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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.5
- 수록면
- 70 - 70 (1page)
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Background : Until now, ginseng has been concentrated only on the ginsenoside and acidic polysaccharide, respectively, to see the active ingredient and functional effect. Therefore, when extracting white or red ginseng, most of them were hot water extraction or alcohol extraction. The purpose of this study was to increase the extraction efficiency of ginsenosides, polysaccharides, and proteins by varying the pH using a buffer and going through a homogenization process.
Methods and Results : White ginseng (WG) powder was extracted with a citric acid-phosphate buffer of pH 3.0, 3.5, 4.0, 4.5, 5.0, and water as a control with 20 times by stirring (550 rpm) at 80℃ for 5 hours. And homogenization was 5,000, 7,500, 10,000, 12,500 and 15,000 rpm, extraction time was 5, 10, 15, 20 and 25 minutes. The extract of WG was measured for color, absorbance and the content of ginsenosides, acidic polysaccharide and protein. WG extract by pH 4.0 and 12,500 rpm, 15min treatment, the L, a, and b values of the WG extract were 56.76, 4.54, and 37.81, and the transmittance (660 ㎚) was 36.53%, showing the highest degree of suspension. At pH 3.0, the ... 전체 초록 보기
Methods and Results : White ginseng (WG) powder was extracted with a citric acid-phosphate buffer of pH 3.0, 3.5, 4.0, 4.5, 5.0, and water as a control with 20 times by stirring (550 rpm) at 80℃ for 5 hours. And homogenization was 5,000, 7,500, 10,000, 12,500 and 15,000 rpm, extraction time was 5, 10, 15, 20 and 25 minutes. The extract of WG was measured for color, absorbance and the content of ginsenosides, acidic polysaccharide and protein. WG extract by pH 4.0 and 12,500 rpm, 15min treatment, the L, a, and b values of the WG extract were 56.76, 4.54, and 37.81, and the transmittance (660 ㎚) was 36.53%, showing the highest degree of suspension. At pH 3.0, the ... 전체 초록 보기
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