Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Red Ginseng Extracts Prepared Using Alkaline Water

알칼리수를 이용한 홍삼 추출물의 품질특성

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Im, Ga-Young (Department of Food Science and Technology, Keimyung University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 장세영 (계명대학교 식품가공학과) ;
  • 임가영 (계명대학교 식품가공학과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2009.04.30
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Abstract

This study investigated the quality characteristics of red ginseng extracts prepared using alkaline water. The principal extract mineral was calcium, at 61.73-180.63 mg%, and alkalinity increased as the ionization minerals concentration rose. Alkaline red ginseng extracts(AKRGEs) 3, 6, and 9 were found to have pH values of 4.9-5.0, to be of 3.03-3.43 degrees of $^{\circ}Brix$, with soluble solid contents of 2.33-2.60%(w/v). Extract 3 was brown in color, thus similar to that of(conventional) red ginseng extract(RGE). The calcium contents and alkalinity levels of AKRGE 6 and AKRGE 9 were approximately 18-29-fold and 5-11-fold higher, respectively, than those of RGE and five commercial samples of red ginseng. AKRGEs showed lower crude saponin contents than did RGE, but ginsenoside contents did not differ significantly between RGE and AKRGEs. The DPPH-assayed free-radical and superoxide radical scavenging activities of AKRGEs were 12-13% and about 20%, respectively, thus similar to those of RGE. In sensory evaluation tests, AKRGE 3 and 6 were less bitter and better in overall quality than was RGE.

본 연구는 알칼리수를 이용한 홍삼추출물의 품질특성을 조사하였다. 알칼리수의 미네랄 함량은 칼슘이 $61.73{\sim}180.63\;mg%$로 가장 높았으며, 이온화 무기염류의 첨가량이 높을수록 알칼리도는 증가하는 것으로 나타났다. AKRGE 3, 6 및 9의 pH는 $4.9{\sim}5.0$, 당도 $3.03{\sim}3.43^{\circ}Brix$, 가용성 고형분 $2.33{\sim}2.60%$, 갈색도 3.0으로 나타났으며 RGE와 큰 차이는 없었다. AKRGE 6과 AKRGE 9의 칼슘함량은 107.80 mg% 및 171.81 mg%로, RGE와 시판 홍삼 파우치 제품 5종에 비해서 약 $18{\sim}29$배 높게, 알칼리도는 약 5배$\sim$11배 이상 증가한 것으로 나타났다. 조사포닌 함량은 AKRGE가 RGE에 비해서 조금 낮게 나타났으나 ginsenoside 총량에는 큰 차이가 없었다. 알칼리성 홍삼추출물의 DPPH free radical 소거활성은 $12{\sim}13%$, superoxide radical 소거활성은 약 20%로 RGE와 큰 차이는 없었다. 관능검사 결과 AKRGE 3과 6은 RGE보다 쓴맛은 감소하고, 전반적인 기호도에서 더 높은 수치를 나타내었다.

Keywords

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