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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Components of Red, White and Extruded Root Ginseng

홍삼 . 백삼 및 압출성형 건조수삼의 성분특성

  • 하대철 (공주대학교 식품공학과, 한국유나이티드제약) ;
  • 류기형 (공주대학교 식품공학과)
  • Published : 2005.02.01
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Abstract

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

본 실험은 홍삼, 백삼, 압출성형 공정변수인 수분함량을 25%와 30%로 달리하여 제조한 압출성형수삼의 화학적 성분을 비교하였다. 조회분, 조지방, 총당의 경우 홍삼, 백삼, 압출성형수삼 간의 차이가 거의 나타나지 않았고, 환원당의 경우 백삼시료에서 다른 처리구보다 낮은 함량을 나타내었다. 아미노산은 수삼을 파쇄하여 7$0^{\circ}C$에서 건조한 수삼(A처리구)에서 낮은 함량을 나타내었고, 수분함량 25%, 배럴 11$0^{\circ}C$, 스크루 회전속도 200 rpm에서 압출성형한 수삼(B처리구)보다 수분함량 30%, 배럴 11$0^{\circ}C$, 스크루 회전속도 200 rpm에서 압출성형한 수삼(C처리구)이 높은 함량을 나타내었다. 조사포닌의 경우에는 A처리구가 4.02%, B와 C처리구가 4.77%, 4.12%이고, 수삼 표피를 제거하지 않은 피부백삼(D처리구)은 3.56%, 수삼 표피를 제거한 피부백삼(E처리구)의 경우는 3.25%, 홍삼(F처리구)은 4.02%로 조사되었다. 총 진세노사이드는 조사포닌의 경우와 유사한 결과를 나타내었다. 즉 A처리구가 6.031 mg/g, B와 C처리구가 8.108 mg/g, 6.876 mg/g으로 조사되었고, D처리구는 7.978 mg/g, E처리구의 경우는 5.591 mg/g, F처리구는 9.834 mg/g로 측정되었다. F처리구에서 홍삼특유 사포닌이라고 알려진 $R_{g3}$가 측정되었다. 말톨의 경우에는 홍삼과 압출성형수삼 처리구에서만 관찰되었다. 산성다당체는 압출성형에 의해 2∼3% 증가하였다. 결론적으로 압출성 형수삼은 홍삼의 성분과 유사한 결과를 나타내었으며, 압출성형공정변수의 변화를 통해 홍삼에 포함된 홍삼특유 사포닌인 $R_{g3}$도 전환될 수 있을 것으로 판단되었다.

Keywords

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