KR102015044B1 - Preparation Methods of Red Gingseng Concentrate Containing Increased Ginsenoside Rd Using Enzyme and Ultraviolet Radiation UVB - Google Patents
Preparation Methods of Red Gingseng Concentrate Containing Increased Ginsenoside Rd Using Enzyme and Ultraviolet Radiation UVB Download PDFInfo
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- KR102015044B1 KR102015044B1 KR1020170151767A KR20170151767A KR102015044B1 KR 102015044 B1 KR102015044 B1 KR 102015044B1 KR 1020170151767 A KR1020170151767 A KR 1020170151767A KR 20170151767 A KR20170151767 A KR 20170151767A KR 102015044 B1 KR102015044 B1 KR 102015044B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
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Abstract
본 발명은 효소 및 자외선 UVB 조사를 활용한 홍삼 농축액의 진세노사이드의 전환으로 Rd를 강화하는 가공방법이다. 본 발명은 효소 및 자외선 UVB 조사를 활용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 이의 제조방법에 관한 것으로, 본 발명에 따른 제조방법은 인삼 또는 홍삼에 미량으로 존재하는 진세노사이드 Rd의 함량을 증진시킬 수 있다.
본 발명의 방법은 진세노사이드 Rd로의 전환율이 높고, 효소반응으로 공정이 간단하며, 대량생산이 가능하다는 장점이 있다. The present invention is a processing method for enhancing Rd by conversion of ginsenosides of red ginseng concentrate using enzyme and ultraviolet UVB irradiation. The present invention relates to a red ginseng concentrate enhanced with ginsenoside Rd utilizing an enzyme and ultraviolet UVB irradiation, and a method for preparing the same, the preparation method according to the present invention provides a content of ginsenoside Rd present in trace amounts in ginseng or red ginseng. Can be promoted.
The method of the present invention has the advantage of high conversion to ginsenoside Rd, simple process by enzymatic reaction, and mass production.
Description
본 발명은 효소 및 자외선 UVB 조사를 활용한 홍삼 농축액의 진세노사이드의 전환으로 Rd를 강화하는 가공방법이다. 본 발명은 효소 및 자외선 UVB 조사를 활용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 이의 제조방법에 관한 것으로, 본 발명에 따른 제조방법은 인삼 또는 홍삼에 미량으로 존재하는 진세노사이드 Rd의 함량을 증진시킬 수 있다. The present invention is a processing method for enhancing Rd by conversion of ginsenosides of red ginseng concentrate using enzyme and ultraviolet UVB irradiation. The present invention relates to a red ginseng concentrate enhanced with ginsenoside Rd utilizing an enzyme and ultraviolet UVB irradiation, and a method for preparing the same, the preparation method according to the present invention provides a content of ginsenoside Rd present in trace amounts in ginseng or red ginseng. Can be promoted.
본 발명의 방법은 진세노사이드 Rd로의 전환율이 높고, 효소반응으로 공정이 간단하며, 대량생산이 가능하다는 장점이 있다. The method of the present invention has the advantage of high conversion to ginsenoside Rd, simple process by enzymatic reaction, and mass production.
홍삼(紅蔘, Panax ginseng C.A. Meyer)은 인삼의 재배 적지에서 생산된 좋은 품질의 6년근 수삼을 엄선하여 장시간 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색을 띠는 인삼이다. 즉 밭에서 캔 수삼은 우선 크기와 모양 등을 따져 1∼5등급으로 분류하여 씻기, 찌기, 건조를 거쳐 홍삼으로 제조된다. Red ginseng ( Panax ginseng CA Meyer) is a pale yellow brown or light brown ginseng selected from good quality six-year-old ginseng from ginseng cultivation site and steamed for a long time. In other words, canned ginseng is classified into grades 1-5 based on its size and shape, and then washed, steamed and dried to produce red ginseng.
이러한 홍삼의 특징은 ① 홍삼은 증포함으로서, 생삼의 독소들이 제거되고 신체에 유익한 새로운 생리활성 성분들이 생성되며, ② 수삼, 백삼과 같은 인삼보다 많은 종류의 사포닌을 함유하고 있으며, ③ 신체에 유효한 성분의 함량이 높아 면역 기능 강화에 도움을 주고, ④ 체질 개선에 도움을 주며, ⑤ 소화 · 흡수가 잘 된다. The characteristics of these red ginseng ① red ginseng is included, the toxins of raw ginseng are removed and new physiologically active ingredients are produced to the body, ② contains more types of saponins than ginseng such as ginseng, white ginseng, ③ effective ingredients to the body The high content of helps to strengthen immune function, ④ constitution help, ⑤ digestion, absorption is good.
따라서 국내 가장 대표적인 건강기능성 식품으로서 많이 섭취하는 것이 홍삼(紅蔘)이며, 전체 건강기능식품 매출액의 약 36%를 차지하고 있다. Therefore, red ginseng is the most common health functional food in Korea, accounting for about 36% of total health functional food sales.
한의학적으로는, 성질은 약간 따듯하고 맛은 달고 약간 쓰며, 비, 폐, 심장으로 들어가 원기를 보충하고 진액을 만드는 등, 건강 증진과 질병 예방의 효과가 있는 대표적 한약재로 사용되어 왔다.In oriental medicine, it has been used as a representative herbal medicine with the effect of promoting health and preventing disease, such as being slightly warm, sweet and slightly bitter, entering the rain, lungs, and heart to replenish the energy and make a essence.
또한, 홍삼의 5 대 기능으로 면역력 증진, 피로개선, 혈소판 응집억제를 통한 혈액흐름, 기억력 개선, 항산화 효능을 보유하고 있다. In addition, the five major functions of red ginseng is to improve immunity, improve fatigue, inhibit blood platelet aggregation, improve memory, and have antioxidant effects.
특히 홍삼의 생리활성 유효 성분으로서 약 40여종의 진세노사이드(ginsenoside)가 함유되어 있으며, 진세노사이드(ginsenoside) Rb1, Rg1 및 Rc의 함유량이 비교적 높은 것으로 알려져 있다. In particular, about 40 kinds of ginsenosides are contained as the active ingredient of red ginseng, and the content of ginsenosides Rb1, Rg1 and Rc is relatively high.
반면 진세노사이드 Rd는 인삼/홍삼에 1% 미만으로 미량 존재하여 연구되지 않았으나, 최근 관절염 개선, 연골 재생, 콜라겐 형성 등의 효과를 가지는 것으로 알려져 있다. 그러나 진세노사이드 Rd의 함량은 매주 낮기 때문에 실제 대량생산하여 기능성 식품, 약학적 제제로 활용하기 어렵다.On the other hand, ginsenoside Rd is present in the ginseng / red ginseng in a trace amount of less than 1%, but has not been studied. However, since the content of ginsenoside Rd is low every week, it is difficult to use it as a functional food and pharmaceutical preparation in actual mass production.
따라서 최근 진세노사이드 Rd 변환 방법에 대한 다양한 연구가 진행되고 있는 실정이다. Accordingly, various studies on the ginsenoside Rd conversion method have recently been conducted.
선행발명에 따르면, 대한민국 등록특허 "제 10-1331171 : 진세노사이드 Ｒｄ가 강화된 발효인삼 또는 발효홍삼 및 이의 제조방법" 에서는 인삼, 홍삼 또는 이들의 혼합물에 상기 식물성 프로바이오틱 유산균을 접종하여 발효하여 진세노사이드 Rd가 강화된 발효인삼 또는 발효홍삼의 제조방법에 대해 기재되어 있으며, 대한민국 등록특허 "제 10-2017-0047008호 : 효소적 방법에 의하여 인삼의 사포닌으로부터 진세노사이드 Rd를 선택적으로 제조하는 방법:에서는 트리코데르마 속에서 분리한 펙티나제 및 셀룰라제로 이루어진 군에서 선택되는 1종 이상을 이용하여 인삼의 파낙시디올계 사포닌을 전환시켜서 진세노사이드 Rd를 제조하는 방법에 대해 기재되어 있다. According to the prior invention, Korean Patent No. 10-1331171: Ginsenoside Rd-enhanced fermented ginseng or fermented red ginseng and its preparation method fermented by inoculating the plant probiotic lactic acid bacteria in ginseng, red ginseng or a mixture thereof The ginsenoside Rd-enhanced fermented ginseng or fermented red ginseng manufacturing method is described, and the Republic of Korea Patent No. 10-2017-0047008: Ginsenoside Rd selectively from saponin of ginseng by enzymatic method Method for preparation: describes a method for producing ginsenoside Rd by converting panaxidiol-based saponins of ginseng using at least one selected from the group consisting of pectinase and cellulase separated in Trichoderma. It is.
이에 본 발명인은 홍삼 진세노사이드의 생산을 증진시키기 위해, 효소 및 자외선 UVB 조사를 통해 진세노사이드 Rb1 및 Rc를 Rd로 전환함으로써 본 발명을 완성하였다. Accordingly, the present inventors completed the present invention by converting ginsenosides Rb1 and Rc into Rd through enzyme and ultraviolet UVB irradiation to enhance the production of red ginseng ginsenosides.
본 발명의 기술적 과제는 효소 및 자외선 UVB 조사를 통해 홍삼 농축액에 포함된 진세노사이드 Rb1 또는 Rc를 Rd로 전환하는 방법을 제공하는 것이다. The technical problem of the present invention is to provide a method for converting ginsenoside Rb1 or Rc contained in red ginseng concentrate into Rd through enzyme and ultraviolet UVB irradiation.
본 발명의 기술적 과제는 홍삼 농축액에 포함된 진세노사이드를 효소 pectinex 또는 ultraflo를 첨가하며, 자외선 UVB 조사 에너지에 따라 진세노사이드 Rb1 또는 Rc를 Rd로 전환하여 Rd의 함량을 증진하는 방법을 제공하는 것이다. The technical problem of the present invention is to add the enzyme gectenoside pectinex or ultraflo to the ginsenosides contained in the red ginseng concentrate, and to provide a method of increasing the content of Rd by converting the ginsenoside Rb1 or Rc to Rd in accordance with ultraviolet UVB irradiation energy will be.
본 발명은, 홍삼 농축액을 증류수로 10배 희석하는 단계; 상기 희석한 홍삼농축액에 효소를 첨가하는 제 1단계; 상기 1단계 진행한 뒤 자외선 UVB를 조사하는 제 2단계; 및 제 2단계 진행한 뒤, 진세노사이드 함량을 측정하는 단계를 포함하는 것을 특징으로 하는 효소 및 자외선 UVB를 이용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 그의 제조방법을 제공함으로서 기술적 문제를 해결하고자 한다. The present invention, the step of diluting the red ginseng concentrate with distilled water 10 times; A first step of adding an enzyme to the diluted red ginseng concentrate; A second step of irradiating ultraviolet UVB after the first step; And after proceeding to the second step, ginsenoside Rd-enhanced red ginseng concentrate using the enzyme and ultraviolet UVB characterized in that it comprises the step of measuring the content to solve the technical problem by providing do.
본 발명은, 상기 제 1단계에서 희석한 홍삼농축액에 효소 pectinex 또는 ultraflo을 5% 첨가하는 것을 특징으로 하는 효소 및 자외선 UVB를 이용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 그의 제조방법을 제공함으로서 기술적 문제를 해결하고자 한다. The present invention provides a red ginseng concentrate enhanced with ginsenoside Rd using an enzyme and ultraviolet UVB, and a method for preparing the same, comprising adding 5% of the enzyme pectinex or ultraflo to the red ginseng concentrate diluted in the first step. I want to solve the problem.
본 발명은, 상기 제 2 단계에 있어서, 자외선 UVB는 100 ~ 1000 mJ/cm2 로 조사하는 것을 특징으로 하는 효소 및 자외선 UVB를 이용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 그의 제조방법을 제공함으로서 기술적 문제를 해결하고자 한다. The present invention, in the second step, by providing a red ginseng concentrate enhanced with ginsenoside Rd using an enzyme and ultraviolet UVB, characterized in that the ultraviolet UVB is irradiated at 100 ~ 1000 mJ / cm 2 by To solve technical problems.
본 발명은, 상기 제 1단계에서 효소 pectinex 첨가시 진세노사이드 Rb1 와 Rc가 Rd 로 전환하고, 효소 ultraflo 첨가시 진세노사이드 Rb1가 Rd로 전환하는 것을 특징으로하는 효소 및 자외선 UVB를 이용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 그의 제조방법을 제공함으로서 기술적 문제를 해결하고자 한다. In the first step, ginsenoside Rb1 and Rc are converted to Rd when the enzyme pectinex is added, and ginsenoside Rb1 is converted to Rd when the enzyme ultraflo is added. It is intended to solve the technical problem by providing a red ginseng concentrate enriched in the side Rd and a method for preparing the same.
본 발명은, 상기 방법으로 제조한 Rd의 함량을 증진시킨 홍삼 농축액을 제공함으로서 기술적 문제를 해결하고자 한다. The present invention is to solve the technical problem by providing a red ginseng concentrate to enhance the content of Rd prepared by the above method.
본 발명은, 상기 홍삼 농축액을 포함하는 건강기능성식품을 제공함으로서 기술적 문제를 해결하고자 한다. The present invention is to solve the technical problem by providing a health functional food comprising the red ginseng concentrate.
본 발명은 효소 및 자외선 UVB를 이용해 홍삼 농축액에 포함된 진세노사이드 Rb1 또는 Rc을 Rd로 전환하는 효능 보유하고 있다. The present invention possesses the effect of converting ginsenoside Rb1 or Rc contained in red ginseng concentrate into Rd using enzyme and ultraviolet UVB.
본 발명에 따른 제조방법은 인삼 또는 홍삼에 미량으로 존재하는 진세노사이드 Rd의 함량을 증진시킬 수 있다. 본 발명의 방법은 진세노사이드 Rd로의 전환율이 높고, 효소반응으로 공정이 간단하며, 대량생산이 가능하다는 장점이 있다. The production method according to the present invention can enhance the content of ginsenoside Rd present in trace amounts in ginseng or red ginseng. The method of the present invention has the advantage of high conversion to ginsenoside Rd, simple process by enzymatic reaction, and mass production.
도 1은 홍삼농축액에 효소 Pectinex 및 자외선 UVB를 조사한 뒤, 시간에 따른 진세노사이드 Rb1에서 Rd로의 변화를 나타낸 도면이다.
도 2는 홍삼농축액에 효소 Ultraflo 및 자외선 UVB를 조사한 뒤, 시간에 따른 진세노사이드 Rb1에서 Rd로의 변화를 나타낸 도면이다.1 is a view showing the change from ginsenoside Rb1 to Rd with time after irradiating the enzyme Pectinex and ultraviolet UVB to the red ginseng concentrate.
2 is a view showing the change from ginsenoside Rb1 to Rd with time after irradiating the enzyme Ultraflo and ultraviolet UVB to the red ginseng concentrate.
본 명세서 및 청구 범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms or words used in this specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their own invention. Based on the principle, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.
따라서 본 명세서에 기재된 실시예, 참조예 및 도면에 기술된 사항은 본 발명의 가장 바람직한 일 예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다. Therefore, the matters described in the embodiments, reference examples, and drawings described herein are only the most preferable examples of the present invention, and do not represent all of the technical ideas of the present invention. It should be understood that there may be various equivalents and variations.
실시예 1. 홍삼농축액의 제조 Example 1 Preparation of Red Ginseng Extract
1) 홍삼세척1) Red ginseng washing
홍삼을 선별하여 이물질을 제거한 후, 홍삼을 물을 이용하여 세척한다.Red ginseng is selected to remove foreign substances, and then the red ginseng is washed with water.
2) 홍삼 추출2) Red Ginseng Extract
세척한 홍삼을 추출한다. 설계 조건에 따라, 추출 방법에는 용매 추출법, 이산화탄소 초임계 추출법, 수증기 증류법, 마이크로 웨이브 공정 추출법, 열수 추출법, 퍼콜레이션 추출법, 발효 추출법 등의 다양한 추출 방법이 사용될 수 있다. 또한, 1가지 이상의 추출 방법을 사용하여 1차 이상 추출할 수 있다. Extract the washed red ginseng. Depending on the design conditions, various extraction methods such as solvent extraction, carbon dioxide supercritical extraction, steam distillation, microwave process extraction, hot water extraction, percolation extraction, and fermentation extraction may be used. In addition, one or more extraction methods can be used to extract the first or more.
용매 추출시, 추출 용매의 종류에 따라 추출 온도, 추출 시간, 용매의 양 및 잔류 성분 처리 방식 등을 달리하여 처리한다. 추출 용매 또한 다양한 용매가 사용될 수 있다. 추출 가능한 용매에는 물, 에탄올, 메탄올, 지방유, 글리세린, 마유, 플로필렌글리콜, 에테르, 클로르포름, 석유에테르, 헥산, 벤젠, 메틸렌클로라이드, 에틸아세테이트, 아세톤, 부탄올 및 이소프로판올 등이 있으며, 바람직하게는 에탄올을 사용할 수 있으나 이에 한정되는 것은 아니다. In the case of solvent extraction, the treatment is performed by varying the extraction temperature, extraction time, amount of solvent, and residual component treatment method according to the type of extraction solvent. Extraction solvents may also be used in various solvents. Extractable solvents include water, ethanol, methanol, fatty oils, glycerine, horse oil, flophylene glycol, ethers, chloroform, petroleum ether, hexane, benzene, methylene chloride, ethyl acetate, acetone, butanol and isopropanol, preferably Ethanol may be used but is not limited thereto.
또한, 분배계수가 다른 2가지 이상의 용매를 동시에 사용하여 추출할 수도 있으며, 2가지 이상의 용매를 사용하여 2차 이상 추출할 수 있다. 추출시 시간 및 온도가 달라질 수 있으며, 용매의 농도 역시 달라질 수 있다. 바람직하게는 증류수와 혼합된 70 ~ 100%의 에탄올을 사용할 수 있으나 이에 한정되는 것은 아니다.In addition, two or more solvents having different partition coefficients may be extracted at the same time, or two or more solvents may be extracted using two or more solvents. The extraction time and temperature may vary, and the concentration of the solvent may also vary. Preferably 70 to 100% ethanol mixed with distilled water may be used, but is not limited thereto.
3) 홍삼 농축액 제조3) Preparation of Red Ginseng Concentrate
농축하는 단계가 실행되며, 농축 방법에는 증발 농축, 건조 농축 등의 다양한 방법이 사용될 수 있다. The step of concentrating is carried out, and various methods such as evaporation and dry concentration can be used for the concentration method.
또한 설계 조건에 따라 추출 후 농축, 여과 및 동결건조 등의 과정을 1회 이상 수행할 수 있으며, 상기 공정을 수행한 후 용매에 용해할 수 있고, 건조, 분쇄 및 분말화 건조의 과정 또한 다양한 과정 중에서 선별할 수 있다. In addition, depending on the design conditions, the extraction may be carried out one or more times, such as concentration, filtration and freeze-drying, and after the above process can be dissolved in a solvent, drying, grinding and powdered drying also various processes Can be selected.
실시예 2. 효소 및 자외선 UVB 를 활용한 진세노사이드 Rd 강화 방법. Example 2 Ginsenoside Rd Enhancement Method Using Enzyme and Ultraviolet UVB
상기 실시예1에서 제조한 홍삼 농축액에서 진세노사이드 Rb1 및 Rc를 Rd로 전환 할 수 있다. Ginsenosides Rb1 and Rc in the red ginseng concentrate prepared in Example 1 may be converted to Rd.
1) 효소 및 자외선 UVB 를 활용한 진세노사이드 Rd 강화 방법1) Ginsenoside Rd strengthening method using enzyme and ultraviolet UVB
① 홍삼농축액(진안산)에 물로 10배 희석한다. ① Dilute 10 times with red ginseng concentrate (Jinansan) with water.
② 희석된 홍삼농축액에 효소 pectinex 또는 ultraflo를 5%를 첨가하여 효소반응한다. ② Enzymatic reaction by adding 5% of enzyme pectinex or ultraflo to diluted red ginseng concentrate.
③ ②의 효소 처리 이후, 방사선 조사(UVB)을 100 ~ 1000 mJ/cm2 조사한다. ③ After the enzyme treatment of ②, irradiate 100 ~ 1000 mJ / cm 2 to the radiation (UVB).
④ ③의 방사선 조사한 뒤 진세노사이드를 측정한다. ④ After irradiation of ③ measure ginsenosides.
도 1은 홍삼농축액에 효소 Pectinex 및 자외선 조사(UVB)를 조사한 뒤, 시간에 따른 진세노사이드 Rb1에서 Rd로의 변화를 나타낸 도면이다. 1 is a view showing the change from ginsenoside Rb1 to Rd with time after irradiating the enzyme Pectinex and ultraviolet irradiation (UVB) to the red ginseng concentrate.
홍삼농축액에 효소 Pectinex 및 자외선 조사(UVB)를 조사한 결과, 효소 pectinex 반응시간 및 자외선 조사 100 ~ 1000 mJ/cm2 로 에너지가 증가함에 따라 Rb1 과 Rc에서 Rd로 전환이 더 증진되는 것을 확인 할 수 있었다. As a result of irradiating red ginseng concentrate with enzyme Pectinex and ultraviolet irradiation (UVB), the conversion of Rb1 and Rc to Rd is further enhanced as the energy increases with enzyme pectinex reaction time and
바람직하게는 Pectinex 와 자외선 조사(UVB) 를 350 ~ 1000 mJ/cm2 로 에너지가 증가함에 따라 Rb1 과 Rc에서 Rd로 전환이 증진되는 것을 확인 할 수 있었다. Preferably, Pectinex and UV irradiation (UVB) was found to increase the conversion from Rb1 and Rc to Rd as the energy increases to 350 ~ 1000 mJ / cm 2 .
아래 표 1에서 자외선 조사 에너지가 증가함에 따라서 Rb1과 Rc가 Rd로 증진되는 것을 확인 할 수 있다. In Table 1 below, it can be confirmed that Rb1 and Rc are enhanced to Rd as the ultraviolet irradiation energy increases.
control
RG + pectinex-100mJ
150mJ
RG + pectinex-
150 mJ
RG + pectinex-200mJ
350mJ
RG + pectinex-
350 mJ
500mJ
RG + pectinex-
500 mJ
RG + pectinex-750mJ
1000mJRG + pectinex-
1000 mJ
60minRG + pectinex-
60min
Rb1
Rb1
5.274
5.274
3.464
3.464
3.065
3.065
2.833
2.833
2.412
2.412
2.307
2.307
2.009
2.009
1.912
1.912
3.348
3.348
3.002
3.002
Rc
Rc
2.624
2.624
0.728
0.728
0.524
0.524
0.451
0.451
0.315
0.315
0.288
0.288
0.235
0.235
0.184
0.184
1.178
1.178
0.981
0.981
Rb2
Rb2
2.358
2.358
2.337
2.337
2.296
2.296
2.313
2.313
2.284
2.284
2.273
2.273
2.257
2.257
2.313
2.313
2.287
2.287
2.317
2.317
Rd
Rd
2.434
2.434
4.844
4.844
5.322
5.322
5.489
5.489
5.843
5.843
5.974
5.974
6.156
6.156
6.340
6.340
4.555
4.555
4.941
4.941
Total
Total
22.454
22.454
20.945
20.945
19.703
19.703
20.619
20.619
20.280
20.280
20.311
20.311
20.149
20.149
20.211
20.211
20.640
20.640
20.504
20.504
도 2는 홍삼농축액에 효소 Ultraflo 및 자외선 조사(UVB)를 조사한 뒤, 시간에 따른 진세노사이드 Rb1에서 Rd로의 변화를 나타낸 도면이다. Figure 2 is a view showing the change from ginsenoside Rb1 to Rd over time after irradiating the enzyme Ultraflo and ultraviolet (UVB) to the red ginseng concentrate.
홍삼농축액에 효소 Ultraflo 및 자외선 조사(UVB)를 조사한 결과, 효소 Ultraflo 반응시간 및 자외선 조사 100 ~ 1000 mJ/cm2 로 에너지가 증가함에 따라 Rb1 에서 Rd로 전환이 더 증진되는 것을 확인 할 수 있었다. As a result of irradiating the red ginseng concentrate with the enzyme Ultraflo and ultraviolet irradiation (UVB), it was confirmed that the conversion from Rb1 to Rd is further enhanced with the increase of the energy of the enzyme Ultraflo reaction time and
바람직하게는 Ultraflo 와 자외선 조사(UVB) 를 350 ~ 1000 mJ/cm2 로 에너지가 증가함에 따라 Rb1 에서 Rd로 전환이 증진되는 것을 확인 할 수 있었다. Preferably, it was confirmed that the conversion from Rb1 to Rd is enhanced as the energy is increased from 350 to 1000 mJ / cm 2 for Ultraflo and ultraviolet irradiation (UVB).
아래 표 2에서 자외선 조사 에너지가 증가함에 따라서 Rb1가 Rd로 증진되는 것을 확인 할 수 있다. In Table 2 below, it can be seen that Rb1 is enhanced to Rd as the ultraviolet irradiation energy increases.
Ginsenoside
Ginsenoside
Control
Control
RG+ultraflo-100mJ
RG + ultraflo-100mJ
RG+ultraflo-
150mJ
RG + ultraflo-
150 mJ
RG+ultraflo-200mJ
RG + ultraflo-200mJ
RG+ultraflo-
350mJ
RG + ultraflo-
350 mJ
RG+ultraflo-
500mJ
RG + ultraflo-
500 mJ
RG+ultraflo-750mJ
RG + ultraflo-750mJ
RG+ultraflo-
1000mJ
RG + ultraflo-
1000 mJ
RG+ultraflo-30min
RG + ultraflo-30min
RG+ultraflo-
60min
RG + ultraflo-
60min
Rb1
Rb1
5.274
5.274
1.527
1.527
1.107
1.107
0.967
0.967
0.802
0.802
0.714
0.714
0.531
0.531
0.484
0.484
1.438
1.438
1.289
1.289
Rc
Rc
2.624
2.624
2.589
2.589
2.612
2.612
2.658
2.658
2.649
2.649
2.627
2.627
2.612
2.612
2.557
2.557
2.569
2.569
2.652
2.652
Rb2
Rb2
2.358
2.358
2.862
2.862
2.880
2.880
2.926
2.926
2.972
2.972
2.819
2.819
2.956
2.956
3.031
3.031
2.643
2.643
2.716
2.716
Rd
Rd
2.434
2.434
5.162
5.162
5.445
5.445
5.644
5.644
5.794
5.794
5.852
5.852
5.949
5.949
6.084
6.084
5.151
5.151
5.358
5.358
Total
Total
22.454
22.454
21.118
21.118
20.968
20.968
21.376
21.376
21.359
21.359
21.241
21.241
20.924
20.924
21.217
21.217
21.107
21.107
21.385
21.385
따라서 본 발명자는 효소 pectinex 또는 ultraflo 및 자외선UVB 조사 100 ~ 1000 mJ/cm2 으로 증가 함에 따라 진세노사이드 Rb1 에서 Rd로의 전환이 증진되는 것을 확인함으로서, 효소 및 자외선 UVB를 활용한 진세노사이드 Rd가 강화된 홍삼 농축액 및 그의 제조방법 발명을 완성하였다. Therefore, the present inventors confirm that the conversion of ginsenoside Rb1 to Rd is enhanced by increasing the enzyme pectinex or ultraflo and ultraviolet UVB irradiation from 100 to 1000 mJ / cm 2 , so that ginsenoside Rd utilizing enzyme and ultraviolet UVB is enhanced. The invention of the enhanced red ginseng concentrate and its preparation was completed.
Claims (7)
상기 희석된 원료홍삼 농축액에 효소를 첨가하는 효소 원료홍삼 농축액을 제조하는 제2단계; 및
상기 효소 원료홍삼 농축액에 자외선 UVB를 조사하는 제3단계;를 포함하되,
상기 제2단계에서, 효소는 펙티넥스(pectinex) 또는 울트라플로(ultraflo) 를 3~7% 첨가하고,
상기 제3단계에서, 자외선 UVB는 350 ~ 1000 mJ/cm2 로 조사하는 것을 특징으로 하는,
효소 및 자외선 UVB를 이용한 진세노사이드 Rd가 강화된 홍삼 농축액의 제조방법.
A first step of preparing dilute raw red ginseng concentrate diluted with 8 to 12 times the raw red ginseng concentrate with water;
A second step of preparing an enzyme raw red ginseng concentrate for adding an enzyme to the diluted raw red ginseng concentrate; And
Including the third step of irradiating ultraviolet UVB to the enzyme raw material red ginseng concentrate;
In the second step, the enzyme is added 3-7% of pectinex or ultraflo (pectinex),
In the third step, the ultraviolet UVB is characterized in that for irradiating at 350 ~ 1000 mJ / cm 2 ,
Ginsenoside Rd-enhanced red ginseng concentrate using the enzyme and ultraviolet UVB.
상기 제2단계에서,
효소로 펙티넥스(pectinex)를 선택할 경우 진세노사이드 Rb1와 Rc가 Rd 로 전환되고,
효소로 울트라플로(ultraflo)를 선택할 경우 진세노사이드 Rb1이 Rd로 전환되는 것을 특징으로 하는,
효소 및 자외선 UVB를 이용한 진세노사이드 Rd가 강화된 홍삼 농축액의 제조방법.
The method according to claim 1,
In the second step,
When pectinex is selected as an enzyme, ginsenosides Rb1 and Rc are converted into Rd,
Ginsenoside Rb1 is converted to Rd when the ultraflo is selected as the enzyme,
Ginsenoside Rd-enhanced red ginseng concentrate using the enzyme and ultraviolet UVB.
Red ginseng concentrate to enhance the content of ginsenoside Rd prepared by the method of claim 1.
Health functional food containing the red ginseng concentrate of Claim 6.
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