KR101288303B1 - Method for preparing ginseng liquids containing high quantity of ginsenosides removed pigments and flavor components - Google Patents

Abstract

The present invention relates to a method for preparing ginsenoside high content of ginseng solution from which the pigment and flavor components are removed. Method of preparing the ginseng solution (a) obtaining a ginseng extract; (b) applying the extract to an adsorption resin column to obtain an eluate comprising a non-saponin component using ethanol as the eluent; (c) stirring the eluate with activated carbon to remove pigments and flavor components; (d) eluting the saponin component adsorbed on the resin by adding ethanol to the column of step (b) as an eluting solvent; And (e) mixing the resultant of step (c) and the eluate of step (d) to obtain a ginseng solution. According to the method of the present invention, a ginseng concentrate having reduced or eliminated the pigment and flavor component unique to ginseng contained in the ginseng component can be obtained.

Description

Method for preparing ginseng liquids containing high quantity of ginsenosides removed pigments and flavor components

The present invention relates to a method for preparing ginsenoside high content of ginseng solution from which the pigment and flavor components are removed.

Herbal medicine raw materials such as ginseng, Hwanggi, and myeonmundong have been widely used for the purpose of relieving diseases and healing in general, and ginseng has been used for many years as the most noble herbal medicine ingredient in the Far East. Ginseng refers to red ginseng, white ginseng, and Taegeuk ginseng made by processing ginseng and ginseng, but among them, ginseng is the most preferred among ginsengs because of its excellent efficacy and storage.

The chemical composition and pharmacological effects of ginseng have been found to be the major active ingredient of saponin through modern scientific research. The saponin component of ginseng, unlike saponins of other plants, has 1-4 sugars bound to the Dammarane skeleton and is called ginsenoside.

About 40 species of ginsenoside have been found so far, and have been shown to exert a wide range of effects on the central nervous system, the endocrine system, the immune system, and the metabolic system, and have an excellent effect on the regulation of physical functions, that is, the normalization of physiological functions. In addition, some of ginsenosides are known to improve the wrinkles of the skin and make cosmetics from them.

 On the other hand, ginseng / red ginseng or herbal medicine materials have been recognized as the best medicine for a long time, but when manufactured by the extraction / concentration process that is commonly used in the past, due to its unique color and aroma, it is difficult to apply to food or cosmetics. For example, red ginseng concentrates cannot be added excessively due to problems such as skin pigmentation, deterioration of use and red ginseng peculiar odor when applied to products due to the unique fragrance and color of red ginseng. Due to the food and cosmetics, there is a difficult part. In particular, melanoidin, a representative brown substance of red ginseng, is produced by the reaction of sugars and amino acids in the process of increasing ginseng, and it is known to have a strong antioxidant activity, but when used as a raw material of cosmetics, it causes a change in color of the cosmetic itself. It affects aesthetics and can be ignored by consumers' choices.

In addition, when ginseng is extracted with spirits or water, the ingredients of ginseng are extracted as it is, but those who do not like ginseng, such as children, women, and foreigners, avoid it because of the taste and ginseng's unique aroma. Therefore, in order to facilitate their use, the situation is being produced, distributed, and consumed as a product that adds fruit juice or sugar flavor to ginseng extract and masks the unique flavor.

In order to overcome the drawbacks above, efforts have recently been made to produce ginseng extracts with reduced flavor and taste. Republic of Korea Patent Publication No. 10-2010-0093306 was extracted by extracting ginseng at a low temperature to remove fat-soluble components such as Panax oil that exhibits the unique aroma and taste of ginseng absorbed by vegetable oil.

In addition, in an effort to change the content of ginsenoside, an active ingredient of ginseng, Korean Patent Publication No. 10-2009-0050654 discloses protopanacanadiol-based ginsenosides by treating red ginseng extract with an enzyme that acts specifically to A method of increasing the content of a panaxanthol-based ginsenoside is disclosed. However, this does not increase the content of red ginseng ginsenosides themselves, but by increasing the ratio of other components by removing specific components, so that the efficiency is low, and it is impossible to apply red ginseng itself.

Korean Patent No. 10-0444394 discloses a method for producing saponin-containing ginseng extract by HP-20 resin adsorption method, but has a disadvantage in that ginseng extracts other than saponins cannot be utilized by removing all non-saponin components.

Therefore, in order to improve the above point, there is a need for a technology for preparing ginsenoside-containing ginseng solution from which ginsenosides and fragrance components are removed, which can overcome the disadvantages caused by applying ginsengs to food and cosmetics.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, so that the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

The present inventors have diligently researched to prepare ginsenoside high ginseng solution from which the intrinsic pigments and flavor components of ginseng have been removed. As a result, the present inventors selectively remove the pigment substances and flavor components contained in ginseng, and reduce the ginsenoside content. By developing a method for producing the elevated composition, the present invention was completed.

Accordingly, an object of the present invention is to provide a method for preparing ginsenoside-containing ginseng solution from which the pigment and the flavor component are removed.

Another object of the present invention to provide a food composition comprising a ginsenoside high content ginseng solution from which the pigment and flavor components are removed.

Another object of the present invention to provide a cosmetic composition comprising a ginsenoside high content ginseng solution from which the pigments and flavor components are removed.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for preparing a ginsenoside high content ginseng solution from which the pigment and flavor components are removed, comprising the following steps:

(a) obtaining a ginseng extract;

(b) applying the extract to an adsorption resin column to obtain an eluate comprising a non-saponin component using ethanol as the eluent;

(c) stirring the eluate with activated carbon to remove pigments and flavor components;

(d) eluting the saponin component adsorbed on the resin by adding ethanol to the column of step (b) as an eluting solvent; And

(e) mixing the resultant of step (c) and the eluate of step (d) to obtain a ginseng solution.

The present inventors earnestly researched to prepare ginsenoside high content of ginseng solution from which the intrinsic pigment and flavor component of ginseng were removed. As a result, the method was developed to selectively remove the pigment material and flavor component contained in ginseng, and to prepare a composition having a high content of ginsenosides.

The present invention relates to a method for producing ginsenoside high ginseng solution from which the inherent pigment and flavor components of ginseng are removed.

The term "saponin" is used herein with the same meaning as ginsenoside, ie ginseng saponin, unless otherwise specified.

For convenience of description, the method of the present invention is described herein as applied to ginseng. However, the present invention can be applied to a variety of ginseng, such as white ginseng, red ginseng, ginseng, black ginseng, rice ginseng, wild ginseng, camphor ginseng and goat ginseng, it is clear to those skilled in the art that it is included in the scope of the present invention. As the ginseng used in the present invention can be used a variety of known ginseng, Panax ginseng ( Panax ginseng ), P. quiquefolius , P. notoginseng , P. japonicus , P. trifolium , P. pseudoginseng and P. vietnamensis Including but not limited to. The red ginseng used in the present invention is manufactured by processing the ginseng. Preferably, the ginseng used in the present invention is Panax ginseng ).

The method of the present invention will be described in detail for each step as follows:

Step (a): obtaining ginseng extract

The preparation method of the present invention first comprises obtaining a ginseng extract from ginseng using a suitable solvent.

According to the method of the present invention, the solvent may include various extraction solvents. Preferably, a polar solvent or a non-polar solvent can be used. Suitable polar solvents are (i) water, (ii) alcohols (preferably methanol, ethanol, propanol, butanol, n-propanol, iso-propanol, n-butanol, 1-pentanol, Or ethylene glycol), (iii) acetic acid, (iv) dimethyl-formamide (DMFO) and (v) dimethyl sulfoxide (DMSO). Suitable as nonpolar solvents are acetone, acetonitrile, ethyl acetate, methyl acetate, fluoroalkane, pentane, hexane, 2,2,4-trimethylpentane, decane, cyclohexane, cyclopentane, diisobutylene, 1- Pentene, 1-chlorobutane, 1-chloropentane, o -xylene, diisopropyl ether, 2-chloropropane, toluene, 1-chloropropane, chlorobenzene, benzene, diethyl ether, diethyl sulfide, chloroform, dichloro Methane, 1,2-dichloroethane, anneal, diethylamine, ether, carbon tetrachloride and tetrahydrofuran (THF).

More preferably, the extraction solvent used in step (a) of the present invention comprises (i) water, (ii) anhydrous or hydrous lower alcohol having 1 to 6 carbon atoms (methanol, ethanol, propanol, butanol, etc.), (iii) Mixed solvent of the lower alcohol with water, (iv) acetone, (v) ethyl acetate, (vi) chloroform, (vii) butyl acetate, (viii) 1,3-butylene glycol, (ix) hexane and (x ) Diethyl ether. Most preferably, the extract of the present invention is obtained by treating ginseng with water, methanol, ethanol or a combination thereof.

According to a preferred embodiment of the present invention, after obtaining the ginseng extract, it may be subjected to an additional filtration process to remove impurities contained in the ginseng extract before the application of step (b) and the filter is a centrifuge, pressure filter or diatomaceous earth filter Can be used.

Step (b): obtaining an eluate containing a non-saponin component

Next, the ginseng extract of step (a) is applied to the adsorption resin column and ethanol is used as the eluent to obtain an eluate containing the non-saponin component.

According to a preferred embodiment of the present invention, by applying the ginseng extract of step (a) to the adsorption resin column to obtain the eluate of the non-saponin component primarily, and then using ethanol as the eluent solvent in the adsorption resin column To eluate the nonsaponin component. Eluent containing a non-saponin component means a mixture of the primary and secondary eluates.

The adsorbent resin is a porous resin particle, trade name is Diaion HP-20, chemical name is styrene-Divinylbenzene copolymer, and the chemical formula is ((C ₈ H ₈ ) n (C ₁₀ H ₁₀ ) m H ₂ O) has the property of swelling in an organic solvent. The adsorption action is induced by van der Waals' force between the adsorption target and the adsorption resin and is influenced by the size, pore size and specific surface area of the adsorption resin particles. If the new resin is newly purchased or reused, impurities and air are contained in it, which may interfere with the adsorption. Therefore, these obstacles should be removed. To activate the adsorption capacity, the particles of the resin are immersed in ethanol and washed with water. Pretreatment will be performed.

The adsorbent resin used in step (b) is preferably a copolymer of styrene-Divinylbenzene and has a specific surface area of 300-1000 m ² / g, pore volume of 1.0-2.0 ml / g and It has a pore radius of 50-1000 mm 3.

More preferably, the adsorbent resin used in step (b) has a specific surface area of 400-800 m ² / g, most preferably 550-650 m ² / g.

The weight of the adsorption resin to be used is preferably 100% of the ginseng weight.

The eluting solvent used in the elution process is preferably 30% or less ethanol, more preferably 30% ethanol, the amount may be 10-30 times the volume of the ginseng weight of step (a).

Step (c): Removal of Pigment and Flavor Components Using Activated Carbon

After the adsorption resin chromatography, the eluate containing the non-saponin component of step (b) is stirred with activated carbon to remove the pigment and flavor components.

According to a preferred embodiment of the present invention, the activated carbon may be added at a concentration of 1-20% by weight.

In addition, according to a preferred embodiment of the present invention, by stirring the eluent and the activated carbon containing the non-saponin component to remove the pigment and flavor of ginseng, and activated carbon contained in the result of step (c) before the application of step (e) and Filtration may be further performed to remove impurities, and the filter may be a centrifuge, pressure filter or diatomaceous earth filter.

Step (d): obtaining an eluate containing saponin component

Ethanol is added to the column of step (b) as an eluting solvent to elute the saponin component adsorbed on the resin.

The ethanol as the eluting solvent used is different from the eluting solvent of step (b) and is preferably 95% or more (more preferably 95%) ethanol. Preferably, the amount of ethanol used as the extraction solvent in step (d) may be 2-7 times the volume of the ginseng extract of step (a).

Step (e): Mixing Non-Saponin and Saponin Ingredients

Finally, the resultant of step (c) and the eluate of step (d) are mixed to obtain a ginseng solution from which the pigment and the flavor component are removed.

The ginseng solution of step (e) may be concentrated to a water content of 20% to 50%, and this concentrate may be prepared as a lyophilized powder. The concentration may be carried out through a variety of methods known in the art, for example, may be carried out according to the concentration under reduced pressure. The concentrate and lyophilized powder may be used for the production of the final product through an ultrahigh pressure sterilization process.

By the method of this invention mentioned above, the ginsenoside high content ginseng liquid from which the pigment | dye and the fragrance component were removed can be obtained. According to a preferred embodiment of the present invention, the ginseng solution of step (e) has a ginsenoside content of 5-10 times higher than that of the general concentration method, and the ginsenoside content of the ginseng extract of step (a). This is higher than 50% by weight.

Since ginseng extract prepared by the present invention is reduced in pigment and ginseng aroma, it can be widely used in ginseng-containing health foods and general taste foods such as beverages, granules and powders containing ginseng as main ingredients, and quasi-drugs such as cosmetics, soap and toothpaste. Can also be used.

According to another aspect of the present invention, the present invention provides a food composition comprising ginsenoside high content of ginseng solution from which the pigment and flavor components have been removed and comprising the ginseng solution prepared by the method of the present invention.

The food composition of the present invention includes all forms such as functional foods, nutritional supplements, health foods and food additives. Food compositions of this type may be prepared in a variety of forms according to conventional methods known in the art. For example, as a health food, the extract of red ginseng may be prepared in the form of tea, juice, and drink and consumed, or may be ingested by granulation, encapsulation, and powder, and may be used in powder, capsule, soft capsule, tablet, gum, and adhesive. It may be prepared and consumed in the form of a type liquid composition. Functional foods include beverages (including alcoholic beverages), fruits and processed foods (e.g. canned fruit, canned foods, jams, marmalade, etc.), fish, meat and processed foods (e.g. ham, sausage corned beef, etc.). ), Breads and noodles (e.g. udon, soba, ramen, spaghetti, macaroni, etc.), fruit juices, various drinks, cookies, syrups, dairy products (e.g. butter, cheese, etc.), edible vegetable oils, margarine, vegetable protein, retort It can be prepared by adding the ginseng extract of the present invention to foods, frozen foods and various seasonings (eg, miso, soy sauce, sauce, etc.).

The food composition of the present invention may further contain auxiliary components (such as vitamin B, C, E, and beta carotene), minerals containing compounds (Ca, Mg, Zn), phospholipids (such as lecithin), maltol, oligosaccharides, Among them, the use of a mixture of two or three components is more preferable because it can enhance the bioactivity effect.

In addition to the above components, in order to enhance the taste as a known additive, natural flavors such as plum, lemon, pineapple or herb, or natural fruit juice, natural pigments such as chlorophyllin and flavonoid, and fructose, sweet components Honey, sugar alcohol, sugar and acidulants citric acid, sodium citrate can be used in combination.

In addition to the food composition of the present invention, various nutritional agents, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols And carbonation agents used in carbonated beverages. In addition, the food composition of the present invention may contain flesh for preparing natural fruit juice, fruit juice beverage and vegetable beverage. These components can be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

According to another aspect of the present invention, the present invention provides a cosmetic composition comprising ginsenoside high content of ginseng solution from which the pigment and flavor components have been removed and comprising the ginseng solution prepared by the method of the present invention.

The components included in the cosmetic composition of the present invention is an active ingredient, in addition to the ginseng solution from which the pigment and the fragrance component have been removed, various components that maintain the activity of the biological component, such as a preservative, an osmotic agent, a pH regulator, a buffer, a stabilizer, and a hydroxide Aluminum, aluminum phosphate, surfactants, liposomes, thickeners and ingredients commonly used in cosmetic compositions such as antioxidants, stabilizers, solubilizers, conventional auxiliaries such as vitamins, pigments and flavors, and carriers, and the like. It is not limited thereto.

Cosmetic compositions of the present invention may be prepared in any formulation conventionally prepared in the art and include, for example, solutions, suspensions, emulsions, pastes, gels, creams, lotions, powders, soaps, surfactant-containing cleansing It may be formulated as, oil, powder foundation, emulsion foundation, wax foundation and spray, but is not limited thereto. More preferably, it may be prepared in the formulation of basic cosmetics such as flexible lotion (skin), astringent lotion, nourishing lotion (milk lotion), nourishing cream, massage cream, essence, eye cream and pack.

As described above in detail, the present invention provides a method for preparing ginsenoside-containing ginseng solution from which the pigment and the flavor component are removed. The characteristics of the present invention, by providing a product that removes the pigment and aroma to the user who avoids the unique aroma and pigment of the ginseng originally to obtain convenience and aesthetic effect, in the future, such as food, cosmetics and quasi-drugs using ginseng It can be expected to be used in the field.

In addition, the ginseng solution produced according to the present invention contains more active ingredients such as ginsenosides than general ginseng concentrates and removes unique pigments and scents. Overcoming the disadvantages such as the occurrence of ginseng extract can be added to the product range of the product using the ginseng has an advantage.

1 is a block diagram showing a continuous process for preparing a ginsenoside high content ginseng solution from which the pigment and flavor components are removed.
Figure 2 compares the color of the ginsenoside high red ginseng solution (A) and the general red ginseng concentrate (B) from which the color and flavor components have been removed (based on sugar 10 Brix). Figure 2a is a comparison of the color before the concentration of red ginseng liquid, Figure 2b is a comparison of the color after the concentrated red ginseng liquid. Figure 2c shows the results of chromaticity measurement of A and B. The closer the value of L is to 100, the brighter the chromaticity (L: Lightness, a: + value is red,-value is green, b: + value is yellow,-value is blue).
Figure 3 shows the result of adding A and B of Figure 2 to the cosmetic base. Figure 3a shows the color when the concentration of A and B (64% solid content, respectively) of 5% to the cosmetic lotion base, Figure 3b shows the results of chromaticity measurement.

The invention is explained in more detail by the following examples. However, the following examples are only to aid the understanding of the present invention, and the scope of the present invention in any sense is not limited by these examples. Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example 1 Preparation of Red Ginseng Extract Using Hot Water Extraction

Red ginseng extract was prepared using dried red ginseng. The red ginseng used 6-year-old red ginseng of Korea Ginseng Corporation prepared by washing 6-year-old ginseng, steamed ginseng, hot air or sunlight. 1 is a process chart showing a process for preparing the red ginseng extract and the concentrate of the present invention. Dry red ginseng was powdered and the powder was placed in a cloth, and then heat sterilized water was added to 10 times the capacity of the powder (eg, 10 L of heat sterilized water / 1 kg of powder) and heated at 75 ° C. for 4 hours. The heated mixture was allowed to stand at room temperature, cooled to 15 ° C. or lower, an extract was obtained, and the extract obtained by compressing a magic cloth was mixed with the extract left at room temperature. The above procedure was repeated twice to obtain a mixed extract. The mixed extract was filtered with a pressure filter and the filtered result was used as a red ginseng extract.

Example 2 Preparation of Red Ginseng Extract and Red Ginseng Concentrate Removed from Pigment and Red Ginseng Flavor Components

1. Preparation of Red Ginseng Extract with Pigment and Red Ginseng Flavor Components Removed

The red ginseng extract of Example 1 was passed through an adsorption resin column (Sigma-Aldrich) having an adsorption resin weight of 100% based on the sample weight to elute the non-saponin components. The adsorption resin column is filled with a resin consisting of a copolymer of styrene and DVB (divinyl benzene) having a specific surface area of 600 m ² / g, a pore volume of 1.3 ml / g, and a pore radius of 200-300 mm ³ . Subsequently, 10% volume of 30% ethanol was added to the adsorption resin column to elute the non-saponin components.

Activated carbon was added to the eluate of the primary and secondary non-saponin components at a concentration of 20% based on the weight of the red ginseng used for extraction and stirred together to adsorb the pigment and the red ginseng fragrance, and then the resultant was centrifuged and filtered. Or filtered by diatomaceous earth filtration.

On the other hand, after eluting the non-saponin component using the adsorption resin column and 30% ethanol, the saponin component adsorbed by adding 100% ethanol in a volume of 6 times the weight (or HP20 weight) of red ginseng used for extraction was added to the column. Eluted.

Subsequently, the red ginseng solution from which the pigment and red ginseng flavor components were removed was concentrated under vacuum at 700-760 mm / Hg and 50-55 ° C. under low temperature to obtain a red ginseng concentrate having a water content of 36% and a solid content of 64%.

Example 3: Color Comparison of Red Ginseng Concentrate

The color of the red ginseng extract (A) from which the pigment and flavor components obtained in Example 2 were removed and the red ginseng extract (B) subjected to the general extraction process were compared (FIG. 2A). General red ginseng extract was prepared using the hot water extraction method described in Example 1. As a result of the color comparison, the color of the red ginseng extract (A) using the method of the present invention showed a lighter, transparent chromaticity. In the case of comparing the colors by concentrating the extract, respectively, it was confirmed that the color of the red ginseng concentrate (A) using the method of the present invention is light (FIG. 2b). The solids content of each red ginseng concentrate is 64% by weight. In addition, in the chromaticity measurement results using the extract of FIG. 2a, the lightness (L) of the red ginseng extract A using the method of the present invention was measured higher, and the redness and the yellowness were lower than those of the general red ginseng extract. (FIG. 2C).

On the other hand, separately from the test was compared the color when the red ginseng concentrate was added to the cosmetic base and the chromaticity was measured. The red ginseng concentrates A and B were added to the cosmetic lotion base at 5% to compare colors. As a result, when the red ginseng concentrate (A) from which the color and fragrance components were removed using the method of the present invention was confirmed with the naked eye, there was almost no color change, but when the general red ginseng concentrate (B) was added, the eyes Noticeably darker color was confirmed (Fig. 3a). As a result of measuring the chromaticity of the cosmetic composition, similar to the result of FIG. 2C, the brightness and the chromaticity of the composition to which the red ginseng concentrate (A) to which the color and flavor components were removed and the cosmetic lotion base were measured at about the same level. When red ginseng concentrate (B) was added, redness and yellowness were measured to be high (FIG. 3B).

Example  4: of red ginseng concentrate Gin Senocide  Content measurement

The ginsenoside content of the red ginseng concentrate finally obtained in Example 2 was measured. 2 g of the prepared red ginseng concentrate was dissolved in 50 ml of distilled water and then filtered through a 0.45 μm syringe filter to prepare a test sample. The prepared samples were measured by ginsenosides Rg1, Re, Rf, Rh1, Rg2s, Rg2r, Rb1, Rc, Rb2, Rd, Rg3s and Rg3r by HPLC-UVD (High Performance Liquid Chromatography-Ultraviolet Detector) method. Standard solutions of ginsenosides Rg1, Re, Rf, Rh1, Rg2s, Rg2r, Rb1, Rc, Rb2, Rd, Rg3s and Rg3r were purchased from Chromadex and prepared standard calibration curves using high performance liquid chromatography. , Ginsenoside content of the test sample was measured.

HPLC-UVD (Aliance 2695, Waters / Waters 2996) analysis conditions for ginsenoside components are as follows. HPLC column used discovery C18 (4.6 x 250 mm, 5 μm), mobile phase using H ₂ O (Solvent A) and CH ₃ CN (Solvent B), solvent B ratio from 20% to 20% (10 minutes) , 32% (40 minutes), 50% (55 minutes), 65% (70 minutes), 90% (71 minutes), 90% (80 minutes) sequentially and finally 20% (81 minutes) Adjusted to. The column temperature was set at 35 ° C., the flow rate was 1.6 ml per minute, and the UV wavelength was set at 203 nm.

 As a result, it was confirmed that the sum and total amount of ginsenosides Rg1 and Rb1 increased more than two times compared to the extract used as a raw material (Table 1).

Ginsenosides content of red ginseng concentrate without color and flavor
Name of sample Ginsenoside content (mg / g) Rg1 Re Rf Rh1 Rg2s Rg2r Rb1 Rc Rb2 Rd Rg3s Rg3r Rg1
+ Rb1 Total Red Ginseng Extract
(Raw material of A)
5.41
5.62
1.96
0.38
0.82
0.26
15.51
5.00
4.85
1.64
0.42
0.21
20.92
42.08 A 9.85 10.33 4.63 0.69 1.43 0.88 34.29 11.57 11.10 3.69 1.00 0.46 44.14 89.93 Growth rate (%) 182.1 184.0 236.9 181.7 174.1 341.9 221.1 231.4 229.0 225.4 234.3 216.4 224.8 221.5

Example  5: Red ginseng  Component analysis

In order to identify the red ginseng flavor component in the red ginseng concentrate of Example 2, the component of maltol was measured using HPLC-UVD (High Performance Liquid Chromatography-Ultraviolet Detector) method. Maltol was prepared by using a standard solution purchased from Dr. Ehrenstofer, a standard calibration curve was measured, and then the maltol content of the test sample was measured.

1.0 g of red ginseng concentrate was dissolved in 50 ml of distilled water, filtered through a 0.2 μm syringe filter, and analyzed using HPLC-UVD. HPLC-UVD (Aliance 2695, Waters / Waters 2996) analysis conditions of the maltol component are as follows. The HPLC column used discovery C18 (4.6 x 250 mm, 5 μm), and the mobile phase was H ₂ O (solvent A) of 0.1% trifloroacetic acid (TFA) and methanol (0.1% trifluoroacetic acid). Using solvent B), the solvent B ratio is sequentially changed from 7% to 7% (10 minutes), 10% (18 minutes), 90% (21 minutes), 90% (25 minutes) and finally 7 Adjusted to% (26 minutes). The column temperature was set at 30 ° C., the flow rate was 1.0 ml per minute, and the UV wavelength was set at 275 nm.

As a result, it was confirmed that maltol (maltol), the main scent component of red ginseng contained in the general red ginseng concentrate, was mostly removed from 1.252 mg / g to 0.002 mg / g (Table 2).

Red ginseng flavor content measurement division Maltol (mg / g) A (red ginseng concentrate without color and flavor) 0.002 B (General Red Ginseng Extract) 1.253

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

Method for preparing a ginsenoside high content ginseng solution from which the pigment and flavor components are removed, comprising the following steps:
(a) obtaining a ginseng extract;
(b) applying the extract to an adsorption resin column to obtain an eluate comprising a non-saponin component using ethanol as the eluent;
(c) stirring the eluate with activated carbon to remove pigments and flavor components;
(d) eluting the saponin component adsorbed on the resin by adding ethanol to the column of step (b) as an eluting solvent; And
(e) mixing the resultant of step (c) and the eluate of step (d) to obtain a ginseng solution.
The method according to claim 1, wherein the ginseng is selected from the group consisting of white ginseng, red ginseng, ginseng, black ginseng, rice ginseng, wild ginseng, camphor ginseng and goat ginseng.
The method of claim 1, wherein the adsorptive resin of step (b) is a copolymer of styrene-Divinylbenzene and has a specific surface area of 300-1000 m ² / g, a pore volume of 1.0-2.0 ml / g and It has a pore radius of 50-1000 mm 3.
The method according to claim 1, wherein the method further comprises, after steps (a) and (c), a filtration step using centrifugation, a pressure filter or diatomaceous earth.
The method according to claim 1, wherein the eluate of step (b) is obtained by using 30-30% ethanol in a volume of 10-30 times compared to the ginseng extract.
The method according to claim 1, wherein the step (d) is performed using 95% or more ethanol of 2-7 times the volume of the ginseng extract of the step (a).
Food composition comprising ginseng solution prepared by the method of any one of claims 1 to 6.
Cosmetic composition comprising ginseng solution prepared by the method of any one of claims 1 to 6.

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