roots in a weight ratio of 7: 2: 1 in an extractor containing water and heat them at 84 ~ 86 ℃ for 5 ~ 7 hours. A method for increasing the ginsenoside content in red ginseng water extract, characterized by increasing the ginsenoside Rb ₁ , Rb ₂ , Rc, Rd, Re or Rg ₁ content. Cut the root and root of the red ginseng into 0.5 ~ 1cm and the root of the root of 2cm ± 0.5cm, and put the root, root and root of the root in a weight ratio of 7: 2: 1 in an extractor containing water and heat it at 84 ~ 86 ℃ for 17 ~ 19 hours. A method of increasing the ginsenoside content in a red ginseng water extract, characterized by increasing the ginsenoside Rf, Rg ₂ or Rh ₁ content. delete delete Cut the root and root of the red ginseng into 0.5 ~ 1cm and the root of the root of 2cm ± 0.5cm, and put the root, root and root of the root in a weight ratio of 7: 2: 1 in an extractor containing water and heat it at 94 ~ 96 ℃ for 5 ~ 7 hours. A method of increasing the ginsenoside content in a red ginseng water extract, characterized by increasing the content of ginsenosides Rb ₁ , Rb ₂ , Rc, Rd, Rf, Rg ₂ , Rg ₃ or Rh ₁ . delete

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