Chemical conversion of ginsenosides in puffed red ginseng

被引：49

作者：

An, Young-Eun ^{[1
]}

Ahn, Soon-Chul ^{[2
,3
]}

Yang, Deok-Chun ^{[4
,6
]}

Park, Seok-Jun ^{[5
]}

Kim, Byung-Yong ^{[1
]}

Baik, Moo-Yeol ^{[1
]}

机构：

[1] Kyung Hee Univ, Dept Food Sci & Biotechnol, Inst Life Sci & Resources, Yongin 446701, Gyeonggi Do, South Korea

[2] Pusan Natl Univ, Dept Microbiol & Immunol, Yangsan 626770, Gyeongsangnam, South Korea

[3] Pusan Natl Univ, Med Res Inst, Sch Med, Yangsan 626770, Gyeongsangnam, South Korea

[4] Kyung Hee Univ, Korean Ginseng Ctr, Yongin 446701, Gyeonggi Do, South Korea

[5] CJ Corp, Foods R&D Ctr, Seoul 150050, South Korea

[6] Kyung Hee Univ, Ginseng Genet Resource Bank, Yongin 446701, Gyeonggi Do, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 02期

关键词：

Red ginseng; Puffing; Ginsenoside; Chemical conversion; PANAX-GINSENG; QUINQUEFOLIUM; PHARMACOLOGY; MICROWAVE;

D O I：

10.1016/j.lwt.2010.09.013

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The effects of puffing process on chemical conversion of ginsenosides extraction yields and crude saponin contents in red ginseng were investigated To reach a maximum extraction yield puffed red ginseng took only 8 h while non-puffed red ginseng required at least 20 h showing extraction yields of 45 7 g solid extract/100 g sample and 44 5 g solid extract/100 g sample respectively Extraction yield increased slightly with increasing puffing pressure Puffed red ginseng showed higher crude saponin contents (201 0-219 0 mg/g extract) than non-puffed one (161 7-189 0 mg/g extract) As the puffing pressure increased minor ginsenosides (Rg3 F2 Rk1 and Rg5) increased but the contents of major ginsenosides (Rb1 Rb2 Rc Rd Re and Rg1) decreased These results indicated that a puffing process may provide an effective method to reduce the extraction time improve the extraction yield and Increase the crude saponin content of red ginseng (C) 2010 Elsevier Ltd All rights reserved

引用

页码：370 / 374

页数：5

共 23 条

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