KR101151722B1 - Preparation method of Red Panax ginseng extract and Red Panax ginseng extract obtained by the same - Google Patents

Abstract

The present invention relates to a method for preparing red ginseng extract and red ginseng extract obtained thereby, and more particularly, to a method for preparing red ginseng extract comprising extracting red ginseng with alkaline water of pH 8.5 to 10.5 and red ginseng extract obtained thereby. will be.

According to the present invention, the functionality of the red ginseng extract is improved, and the content of ginsenosides Rg ₁ and Rb ₁ and the irradiated saponinin, which are indicator components of the red ginseng, can be used to develop various red ginseng related products.

Description

Preparation method of red ginseng extract to increase the content of ginsenosides Rg1 and Rｂ1 and red ginseng extract obtained by the same {Preparation method of Red Panax ginseng extract and Red Panax ginseng extract obtained by the same}

The present invention relates to a method for preparing red ginseng extract and red ginseng extract obtained by the present invention, which is excellent in functionality and applicable to various products, as well as ginsenoside Rg ₁ defined as an indicator component of ginseng and red ginseng in the health functional food industry. And it relates to a method for producing a red ginseng extract that can enhance the content of Rb ₁ and red ginseng extract obtained thereby.

Korean ginseng is a perennial herb belonging to the genus Araliaceae ginseng. The scientific name is Panax ginseng CA Meyer and its root is called Ginseng radix and it is used for medicinal purposes.

Ginseng is divided into fresh ginseng, red ginseng and white ginseng depending on the processing method. Fresh ginseng is a fresh ginseng harvested from the field and contains 70 ~ 80% of moisture, which makes it difficult to store for a long time. White ginseng is produced by peeling the skin of fresh ginseng, or by drying it with sunlight or hot air, and has a milky white or pale yellow color. Red ginseng is produced by steaming, drying and processing after washing ginseng without peeling the skin of raw ginseng. It has a pale yellow brown or deep red color.

Ginseng is known to have effects such as tonic, gangjeong, hematopoiesis, warmth, fatigue, mental stability, and sedative effects. The effects of ginseng are mainly ginseng saponins, It is known to be due to ginsenosides.

These ginsenosides are classified into three types according to their chemical structure: protopananaxadiol, protopananaxtriol, and oleanolic acid. Ginseng contains 34 kinds of ginsenosides (22 kinds of white ginseng and 30 kinds of red ginseng), and these various kinds of ginsenosides have a wide range of effects on the central nervous system, endocrine system, immune system, metabolic system, etc. It has been confirmed to exhibit an excellent effect on normalization of physiological function. In particular, among ginsenosides of ginseng, Rg ₁ and Rb ₁ are designated as functional ingredients, that is, indicator components, in the health functional food regulations, and should contain 0.8 to 34 mg / g in combination with ginsenosides Rg ₁ and Rb ₁ . It is.

Various methods for enhancing specific ginsenosides have been proposed in order to enhance specific functionality among various physiological activities of ginseng.

Representatively, Korean Patent Publication No. 10-2006-0008020 discloses processed ginseng or extracts thereof by treating ginseng with acidic electrolytic or alkaline electrolyzed water to increase the content of ginsenosides Rg ₂ , Rg ₃ and Rg ₅ .

In this patent, ginseng extract is added to acid electrolytic water or alkaline electrolyzed water for a certain time, or the ginseng obtained by soaking ginseng in acid electrolytic water or alkaline electrolyzed water for a long time and then removing acid electrolytic water or alkaline electrolyzed water is added and then extracted again. Extracted with. At this time, the acidic electrolytic water or alkaline electrolyzed water is heated and acid-decomposed with ginsenosides Rg ₁ and Rb ₁ to produce ginsenosides Rg ₂ , Rg ₃ , and Rg ₅ , which are converted saponins, and pyrolyzed by conversion of saponins. It was used as a catalyst for promoting hydrolysis in the process of being produced with phosphorus ginsenosides Rg ₂ , Rg ₃ , Rg ₅ .

However, the patent only refers to a method for increasing the content of ginsenosides Rg ₂ , Rg ₃ , Rg ₅ present in trace amounts, and a method for enhancing ginsenosides Rg ₁ and Rb ₁ , which is an indicator component of ginseng or red ginseng. It has not been disclosed for.

On the other hand, in recent years, as the interest in health has increased, there have been many doses of health foods having efficacy such as immune boosting and restorative recovery, and the ginseng and red ginseng products are also manufactured and marketed in various health functional foods. However, ginseng and red ginseng mostly use red ginseng extract as a raw material, but due to its own taste, palatability for consumers is low.

Therefore, various methods have been proposed to reduce the taste of ginseng and red ginseng.

For example, Korean Patent No. 10-0886145 discloses ginseng, which comprises adding a fragrance based on aldehyde allyl phenol, aliphatic ketone, vanillin, maltol, or a combination thereof to a liquid, concentrate or solid of ginseng or red ginseng. A method for removing gummy from red ginseng products is presented. Republic of Korea Patent Registration No. 10-0065032 is mixed with ginseng products such as ginseng drinks or ginseng extract so that the blending ratio of cyclodextrin to ginseng drinks is less than 5% by weight to 12% by weight, and then sterilize the ginseng products A method of removing is disclosed.

However, the conventional method is difficult to obtain a 100% ginseng or red ginseng concentrate because of the addition of additives, and thus there is a disadvantage that is not recognized as a ginseng or red ginseng concentrate according to the health food supplement. In addition, there is a problem that the mass production is difficult in an uneconomical method that is complicated or time-consuming manufacturing steps.

Accordingly, the present inventors conducted an intensive study on the preparation method of the red ginseng extract which can improve the bitter taste without increasing the content of ginsenosides Rg ₁ and Rb ₁ , which is an indicator component of ginseng, and extracted alkaline water. When the extract is used as a solvent, it is confirmed that the functionality is improved, and the content of the irradiated phonophonine and ginsenosides Rg ₁ and Rb ₁ is increased, thereby completing the present invention.

It is an object of the present invention to provide a method for preparing ginseng extract with enhanced content of ginsenosides Rg ₁ and Rb ₁ which is effective and economically effective.

Another object of the present invention is to provide a red ginseng extract obtained by the above production method, having excellent functionality, and having a high content of irradiated phonones and ginsenosides Rg ₁ and Rb ₁ .

In order to achieve the above object, the present invention provides a method for producing red ginseng extract comprising the step of extracting red ginseng with alkaline water of pH 8.5 to 10.5.

The present invention also provides a red ginseng extract prepared by the above method.

In accordance with the present invention dietary content of ginsenoside Rg ₁ and Rb ₁ binary specified by index component in the food code is increased, the existing ginseng or red ginseng concentrate manufacturing process due to jinse industrial grade Rg _1, decomposition of Rb ₁ ginseng or This can solve the problem of guaranteeing the content of red ginseng concentrate. In addition, the ginseng or red ginseng can develop and provide a variety of ginseng products to consumers to avoid the bitter taste, and because the color is brighter can be utilized in the development of a new product can be expressed in a variety of colors.

Hereinafter, the present invention will be described in more detail.

The manufacturing method of ginseng extract of the present invention includes the step of extracting ginseng with alkaline water of pH 8.5 to 10.5.

The ginseng used in the above production method includes both ginseng itself and ginseng processed products, and representatively, ginseng, red ginseng, red rice ginseng, white ginseng, rice ginseng, or the like may be used. The origin of the ginseng is not limited, and for example, Korean ginseng ( Panax ginseng ), Jeonchisam ( P. notoginseng ), American ginseng ( Panax quinquefolium ), Bamboo ginseng ( P. japonicus ), Gheegi ( P. quiquefolius ), Himalayan ginseng ( P. pseudoginseng ), Vietnamese ginseng ( P. vietnamensis ), trilobite ( P. trifolium ) is possible. Preferably, the ginseng used in the present invention is red ginseng.

As long as alkaline water having a pH of 8.5 to 10.5 is used in the present invention, any water may be used. Alkaline electrolytic water or sodium hydroxide (NaOH), sodium chloride (NaCl), calcium gluconate (C ₆ H ₁₁ O ₇ ) ₂ Ca? Alkalisated water is possible with acidity regulators such as H ₂ O. Preferably, alkaline electrolytic water is used.

If the pH of the alkaline water is less than the above range, there is a problem that the bitter taste of the prepared extract is increased, and it is difficult to expect an increase in the content of ginsenosides Rg ₁ , Rb ₁ and irradiated phononine. There is no significant change in improvement and ginsenosides Rg ₁ , Rb ₁ and irradiated phonine content.

The alkaline electrolyzed water may be generated from the cathode side when the direct current electrolysis using an electrolytic device using purified water and tap water as raw water. Specifically, alkaline electrolyzed water is supplied by supplying negative raw water into an electrolytic cell separated into a cathode chamber and an anode chamber by an ion exchange diaphragm, and electrolyzing by applying a direct current voltage, calcium ions (Ca ²⁺ ), magnesium ions (Mg ²⁺ ), potassium ion (K ^+), sodium ion (Na ⁺⁾ cation, such as the cathode movement indeed drawn to the negative electrode, and a chlorine ion (Cl ^-), carbonate ions (CO ₃ ^2-), sulfate ion (SO4 ^2-), nitric acid Anions such as ions (NO ^{3 −} ) are attracted to the anode and moved to the anode chamber, and alkaline electrolytic water is generated at the cathode side.

The alkaline electrolyzed water is alkaline, has a low Oxidation Reduction Potential (ORP), and has a small physical property of the water molecule population. Because of this, there is an advantage that the swelling action is large, the penetration pressure and solubility are high, and the thermal conductivity is high. In particular, the electrical conductivity of the alkaline electrolyzed water is ¹⁷ O-NMR spectroscopy was measured to 60Hz ⁽¹⁷ O-NMR Journal of the electrolyte solution and passing alkali ion water purifier according to the spectroscopy may be with respect to the水評is, the number of environments. 17, 517- 526, 1994), which is one-half of conventional tap water, which has a smaller population of water molecules than conventional water (tap water, rock water, deep sea water), and has high thermal conductivity, making it permeable to material extraction. And it is known that the conductivity of heat improves and extraction rate becomes high.

At this time, the extraction is performed by adding alkaline water of pH 8.5 to 10.5 to ginseng, 1 to 12 hours at 65 to 90 ℃, this extraction is carried out by repeating 3 to 10 times, preferably 5 times.

According to the sensory test of Experimental Example 1 of the present invention, the bitterness of the extract prepared by extracting red ginseng with alkaline electrolyzed water was significantly reduced compared to the extract prepared by extracting red ginseng with purified water. In general, when the herbal medicine is extracted with water, the pH of the extracted water is lowered and the bitter taste is increased according to the extraction time and the number of times.Alkali electrolyzed water has a high pH, which reduces the extraction of the bitter component extracted at low pH, thereby reducing the bitter taste. It is assumed to have been.

Further, according to Experiment 3 of the present invention, the extract prepared by extracting red ginseng with alkaline electrolytic water was 25% to 122% of ginsenosides Rg ₁ and Rb ₁ compared to the extract prepared by using purified water as the extraction solvent. Increased to. This is because the pH of the alkyl water is higher than the pH of 6.5 ~ 7.5 in purified water, and it acts as stabilized water with little change in the composition of the extract. Ginsenosides in ginseng and red ginseng are converted to ginsenosides Rh ₁ , Rg ₂ , Rg ₃ It seems to have prevented the conversion to. In addition, the reason for the high content of the irradiated saponin is due to the physical characteristics of the alkaline electrolyzed water consisting of small molecules having a small size of the water molecule group, which is believed to increase the extraction rate of the irradiated saponin by deeply penetrating deep into the tissue of ginseng.

According to a preferred embodiment of the present invention, S1) an extraction step of repeating the extraction step for 1 to 12 hours at 65 to 90 ℃ by adding alkaline water of pH 8.5 to 10.5 to ginseng; S2) a primary filtration step of filtering the extract extracted in the extraction step; S3) sterilization step of removing and sterilizing insoluble substances from the filtrate obtained in the first filtration step; S4) a secondary filtration step of filtering the extract sterilized in the sterilization step; And S5) preparing a concentrated ginseng extract by concentrating the filtrate obtained in the second filtration step.

Each step will be described in detail below.

S1) Extraction Step

Addition of alkaline water of pH 8.5 to 10.5 to ginseng is carried out an extraction step of repeating the extraction for 1 to 12 hours at 65 to 90 ℃ 1 to 10 times.

The addition amount of the alkaline water is used in a weight ratio of 5 to 10 times with respect to ginseng. In this case, if the amount of the alkaline water is less than the above range, there is a problem that sufficient extraction cannot be made. On the contrary, if the amount of the alkaline water is more than the above range, the amount of the solvent is excessively excessive without increasing the extraction efficiency, thereby increasing the cost.

In addition, the extraction time is reduced when the extraction at a high temperature, but the bioactive components present in ginseng may be destroyed and lost, and when extracted at a temperature lower than the temperature, the bioactive components are not completely extracted, so the temperature and time Perform appropriately within the range.

S2) first filtration step

Subsequently, the extracted extract is first passed through a filter network having a pore size of 50 to 100 μm to filter out ginseng as an extraction target.

S3) Sterilization Step

Next, insoluble matters are removed and sterilized from the filtrate obtained in the first filtration step.

Insoluble matters are precipitated by 3,000 ~ 5,000rpm centrifugation to remove the insoluble components, and then the precipitates are removed and sterilized with a water bath in a 30-60 minute period at 95 ° C to ensure the safety of microorganisms.

S4) secondary filtration step

Thereafter, the sterilized extract is passed through a filter network having a pore size of 0.45 to 50 μm to remove impurities.

S5) concentration step

Finally, the filtrate obtained in the second filtration step is concentrated to prepare a concentrated ginseng extract. The concentration may be carried out under reduced pressure using a vacuum condenser, for example, a rotary evaporator.

The ginseng extract prepared in this way can be used as a health functional food. In this case, the health functional food may be used as the ginseng extract itself or may include food acceptable additives. In addition, the ginseng extract of the present invention can be used in addition to food or beverage, wherein the amount of the ginseng extract in the food or beverage can be added to 0.01 to 15% by weight of the total food weight, the health beverage composition based on 100ml In the range of 0.02 to 5 g, preferably 0.3 to 1 g.

Hereinafter, preferred examples and experimental examples are presented to help understand the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.

Preparation Example: Preparation of Red Ginseng Extract

According to the composition of Table 1, red ginseng (Korea Ginseng Co., Ltd., 6 years old) is added to the alkaline electrolyzed water or purified water to be sufficiently submerged and put into a constant temperature water bath (Multi water bath, Visiontec) according to each extraction temperature 11 hours Extraction was repeated 5 times for 30 minutes. Thereafter, the filtrate was first filtered through a filter network of 50 to 100 μm, followed by centrifugation at 3,000 rpm for 20 minutes with a rotary centrifuge (SUPRA 22K, Hanil Science) to remove the precipitate, and sterilized for 60 minutes in a constant temperature water bath at 95 ° C. The sterilized extract was secondly filtered through a 0.45--50 μm filter network and concentrated under reduced pressure in a 55 ° C. water bath to prepare a concentrated extract. At this time, the alkaline electrolyzed water was prepared as purified water using alkaline electrolyzed water manufacturing apparatus (DIPS-4K, Wonjin E & C), pH 10, and purified water was pH 7.

division Raw red ginseng (g) Extraction solvent Extraction solvent input amount (g) Extraction temperature (℃) Example 1 400 Alkaline seawater 2,400 86.0 Example 2 400 Alkaline seawater 2,400 65.0 Comparative Example 1 400 Purified water 2,400 86.0 Comparative Example 2 400 Purified water 2,400 65.0

Experimental Example 1: sensory test of red ginseng extract

A sensory test of the red ginseng extracts of Examples 1 and 2 and Comparative Example 1 was conducted on a panel of 30 men and women aged between 24 and 51 years old, and the purified water extract of Comparative Example 1 was 5 points. As a reference, a relative sensory test on a nine-point scale was conducted. The results are shown in Table 2 and FIG. 1.

Sample Name Sweetness ^a Bitter taste ^a Ginseng flavor ^a Color ^a Comparative Example 1 5.0 5.0 5.0 5.0 Example 1 5.2 3.4 3.7 2.5 Example 2 5.7 2.9 3.5 1.4

^a score 9: very strong; 8 points: very strong; 7 points: strong; 6 points: slightly strong; 5 points: Usually;

4 points: slightly strong; 3 points: weak; 2 points: very weak; 1 point: Very weak

1 is a graph showing the results of sensory test analysis of the red ginseng extract of Examples 1 to 2 and Comparative Example 1 of the present invention.

As can be seen in Table 2 and Figure 1, the red ginseng extract of Examples 1 to 2 using alkaline electrolyzed water as the extraction solvent compared with the red ginseng extract of Comparative Example 1 using purified water as the extraction solvent, sweetness is increased The bitterness has been improved and the colors brighter.

Experimental Example 2: Color Measurement of Red Ginseng Extract

The red ginseng extract prepared above was measured using a color difference meter (Spectrophotometer CM-3700d, KONICA MINOLTA) and the results are shown in Table 3 below.

division brightness a (green-red) b (blue-yellow) Comparative Example 1 25.86 26.25 30.50 Example 1 28.18 27.08 35.71

Figure 2 is a photograph showing a solution diluted with 10% (w / v) of the red ginseng extract of Comparative Example 1 (a), Example 1 (b), and Example 2 (c) of the present invention.

Referring to Figure 2, compared to the red ginseng extract of Comparative Example 1 prepared using purified water as the extraction solvent it can be seen that the red ginseng extract of Examples 1 to 2 prepared using alkaline electrolyzed water as the extraction solvent more bright color have.

In addition, as can be seen in Table 3, compared to the red ginseng extract of Examples 1 to 2 prepared using alkaline electrolyzed water as the extraction solvent compared to the red ginseng extract of Comparative Example 1 prepared using purified water as the extraction solvent It can be seen that is improved.

Experimental Example 3: Component Analysis of Red Ginseng Extract

The irradiatedponin content of the red ginseng extract prepared above was analyzed by butanol-reflux cooling extraction, and the results are shown in Table 4 below.

Ginsenosides content was analyzed at UV wavelength 203 nm using HPLC (Alience 2695, Waters), the results are shown in Table 5 and FIG.

division Irradiation Ponine (mg / g) Comparative Example 1 63.7 Example 1 67.4 Comparative Example 2 60.1 Example 2 63.3

(Unit: mg / g) Rg ₁ Re Rf Rh ₁ Rg ₂ s Rg ₂ r Rb ₁ Rc Rb ₂ Rd Rg ₃ s Rg ₃ r Rg ₁ + Rb ₁ Rg _{3 go} Comparative Example 1 1.20 1.46 1.61 0.96 1.65 1.46 5.15 2.26 1.94 1.15 2.50 1.09 6.35 3.59 Example 1 1.58 1.64 1.75 1.08 1.74 1.52 6.37 2.55 2.18 1.36 2.66 1.23 7.95 3.89 Comparative Example 2 3.18 3.62 1.02 1.03 0.32 0.17 5.99 2.96 2.72 1.02 0.48 0.32 9.17 0.80 Example 2 4.08 4.12 1.75 0.31 0.86 0.48 10.01 4.15 3.59 1.55 0.63 0.39 14.09 1.02

3 is a chromatogram of ginsenoside components of Comparative Example 1 (A), Example 1 (B) and Example 2 (C) of the present invention using HPLC.

As can be seen in Table 4, the content of irradiated red ginseng extract is higher than that of purified water extracted red ginseng extract, and the extraction temperature is 65 ℃ in the case of the alkaline electrolytic water red ginseng extract of Example 2 to 86 ℃ of Comparative Example 1 Even lower ℃ showed similar investigationonin similar content.

As shown in Table 5, the content of ginsenoside Rg ₁ + Rb ₁ is 25% compared to the purified water extract red ginseng extract of Comparative Example 1 in Example 1, compared to the purified water extract red ginseng extract of Comparative Example 2 Example 2 For 54% increase. This ginsenoside content is not only suitable for 0.8 ~ 34 mg / g of ginseng or red ginseng concentrate standard of the current health functional foods, but also higher than that of purified water extract red ginseng extract regardless of extraction temperature, thus producing red ginseng extract with excellent ingredient content guarantee. It was confirmed that it can be done.

1 is a graph showing the results of sensory test analysis of the red ginseng extract of Examples 1 to 2 and Comparative Example 1 of the present invention.

Figure 2 is a photograph showing a solution diluted with 10% (w / v) of the red ginseng extract of Comparative Example 1 (a), Example 1 (b), and Example 2 (c) of the present invention.

3 is a chromatogram of ginsenoside components of Comparative Example 1 (A), Example 1 (B) and Example 2 (C) of the present invention using HPLC.

Claims (7)

A method of preparing red ginseng extract to increase the content of ginsenosides Rg ₁ and Rb ₁ comprising extracting red ginseng with alkaline electrolytic water of pH 8.5 to 10.5 at 65 to 90 ℃ for 1 to 12 hours. delete delete delete The method of claim 1, S1) an extraction step of repeating the extraction for 1 to 12 hours at 65 to 90 ° C. by adding alkaline water of pH 8.5 to 10.5 to red ginseng; S2) a primary filtration step of filtering the extract extracted in the extraction step; S3) sterilization step of removing and sterilizing insoluble substances from the filtrate obtained in the first filtration step; S4) a secondary filtration step of filtering the extract sterilized in the sterilization step; And S5) preparing a concentrated red ginseng extract by concentrating the filtrate obtained in the second filtration step. Red ginseng extract manufacturing method comprising a. delete Red ginseng extract prepared by the method of claim 1 or 6.

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