논문 상세보기
pp.352-356
In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was 74.6 mg/100 ml which was extracted at 75℃ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 19.9 mg/100 ml at 75℃ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin (Rg2 + Rg3 + Rh1) content among the total raw ginseng water extracts was 28.6 mg/100 ml which was extracted at 85℃ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.
