Change in Sugar Composition of Ginseng Extract During Heat Treatment

인삼정의 추출 및 열처리 중 유리당의 함량변화

  • Published : 1989.06.01

Abstract

The changes in free sugar composition were investigated with respect to the kinds of dried ginseng for extraction, the various ethanol concentrations used for ginseng extract manufacture and the conditions of heating temperature and time under which the ginseng extract was stored . The results are as follows: 1) The free sugar content of dried ginseng was 6.02-8.02% and the sucrose and maltose content in the free sugar was 70-80%. 2) The free sugar content was 13.82-26.29% in the Sanggunsam (dried ginseng of whole root) extract and it had a tendency to increase with increase in ethanol concentration. In addition, when a higher ethanol concentration was used, the sucrose content was in- creased but the maltose content was decreased. 3) The glucose, sucrose and maltose content in ginseng extract, decreased, in the order, as heating temperature and time were increased. On the other hand the opposite results were neted for xylose and fructose. Keywords Panax ginseng, ginseng extract, Sanggunsam.

인삼 추출농축액 제조용 생건삼 원료를 에탄올 농도별로 추출한 후 그 추출물들을 각각 보온온도 및 시간을 달리하여 유리당 조성변화를 조사하였다. 1. 생건삼 추출농축액중에는 유리당 함량이 13.82~26.29%이고 에톤올 농도가 높을수록 그 함량이 증가하는 경향을 보였다. 또 sucrose, glucose, xylose는 에탄올 농도가 높을수록 증가한 반면 maltose는 감소하였다. 2. 인삼정중의 sucrose, glucose, xylose 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량이 감소하였으냐 Xylose와 Fructose는 증가하였다.

Keywords