저온에서 추출시간에 따른 홍삼 부위별 ginsenoside 함량 비교

Difference of Ginsenoside Yields in Red Ginseng Parts According to Extraction Time at Low Temperature

본 연구는 홍삼의 기능성 식품개발을 위한 기초 자료로활용하기 위하여 추출 시간에 따른 홍삼 부위별 ginsenoside 의 함량 변화를 비교하였다. 동체, 지근 및 세근의 총ginsenoside 최고 함량은 동체 21시간, 지근 18시간, 세근12시간 추출하였을 때 각각 23.04, 65.68 295.92 mg/100 ml 이었고, 추출시간이 증가할수록 ginsenoside의 총량은 감소하였다. Ginsenoside Rg1과 Rb1의 최고 함량은 동체 21시간, 지근 15시간, 세근 12시간 추출하였을 때 각각 5.76,28.39, 117.83 mg/100 ml이었고, Rb2와 Re의 함량은 동체21시간, 지근 18시간, 세근 9시간 추출하였을 때 각각 5.76,28.39, 117.83 mg/100 ml이었다. 홍삼으로부터의 총 ginsenoside의 추출비율은 동체 21.3%,지근 21.1%, 세근 67.1%이었다.

In this study, the contents of ginsenoside were compared according to the red ginseng extract times to provide basic information for developing nutraceutical foods using red ginseng. The highest total ginsenoside contents of the main, lateral, and fine root extracts were 23.04, 65.68, and 295.92 mg/100 mL when extracted at 75℃for 21, 18, and 12 hours, respectively. The total ginsenoside content showed a tendency to decrease as the extraction times were increased. The highest Rb1 and Rg1contents of the main, lateral, and fine root extracts were 5.76, 28.39, and 117.83 mg/100 mL when extracted at 75℃for 18, 15, and, 12 hours, respectively, and their highest Rb2 and Re contents were 5.76, 28.39, and 117.83 when extracted under the same conditions. The prosapogenin content of the red ginseng extract increased along with the extraction time. The highest total ginsenoside extraction ratios of the main, lateral, and fine root extracts of the red ginseng at 75℃ were 21.3, 21.1, and 67.1%, respectively.