Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Characteristics of Functional Components of Red Ginseng Concentrate First Extracted at Low Temperature I - Focused on Ginsenoside -

저온에서 1차 추출한 홍삼농축액의 기능성분 특성 I - Ginsenoside 위주로 -

  • Su Hyun Lee (Department of Biotechnology, College of Life Science and Biotechnology, Korea University) ;
  • Keon Shin (Korea Ginseng Bio-science Co. Ltd.) ;
  • Seon Yeung Jo (Korea Ginseng Bio-science Co. Ltd.) ;
  • Young Sig Park (Functional Food Research Center, Korea University)
  • Received : 2023.03.27
  • Accepted : 2023.05.16
  • Published : 2023.06.30
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Abstract

The extraction and filtration of red ginseng with a mixed solvent of water and alcohol-a common processing method-and the production of a concentrate through heat treatment, such as steaming, leads to its hydrolysis or polymerization. Approximately 200 ginsenosides have consequently been detected in small amounts, in addition to the identification of the functions of approximately 30 major ginsenosides. This complicates the identification of the functionality of red ginseng and its efficacy, and has negative effects as a functional food, as the astringent taste becomes stronger with an increase in the number of extractions. The red ginseng concentrate was, therefore, extracted at a low temperature (less than 40 ℃) and processed to eliminate these negative aspects, with a specific focus on the characteristics of the functional components of ginsenosides.

홍삼의 일반적인 가공법인 물과 주정 혼합용매로 추출 여과하여 농축액으로 제조 시 증숙 등의 가열처리에 의해 가수분해되거나 중합반응이 일어나게 되어 현재 기능성이 밝혀진 30여 가지 주요 진세노사이드 외 극미량인 200여종의 진세노사이드가 검출되고 있어서, 오히려 홍삼 본래의 기능성 규명과 효능 구현을 복잡하게 만들고, 추출 횟수를 거듭할수록 떫은맛이 강해지는 등 건강기능식품으로서 부정적인 영향을 배제하기 위하여 저온(40℃ 미만)에서 1차만 추출한 홍삼농축액을 제조한 결과 수율은 고형분 66-77% 정도에서 26-30%를 나타내어 기존의 연구 결과인 40.47±0.47% 보다 현저히 적은 수율을 나타내었고, 동결건조 분말의 진세노사이드 함량분석시험을 진행한 결과 시료 18종 전체에서 진세노사이드 34종이 검출되었고, 특히 홍삼 지표성분 3종인 Rb1, Rg1, Rg3 합계는 42.48 mg/g으로 시판 홍삼제품의 환산량 9.0 mg/g과 8.7 mg/g 보다 4-5배 많았다. 본 시료는 진한 홍삼의 향취와 함께 면역력 증진 등 6가지 기능발현에 9-25%의 소량 복용으로 1일 복용량이 유의성 있게 작아서 복용의 편의성과 함께 제품의 보관, 유통에 장점이 있는 것으로 판단된다.

Keywords

Acknowledgement

본 연구는 2021-2023년에 걸쳐 고려인삼과학(주, 대표 이창훈)의 지원에 의하여 이루어진 연구된 결과의 일부입니다.

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