인삼 꽃의 물 추출 온도 및 추출 시간이 진세노사이드 함량 및 품질에 미치는 영향
Effects of Extraction Temperature and Time on Ginsenoside Content and Quality in Ginseng (Panax ginseng) Flower Water Extract
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초록
In this study, ginseng flower water extracts were analyzed to set up the ginsenoside content and quality optimization condition. The highest total ginsenoside content among the ginseng flower water extracts was 67.44㎎/g which was extracted at 85℃ for 3 hours. In addition, the ginsenoside content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 37.42㎎/g at 75ºC for 6 hours. Total content of Rb2 and Re decreased according to the increased extraction temperature and time. The highest prosapogenin (Rg_2 + Rg_3 + Rh_1) content among the total of ginseng flower water extracts was 18.58㎎/g which was extracted at 95℃ for 12 hours. The sweetness,absorbance were increased according to the increased extraction temperature and time. But pH was decreased according to the increased extraction time.
Abstract
In this study, ginseng flower water extracts were analyzed to set up the ginsenoside content and quality optimization condition. The highest total ginsenoside content among the ginseng flower water extracts was 67.44㎎/g which was extracted at 85℃ for 3 hours. In addition, the ginsenoside content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 37.42㎎/g at 75ºC for 6 hours. Total content of Rb2 and Re decreased according to the increased extraction temperature and time. The highest prosapogenin (Rg_2 + Rg_3 + Rh_1) content among the total of ginseng flower water extracts was 18.58㎎/g which was extracted at 95℃ for 12 hours. The sweetness,absorbance were increased according to the increased extraction temperature and time. But pH was decreased according to the increased extraction time.
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