Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Comparative Effects of Microwave-Assisted Process Under Atmospheric Pressure Condition and Conventional Process on Extraction Efficiencies Ginseng Components

상압조건의 마이크로파 공정과 현행 방법에 의한 인삼근 유용성분의 추출효율 비교 연구

  • Published : 1999.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Microwave assisted extraction(MAE) is known as a more environmental friendly process with economic advantages in terms of less time, less solvent, less energy and less wastes than the current time consuming reflux method. It was applied to develop a rapid extraction method for soluble ginseng components that are major materials used for the processing of ginseng products. In a comparative study between pre established MAE(ethanol 60%, power 80 W, process time 4 min$\times$5) and current extraction method(ethanol 80%, temp. 85oC, time 8 hr$\times$5), MAE was more efficient than the current method to obtain an extract yield(soluble solid), but it was insufficient to extract individual ginsenosides, total phenols, reducing components and acidic polysaccharides. MAE with 80% ethanol by 5 times showed, however, that its extraction efficiency on soluble solid, crude saponin, major ginsenosides, and the other components was equal or superior to that of the current method, indicating that ethanol concentration is one of the critical parameters influencing the MAE process. The quality of ginseng extracts from MAE was assured by evaluating the corresponding standards and by comparing TLC and HPLC patterns with the control.

Keywords

References

  1. Understanding of Korean Ginseng SKG
  2. The Recent Korean Ginseng(in Korean). KGTRI
  3. Korean J. Ginseng Sci. v.10 Inhibitory effect of petroleum ether extract of Panax ginseng root against growth of human cancer cells (in Korea) Lee, S. H.;Hwang, W. I.
  4. Korean J. Ginseng Sci. v.14 Effect of acidic polysaccharide of red ginseng on lipolitic action of toxohormone-L form cancerous ascites fluid (in Korean) Lee, S. D.;Kameda, K.;Takaku, T.;Sekjya, K.;Hirose, K,;Ohtani, K.;Tanaka, O.;Okuda, H.
  5. Korean J. Ginseng Sci. v.18 Optimization of saponin extraction conditions in ginseng milk using response surface methodology( in Korean) Lee, S. S.;Park, J. M.;Oh, H. I.;Kwak, H. S.
  6. Korean Food Standard Code KMHW
  7. Korean J. Ginseng Sci. v.9 Effect of the extracting condition on the crude fat and free fatty acids of red ginseng extract (in Korean) Sung, H. S.;Yoon, S. K.
  8. Proc. 28th Microwave Power Symposium Microwave-assisted process(MAP™) applications to the extraction of natural products Pare, J. R. J.;Belanger, J. M. R.
  9. Applicationau paprika. Riv. Ital. EPPOS5 Rocede assiste par micro-ondes(MAP™) Belanger, J. M. R.;Pare, J. R. J.
  10. Application to loeoresins of celery seeds and black pepper Microwave-Assissted Precess(MAP™) Belanger, J. M. R.;Belanger, A.;Pare, J. R. J.
  11. Novel approches in the uad of the Microwave-assisted Process(MAP™) Extraction of fat from meat and meat products under atmospheric pressure conditions Pare, J. R. R.;Matni, g.;Yaylayan, V.;Belanger, J. M. R.;Li, K.;Rule, C.;Thibert, B.;Mathe, D.;Racquqult, P.
  12. Optimization of microwave-assisted extraction for effective components of Panax ginseng C. A. Meyer. Kwon, J. H.;Lee, S. B.;Lee, G. D.;Kim, H. K.
  13. 7th International Symposium on Ginseng Prediction of microwave-assisted extraction conditions for ginseng components by response surface methodology Kwon, J. H.;Belanger, M. R. J.;Pare, J. R. J.
  14. Syoyakugaku Zasshi v.25 Chemical studies on the Oriental plant drugs(ⅩⅩⅤ). Comparative studies on the saponins and sapogenins of ginseng and related crude drugs Ando, T.;Tanaka, O.;Shibata, S.
  15. Comparative study on chemical components and biological activities of Panax species (in Korean) Ko, S. R.
  16. J. Korean Agric. Chem. v.24 Quality changes in red ginseng extract during high temperature storage (in Korean) Choi, J. H.;Kim, W. J.;Sung, H. S.;Hong, S. K.
  17. Methods for analysis of musts and wine Amerine, M. A.;Ough, C. S.
  18. Natue v.181 Antioxidant determinations by the use of a stale free radical Blios, M. S.
  19. Korean J. Ginseng Sci. v.17 Colorimetric determination of acidic polysaccharide from Panaz ginseng, its sxtraction condition and stability (in Korean) Do, J. H.;Lee, H. O.;Lee, S. K.;Jang, J. K.;Lee, S. D.;Sung, H. S.
  20. Trends in Analytical Chemistry v.13 Microwave-assisted process : a new tool for analytical laboratory Pare, J. R. J.;Belanger, J. M. R.;Stafford, M. R.
  21. Korean J. Food Sci. Technol. v.30 Optimization of extraction conditions for ethanol extracts from Chrysanthemum morifolium by response surface methodology (in Korean) Park, N. Y.;Kwon, J. H.;Kim, H. K.
  22. Studies on the effects of extracting conditions on the physicochemical properties of Korean hinseng extract(in Korean). Sung, H. S.
  23. Kor. J. Pharmacogn. v.23 Extract yields and saponin contents of red ginseng extracts prepared with various concentrations of ethanol(in Korean) Ko, S. R.;Kim, S. C.;Choi, K. J.
  24. Korean J. Food Sci. Technol. v.25 Effect of ethanol concentration on index components and physicochemical characteristcs of cinnaman extracts (in Korean) Kim, N. M.;Yang, J. W.;Kim, W. J.