KR20110010593A - Method of extracting ginseng for enhancement of ginsenoside extracting efficiency - Google Patents
Method of extracting ginseng for enhancement of ginsenoside extracting efficiency Download PDFInfo
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- 235000008434 ginseng Nutrition 0.000 title claims abstract description 47
- 241000208340 Araliaceae Species 0.000 title claims abstract description 45
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 45
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 45
- 229930182494 ginsenoside Natural products 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims description 12
- 229940089161 ginsenoside Drugs 0.000 title abstract description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000011089 carbon dioxide Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 239000012153 distilled water Substances 0.000 claims abstract description 4
- 240000004371 Panax ginseng Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 235000002789 Panax ginseng Nutrition 0.000 description 7
- 239000003507 refrigerant Substances 0.000 description 7
- 238000010828 elution Methods 0.000 description 5
- 238000003921 particle size analysis Methods 0.000 description 5
- 238000000227 grinding Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 238000010306 acid treatment Methods 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 208000010392 Bone Fractures Diseases 0.000 description 2
- 206010017076 Fracture Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020710 ginseng extract Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CKUVNOCSBYYHIS-UHFFFAOYSA-N (20R)-ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CCC3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1O CKUVNOCSBYYHIS-UHFFFAOYSA-N 0.000 description 1
- CKUVNOCSBYYHIS-IRFFNABBSA-N (20S)-ginsenoside Rh2 Chemical compound O([C@H]1CC[C@]2(C)[C@H]3C[C@@H](O)[C@H]4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@@H]4[C@@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O CKUVNOCSBYYHIS-IRFFNABBSA-N 0.000 description 1
- CKUVNOCSBYYHIS-LGYUXIIVSA-N 20(R)-Ginsenoside Rh2 Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@H]1C(C)(C)[C@H]2[C@@](C)([C@H]3[C@](C)([C@@]4(C)[C@H]([C@H](O)C3)[C@@H]([C@](O)(CC/C=C(\C)/C)C)CC4)CC2)CC1 CKUVNOCSBYYHIS-LGYUXIIVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000013201 Stress fracture Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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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
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
Description
본 발명은 인삼의 추출방법에 관한 것으로, 더욱 상세하게는 인삼을 30 ~ -196℃의 온도 조건에서 직경 10 ㎛ 이하가 되며 전체 분말 중 50%의 평균 입도가 0.8 ~ 0.9 ㎛ 이하가 되도록 미쇄파쇄하여 진세노사이드의 추출 효율을 향상시키는 추출방법에 관한 것이다. The present invention relates to a method of extracting ginseng, and more specifically, ginseng crushed so that the ginseng is less than 10 ㎛ in diameter at a temperature condition of 30 ~ -196 ℃ and 50% of the total powder is 0.8 ~ 0.9 ㎛ or less The present invention relates to an extraction method for improving the extraction efficiency of ginsenosides.
인삼(Panax Ginseng)은 식물 분류학상 오가피과(Panax)의 인삼속에 속하는 다년생 숙근초로서 지구상에 약 11종이 알려져 있는데, 동양에서 오랫동안 보혈강장제로 이용해 온 약초로 다량의 사포닌이 함유되어 있다. 인삼은 보통 4∼6년간 재배한 후 캐내는데, 가공방법에 따라 캐낸 후 가공을 하지 아니한 수삼, 수삼의 1차 가공품인 백삼 및 홍삼으로 분류된다. Panax ginseng Ginseng ) is a perennial root of Panax ginseng in the genus of plant taxonomy. It is known about 11 species on earth. Ginseng is usually harvested after 4-6 years of cultivation. Depending on the processing method, ginseng is untreated and classified into white ginseng, red ginseng and red ginseng.
수삼은 수분 함량이 75% 내외로서 장기간 보존이 어려운데, 4년근 이상의 수삼을 원료로 하여 수분함량이 12% 이하가 되도록 건조한 백삼이 개발되었고, 수삼을 증숙하거나 또는 여타의 방법으로 수삼의 전분을 호화시켜 건조함으로써 붉은 빛깔이 나게 가공한 홍삼이 개발되었다. 홍삼에는 진세노사이드(Ginsenoside)라 불리는 사포닌이 다량 함유되어 있고, 노화억제 물질인 페놀성 화합물과 말톨 성분, 사포닌 등과 같은 물질이 증숙 과정에서 생성되어 함유되어 있다. Fresh ginseng has a 75% moisture content and is difficult to be stored for a long time.Dry white ginseng has been developed using raw ginseng over 4 years and water content is less than 12%. Steamed ginseng or other methods of gelatinizing starch Red ginseng was developed to be reddish by drying. Red ginseng contains a large amount of saponin called Ginsenoside, and phenolic compounds, which are anti-aging substances, and substances such as maltol component and saponin are produced during steaming.
그런데, 홍삼을 만들기 위해서는 고온에서 장시간 동안 인삼을 처리해야하므로, 단시간 내에 인삼을 가공할 수 있는 기술의 개발이 경제적인 측면에서 요구되고 있다.However, in order to make red ginseng, it is necessary to process ginseng for a long time at a high temperature, so development of a technology capable of processing ginseng in a short time is required in economic terms.
이에 본 발명은 진세노사이드의 추출함량을 현저하게 증대시킬 수 있는 인삼의 추출방법을 제공하는데 그 목적이 있다.Accordingly, an object of the present invention is to provide a method for extracting ginseng that can significantly increase the extraction content of ginsenosides.
상기 목적을 달성하기 위하여 본 발명의 인삼의 추출방법은, 인삼(Panax Ginseng)을 드라이아이스 또는 액체 질소와 혼합하여 30 ~ -196℃의 온도 조건에서 직경이 10 ㎛ 이하가 되며 전체 분말 중 50%의 평균 입도가 0.8 ~ 0.9 ㎛ 이하가 되도록 미쇄파쇄하여 인삼 미세분말을 제조하는 단계; 및 상기 인삼 미세분말을 증류수 또는 염산 수용액으로 추출하는 단계;를 포함하여, Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3 및 Rh2로 이루어진 군에서 선택되는 하나 이상의 진세노사이드의 추출함량을 증대시키는 것을 특징으로 한다. Ginseng extract method of the present invention to achieve the above object, Panax Ginseng ) is mixed with dry ice or liquid nitrogen to make ginseng fine powder by crushing so that the diameter is 10 ㎛ or less and the average particle size of 50% of the whole powder is 0.8 ~ 0.9 ㎛ or less under the temperature condition of 30 ~ -196 ℃. Manufacturing; And extracting the ginseng micropowder with distilled water or hydrochloric acid aqueous solution. It is characterized by.
본 발명은 인삼을 30 ~ -196℃의 온도 조건에서 직경 10 ㎛ 이하가 되며 전체 분말 중 50%의 평균 입도가 0.8 ~ 0.9 ㎛ 이하가 되도록 미쇄파쇄하여 추출함으로써, 특정 진세노사이드의 추출함량을 현저하게 증대시킬 수 있다. According to the present invention, the ginseng is extracted by crushing the ginseng so as to have a diameter of 10 μm or less at a temperature of 30 to -196 ° C. and an average particle size of 50% of the whole powder is 0.8 to 0.9 μm or less, thereby extracting a specific content of ginsenoside. Can be significantly increased.
이때, 30 ~ -196℃의 온도 조건은 분쇄 실린더의 온도를 30 ~ -196℃가 되게 함으로써 달성될 수 있으나, 30 ~ -196℃로 온도를 낮출 수 있는 부재를 인삼과 함께 혼합함으로써 달성될 수도 있다. 30 ~ -196℃로 온도를 낮출 수 있는 부재로는 드라이아이스 또는 액체 질소를 사용하는 것이 바람직하다. At this time, the temperature condition of 30 ~ -196 ℃ can be achieved by bringing the temperature of the grinding cylinder to 30 ~ -196 ℃, but may be achieved by mixing the ginseng with a member that can lower the temperature to 30 ~ -196 ℃ have. It is preferable to use dry ice or liquid nitrogen as the member capable of lowering the temperature to 30 to -196 ° C.
이때, 드라이아이스 또는 액체 질소는 바람직하게 인삼 중량 대비 0.5~1.5배 중량만큼 첨가하는 것이 좋다. 드라이아이스 또는 액체 질소의 양이 너무 적으면, 온도를 낮추는데 시간이 오래 걸려 경제적으로 바람직하지 못하고, 양이 너무 많으면, 급속한 온도 변화로 인해 인삼의 조직이 손상될 수 있기 때문이다.At this time, the dry ice or liquid nitrogen is preferably added by 0.5 to 1.5 times the weight relative to the ginseng weight. If the amount of dry ice or liquid nitrogen is too small, it takes a long time to lower the temperature economically undesirable, if too large, rapid temperature change can damage the tissue of ginseng.
본 발명은 인삼을 미쇄파쇄하여 추출함으로써, 일반적 조파쇄 방법으로 파쇄되어 추출된 인삼에 비하여 새로운 진세노사이드가 추출될 수 있다는 효과가 있다. The present invention has the effect that the new ginsenosides can be extracted compared to the ginseng extracted by crushing ginseng by crushed ginseng, extracted by a general crude crushing method.
또한, 본 발명은 인삼을 미쇄파쇄하여 추출함으로써, 일반적 조파쇄 방법으로 파쇄되어 추출된 인삼에 비하여 특정 진세노사이드의 추출 함량이 현저하게 증대된다는 효과가 있다. In addition, the present invention has the effect that by extracting the ginseng by crushed ginseng, the extraction content of a particular ginsenoside is significantly increased compared to the ginseng crushed and extracted by the general crude crushing method.
도 1은 조파쇄(G.R.rough)의 입도 분석 결과이다.
도 2는 냉각하지 않은(상온) 미세파쇄(G.R.A)의 입도 분석 결과이다.
도 3은 분쇄 실린더를 -20℃로 냉각한 미세파쇄(G.R.E)의 입도 분석 결과이다.
도 4는 드라이아이스를 첨가해서 냉각한 미세파쇄(G.R.I)의 입도 분석 결과이다.
도 5는 액체 질소를 첨가해서 냉각한 미세파쇄(G.R.M)의 입도 분석 결과이다. 1 is a result of particle size analysis of rough fracture (GRrough).
2 is a result of particle size analysis of uncooled (room temperature) microfracture (GRA).
3 is a particle size analysis result of the fine crush (GRE) of the grinding cylinder cooled to -20 ℃.
4 is a particle size analysis result of fine crushed (GRI) cooled by the addition of dry ice.
5 is a particle size analysis result of fine crushed (GRM) cooled by the addition of liquid nitrogen.
이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니다. Hereinafter, the content of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples.
실시예Example 1: 본 발명의 방법에 의한 분쇄 적용 예 1: Example of grinding by the method of the present invention
인삼 분말은 다양한 분야에서 이용되고 있는데, 용매를 이용하여 추출한 후 각종 식품으로의 이용되고, 분말 및 분말한 후 환 모양으로 제조되어 섭취되고 있다. Ginseng powder is used in a variety of fields, and extracted with a solvent is used in various foods, and the powder and powder is prepared in a ring shape and consumed.
한편, 인삼의 유효성분인 진세노사이드는 종류에 따라 다양한 효능을 나타내는 것으로 알려져 있는데, 당이 결합된 진세노사이드는 인삼 가공 시 열처리나 효소의 작용 및 산 처리에 의해 탈당이 이뤄져 다른 효능을 보이는 진세노사이드로 전환된다. On the other hand, ginsenoside, an active ingredient of ginseng, is known to show a variety of efficacy, depending on the type, ginsenosides sugar is coupled to deglyse by heat treatment or enzyme action and acid treatment when processing ginseng shows different efficacy Is converted to ginsenosides.
본 실시예에서는 인삼의 12가지 진세노사이드를 대상으로 하여 본 발명의 방법을 적용하였을 때 용출량이 어떻게 변화되는지를 관찰하였다. In this example, it was observed how the amount of elution changes when the method of the present invention is applied to 12 ginsenosides of ginseng.
인삼 분말 제조시 입자의 크기는 유효성분의 용출량에 영향을 줄 것이라는 가정 하에 조파쇄와 미세파쇄를 하였다. 조파쇄(G.R.rough)는 인삼분말의 직경이 10~1000 ㎛의 범위를 가졌고(도 1 참조), 미세파쇄는 10 ㎛ 이하의 범위를 나타내었다(도 2 내지 5 참조). In ginseng powder preparation, coarse and fine crushing were performed under the assumption that the particle size would affect the elution amount of the active ingredient. Rough crushing (G.R.rough) had a diameter of the ginseng powder ranged from 10 to 1000 ㎛ (see Figure 1), and fine crushed showed a range of 10 ㎛ or less (see Figures 2 to 5).
한편, 미세파쇄시에는 온도 조건을 다양하게 조절하여 파쇄 공정을 수행하였는데, 냉매를 사용하지 않고 30℃에서 추출한 것(G.R.A), -20℃로 분쇄 실린더를 냉각한 것(G.R.E), 드라이아이스를 인삼과 1 대 1 중량비로 섞어 분쇄한 것(G.R.I), 액체질소를 인삼과 1 대 1 중량비로 섞어 분쇄한 것(G.R.M)으로 나눠 파쇄하였다. (도 2 내지 5 참조) On the other hand, when finely crushed, the crushing process was performed by variously controlling the temperature conditions, which was extracted at 30 ° C without using a refrigerant (GRA), the grinding cylinder was cooled to -20 ° C (GRE), and dry ice. Ginseng was mixed and ground in a 1 to 1 weight ratio (GRI), liquid nitrogen was mixed and ground into a powder (GRM) in a 1 to 1 weight ratio and crushed. (See Figures 2-5)
파쇄한 후, 각각의 샘플 2g씩을 취한 후, 섭취할 때 인간의 체온과 유사한 37℃의 온도에서 멸균 증류수를 이용하여 용매 추출한 것(하기 표 1)과 사람 위의 산도인 HCl (pH=2~2.5) 수용액을 이용하여 추출한 경우(하기 표 2)로 나눠, 각각 에틸아세테이트용매로 분획한 후, 용매층을 제거하고, 수포화 부탄올을 이용해 분획하였다. 부탄올 층에서 용매는 감압 증발시킨 후 남아있는 추출시료를 가지고 12가지 진세노사이드(Re, Rg1, Rf, Rb1, Rc, Rg2, Rh1, Rb2, Rb3, Rd, Rg3, Rh2)들을 HPLC 분석을 통해 정량화한 후 각각 비교하였다. After crushing, 2 g of each sample was taken, followed by solvent extraction using sterile distilled water at a temperature of 37 ° C. similar to human body temperature when ingested (Table 1 below) and HCl (pH = 2 ~) 2.5) When extracted with an aqueous solution (Table 2), divided into ethyl acetate solvent, each was separated, the solvent layer was removed, and fractionated with saturated butanol. The solvent in the butanol layer was evaporated under reduced pressure, and the remaining ginsenosides (Re, Rg1, Rf, Rb1, Rc, Rg2, Rh1, Rb2, Rb3, Rd, Rg3, Rh2) were analyzed by HPLC. Each was quantified and compared.
그 결과는 표 1 및 표 2와 같았다. The results were as in Table 1 and Table 2.
실험 결과, 미세파쇄 분말(직경 10 ㎛ 이하의 입자 크기로서, 50% 입자의 평균 크기는 직경 0.8~0.9 ㎛)과 조파쇄 분말(직경 10~1000 ㎛의 범위의 입자 크기로서, 50% 입도의 평균 크기는 직경 236 μm 내외)의 물 추출물의 진세노사이드 비교에서 측정된 대부분의 진세노사이드는 미세파쇄 분말에서 현저하게 높은 함량을 나타내었다. The results showed that the finely crushed powder (particle size of 10 μm or less in diameter, the average size of 50% particles was 0.8-0.9 μm in diameter) and the coarse crushed powder (particle size in the range of 10-1000 μm in diameter, 50% particle size Most ginsenosides measured in the ginsenoside comparison of water extracts with an average size of about 236 μm in diameter showed a markedly high content in the finely divided powder.
한편, 냉매 이용 별 물 추출물의 진세노사이드의 함량은 드라이아이스를 이용한 미세분말 제조에서 가장 높은 용출 결과를 나타내었다. 특히 Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3, Rh2는 각 처리구들 중 드라이아이스를 이용한 냉매 (G.R.I)에서 가장 높은 용출량을 보였다. On the other hand, the content of ginsenosides of the water extract for each refrigerant use showed the highest elution result in the preparation of fine powder using dry ice. In particular, Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3, Rh2 showed the highest elution amount in the refrigerant (G.R.I) using dry ice among the treatment groups.
Rh1은 액체 질소를 이용한 냉매 (G.R.M)에서 가장 높은 용출량을 보였다. Rb2, Rb3와 Rd는 냉매를 사용하지 않은 (G.R.A) 미세 분말에서 가장 높은 함량을 나타내었다.Rh1 showed the highest leaching amount in the refrigerant (G.R.M) using liquid nitrogen. Rb2, Rb3 and Rd showed the highest content in (G.R.A) fine powder without refrigerant.
한편, 산 처리군의 경우에는 진세노사이드 Rh2 성분이 드라이아이스, 액체 질소를 이용한 분쇄에서 높게 증가 되었는데, 이는 조파쇄에서 산처리 후 생성된 Rh2 양보다 50배 이상 높았다.On the other hand, in the acid treatment group, the ginsenoside Rh2 component was increased in the crushing using dry ice and liquid nitrogen, which was more than 50 times higher than the amount of Rh2 generated after the acid treatment in the rough fracture.
한편, 초미세 분쇄된 인삼 분말은 인간에 섭취 시 위액의 강산(pH=2)에 의해 소화될 때 본 발명에서 측정된 12가지 진세노사이드 중 Rb2를 제외한 모든 진세노사이드의 양이 조파쇄에 비해 높게 나타났다. On the other hand, the ultra fine pulverized ginseng powder is digested by the strong acid (pH = 2) of gastric juice when ingested in humans, and among the 12 ginsenosides measured in the present invention, the amount of all ginsenosides except Rb2 is added to the crude crushing. It was higher than that.
이에 본 발명을 이용하면, 특정 진세노사이드의 용출량이 높은 인삼 추출물을 수득할 수 있고, 이는 궁극적으로 기능성 인삼가공제품의 제조에 사용될 수 있을 것이라고 결론 내릴 수 있었다. Thus, using the present invention, it was concluded that ginseng extract with a high elution amount of a specific ginsenoside could be obtained, which could ultimately be used for the production of a functional ginseng processed product.
Claims (1)
상기 인삼 미세분말을 증류수 또는 염산 수용액으로 추출하는 단계;를 포함하여,
Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3 및 Rh2로 이루어진 군에서 선택되는 하나 이상의 진세노사이드의 추출함량을 증대시키는 것을 특징으로 하는 인삼의 추출방법. Panax ginseng Ginseng ) is mixed with dry ice or liquid nitrogen to make ginseng fine powder by crushing so that the diameter is 10 ㎛ or less and the average particle size of 50% of the whole powder is 0.8 ~ 0.9 ㎛ or less under the temperature condition of 30 ~ -196 ℃. Manufacturing; And
Including; extracting the ginseng fine powder with distilled water or hydrochloric acid aqueous solution;
A method for extracting ginseng, characterized by increasing the extraction content of one or more ginsenosides selected from the group consisting of Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3 and Rh2.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015005700A1 (en) * | 2013-07-11 | 2015-01-15 | (주)아모레퍼시픽 | Composition for promoting hair sprouting and hair growth |
| WO2015005554A1 (en) * | 2013-07-11 | 2015-01-15 | (주)아모레퍼시픽 | Composition for promoting hair sprouting and hair growth |
| CN106490951A (en) * | 2016-12-01 | 2017-03-15 | 重庆市嘉诺食品有限公司 | Freezing fresh orange-juice cup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015005700A1 (en) * | 2013-07-11 | 2015-01-15 | (주)아모레퍼시픽 | Composition for promoting hair sprouting and hair growth |
| WO2015005554A1 (en) * | 2013-07-11 | 2015-01-15 | (주)아모레퍼시픽 | Composition for promoting hair sprouting and hair growth |
| KR20150007975A (en) * | 2013-07-11 | 2015-01-21 | (주)아모레퍼시픽 | Composition for promoting hair growth and restoration |
| CN106490951A (en) * | 2016-12-01 | 2017-03-15 | 重庆市嘉诺食品有限公司 | Freezing fresh orange-juice cup |
| CN106490951B (en) * | 2016-12-01 | 2018-03-13 | 重庆市嘉诺食品有限公司 | Freeze fresh orange-juice cup |
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