Effect of Extraction on Chemical Composition of Rcd Ginseng Extract

추출 회수에 따른 홍삼 extract의 성분 조성에 관한 연구

  • 최강주 (고려인삼연구소) ;
  • 김만욱 (고려인삼연구소) ;
  • 성현순 (고려인삼연구소) ;
  • 홍순근 (고려인삼연구소)
  • Published : 1980.06.01

Abstract

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

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