Effect of the Extracting Condition on the Crude Fat and Free Fatty Acids of Red Ginseng Extract

추출조건이 홍삼엑기스의 지방과 유리지방당 조성에 미치는 영향

  • 성형순 (한국인삼연초연구소 제품연구실) ;
  • 윤석권 (동덕여자대학교 식품영양학과)
  • Published : 1985.12.01


The effect of temperature and ethanol concentration on lipids yield and free fatty acids were investigated during 1-5 times of 8 hours extraction. The crude lipids recovered was generally increased as the ethanol concentration increased while it was decreased at higher extraction temperature. Fatty acids composition in free fatty acids showed linoleum and plasmatic acids to be the major fatty acids, accounting 60% of 16 fatty acids identified. Fatty acids pattern was little affected by the changes in ethanol concentration while increase in temperature resulted significant changes in fatty acids composition.