KR102660565B1 - Extracted composition of mountain-cultivated ginseng having increased ginsenoside Rg1 and Rb1 and preparation method thereof - Google Patents

Abstract

In the present invention, a wild ginseng extract composition with significantly enhanced ginsenosides Rg1 and Rb1 prepared by extracting wild ginseng under specific conditions and a method for producing the same are disclosed.
The wild ginseng extract composition according to the present invention contains a high content of ginsenosides Rg1 and Rb1 and has excellent antioxidant activity, so it can be used as a material for functional foods and cosmetics.

Description

Mountain ginseng extract composition enhanced with ginsenoside Rg1 and Rb1 and preparation method thereof {Extracted composition of mountain-cultivated ginseng having increased ginsenoside Rg1 and Rb1 and preparation method thereof}

The present invention relates to a wild ginseng extract composition enhanced with ginsenosides Rg1 and Rb1 and a method for producing the same. More specifically, a wild ginseng extract composition with significantly enhanced ginsenosides Rg1 and Rb1 prepared by extracting wild ginseng under specific conditions; and It's about the manufacturing method.

Ginseng is classified into ginseng, wild ginseng, or wild ginseng according to differences in artificial and natural growth and morphological differences depending on the cultivation environment. In particular, wild ginseng refers to ginseng ( Panax ginseng ), a perennial herb, that belongs to the Eucalyptus family and is artificially cultivated in the mountains from the seeds or ginseng that grew naturally in the wild under mountainous forests. These are called mountain ginseng. In the case of ginseng, there are usually about 3 to 7 outcrops (heads), but sanyangsam often has more than that depending on the age. The roots of ginseng are thick and short, but sanyangsam is long and thin.

Saponin is a general term for tritelphene and steroid glycoside compounds that are widely distributed in the plant world. Wild ginseng, which contains ginsenoside, a saponin of ginseng, is highly regarded for its efficacy next to natural wild ginseng in herbal medicine prescriptions. Additionally, it is reported to have a higher ginsenoside content compared to cultivated ginseng, and it is also known to have better efficacy than cultivated ginseng. However, the known processed products related to wild ginseng have a ginsenoside content below the standard or contain almost no ginsenosides with pharmacological effects.

Ginsenoside Rb1 is known to have an inhibitory effect on the central nervous system and to have mental stability, nerve relaxation, analgesic, anticonvulsant, blood pressure lowering, and papaverine-like effects. Ginsenoside Rg1 is known to have an stimulating effect on the central nervous system and to have an anti-fatigue effect. Among ginsenosides, Rg1 and Rb1 are designated as functional ingredients, that is, indicator ingredients, in the Health Functional Food Code, and it is stipulated that the total amount of ginsenosides Rg1 and Rb1 should be contained in 0.8 to 34 mg/g.

A method of increasing the content of ginsenosides Rg1 and Rb1 in red ginseng extract using alkaline water has been disclosed, but the content is still insufficient, so the development of a new method is required (Patent No. 10-1151722).

In addition, a wild ginseng extract composition with significantly enhanced ginsenosides Rg1 and Rb1 and a method for producing the same have not been developed.

Accordingly, as a result of continuing research to meet the needs of the prior art, the present inventors confirmed that ginsenosides Rg1 and Rb1 were significantly improved when wild ginseng was extracted and manufactured under specific conditions, and completed the present invention.

Therefore, the purpose of the present invention is to provide a wild ginseng extract composition enriched with ginsenosides Rg1 and Rb1.

Another object of the present invention is to provide a method for producing a wild ginseng extract composition enriched with ginsenosides Rg1 and Rb1.

Another object of the present invention is to provide a functional food containing the wild ginseng extract composition of the present invention.

Another object of the present invention is to provide cosmetics containing the wild ginseng extract composition of the present invention.

In order to achieve the above object, the present invention provides a wild ginseng extract composition with enhanced ginsenosides Rg1 and Rb1 prepared by extracting wild ginseng under specific conditions.

In the present invention, wild ginseng refers to ginseng produced in production areas defined in Article 2, Paragraph 1 of the 「Producing Areas Management Act」 without installing artificial facilities such as shading curtains. Preferably, ginseng grown between 3 and 5 years old is used. .

In the present invention, extraction is performed under reflux cooling using hot water at 80°C. The extraction time is preferably 2 to 4 hours.

During extraction, the amount of hot water used is 20 to 25 times (v/w) that of wild ginseng, preferably 20 times.

Outside the range of the above extraction conditions, the enhancement of ginsenoside Rg1 and Rb1 contents is insufficient.

Surprisingly, the ginsenosides Rg1 and Rb1 were significantly enhanced in the wild ginseng extract composition according to the present invention extracted under the specific conditions described above (Table 1, Figures 1 and 2).

The wild ginseng extract composition according to the present invention contains more than 17.8 mg/g of ginsenoside Rg1 and more than 12 mg/g of ginsenoside Rb1, and more than 30 mg/g of ginsenoside Rg1 and Rb1 combined (Table 1, Figures 1 and 2).

Compared to other extraction conditions, the wild ginseng extract composition according to the present invention increases the ginsenoside Rg1 content by up to about 18 times and the ginsenoside Rb1 content by up to about 13 times (Table 1, Figures 1 and 2).

The wild ginseng extract composition according to the present invention has high antioxidant activity with ABTS radical scavenging activity of 59.4% or more and DPPH radical scavenging activity of 46.7% or more (FIGS. 3 and 4).

In order to achieve another object of the present invention, the present invention provides a method for producing a Hwangchil tree extract composition with enhanced chlorogenic acid and rutin and improved antioxidant activity.

Specifically, the method is

i) drying wild ginseng and powdering it; and

ii) Mixing 20 to 25 times (v/w) 80°C hot water with wild ginseng powder and performing reflux cooling extraction for 2 to 4 hours.

In the production method of the present invention, wild ginseng and extraction are as defined above.

Step i) Preparation of wild ginseng powder

Wild ginseng is dried and powdered.

Wild ginseng was washed in running water, dried, dried in hot air in a dry oven at 50 to 55°C for two days, pulverized with a grinder, sieved through a sieve of 80 to 100 mesh, and powdered.

When powdered under the above conditions, ginsenosides Rg1 and Rb1 can be simultaneously extracted from wild ginseng in increased amounts.

Step ii) Extraction

Mix wild ginseng powder with 20 to 25 times (v/w) 80°C hot water and perform reflux cooling extraction for 2 to 4 hours.

According to another object of the present invention, the present invention provides a functional food comprising a goat extract composition with enhanced ginsenosides Rg1 and Rb1 prepared by the above production method.

The functional food according to the present invention has excellent antioxidant activity due to ABTS radical scavenging activity and DPPH radical scavenging activity (FIGS. 3 and 4).

According to another object of the present invention, there is provided a cosmetic comprising a goat extract composition with enhanced ginsenosides Rg1 and Rb1 prepared by the above production method.

The food or cosmetic of the present invention can be prepared by adding the extract composition of the present invention as is or mixed with other food or cosmetic ingredients, and can be appropriately manufactured according to conventional methods.

In the present invention, the type of food is not particularly limited and may be pills, tablets, capsules, tea, beverages (pouches, drinks, etc.), but is not limited thereto. Types of cosmetics may include mask packs, toners, lotions, creams, etc., but are not limited thereto.

The wild ginseng extract composition according to the present invention contains a high content of ginsenosides Rg1 and Rb1 and has excellent antioxidant activity, so it can be used as a material for functional foods and cosmetics.

In addition, the functional food or cosmetic according to the present invention has a high content of ginsenosides Rg1 and Rb1, and has excellent antioxidant activity, thereby suppressing lipogenesis, controlling body weight, lowering cholesterol, improving hyperlipidemia, alleviating arteriosclerosis, improving diabetes, and obesity. It is useful for improving blood circulation, improving immunity, skin care, and improving female menopausal syndrome.

Figure 1 shows a ginsenoside HPLC chromatogram of the wild ginseng extract composition of Example 1.
Figure 2 shows a ginsenoside HPLC chromatogram of the wild ginseng extract composition of Example 2.
Figure 3 shows the DPPH radical scavenging activity of the wild ginseng extract compositions of Examples 1 and 2.
Figure 4 shows the ABTS radical scavenging activity of the wild ginseng extract compositions of Examples 1 and 2.
Figure 5 is a photograph showing an example of a food (beverage) containing a wild ginseng extract composition according to the present invention.

The invention is explained in more detail by the following examples. These examples are intended to illustrate the invention, and the scope of the invention should not be limited by them.

Preparation Example 1: Preparation of wild ginseng extract composition

Wild ginseng was purchased and used from Jayeonae Biolab Agricultural Corporation.

After adding 100 ml of water to 5 g of wild ginseng powder, the extraction temperature was set to 80°C and extraction was performed in a reflux cooling device for 2 hours and 4 hours, respectively, to obtain an extract composition (Examples 1 and 2).

For comparison, the extraction temperature was set to 70, 75, 85, 90, and 95°C, respectively, and extraction was performed in a reflux cooling device in the same manner as above to obtain an extracted composition (Comparative Examples 1 to 10).

Reference example: analysis sample

Each of the extract compositions prepared in the preparation example was filtered under reduced pressure and then concentrated at 60°C for about 3 hours to prepare a concentrate. Each concentrate was dissolved in 5 mL of HPLC grade water and filtered through a 0.45 ㎛ filter. One filtrate (1 ml) was prepared as an analysis sample.

Test Example 1. Ginsenoside content analysis

Ginsenoside analysis was performed using high press liquid chromatography (HPLC). The analysis column used C18 TSKgel ODS-100Z with a sample injection volume of 20 ㎕, a temperature of 30°C, a measurement wavelength of 203 nm, and a flow rate of 1.0 ㎖/min. The mobile phase used was HPLC water for solution A and acetonitrile for solution B. used. The HPLC analysis conditions are as follows: at 0 minutes, the mobile phase solution is 100% solution A: 0% solution B; at 5 minutes, 80% solution A: 20% solution B; at 12 minutes, 70% solution A: 30% solution B; at 45 minutes, 80% solution A: 20% solution B. The mobile phase was flowed as follows: 65% solution A: 35% solution B, 10% solution A: 90% solution B at 60 minutes, and 8% solution A: 92% solution B at 65 minutes. The ginsenoside HPLC chromatograms of Examples 1 and 2 are shown in Figures 1 and 2, respectively, and the analyzed ginsenoside Rg1 and Rb1 contents are shown in Table 1.

Extraction conditions Ginsenoside content (mg/g) Rg1 Rb1 Sum 70℃-hot water extraction 2 hours (Comparative Example 1) 14.29 10.61 24.9 4 hours (Comparative Example 2) 9.86 6.75 16.61 75℃-hot water extraction 2 hours (Comparative Example 3) 9.87 4.66 14.53 4 hours (Comparative Example 4) 3.43 1.26 4.69 80℃-hot water extraction 2 hours (Example 1) 17.85 12.22 30.07 4 hours (Example 2) 18.31 13.64 31.95 85℃-hot water extraction 2 hours (Comparative Example 5) 12.09 6.71 18.8 4 hours (Comparative Example 6) 11.49 4.91 16.4 90℃-hot water extraction 2 hours (Comparative Example 7) 6.52 3.40 9.92 4 hours (Comparative Example 8) 13.81 9.01 22.82 95℃-hot water extraction 2 hours (Comparative Example 9) 5.26 3.54 8.8 4 hours (Comparative Example 10) 0 0 0

As shown in Figures 1 and 2, it can be seen that the ginsenoside Rg1 and Rb1 peaks were significantly increased in the wild ginseng extract compositions of Examples 1 and 2 according to the present invention. In addition, as shown in Table 1, the wild ginseng extract compositions of Examples 1 and 2 contained 17.85 mg/g and 18.31 mg/g of ginsenoside Rg1, respectively, and 12.22 mg/g and 13.64 mg/g of ginsenoside Rb1, respectively. It can be seen that it was significantly improved compared to the wild ginseng extract compositions of Comparative Examples 1 to 10 extracted under other extraction conditions. On the other hand, even if the temperature of the hot water was 5°C lower (Comparative Examples 3 and 4) or 5°C higher (Comparative Examples 5 and 6) compared to the examples, the contents of ginsenosides Rg1 and Rb1 in the extracted composition were significantly decreased (Table One).

Test Example 2. Antioxidant activity analysis

Antioxidant activity was analyzed by measuring DPPH radical scavenging activity and ABTS radical scavenging activity.

<DPPH radical scavenging activity>

Dispense 100 ㎕ of each of the analysis samples of Example 1 and Example 2 into a 96-well plate, add 50 ㎕ of 0.5 mM DPPH ethanol solution (1,1-diphenyl-2-picrylhydrazyl), mix, and incubate at 25°C. After reacting for 30 minutes, absorbance was measured at 517 nm. The negative control for DPPH radical scavenging activity was performed in the same manner using PBS instead of the sample, and the difference in absorbance was calculated as a percentage (%) using the following equation, and the results are shown in Figure 3.

As shown in Figure 3, the DPPH radical scavenging activity of the wild ginseng extract compositions of Examples 1 and 2 was high at 46.82% (2 hours of extraction) and 46.77% (4 hours of extraction), respectively.

<ABTS radical scavenging activity>

7mM ABTS 5ml with 140mM K ₂ S ₂ O ₈ (potassium persulfate) After mixing 88 ㎕, the ABTS cation solution was prepared by reacting for 16 hours in the dark at room temperature. This solution was diluted with PBS so that the absorbance value was 1.5 at 414 nm, mixed with 190 μl of the prepared dilution solution and 10 μl of the analysis samples of Examples 1 and 2, respectively, reacted at room temperature for 6 minutes, and then analyzed at 734 nm. Absorbance was measured. The negative control of ABTS radical scavenging activity was performed in the same manner using PBS instead of the sample, and the difference in absorbance was calculated as a percentage (%) using the above equation, and the results are shown in Figure 4.

As shown in Figure 4, the ABTS radical scavenging activity of the wild ginseng extract compositions of Examples 1 and 2 was high at 61.50% (2 hours of extraction) and 59.47% (4 hours of extraction), respectively.

From these results, it can be seen that the wild ginseng extract composition according to the present invention has excellent antioxidant activity.

Test Example 3. Physicochemical property analysis

The pH, acidity, and soluble solid content of each extract composition prepared in Preparation Example 1 were analyzed. The pH was measured using a pH meter (MP 200, Jenway, Lodon, UK) by transferring 49 mL of distilled water to 1 mL of each extract composition in a beaker. For acidity measurement, the sample whose pH was measured was neutralized with 0.1 N NaOH solution until the pH value was 8.3 ± 0.2, then converted to the amount of lactic acid and expressed as %. For soluble solids, the sugar content of 1 mL of each extract composition was measured using a refractometer (Sccharometer, W.S.R.O-90, Atago, Co., Tokyo, Japan). The results are shown in Table 2.

pH Acidity (%) Soluble solids (brix °) 70℃-hot water extraction 2 hours (Comparative Example 1) 5.14 0.13 12 4 hours (Comparative Example 2) 5.16 0.13 12 75℃-hot water extraction 2 hours (Comparative Example 3) 5.14 0.13 13 4 hours (Comparative Example 4) 5.55 0.12 13 80℃-hot water extraction 2 hours (Example 1) 5.89 0.10 13 4 hours (Example 2) 5.78 0.10 13 85℃-hot water extraction 2 hours (Comparative Example 5) 5.69 0.10 12 4 hours (Comparative Example 6) 5.15 0.11 12 90℃-hot water extraction 2 hours (Comparative Example 7) 5.12 0.11 13 4 hours (Comparative Example 8) 5.03 0.11 13 95℃-hot water extraction 2 hours (Comparative Example 9) 5.55 0.10 12 4 hours (Comparative Example 10) 5.66 0.10 12

The pH of the wild ginseng extract composition prepared according to the present invention slightly increased, and acidity and soluble solids did not change significantly. If the pH is high, the growth of food-harmful microorganisms is possible, and if it is too low, excessive acid is produced, which may enhance the sour taste and cause problems with palatability. The wild ginseng extract composition of the present invention has good palatability with appropriate pH and acidity.

Preparation Example 2: Beverage Preparation

A beverage product was prepared by mixing the wild ginseng extract composition (Example 1) according to the present invention at the mixing ratio shown in Table 3 below, and a photograph of the packaged product is shown in Figure 5.

Ingredient name Mixing ratio (% by weight) Wild ginseng extract composition 96.04 Wild ginseng culture root 3.84 Vitamin C 0.06 Grapefruit Seed Extract 0.06

Claims (3)

delete delete A method for producing a beverage fortified with ginsenosides Rg1 and Rb1.
i) Washing wild ginseng in running water, removing moisture, drying with hot air in a dry oven at 50 to 55°C for two days, pulverizing it with a grinder, sieving it through a sieve of 80 to 100 mesh, and powdering it;
ii) mixing 20 times (v/w) of 80°C hot water with wild ginseng powder and performing reflux cooling extraction for 2 hours to obtain a wild ginseng extract composition; and
iii) mixing 96.04% by weight of wild ginseng extract composition, 3.84% by weight of wild ginseng cultured roots, 0.06% by weight of vitamin C, and 0.06% by weight of grapefruit seed extract;
A manufacturing method wherein the wild ginseng extract composition contains more than 17.8 mg/g of ginsenoside Rg1 and more than 12 mg/g of ginsenoside Rb1.