KR20140090456A - Method for preparing red ginseng extract with enhanced sugar content and sweetness by using freezing point extraction - Google Patents

Abstract

The present invention relates to a method for producing a red ginseng extract with improved sugar contents and sweetness using a freezing point extraction technique. More specifically, by means of the method, red ginseng is extracted at a temperature of -2 to 10°C so that a red ginseng extract is produced in which free sugar and amino sugar contents are significantly increased. A red ginseng extract containing a large quantity of sugar is produced so that the peculiar bitterness of red ginseng is removed but sweetness can be improved.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing red ginseng extract,

The present invention relates to a method for preparing red ginseng extract having increased sugar content and improved sweetness by freezing point extraction.

From ancient times, red ginseng has been used by many people because of its excellent efficacy such as fatigue recovery, immunity enhancement, and improvement of blood circulation. Especially, saponin, which is a major component of red ginseng, is a component called ginsenoside which is the main pharmacological effect of various active ingredients of ginseng. Recently, according to the development of separation and analytical techniques, 30 chemical structures of ginseng saponin have been identified, Saponin pharmacological actions known as the present study are reported to have various pharmacological actions such as antitumor action, anti-fatigue action, mental stabilization action, anti-inflammatory action and aging-inhibiting action.

However, in spite of the excellent efficacy of red ginseng, red ginseng has a unique red ginseng, and when it is prepared from red ginseng extract, ginseng remains in red ginseng extract. Due to the bitter taste of these red ginseng extracts, products containing red ginseng have not shown high preference in all ages. Previously, in order to improve the functionality of red ginseng, red ginseng was added or added to saccharides such as oligosaccharides or polysaccharides. As a result, excessive use of sugar would result in excessive use of diabetes, obesity or restriction of caloric restriction In addition, the manufacturing process may be costly and time consuming, which may reduce efficiency.

Until now, most of red ginseng has been extracted for a long time at high temperature, but extraction temperature and extraction time for increasing functionality or preference have not been established. Therefore, it is necessary to develop red ginseng extracting technology and formulation to reduce the red ginseng specific ginseng as a method for maintaining the pharmacological activity inherent in red ginseng, while increasing the preference of red ginseng product and improving the sensibility.

It is an object of the present invention to provide a method for preparing red ginseng extract having improved sweetness due to an increase in sugar content.

In order to achieve the above object, the present invention provides a method for preparing red ginseng extract having an increased sugar content, comprising the step of adding an extraction solvent to red ginseng and extracting at -2 to 10 ° C.

The present invention also provides a red ginseng extract having increased sugar content produced by the above-described method.

The method of the present invention for extracting red ginseng is a method of extracting at a low temperature of from -2 to 10 캜, apart from the conventional hot water extraction method performed at a temperature of around 100 캜.

When the extraction temperature is in the range of -2 to 10 ° C, the sugar content in the red ginseng extract can be increased by eluting a large amount of the water-soluble sugar having a fast dissolution rate even at a relatively low temperature. However, if the extraction temperature is less than -2 DEG C, it may be a low temperature for sufficient elution of the sugar, and if the extraction temperature exceeds 10 DEG C, the sugar contained in red ginseng is eluted sufficiently, It is not economical, and other gummy ingredients other than sugars are also eluted and the effect of improving the sweetness deteriorates, which is not preferable.

In a preferred embodiment of the present invention, the red ginseng can be cultivated directly or commercially available, and is not particularly limited. For example, red ginseng or fusiform body can be used, and red ginseng can be used in both the United States, Central America and the United States. In the extraction method of the present invention, the extraction solvent is preferably selected from the group consisting of water, an alcohol having 1 to 4 carbon atoms and a mixed solvent thereof, more preferably water, ethanol or a mixed solvent thereof, It does not. The mixed solvent may be mixed in a volume ratio of water: ethanol of 3: 7 to 7: 3, but is not limited thereto.

The extraction time for the extraction is preferably 1 to 71 hours. When the extraction time is less than 1 hour, it is difficult to extract a sufficient amount of sugar from red ginseng. When the extraction time exceeds 71 hours, the sugar extraction does not increase with the extraction time. In particular, it is possible to extract the sugar component in an amount of 50% or more of the extract within 12 hours, and it is more preferable to extract for 6 to 12 hours, but not limited thereto.

In the method of the present invention, the sugar may be any one or more selected from the group consisting of glucose, fructose, sucrose, maltose and AFG (arginyl-fructosyl-glucose) More preferably maltose and / or AFG, but is not limited thereto. The maltose is a sugar having a relatively high degree of sweetness as compared with other sugars. The AFG is an amino sugar known to be effective for improving obesity, diabetes and blood circulatory diseases.

In a preferred embodiment of the present invention, the sugar content of the red ginseng extract may be 50 to 99.9 parts by weight, and the maltose may be 20 to 60 parts by weight based on 100 parts by weight of the solid content of the red ginseng extract prepared according to the method of the present invention And AFG is preferably 10 to 30 parts by weight, but is not limited thereto. This is 50 ~ 115% higher than that extracted at around 20 ℃ and 250% higher than the case of hot water extraction at around 100 ℃.

According to a preferred embodiment of the present invention, the method further comprises the step of obtaining the extract and then concentrating it. The concentration method can be carried out according to a conventional method known in the art, and preferably, the concentration under reduced pressure can be carried out. It is preferable, but not limited, to have a solid content of 50 to 70% by concentration. After concentration, the extract can be lyophilized and pulverized.

The red ginseng extract prepared according to the present invention has no difference in ginsenoside content compared to the extract prepared by the conventional hot water extraction method, but the content of the sugar such as organic sugar and amino sugar is increased, so that the effective ingredient of red ginseng is maintained, And the sweetness can be improved and the sweetness can be improved.

According to a preferred embodiment of the present invention, in order to obtain a red ginseng extract containing an excessive amount of a soluble sugar having a relatively fast dissolution rate in preparing a red ginseng extract having excellent sweetness, And extracted at a temperature of -2 to 20 DEG C for 6 to 71 hours (see Fig. 1). As a result, it was confirmed that when extracted at a temperature of -2 to 10 ° C, the sugar content in the extract was more than 50% within 12 hours, which was 50 to 115% higher than that extracted at a temperature of 20 ° C , Figs. 2 and 3). There was no significant difference in sugar content depending on the extraction solvent (see Table 3 and FIG. 4). Among the extracted sugars, maltose having a relatively high dissolution rate was present at the highest ratio at the freezing point temperature, and it was confirmed that AFG having the amino group was present at the next highest ratio (see Table 5). In the case of ginsenoside, the active ingredient of red ginseng, there was no significant difference in the extraction temperature between -2 and 20 ° C and the extraction solvent independent (see Tables 2 and 4) (PD / PT) ratio of protopanaxadiol (PD) saponin to protopanaxyl triol (PT) saponin was found to be about 1.3 (See Table 6), it was confirmed that the ratio of PD to PT was controlled.

Therefore, in the present invention, it was established that extraction of freezing point at -2 to 10 ° C was the most optimal condition in the production of a red ginseng extract containing a high content of sugar. Therefore, The red ginseng extract thus prepared can be usefully used in red ginseng products in which the sweetness is reduced and the sweetness is improved by using the sugar of the red ginseng.

Since the red ginseng extract according to the present invention can produce the red ginseng extract having a high sugar content by a simple process without any heat treatment such as heat treatment and / or acid treatment, it is possible to produce red ginseng extract without addition of additives such as enzymes and saccharides. It is possible to remarkably improve the sweetness and sweetness of the food.

FIG. 1 shows a process for producing the red ginseng extract of the present invention.
FIG. 2 shows changes in sugar content of red ginseng extract according to extraction temperature and time.
FIG. 3 shows changes in maltose content of red ginseng extract according to extraction temperature and time.
4 shows the state of the red ginseng extract according to the extraction solvent.

Hereinafter, the present invention will be described in detail by the following examples.

However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

< Example  1> Freezing point  Preparation of red ginseng extract by extraction method

Korean Red Ginseng Corporation Red ginseng extract was prepared by adding 6% (W / W) of distilled water, 50% ethanol or 70% ethanol to red ginseng, For 6 to 71 hours. The extract was centrifuged at 6,000 rpm and the supernatant was concentrated under reduced pressure at a bath temperature of 55 to 65 ° C to prepare a red ginseng concentrate. In order to calculate the exact production yield and ginsenoside content, the water content of the concentrate was adjusted to 36% to prepare a red ginseng concentrate (Fig. 1).

< Example  2> Analysis of Components of Red Ginseng Extracts by Temperature and Time of Extraction

The sugar content and ginsenoside content in red ginseng extract according to the extraction temperature and extraction time as described in Example 1 above were analyzed.

<2-1> Determination of sugar content of red ginseng extract by extraction temperature and time

To determine the changes of sugar content in red ginseng extract according to extraction temperature and time, the sugar content of each of the extracts at the extraction temperature of 2, 10, and 20 ℃ was measured according to the extraction time of 6 to 71 hours. Specifically, 0.5 g of the red ginseng condensate finally obtained in Example 1 was dissolved in 25 ml of distilled water, and the solution was filtered through a 0.45 탆 syringe filter to prepare a test sample. Glucose, frucose, sucrose and maltose contents were measured by HPLC-ELSD (High Performance Liquid Chromatography-Evaporative Light Scattering Detector) method. The standard solutions of poured sugar, fructose, sucrose and maltose were purchased from Sigma, and a standard calibration curve was prepared using high performance liquid chromatography, and then the sugar content of the test sample was measured. HPLC-ELSD (Aliance 2695, Waters / Alltech 2420 ELSD) analysis conditions of the sugar components were as follows. Carbohydrate ES 5u (4.6 × 250 mm) was used as the HPLC column, and H ₂ O (A) and CH ₃ CN (B) were used as the mobile phase at a ratio of 75:25. Column temperature 25 ℃, the flow rate was 0.7 per minute to a temperature condition detector ㎖ 90 ℃, N ₂ gas pressure was 30 psi, Nebulizer heater control levels were set to 80%.

As a result, the sugar content of red ginseng extract was over 50% under the condition of extraction temperature of -2 ~ 10 ℃ and extraction time of 12 hours, which was 50 ~ 115% And increased value. In addition, maltose having a relatively high sweetness showed a high content at a low temperature of -2 to 10 ° C, which is a result of a large elution of maltose having a relatively high dissolution rate at the freezing point temperature ( Table 1, Fig. 2 and Fig. 3).

Extraction temperature
(° C) Extraction time
(time) Strength% (based on 100% solids) glucose
(glucose) fruit sugar
(Fructose) saccharose
(Sucrose) Maltose
(Maltose) Sum -2 ℃ 6 13.23 2.11 13.40 46.13 74.88 12 12.11 2.14 14.35 38.14 66.74 18 6.31 1.36 13.86 26.50 48.03 24 6.51 1.19 10.89 26.77 45.37 51 6.07 1.35 9.54 28.21 45.17 71 5.36 1.34 7.71 27.62 42.02 10 ℃ 6 15.64 3.59 10.86 34.47 64.56 12 14.18 2.66 10.10 25.89 52.84 18 15.01 2.85 10.64 15.19 43.69 24 14.35 4.42 3.73 15.63 38.14 51 16.31 3.36 2.02 15.32 37.01 71 8.80 3.37 5.48 16.84 34.49 20 ℃ 6 10.38 2.24 8.87 13.37 34.87 12 11.37 2.22 9.29 12.71 35.58 18 10.77 3.02 7.13 14.28 35.20 24 9.69 4.41 3.79 14.16 32.05 51 8.37 3.74 2.64 13.80 28.56 71 8.49 3.85 3.18 11.10 26.61

<2-2> Extraction temperature and time Gin Senocide  Content measurement

To determine the ginsenoside content of red ginseng extract by extraction temperature and time, the content of each ginsenoside Rg1 and Rb1 at extraction temperatures of 2, 10, and 20 ℃ for 6 to 71 hours Were measured. Specifically, 2 g of the red ginseng concentrate finally obtained in Example 1 was dissolved in 50 ml of distilled water, and the solution was filtered through a 0.45 탆 syringe filter to prepare a test sample. The content of ginsenosides Rg1, Re, Rf, Rh1, Rg2s, Rb1, Rc, Rb2, Rd, Rg3s and Rg3r was measured by a HPLC-UVD method. The standard solutions of ginsenosides Rg1, Re, Rf, Rh1, Rg2s, Rb1, Rc, Rb2, Rd, Rg3s and Rg3r were purchased from Chromadex and used to prepare standard calibration curves using high performance liquid chromatography, The ginsenoside content of the sample was measured. HPLC-UVD (Aliance 2695, Waters / Waters 2996) analysis conditions of the ginsenoside components were as follows. The solvent B ratio was changed from 20% to 20% (10 min) using H ₂ O (A) and CH ₃ CN (B), using the discovery C18 (4.6 × 250 mm, (80 minutes), followed by 32% (40 minutes), 50% (55 minutes), 65% (70 minutes), 90% (71 minutes) and 90% Respectively. The column temperature was set at 35 ° C, the flow rate was set at 1.6 ml per minute, and the UV wavelength was set at 203 nm.

As a result, the contents of ginsenosides Rg1 and Rb1 were slightly changed with the extraction temperature and time, but the difference was not significant. The content of ginsenosides in red ginseng extract was not affected by extraction conditions (Table 2).

Extraction temperature
(° C) Extraction time
(time) Content mg / g (based on 100% solids) Rg1 Rb1 Rg1 + Rb1 -2 ℃ 6 3.61 2.91 6.52 12 3.38 2.58 5.96 18 3.22 2.55 5.77 24 3.41 2.23 5.64 51 3.52 2.28 5.80 71 3.61 2.42 6.03 10 ℃ 6 3.44 3.77 7.20 12 3.43 3.17 6.60 18 3.47 3.19 6.66 24 3.18 3.16 6.35 51 3.25 3.38 6.63 71 3.31 3.79 7.10 20 ℃ 6 3.22 3.64 6.86 12 2.92 3.26 6.18 18 2.64 3.18 5.82 24 2.79 3.90 6.69 51 2.90 3.90 6.80 71 2.33 3.48 5.81

< Example  3> Sugar Content of Red Ginseng Extracts by Extraction Solvents Gin Senocide  Content analysis

The sugar content and ginsenoside content of the red ginseng extracts of each of the extracting solvents prepared in Example 1 were analyzed using the method described in Example 2 above. At this time, the red ginseng extract was subjected to component analysis using distilled water, 50% ethanol or 70% ethanol as an extraction solvent and extracting at 20 ° C for 4 days.

As a result, there was almost no change in sugar content in red ginseng extract depending on the extraction solvent (Table 3). The highest concentration of ginsenoside was 70% ethanol extract, but no specificity in terms of sweetness, and the yield was the highest when distilled water was extracted (Table 4). As a result of extraction at 20 ° C, And it was confirmed that there was a difficulty in commercial use because odor and microbial growth were confirmed (Fig. 4).

Extraction solvent Content [%] (based on 100% solids) glucose fruit sugar saccharose Maltose Sum Distilled water 5.55 2.59 7.52 15.01 30.67 50% ethanol 1.74 1.11 12.73 17.76 33.34 70% ethanol 1.68 1.68 12.55 17.18 33.09

Ethanol concentration Yield,% Content, mg / g (based on 100% solids) Rg1 Rb1 Rg1 + Rb1 Distilled water 32.2% 3.20 6.04 9.24 50% ethanol 17.45% 7.05 13.71 20.76 70% ethanol 16.36% 9.28 16.00 25.28

< Example  4> Freezing point  Extraction method and Heat number  The sugar content of red ginseng extract, Gin Senocide  And AFG  Content analysis

In order to compare the sugar content and the ginsenoside content of the red ginseng extract prepared by the freezing point extraction method of the present invention and the red ginseng extract prepared by the conventional hot water extraction method, the ginseng extract of the present invention prepared in Example 1 The red ginseng extract prepared by the conventional hot water extraction method was used as a control. The red ginseng extract of the present invention was extracted with distilled water as an extraction solvent at -2 or 10 ° C. for 12 hours. The red ginseng extract prepared by the hot water extraction method was extracted 7 times at 87 ° C. for 8 hours and the extract was extracted at 6,000 rpm After centrifugation, the supernatant was concentrated under reduced pressure at a bath temperature of 65 ° C to prepare a red ginseng concentrate. The water content of the concentrate was corrected to 36% to calculate the exact production yield and ginsenoside content.

Also, in order to measure the AFG content of the red ginseng extract according to the freezing point extraction method and the hot water extraction method, 0.1 g of each red ginseng concentrate finally obtained according to the above method was dissolved in 10 ml of distilled water, and the solution was filtered with a 0.45 쨉 m syringe filter, . The content of AFG was measured by HPLC-ELSD (High Performance Liquid Chromatography-Evaporative Light Scattering Detector) method. The standard solution of AFG was separated from Korean Ginseng Co., Ltd. with a purity of 98% or more. A standard calibration curve was prepared using high performance liquid chromatography, and the AFG content of the test sample was measured. HPLC-ELSD (Aliance 2695, Waters / Alltech 24200 ELSD) analysis conditions of AFG components were as follows. The HPLC column used was Hypercarb (2.1 × 100 mm, Thermo). The mobile phase contained solvent B ratios from 0% to 15% (w / w) using a 7 mM aqueous perfluoropentanoic solution and CH ₃ CN 5 minutes), 15% (11 minutes), 50% (11.5 minutes), and 50% (12.5 minutes), and finally to 0% (13 minutes). Column temperature 60 ℃, the flow rate was 0.4 per minute to a temperature condition detector ㎖ 75 ℃, N ₂ gas pressure was analyzed by 30 psi, Nebulizer heater control level is set to 80%.

As a result, the sugar content of the red ginseng extract according to the present invention was increased 2.5 times as compared with that of the control, and the increase in the AFG content of the maltose and the functional sugar of the highest sweetness was the largest. The red ginseng extract of the present invention was found to contain maltose in a majority of the constituent sugars, and more than 50% of maltose in 100% of the solid content (Table 5). In addition, the content of ginsenosides Rg1 and Rb1 did not differ significantly between the two experimental groups (Table 6).

Extraction temperature Sugars,% (based on 100% solids) AFG glucose fruit sugar saccharose Maltose synthesis Hydrothermal extraction method 87 ℃ 5.7 1.9 1.7 12.3 12.8 34.4 Freezing point extraction method -2 ℃ 21.3 4.0 2.0 17.7 54.3 99.3 10 ℃ 19.2 3.4 1.5 14.5 50.1 88.7

Gin Senocide Ginsenoside, mg / g (based on 100% solids) Hydrothermal extraction method
(87 DEG C) Freezing point extraction method -2 ℃ 10 ℃ Rg1 1.69 4.68 4.80 Re 2.38 2.24 2.50 Rf1 2.48 0.98 1.00 Rh1 1.72 0.18 0.27 Rg2s 2.73 0.25 0.33 Rb1 10.30 5.95 6.10 Rc 4.48 1.49 1.56 Rb2 4.08 2.66 2.86 Rd 1.67 0.59 0.70 Rg3s 5.02 0.09 0.11 Rg3r 1.61 0.06 0.08 synthesis 38.16 19.21 20.39 Rg1 + Rb1 11.99 10.63 10.90 PD / PT * ratio 2.47 1.31 1.29

* PT: the sum of protopanaxyl triol, ginsenoside Rg1, Re, Rf, Rh1 and Rg2

* PD: The sum of protopanaxadiol, ginsenoside Rb1, Rb2, Rc, Rd and Rg3

Claims (12)

A method for preparing red ginseng extract having an increased sugar content, comprising adding an extraction solvent to red ginseng and extracting at -2 to 10 ° C. The method according to claim 1,
Wherein the extraction solvent is selected from the group consisting of water, a lower alcohol having 1 to 4 carbon atoms, and a mixed solvent thereof, wherein the sugar content is increased The method according to claim 1,
Wherein the extraction is performed for 1 to 71 hours, wherein the sugar content is increased. The method of claim 3,
Wherein the extraction is carried out for 6 to 12 hours, wherein the sugar content is increased. The method according to claim 1,
Wherein the sugar is at least one selected from the group consisting of glucose, fructose, sucrose, maltose and AFG (arginyl-fructosyl-glucose). Gt; The method of claim 5,
Wherein the sugar is at least one selected from the group consisting of maltose and AFG. The method according to claim 1,
Wherein the red ginseng extract contains 50 to 99.9 parts by weight of sugar per 100 parts by weight of the solid content, wherein the sugar content is increased. The method according to claim 1,
Wherein the red ginseng extract contains maltose in an amount of 20 to 60 parts by weight based on 100 parts by weight of the solid content. The method according to claim 1,
Wherein the red ginseng extract contains 10 to 30 parts by weight of AFG based on 100 parts by weight of the solid content, wherein the sugar content is increased. The method according to claim 1,
Wherein the red ginseng extract has a reduced sweetness and an improved sweetness. The method according to claim 1,
The content ratio of protopanaxadiol (PD) saponin to protopanaxatriol (PT) saponin (PD / PT) of the red ginseng extract was 1.0 to 1.5, and the content of the red ginseng extract Gt; The red ginseng extract produced by the method of claim 1 having increased sugar content.

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