Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Extracting Conditions on the Mineral Content of Korean Red Ginseng Extract

추출조건(抽出條件)이 홍삼(紅蔘)엑기스의 무기성분(無機成分) 조성(組成)에 미치는 영향

  • Sung, Hyun-Soon (Ginseng Products Laboratory, Korea Ginseng and Tobacco Research Institute) ;
  • Cho, Si-Houng (Ginseng Products Laboratory, Korea Ginseng and Tobacco Research Institute) ;
  • Park, Myung-Han (Ginseng Products Laboratory, Korea Ginseng and Tobacco Research Institute) ;
  • Yang, Cha-Bum (Department of Food and Nutrition, Hanyang University)
  • 성현순 (한국인삼연초연구소 인삼제품연구실) ;
  • 조시형 (한국인삼연초연구소 인삼제품연구실) ;
  • 박명한 (한국인삼연초연구소 인삼제품연구실) ;
  • 양차범 (한양대학교 식품영양학과)
  • Published : 1985.11.21

Abstract

The effect of extracting conditions on the content of inorganic compounds of red ginseng extract was studied with respect to the change in ethanolic concentration ranges of $0{\sim}90%$ and temperature of $70{\sim}100^{\circ}C$ during $1{\sim}5$ times of extraction. Each extraction time was taken 8 hours at given temperature. Little effect of temperature on inorganic compounds was observed, while higher ethanol concentrations, particularly higher than 70%, were resulted a significant decreased in their contents. The yield of inorganic compounds in water was shown 80% over after 3rd extraction, while content of crude ash was observed similar tendency and their contents were significant increased in water than in 70% ethanolic concentration. In the process of extraction with water, 1.55% of the potassium content was the highest value, and the smallest was 11ppm of the copper. But in the extraction ratio to raw mateirls, the highest ratio was 91.4% of the calcium, and smallest was 30.4.% of the magnesium.

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