• 한국식품영양학회지
• /
• 제12권5호
• /
• pp.447-454
• /
• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Food Science and Biotechnology
• /
• 제14권4호
• /
• pp.509-513
• /
• 2005

The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$. However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$, compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.

• 한국식품영양학회지
• /
• 제14권1호
• /
• pp.52-58
• /
• 2001

현미 7.5%, 엿기름 1.5%, 홍삼 3%, 에탄올 6%를 재료로 동아를 7.5% 가한 것과 가하지 않은 것을 Acetobacter aceti 3281를 가해 $25^{\circ}C$에서 150일간 초산발효시켰다. 그 결과, 동아를 가하지 않은 식초는 총 당3.3%, 환원당 1.5%, 단백질 11.5/280nm. 아미노산 2.7 $\mu$M/ml, 에탄올 0.5%, pH 3.0, 산도 4.59%, 유기산 함량5.2%를 나타냈다. 동아를 7.5%더 가해 만든 식초는 총당 2.3%, 환원당 1.1%. 단백질 10.8/280nm, 아미노산 2.1 $\mu$M/ml, 에탄올 1.2%, pH 3.1, 산도 4.61%, 유기산 함량 4.9%를 나타냈다. 5점만점 기호도 테스트에서 홍삼 식초는 3.86, 홍삼-동아 식초는 3.66을 나타냈다.

• 한국식품과학회지
• /
• 제44권2호
• /
• pp.179-184
• /
• 2012

홍삼 특유의 prosapogenin 성분을 극대화 시키기 위해 홍삼의 증숙, 건조 및 추출 공정을 최적화하여 식초에 첨가할 홍삼 농축액을 제조하였다. 농축액을 0-1%의 범위로 첨가한 홍삼 발효 쌀 식초의 경우 정치 배양 20일차에 초산발효가 종료 되었으며 홍삼 농축액의 함유량이 높을수록 pH 감소속도가 늦고 감소량 또한 control에 비해 적음을 확인 할 수 있었다. 산도의 경우 농축액 농도 별 초산 생성 속도에는 차이는 있으나 농축액 함유량이 산도 변화 량에 큰 영향을 미치지 않았다. 1%의 홍삼 농축액을 후 첨가한 식초의 경우 71.75 mg/g의 조사포닌 함량을 가진 반면에 0-1% 범위의 농축액을 주모에 첨가하여 초산 발효를 동시에 진행한 경우 발효 진행 중 상당한 조사포닌 손실이 있음을 확인하였다. 이 두 식초를 가지고 관능검사를 진행한 결과 향기, 맛 및 전체적인 평가에서 농축액과 초산발효를 동시에 진행시킨 홍삼발효식초가 더 좋은 선호도를 나타내었다.

• 생약학회지
• /
• 제45권2호
• /
• pp.107-112
• /
• 2014

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium) extract featuring high concentration of ginsenoside $Rg_3$, $Rg_5$, and $Rk_1$, Red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng were processed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantity of ginsenoside $Rg_3$ increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanol extract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave and vinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenoside $Rg_3$ (0.969%), $Rg_5$ (1.071%), and $Rk_1$ (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processed American ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside $Rg_3$ (0.772%), $Rg_5$ (1.330%), and $Rk_1$ (0.386%). This indicates that American ginseng treated with microwave and vinegar had the quantity of the ginsenoside $Rg_3$ over 32 times the amount of the ginsenoside $Rg_3$ (which was not found in raw and American ginsengs) in the average commercial Red ginseng.

• 생약학회지
• /
• 제44권2호
• /
• pp.149-153
• /
• 2013

The purpose of this study was to develop a new preparation process of ginseng extract with the high concentration of prosapogenin, the specific component in Red ginseng. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The extracts of ginseng leaf and stem were processed at the several treatment conditions of the microwave and vinegar(about 14% acidity). MGLS-20 findings show that the ginseng leaf and stem extracts that had been processed with microwave and vinegar for 20 minutes peaked in the level of ginsenoside $Rg_3$(0.906%). MGLS-25 peaked in the level of ginsenoside $Rg_5$(0.329%) in the ginseng leaf and stem extract processed with microwave and vinegar for 25 minute. And the other kinds of ginseng prosapogenin did not show a higher content.

• 생약학회지
• /
• 제45권1호
• /
• pp.77-83
• /
• 2014

The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.

• 생약학회지
• /
• 제45권4호
• /
• pp.320-325
• /
• 2014

The purpose of this study is to develop a new preparation process of Notoginseng root(Panax notoginseng) extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$, $Rk_1$ and $Rh_4$, a special component of Red and Black ginseng(Panax ginseng). Chemical transformation from ginseng saponin to prosapogenin was analyzed by the HPLC. Extracts of Notoginseng root was processed under several treatment conditions including microwave and vinegar(about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 7.6% at 15 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MPN-15 indicate that the microwave and vinegar(about 14% acidity) processed Notoginseng root extracts that had gone through 15-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$(7.639%), $Rg_5$(6.061%), $Rk_1$(1.516%) and $Rh_4$(1.599). It is thought that such results provide basic information in preparing Notoginseng root extracts with functionality enhanced.

• Natural Product Sciences
• /
• 제21권2호
• /
• pp.93-97
• /
• 2015

The purpose of this study was to develop a new ginseng (Panax ginseng) flower buds extract with the high concentration of ginsenoside Rg3, Rg5, Rk1, Rh1 and F4, the Red ginseng special component. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The ginseng flower buds were processed at the several treatment conditions of the ultrasonication (Oscillator 600W, Vibrator 600W) and vinegar (about 14% acidity). The result of UVGFB-480 was the butanol fraction of ginseng flower buds that had been processed with ultrasonication and vinegar for 480 minutes gained the highest amount of ginsenoside Rg5 (3.548%), Rh1 (2.037%), Rk1 (1.821%), Rg3 (1.580%) and F4 (1.535%). The ginsenoside Rg5 of UVGFB-480 was found to contain 14.3 times as high as ginseng flower buds extracts (GFB, 0.249%).

• 한국산업융합학회 논문집
• /
• 제20권4호
• /
• pp.345-350
• /
• 2017

Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called "Ginsenoside" which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature $37^{\circ}C$ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.