DOI QR코드

DOI QR Code

Saponin Composition and Physico-Chemical Properties of Korean Red Ginseng Extract as Affected by Extracting Conditions

추출조건에 따른 홍삼추출액의 사포닌 조성 및 이화학적 특성

  • 이승호 ((주)내추럴하우스 기술연구소) ;
  • 강정일 ((주)내추럴하우스 기술연구소) ;
  • 이상윤 ((주)내추럴하우스 기술연구소)
  • Published : 2008.02.29

Abstract

In this study, the composition of saponin and physico-chemical properties of Korean red ginseng extract was analyzed based on various extracting conditions. The total saponin and individual ginsenoside concentration of the red ginseng extract showed a decreasing trend as the extracting temperature and time increased; also, the extracting condition at $75^{\circ}C$ for 24 hours showed the highest concentration. In contrast, the concentration of $Rg_3$ increased as the extracting temperature and time increased within the particular range. It was suggested that a certain part of ginsenosides changes to $Rg_3$ according to extracting conditions; thus, the concentration of $Rg_3$ increased. Physico-chemical properties of Korean red ginseng extract based on the extracting conditions were different compared to those for saponin; so, as the extracting temperature and time increased, brix and color difference increased but pH decreased indicating stabilization of the overall quality of the product. Therefore, the most appropriate extracting condition for both the product quality of Korean red ginseng extract and stable extraction of saponin was $80^{\circ}C$ within 48 hours, minimizing the loss of ginsenosides.

References

  1. Choi KJ. 1991. Constituent and quality control of ginseng. Korean J Ginseng Sci 15: 247-256
  2. Garriques S. 1854. On panaquilon, a new vegetable substance. Ann Chem Pharm 90: 231-234 https://doi.org/10.1002/jlac.18540900216
  3. Brekhman II. 1957. Panax ginseng. Mediz Leningrad 182: 55-58
  4. Shibata S, Tanaka O, Ando T, Sado M, Tsushima S, Ohsawa T. 1966. Chemical studies on oriental plants drugs: Protopanaxadiol, a genuine sapogenin of ginseng saponins. Chem Pharm Bull 14: 595-600 https://doi.org/10.1248/cpb.14.595
  5. Nam KY. 2002. Clinical applications and efficacy of Korea ginseng. J Ginseng Res 26: 111-131 https://doi.org/10.5142/JGR.2002.26.3.111
  6. Park JD. 1996. Recent studies on the chemical constituents of Korea ginseng. Korean J Ginseng Sci 20: 389-415
  7. Chepurnov SA, Chepurnova NE, Park JK, Buzinova EV, Lubimov II, Kabanova NP, Nam KY. 1994. The central effects of saponin components and polysaccharides fraction from Korea red ginseng. Korean J Ginseng Sci 18: 165-174
  8. Yun TK, Lee YS, Lee YH, Yun HY. 2001. Cancer chemopreventive compounds of red ginseng produced from Panax ginseng C.A. Meyer. J Ginseng Res 25: 107-111
  9. Keum YS, Park KK, Lee JM, Chun KS, Park JH, Lee SK, Kwon H, Surh YJ. 2000. Antioxidant and anti-tumor promoting activities of the methanol extract of heat-processed ginseng. Cancer Lett 150: 41-48 https://doi.org/10.1016/S0304-3835(99)00369-9
  10. Jeon BH, Kim HS, Chang SJ. 1999. Effect of saponin and non-saponin of Panax ginseng on the blood pressure in the renovascular hypertensive rats. J Ginseng Res 23 : 81-87
  11. Kang SY, Kim ND. 1992. The antihypertensive effect of red ginseng saponin and the endothelium-derived vascular relaxation. Korean J Ginseng Sci 16: 175-182
  12. Kim DH, Kwak KH, Lee KJ, Kim SJ. 2004. Effects of Korea red ginseng total saponin on repeated unpredictable stress induced changes of proliferation of neural progenitor cells and BDNF mRNA expression in adult rat hippocampus. J Ginseng Res 28: 94-103 https://doi.org/10.5142/JGR.2004.28.2.094
  13. Petkov VD, Mosharrof AH. 1987. Effects of standardized ginseng extract on learning, memory and physical capabilities. Am J Chin Med 15: 19-29 https://doi.org/10.1142/S0192415X87000047
  14. Lee JH, Park HJ. 1995. Effects of lipophilic fraction from Korean red ginseng on platelet aggregation and blood coagulation in rats fed with corn oil and beeftallow diet. Korean J Ginseng Sci 19: 206-211
  15. Jung KY, Kim DS, Oh SR, Lee IS, Lee JJ, Park JD, Kim SI, Lee HK. 1998. Platelet activating factor antagonist activity of ginsenosides. Biol Pharm Bull 21: 79-80 https://doi.org/10.1248/bpb.21.79
  16. Bae KC, Kim SH. 1998. Antioxidant effects of Korea ginseng radix, Korea red ginseng radix and total saponin Korean J Oriental Medical Pathology 12: 72-81
  17. Kim SK, Kwak YS, Kim SW, Hwang SY, Ko YS, Yoo CM. 1998. Improved method for the preparation of crude ginseng saponin. J Ginseng Res 22: 155-160
  18. Jeong JH, Sim SH. 2006. A study of optics and color difference of various photochromic lenses by UV lamp. Korean J Vis Sci 8: 29-36
  19. Sung HS, Yang CB, Kim WJ. 1985. Effects of extraction temperature and time on saponin composition of red ginseng extract. Korean J Food Sci 17: 265-270
  20. Kim CS, Choi KJ, Kim SC, Ko SY, Sung HS, Lee YG. 1998. Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. J Ginseng Res 22: 205-210

Cited by

  1. Effect of Red Ginseng Extracts on the Qualities of Low Salt and Low Fat Pork Sausage vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.588
  2. Standardization of ginseng processing for maximizing the phytonutrients of ginseng vol.22, pp.S1, 2013, https://doi.org/10.1007/s10068-013-0070-4
  3. Antioxidative and Antiaging Effects of Fermented Soybean, Rice Bran, and Red Ginseng by Mixed Ratios vol.28, pp.4, 2013, https://doi.org/10.13103/JFHS.2013.28.4.354
  4. Biological Activities and Chemical Characteristics of Monascus-Fermented Korean Red Ginseng vol.19, pp.11, 2009, https://doi.org/10.5352/JLS.2009.19.11.1553
  5. Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts vol.50, pp.12, 2015, https://doi.org/10.1111/ijfs.12938
  6. Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods vol.76, pp.5, 2011, https://doi.org/10.1111/j.1750-3841.2011.02197.x
  7. Changes in the ginsenoside content during the fermentation process using microbial strains vol.39, pp.4, 2015, https://doi.org/10.1016/j.jgr.2015.05.005
  8. Simultaneous Analysis Method for Polar and Non-polar Ginsenosides in Cultivated Wild Ginseng by Reversed-phase HPLC-CAD vol.26, pp.2, 2016, https://doi.org/10.5352/JLS.2016.26.2.247
  9. Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.753
  10. Protective Effects of Complex Diet of Korean red ginseng and fish oil on UV-induced Photoaging vol.27, pp.3, 2014, https://doi.org/10.6114/jkood.2014.27.3.106
  11. A Study on the Amendment Scheme of Ginsenoside Content Standard Regulation for Red Ginseng Products in Korea vol.28, pp.1, 2013, https://doi.org/10.13103/JFHS.2013.28.1.024
  12. Physicochemical Properties and Composition of Ginsenosides in Red Ginseng Extract as Revealed by Subcritical Water Extraction vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.757
  13. Changes in the Ginsenoside Content During Fermentation Using an Appliance for the Preparation of Red Ginseng vol.44, pp.08, 2016, https://doi.org/10.1142/S0192415X16500890
  14. Saponin Contents and Physicochemical Properties of Red Ginseng Extract Pouch Products Collected from Ginseng Markets in Korea vol.39, pp.11, 2010, https://doi.org/10.3746/jkfn.2010.39.11.1660
  15. Ginsenoside Composition and Quality Characteristics of Red Ginseng Extracts prepared with Different Extracting Methods vol.21, pp.4, 2013, https://doi.org/10.7783/KJMCS.2013.21.4.276
  16. Antioxidant and Anti-wrinkle Effects of Steamed Three Ginseng Extracts vol.38, pp.2, 2012, https://doi.org/10.15230/SCSK.2012.38.2.155