사포닌 함량 및 품질의 증진을 위한 백삼 물추출액 추출 조건

Saponin Content and Quality for the Promotion of White Ginseng Water Extraction Conditions

In this study, white ginseng water extract (WGWE) solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total white ginseng extracts was 8.32 mg/10 ml which was extracted at 75℃ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest content of Rb2 and Re was 0.89 mg/10 ml, 0.82 mg/10 ml at 75℃ for 18 hours which decreased according to the increased extracted temperature and time. The highest content of Rg3 was 1.67 mg/10 ml at 95℃ for 24 hours which decreased according to the increased time. The turbidity, sweetness and reducing sugar content were increased according to the increased extracted time at 75℃, 85℃, 95℃, but pH were decreased according to the increased extracted time. Therefore, the most appropriate white ginseng extracting method have to extracted the proper temperature for saponin content at first time in combination with raise the temperature for taste at second time.