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Physicochemical quality characteristics of hot water extracts of processed ginseng based on different heat treatments

열처리 방법에 따른 가공 인삼 열수추출물의 이화학적 품질 특성

  • Kang, Yoon-Han (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Zhou, Rui (Department of Food Science, Gangneung-Wonju National University) ;
  • Kim, Hyo Jin (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Kim, Ji Eun (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Shin, Il Shik (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
  • 강윤한 (강릉원주대학교 식품가공유통학과) ;
  • 저우뤠이 (강릉원주대학교 식품과학과) ;
  • 김효진 (강릉원주대학교 식품가공유통학과) ;
  • 김지은 (강릉원주대학교 해양식품공학과) ;
  • 신일식 (강릉원주대학교 해양식품공학과)
  • Received : 2017.12.15
  • Accepted : 2018.02.18
  • Published : 2018.02.28

Abstract

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

Acknowledgement

Supported by : 한국산업기술진흥원

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