서양삼 추출물의 초단파 및 식초 처리에 의한 인삼 사포닌 성분 변화 (The Change of Ginsenoside Composition in American Ginseng (Panax quinquefolium) Extract by the Microwave and Vinegar Process)

서지정보

· 발행기관 : 한국생약학회
· 수록지 정보 : 생약학회지 / 45권 / 2호 / 107 ~ 112페이지
· 저자명 : 조희경, 곽현희, 임병옥, 조순현, 고성권

초록

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium)extract featuring high concentration of ginsenoside Rg3, Rg5, and Rk1, Red ginseng special components. Chemical transformationfrom ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng wereprocessed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantityof ginsenoside Rg3 increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanolextract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave andvinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenosideRg3 (0.969%), Rg5 (1.071%), and Rk1 (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processedAmerican ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside Rg3(0.772%), Rg5 (1.330%), and Rk1 (0.386%). This indicates that American ginseng treated with microwave and vinegar had thequantity of the ginsenoside Rg3 over 32 times the amount of the ginsenoside Rg3 (which was not found in raw and Americanginsengs) in the average commercial Red ginseng.

영어초록

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium)extract featuring high concentration of ginsenoside Rg3, Rg5, and Rk1, Red ginseng special components. Chemical transformationfrom ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng wereprocessed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantityof ginsenoside Rg3 increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanolextract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave andvinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenosideRg3 (0.969%), Rg5 (1.071%), and Rk1 (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processedAmerican ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside Rg3(0.772%), Rg5 (1.330%), and Rk1 (0.386%). This indicates that American ginseng treated with microwave and vinegar had thequantity of the ginsenoside Rg3 over 32 times the amount of the ginsenoside Rg3 (which was not found in raw and Americanginsengs) in the average commercial Red ginseng.

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