수삼의 추출 온도 및 시간이 물 추출액의 사포닌 함량 및 품질에 미치는 영향
Effects of Extraction Temperature and Time on Saponin Content and Quality in Raw Ginseng (Panax ginseng) Water Extract
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Abstract
In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was 74.6㎎/100 ㎖ which was extracted at 75℃ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 19.9 ㎎/100 ㎖ at 75℃ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin (Rg2 + Rg3 + Rh1) content among the total raw ginseng water extracts was 28.6 ㎎/100 ㎖ which was extracted at 85℃ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.
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