한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제34권5호
  • /
  • Pages.473-479
  • /
  • 2019
  • /
  • 1229-1153(pISSN)
  • /
  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지
DOI QR코드

DOI QR Code

인삼열매 발효추출물을 함유한 제품의 품질안정성

Quality Stability of Products Containing Fermented Ginseng Berry Extracts

  • 투고 : 2019.08.16
  • 심사 : 2019.09.23
  • 발행 : 2019.10.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

인삼열매는 진세노사이드 함량이 인삼뿌리와 다르게 나타나며, 항 고혈당효과, 항암활성 등의 다양한 약리적 효능이 있다고 보고되고 있다. 본 연구에서는 인삼열매를 수확하여 Rb1 및 Rg1 등의 진세노사이드 함량이 풍부한 4회 증포 인삼열매와 Rg3를 포함한 총 진세노사이드 함량이 풍부한 7회 증포 인삼열매를 혼합하여 열수추출물과 에탄올 추출물을 얻었고, 이를 L. plantarum으로 발효시킨 추출물을 이용하여 액상 스틱을 제조한 후 10, 25, $35^{\circ}C$에서 4개월 동안 저장하면서 진세노사이드 함량 변화 및 이화학적 특성을 조사하였다. 인삼열매 추출물을 함유하는 액상스틱을 $35^{\circ}C$에서 4개월 동안 저장한 후에 pH는 4.81에서 3.81로 저하되었으나, 산도와 고형분 함량은 변화하지 않았다. DPPH 소거능은 $10^{\circ}C$와 $25^{\circ}C$에서 4개월 동안 저장했을 때 큰 변화를 나타내지 않았으나 $35^{\circ}C$에서 4개월 저장했을 때 크게 감소하였다. L값(명도)와 b값(황색도)는 저장기간 동안 감소하였으나, a값(적색도)는 변화하지 않았다. Rg1, Rb1, F2, Rg3(S), Rg3(R), Rg5 등 6종류의 총 진세노사이드 함량은 10, 25, $35^{\circ}C$에서 4개월 동안 저장하는 동안에 큰 변화가 없었으며, 일반세균과 대장균군도 검출되지 않았다.

The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and $35^{\circ}C$ for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at $35^{\circ}C$ while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at $35^{\circ}C$ after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and $25^{\circ}C$. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and $25^{\circ}C$.

키워드

참고문헌

  1. Wang, C.Z., Yuan, C.S., Potential role of ginseng in the treatment of colorectal cancer. Am. J. Chin. Med., 36, 1019-1028 (2008). https://doi.org/10.1142/S0192415X08006545
  2. Han, S.T., Shin, C.G., Yang, B.W., Hahm, Y.T., Sohn, U.D., Im, B.O., Cho, S.H., Lee, B.Y., Ko, S.K., Analysis of ginsenoside composition of woods-grown ginseng roots. Food Sci. Biotechnol., 16, 281-284 (2007).
  3. Ando, T., Tanaka, O., Shibata, S., Comparative studies on the saponin and sapogenin of ginseng and related crude drugs. Shoyakugaku Zasshi, 25, 28-32 (1971).
  4. Xie, J.T., Zhou, Y.P., Dey L., Attele, A.S., Wu, J.A., Gu, M., Polonsky, K.S., Uyan, C.S., Ginseng berry reduces blood glucose and body weight in db/db mice. Phytomedicince, 9, 254-258 (2002). https://doi.org/10.1078/0944-7113-00106
  5. Attele, A.S., Zhou, Y.P., Xie, J.T., Wu, J.A., Zhang, L., Dey, L., Pugh, W., Rue, P.A., Polonsky, K.S., Yuan, C.S., Antidiabetic effects of Pananx ginseng berry extract and the identification of an effective component. Diabetes, 51, 1851-1858 (2002). https://doi.org/10.2337/diabetes.51.6.1851
  6. Kim, S.T, Kim, H.J., Jang, S.K., Lee, D.I., Joo, S.S., Establishment of optimal fermentation condition for steam-dried ginseng berry via friendly bacteria and its antioxidant activities. Korean J. Food Sci. Technol., 45, 77-83 (2013). https://doi.org/10.9721/KJFST.2013.45.1.77
  7. Joo, S.S., Novel composition for treating and preventing an alcohol hangover and heptoprotection. Korea Patent, No. 10-1591429 (2014).
  8. Joo, S.S., Novel composition for enhancing cognitive function of Alzheimers patients. Korea Patent, No. 10-0011943 (2016).
  9. Wang, C.Z., Zhang, B., Song, W.X., Wang A., Ni, M., Luo, X., Aung, H.H., Xie, J.T., Tong, R., He, T.C., Yuan, C.S., Steamed American ginseng berry: Ginsenoside analysis and anticancer activities. J. Agric. Food Chem., 54, 9936-9942 (2006). https://doi.org/10.1021/jf062467k
  10. Park, C.W., Yeam, M.H., Cho, N.H., Lee, S.J., Kim, Y.M., Kim, C.K., Composition for treatment of ischemic heart disease, facilitation of blood circulation and angiogenesis. Korea Patent, No. 10-1647654 (2016).
  11. Hong, H.D., Choi, S.Y., Kim, Y.C., Lee, Y.C., Cho, C.W., Rapid determination of ginsenoside Rb1, Rb2, and Rg1 in Korean ginseng using HPLC. J. Ginseng Res., 33, 8-12 (2009). https://doi.org/10.5142/JGR.2009.33.1.008
  12. Kim, H.J., Kwak, I.A., Kim, H.J., Ahn, J.S., Son Y.B., A study on the American scheme of ginsenoside content standard regulation for red ginseng products in Korea. J. Food Hyg. Saf., 28, 1-7 (2013). https://doi.org/10.13103/JFHS.2013.28.1.001
  13. Nam, K.Y., Choi, J.E., Park, J.D., Transformation techniques for the large scale production of ginsenoside Rg3. Korean J. Medic. Crop Sci., 21, 401-404 (2013). https://doi.org/10.7783/KJMCS.2013.21.5.401
  14. Shin, W.S., Development of standardized functional food processing anti-demented properties mediated by high levels of ginsenoside Rg5 and Rk1. Final report of IPET, IPET 110113-3 (2013).
  15. Park, J.H., Sun ginseng-A new processed ginseng with fortified activity. Food Indus. Nutr., 9, 23-27 (2004).
  16. Joo, S.S., Composition for treating obesity comprising fermented steam-dried ginseng berry extract as an active ingredients. Korea Patent, No. 10-1796034 (2015).
  17. Kim, Y.O., Lee, S.W., Kim, H.D., Composition having brain function and congnition enhancing activity comprising ginseng mixed herbal extracts, ginsenoside Rg2 and ginsenoside F2. Korea Patent, No. 10-1509056 (2015).
  18. AOAC, Official Method of Analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 942 (2000).
  19. Lee, G.D., Jeong, Y.J., Park, N.Y., Kwon, J.H., Monitering for the color formation of Doraji tea by soaking of threonine and sucrose solution and roasting. Korean J. Food Sci. Technol., 31, 938-944 (1999).
  20. Jeong, Y.J., Lee, G.D., Lee, M.H., Yea, M.J., Lee, G.H., Choi, S.Y., Monitering on pectinase treatment conditions for clarification of persimmon vinegar. J. Korean Soc. Food Sci. Nutr., 28, 810-815 (1999).
  21. Min, S.H., Quality characteristics of Omija (Schizandra chinese Baillon) extracts under various conditions for beverage production. Korean J. Food Culture 28(3), 320-327 (2013). https://doi.org/10.7318/KJFC/2013.28.3.320
  22. KFDA, Korea health food code. Korea Food & Drug Administration, Seoul, Korea, pp. 384-388 (2018).
  23. Jang, A.Y., Sueng, Y.C., Ji, J.G., The comparative study on physiological activity of white ginseng, red ginseng and black ginseng extract. J. Digital Convergence, 14(5), 459-471 (2016). https://doi.org/10.14400/JDC.2016.14.5.459
  24. Kim, S.T., Kim, H.B., Lee, K.H., Choi, Y.R., Kim, H.J., Shin, I.S., Gyoung, Y.S., Joo, S.S., Steam dried ginseng berry fermented with Lactobacillus plantarum controls the increase of blood glucose and body weight in type 2 obese diabetic db/db mice. J. Agric. Food Chem., 60, 5438-5445 (2012). https://doi.org/10.1021/jf300460g
  25. Kim, J.P., Kim, H.J., Gang, G.L., Yang, Y.S., Hong, S.J., Kim, E.S., Moon, Y.W., Lee, J.C., Song, H.J., Chung, J.K., A survey on the content and safety of red ginseng products. Korean J. Food Sci. Technolol., 43, 413-418 (2011). https://doi.org/10.9721/KJFST.2011.43.4.413