KR20040004241A - 인삼의 가공방법 - Google Patents
인삼의 가공방법 Download PDFInfo
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- KR20040004241A KR20040004241A KR1020030085983A KR20030085983A KR20040004241A KR 20040004241 A KR20040004241 A KR 20040004241A KR 1020030085983 A KR1020030085983 A KR 1020030085983A KR 20030085983 A KR20030085983 A KR 20030085983A KR 20040004241 A KR20040004241 A KR 20040004241A
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- South Korea
- Prior art keywords
- ginseng
- extract
- water
- processed
- heated
- Prior art date
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- 235000010445 lecithin Nutrition 0.000 description 1
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- 150000005692 lignans Chemical class 0.000 description 1
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- 231100000618 neurotoxin Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000006186 oral dosage form Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 230000002085 persistent effect Effects 0.000 description 1
- 229940075930 picrate Drugs 0.000 description 1
- OXNIZHLAWKMVMX-UHFFFAOYSA-M picrate anion Chemical compound [O-]C1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-M 0.000 description 1
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- SWQINCWATANGKN-UHFFFAOYSA-N protopanaxadiol Natural products CC(CCC=C(C)C)C1CCC2(C)C1C(O)CC1C3(C)CCC(O)C(C)(C)C3CCC21C SWQINCWATANGKN-UHFFFAOYSA-N 0.000 description 1
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- 235000012424 soybean oil Nutrition 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 1
- 229910052721 tungsten Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
Description
시료 | Rg3 | Rg5 | Rb1 | Rb2 | Rc | Rd | (Rg3 + Rg5)/(Rb1 + Rb2 + Rc+ Rd) |
실시예 19 | 27.35 | 29.90 | 0.12 | 1.01 | 0.14 | 0.11 | 41.48 |
실시예 20 | 28.84 | 31.31 | 0.10 | 1.20 | 0.17 | 0.10 | 38.31 |
실시예 21 | 24.40 | 26.43 | 0.61 | 0.71 | 2.27 | 0.61 | 12.10 |
실시예 22 | 25.63 | 28.63 | 0.22 | 1.61 | 0.30 | 0.20 | 23.28 |
실시예 23 | 26.12 | 28.94 | 0.28 | 1.48 | 0.40 | 0.34 | 22.02 |
실시예 24 | 27.63 | 29.80 | 1.22 | 1.50 | 1.54 | 1.47 | 10.02 |
실시예 25 | 24.32 | 27.36 | 0.52 | 0.64 | 2.15 | 0.52 | 13.49 |
실시예 26 | 25.84 | 28.64 | 0.24 | 1.12 | 0.34 | 0.28 | 27.51 |
실시예 27 | 24.77 | 27.04 | 0.31 | 1.00 | 0.83 | 0.41 | 20.31 |
실시예 28 | 26.44 | 29.20 | 0.20 | 0.74 | 0.22 | 0.28 | 38.63 |
비교예 4 | 3.82 | 4.42 | 19.22 | 11.17 | 17.09 | 10.55 | 0.14 |
비교예 6 | 24.12 | 11.35 | 10.46 | 7.74 | 10.66 | 5.58 | 1.03 |
비교예 7 | 21.00 | 16.17 | 4.06 | 3.44 | 3.98 | 3.82 | 2.43 |
비교예 8 | 1.05 | 1.05 | 30.11 | 9.69 | 12.45 | 1.76 | 0.03 |
구 분 | 참고실시예 1 | 참고실시예 2 | 참고비교예 1 | 참고비교예 2 | 참고비교예 3 |
현저히 개선되었다 | 4 명 | 4 명 | 0 명 | 0 명 | 1 명 |
개선 되었다 | 2 명 | 2 명 | 1 명 | 1 명 | 2 명 |
약간 개선되었다 | 1 명 | 1 명 | 1 명 | 1 명 | 1 명 |
변화가 없다 | 1 명 | 1 명 | 6 명 | 6 명 | 4 명 |
인원수 합계 | 8 명 | 8 명 | 8 명 | 8 명 | 8 명 |
유효율(%) | 87.5 | 87.5 | 25 | 25 | 50 |
구 분 | 복용 전 | 복용 후 45분 | 복용 후 90분 |
참고실시예 1 | 4.1 ±1.5 | 5.5 ±1.8 | 6.2 ±2.0 |
참고실시예 2 | 4.1 ±1.4 | 5.8 ±1.7 | 6.9 ±1.9 |
참고비교예 1 | 4.0 ±1.6 | 4.2 ±1.5 | 4.6 ±1.6 |
참고비교예 2 | 4.2 ±1.6 | 4.5 ±1.6 | 5.0 ±1.7 |
위약군 | 4.2 ±1.5 | 4.1 ±1.4 | 4.3 ±1.6 |
환 자 | 참고실시예 2(복용 전 →후), mmHg | 변화mmHg | 환 자 | 참고비교예 2(복용 전 →후), mmHg | 변화mmHg |
1 | 148 →120 | -28 | 12 | 160 →162 | +2 |
2 | 150 →128 | -22 | 13 | 170 →170 | 0 |
3 | 178 →150 | -28 | 14 | 166 →164 | -2 |
4 | 160 →146 | -14 | 15 | 158 →143 | -15 |
5 | 162 →130 | -32 | 16 | 156 →154 | -2 |
6 | 154 →126 | -28 | 17 | 150 →148 | -2 |
7 | 158 →130 | -28 | 18 | 160 →143 | -17 |
8 | 166 →146 | -20 | 19 | 172 →170 | -2 |
9 | 180 →144 | -36 | 20 | 160 →164 | +4 |
10 | 170 →168 | -2 | 21 | 154 →160 | +6 |
11 | 158 →140 | -18 |
구 분 | 50% 저해농도(㎍/㎖) |
실시예 21 | 11.5 ±1.2 |
실시예 22 | 9.4 ±1.4 |
비교예 4 | 492.0 ±14.4 |
구 분 | BUN(㎎/㎗) | 크레아티닌(㎎/㎗) |
대조군 | 21.1 ±2.3 | 0.51 ±0.14 |
씨스플라틴 투여군 | 98.5 ±2.5 | 3.45 ±0.40 |
실시예 22 사전 투여군 | 75.4 ±2.4 | 1.58 ±0.20 |
실시예 22 사후 투여군 | 20.5 ±2.6 | 0.64 ±0.18 |
비교예 4 사후 투여군 | 78.6 ±2.4 | 2.48 ±0.31 |
구 분 | 농 도 (㎍/㎖) | 세포 생존율(%) |
대조군 | - | 100 |
글루타메이트 처치군 | - | 0 |
실시예 20 | 0.008 | 48.4 ±3.8 |
0.08 | 72.8 ±2.8 | |
0.8 | 45.2 ±5.1 | |
비교예 4 | 0.05 | 30.4 ±3.6 |
0.5 | 46.8 ±3.4 | |
5.0 | 70.6 ±2.8 | |
50.0 | 30.5 ±2.7 |
구 분 | SK-Hep-1 | Chang Liver | HeLa |
실시예 21 | 8.9 | 16.8 | 7.2 |
실시예 22 | 8.1 | 14.4 | 6.6 |
비교예 4 | 65.8 | 115.6 | 64.5 |
단위: 50% 저해농도(IC50:㎍/㎖) |
실시예 2 | 참고실시예 2 | |
현저히 개선되었다 | 5 명 | 1 명 |
개선되었다 | 3 명 | 2 명 |
잘 모르겠다 | 2 명 | 7 명 |
합 계 | 10 명 | 10 명 |
Claims (3)
- 인삼을 주재로 하고 가열 추출하는 인삼의 가공방법에 있어서,1) 인삼 100 중량부와, 오미자, 산사자, 산수유, 모과, 매실, 유자, 탱자, 사과, 석류 및 오렌지 중에서 선택된 1종 또는 2종 이상의 혼합물 10 ∼ 1000 중량부에, 4 ∼ 10 배량의 물을 첨가하고 70 ∼ 120 ℃에서 1 ∼ 6시간 가열하는 단계;2) 실온으로 냉각한 다음, 여과하여 여액을 농축시켜 엑기스나 분말로 제조하는 단계를 포함하는 것을 특징으로 하는 인삼의 가공방법.
- 제 1 항에 있어서, 상기 1) 단계 후 물을 증발시키고 에탄올 또는 메탄올로 1 ∼ 3시간 가열 추출하는 단계를 추가로 시행하는 것을 특징으로 하는 인삼의 가공방법.
- 제 1 항 또는 제 2 항에 있어서, 상기 인삼은 백삼, 수삼, 미삼, 홍삼, 인삼엽, 화기삼, 전칠인삼 또는 죽절인삼인 것을 특징으로 하는 인삼의 가공방법.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005020715A1 (en) * | 2003-08-28 | 2005-03-10 | Neo Bio Co., Ltd. | Method of improving the content of anticancer substances in ginseng |
WO2006109979A1 (en) * | 2005-04-12 | 2006-10-19 | Biomedgenomics Co., Ltd. | Novel method for preparing processed ginseng to obtain increased amount of ginsenoside rg5 |
KR100910585B1 (ko) * | 2008-09-10 | 2009-08-03 | (주)보문피앤에프 | 발효흑삼 및 그 제조방법 |
KR102505329B1 (ko) * | 2022-10-17 | 2023-03-07 | 대동고려삼 주식회사 | 인지기능 개선 효과가 있는 소재를 이용한 홍삼 가공식품의 제조방법 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101593436B1 (ko) | 2015-06-18 | 2016-02-12 | 박석하 | 고온/고압을 이용한 홍삼제조방법 |
KR101706044B1 (ko) | 2016-01-13 | 2017-02-13 | 박석하 | 고온/고압을 이용한 홍삼제조방법 및 제조장치 |
-
2003
- 2003-11-29 KR KR10-2003-0085983A patent/KR100471340B1/ko active IP Right Grant
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005020715A1 (en) * | 2003-08-28 | 2005-03-10 | Neo Bio Co., Ltd. | Method of improving the content of anticancer substances in ginseng |
WO2006109979A1 (en) * | 2005-04-12 | 2006-10-19 | Biomedgenomics Co., Ltd. | Novel method for preparing processed ginseng to obtain increased amount of ginsenoside rg5 |
GB2441902A (en) * | 2005-04-12 | 2008-03-19 | Biomedgenomics Co Ltd | Novel method for preparing ginseng to obtain increased amount of ginsenoside RG5 |
GB2441902B (en) * | 2005-04-12 | 2009-12-30 | Biomedgenomics Co Ltd | Novel method for preparing ginseng to obtain increased amount of ginsenoside RG5 |
KR100910585B1 (ko) * | 2008-09-10 | 2009-08-03 | (주)보문피앤에프 | 발효흑삼 및 그 제조방법 |
KR102505329B1 (ko) * | 2022-10-17 | 2023-03-07 | 대동고려삼 주식회사 | 인지기능 개선 효과가 있는 소재를 이용한 홍삼 가공식품의 제조방법 |
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