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Food science and biotechnology v.14 no.4 = no.64, 2005년, pp.509 - 513   피인용횟수: 17

Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process

Ko, Sung-Kwon   (Korea Ginseng Institute, Chung Ang UniversityUU0001197  ); Lee, Kyung-Hee   (YuYu Co. Ltd. Central Research Institute  ); Hong, Jun-Kee   (YuYu Co. Ltd. Central Research Institute  ); Kang, Sung-An   (YuYu Co. Ltd. Central Research Institute  ); Sohn, Uy-Dong   (Korea Ginseng Institute, Chung Ang UniversityUU0001197  ); Im, Byung-Ok   (Korea Ginseng Institute, Chung Ang UniversityUU0001197  ); Han, Sung-Tai   (Korea Ginseng Institute, Chung Ang UniversityUU0001197  ); Yang, Byung-Wook   (Korea Ginseng Institute, Chung Ang UniversityUU0001197  ); Chung, Sung-Hyun   (College of Pharmacy, Kyung Hee UniversityUU0001575  ); Lee, Boo-Yong   (Graduate School of Complementary Alternative Medicine, Pochon CHA UniversityUU0001226  );
  • 초록

    The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$ , a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$ , but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$ . However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$ , compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.


  • 주제어

    ginseng .   brewing vinegar .   ginseng saponin .   prosapogenin .   ginsenoside $Rg_3$.  

  • 참고문헌 (14)

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    9. Inhibitory effects of ginsenoside $Rg_3$ on phorbol ester-induced cyclooxygenase-2 expression, NF-kappaB activation and tumor promotion , Keum, Y.S.;Han, S.S.;Chun, K.S.;Park, K.K.;Park, J.H.;Lee, S.K.;Surh, Y.J. , Mutat Res. / v.523,pp.75-85,
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    13. Analysis of ginsenosides of white and red ginseng concentrates , Ko, S.K.;Lee, C.R.;Choi, Y.E.;Im, B.O.;Sung, J.H.;Yoon, K.R. , Korean J. Food Sci. Technol. / v.35,pp.536-539,
         
    14. Comparison of ginsenoside composition and contents in fresh ginseng roots cultivated in Korea, japan, and China at various ages , Lee, C.R.;Whang, W.K.;Shin, C.G.;Lee, H.S.;Han, S.T.;Im, B.O.;Ko, S.K. , Korean J. Food Sci. Technol. / v.36,pp.847-850,
         
  • 이 논문을 인용한 문헌 (17)

    1. Yang, Byung-Wook ; Han, Sung-Tai ; Ko, Sung-Kwon 2006. "Quantitative Analysis of Ginsenosides in Red Ginseng Extracted under Various Temperature and Time" 생약학회지, 37(4): 217~220     
    2. 2006. "" Food science and biotechnology, 15(2): 244~247     
    3. 2007. "" Food science and biotechnology, 16(5): 848~853     
    4. 2007. "" Food science and biotechnology, 16(2): 281~284     
    5. 2008. "" Food science and biotechnology, 17(6): 1379~1382     
    6. 2008. "" Food science and biotechnology, 17(4): 883~887     
    7. Kim, Suong-Nuen ; Kang, Shin-Jyung 2009. "Effects of Black Ginseng (9 Times-Steaming Ginseng) on Hypoglycemic Action and Changes in the Composition of Ginsenosides on the Steaming Process" 한국식품과학회지 = Korean journal of food science and technology, 41(1): 77~81     
    8. 2009. "" Food science and biotechnology, 18(1): 253~256     
    9. 2009. "" Journal of the Korean Society for Applied Biological Chemistry, 52(2): 198~201     
    10. Jo, Eun-Jung ; Kang, Shin-Jung ; Kim, Ae-Jung 2009. "Effects of Steam- and Dry-processing Temperatures on the Benzo(a)pyrene Content of Black and Red Ginseng" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(2): 199~204     
    11. 2010. "" Food science and biotechnology, 19(3): 647~653     
    12. Jo, Hee-Kyung ; Sung, Min-Chang ; Ko, Sung-Kwon 2011. "The Comparison of Ginseng Prosapogenin Composition and Contents in Red and Black Ginseng" 생약학회지, 42(4): 361~365     
    13. 2011. "" Journal of the Korean Society for Applied Biological Chemistry, 54(1): 154~157     
    14. Park, Hye-Jin ; Kim, Ae-Jung ; Cheon, Yong-Pil ; Lee, Myoungsook 2015. "Anti-obesity Effects of Water and Ethanol Extracts of Black Ginseng" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 44(3): 314~323     
    15. Nam, Yun Min ; Shin, Ho June ; Yang, Byung Wook ; Park, Jong Dae ; Cho, Soon Hyun ; Kim, Hyoung Chun ; Ko, Sung Kwon 2016. "Changes in Ginsenosides Composition of Ginseng Leaf and Stem after an Ultrasonication Process" 생약학회지, 47(4): 352~359     
    16. Hur, Sang-Sun 2016. "Ginsenoside Composition and Change of Taste Quality in Red Ginseng Extract by Acid treatment and Complexation with Cyclodextrin" 한국유화학회지 = Journal of oil & applied science, 33(4): 751~761     
    17. 2016. "" Journal of ginseng research = 高麗人參學會誌, 40(3): 237~244     

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