The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of High Temperature and High Pressure on Physicochemical Properties and Antioxidant Activity of Korean Red Ginseng

고온고압 처리가 홍삼의 이화학적 특성 및 항산화 효과에 미치는 영향

  • Kim, Eunyoung (Traditional Food Research Center, Korea Food Research Institute) ;
  • Jin, Yan (Traditional Food Research Center, Korea Food Research Institute) ;
  • Kim, Kyung-Tack (Traditional Food Research Center, Korea Food Research Institute) ;
  • Lim, Tae-Gyu (Traditional Food Research Center, Korea Food Research Institute) ;
  • Jang, Mi (Traditional Food Research Center, Korea Food Research Institute) ;
  • Cho, Chang-Won (Traditional Food Research Center, Korea Food Research Institute) ;
  • Rhee, Young Kyoung (Traditional Food Research Center, Korea Food Research Institute) ;
  • Hong, Hee-Do (Traditional Food Research Center, Korea Food Research Institute)
  • 김은영 (한국식품연구원 전통식품연구센터) ;
  • 김염 (한국식품연구원 전통식품연구센터) ;
  • 김경탁 (한국식품연구원 전통식품연구센터) ;
  • 임태규 (한국식품연구원 전통식품연구센터) ;
  • 장미 (한국식품연구원 전통식품연구센터) ;
  • 조장원 (한국식품연구원 전통식품연구센터) ;
  • 이영경 (한국식품연구원 전통식품연구센터) ;
  • 홍희도 (한국식품연구원 전통식품연구센터)
  • Received : 2016.04.21
  • Accepted : 2016.06.23
  • Published : 2016.06.30
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Abstract

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

본 연구에서는 최대한 인삼의 외형을 원형삼 형태의 홍삼과 유사하게 유지하면서도 기능성은 증진시킬 수 있는 신속한 고온고압 처리 공정을 확립하기 위하여 다양한 고온고압 처리공정 조건에 따른 이화학적 성분 특성 및 항산화 활성 변화를 살펴보았다. 산성다당체 및 홍삼 특유의 진세노사이드 Rh1, Rg2, Rg3의 함량은 $140^{\circ}C$, $3kg/cm^2$의 고온고압 처리조건에서 가장 높은 반면, 총 페놀 화합물 및 말톨 함량은 $156^{\circ}C$, $5kg/cm^2$의 고온고압 처리조건에서 가장 높았다. 그러나 홍삼의 증자 처리 시 $156^{\circ}C$, $5kg/cm^2$의 처리조건에서는 시료가 터지거나 외형의 변형이 심하기 때문에 $140^{\circ}C$, $3kg/cm^2$를 최적 온도 및 압력으로 설정하였다. 한편, 증자 시간이 증가함에 따라 총 페놀 화합물, 말톨 및 흑삼특이 진세노사이드 함량은 지속적으로 증가하는 경향을 나타내었으나, 20분간 처리한 군의 외형이 기존의 홍삼과 가장 유사한 외관을 나타냈으므로, $140^{\circ}C$, $3kg/cm^2$에서 20분 동안 증자 처리하는 것을 본 실험의 최적 조건으로 설정하였다. 최종적으로 이러한 최적조건을 통해 제조된 홍삼의 항산화 효능을 분석한 결과, 시중에서 판매되는 백삼, 홍삼 및 흑삼과 비교하여 높은 항산화 성분 및 항산화 활성을 나타냈다. 따라서 본 연구를 통해 확립된 고온고압 처리를 통한 신규홍삼 제조기술은 그 형태가 기존의 홍삼 제품과 유사하면서도 공정이 신속하고, 품질은 흑삼과 비슷한 고기능성 신규 인삼제품 개발 시 응용 가능한 공정으로 사료된다.

Keywords

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