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Study on the Utilization of By-products from Honeyed Red Ginseng: Optimization of Total Ginsenoside Extraction Using Response Surface Methodology

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  • URLhttps://db.koreascholar.com/Article/Detail/322595
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70oC), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94oC, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.

저자
  • 이의석(충남대학교 농업생명과학대학 식품공학과) | Eui-Seok Lee
  • 류관모(충남대학교 농업생명과학대학 식품공학과) | Kwan-Mo You
  • 김선형(충남대학교 농업생명과학대학 식품공학과) | Sun-Young Kim
  • 이가순(충남농업기술원 인삼약초연구소) | Ka-Soon Lee
  • 박수진(세명대학교 한방식품영양학과) | Soo-Jin Park
  • 전병선(대동고려삼(주) R&D 연구소) | Byeong-Seon Jeon
  • 박종태(충남대학교 농업생명과학대학 식품공학과) | Jong-Tae Park
  • 홍순택(충남대학교 농업생명과학대학 식품공학과) | Soon-Taek Hong Corresponding author