한국식품저장유통학회지 (Food Science and Preservation)
- 제6권3호
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- Pages.324-327
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- 1999
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Impulse-Vacuum System을 이용한 홍삼엑스의 추출
Extraction of Red Ginseng Extract by Impulse Vacuun System
초록
추출 시간을 5시간으로, 추출 온도를 33-5
This study was carried out to establish the extraction method of red ginseng extract without saponin decomposition. Red ginseng was extracted with impulse vacuum system and multi-stage extraction method. Crude saponin content of red ginseng extract (RGE) from impulse vacuum system was 5.4-5.9%, while that of RGE from multi-stage extraction method was 8.2-8.3%. However, HPLC Patterns indicated that saponins of RGE from impulse vacuum system were hardly decomposed, while those of RGE from multi-stage extraction method were decomposed, especially in ginsenoside -Rgl and -Re saponin. Also, the yields of red ginseng by impulse vacuum system were 15 to 20 times higher than that of multi-stage extraction method.