Physicochemical Properties and Composition of Ginsenosides in Red Ginseng Extract as Revealed by Subcritical Water Extraction

아임계수 추출에 의한 홍삼 추출물의 진세노사이드 조성 및 이화학적 특성

  • Lee, Joo-Mi (Research and development center, Woongjin Foods Co., Ltd.) ;
  • Ko, Min-Jung (Department of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
  • 이주미 (웅진식품(주) 중앙연구소) ;
  • 고민정 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2015.10.02
  • Accepted : 2015.12.11
  • Published : 2015.12.31


Red ginseng was treated by subcritical water extraction (SWE) whose two parameters were the extraction temperature ($105-150^{\circ}C$) and time (5-20 min) under a high pressure. The oBrix value, solid content, color difference, and turbidity of the red ginseng extract increased with increasing extraction time and temperature, while the pH decreased. The total concentration of ginsenosides in the red ginseng extract was maximal at $120^{\circ}C$ and 20 min. The concentrations of ginsenosides Rg3 and Rh1 were maximal at $150^{\circ}C$ and 15 min. The concentrations of Rg3 and Rh1 were respectively 3.5-5 times and 2-2.5 times higher than those treated by conventional extraction methods with hot water, ethanol, and methanol. SWE is a particularly effective method for the selective extraction of less-polar ginsenosides such as Rg3 which is well known to exert strong anticancer effects.


Supported by : 한국연구재단


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