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발효 및 추출조건에 따른 산삼배양근의 지방산 분석

Effect on Fermentation and Extraction Condition on Fatty Acids Compositions of Ginseng Cultured Roots

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  • URLhttps://db.koreascholar.com/Article/Detail/326677
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한국약용작물학회 (The Korean Society of Medicinal Crop Science)
초록

Background : The study about ginseng cultured roots have been reported mainly ginsenosides in saponins family. Other phytochemical such as non-saponins of fatty acid has been revealed its bioactive activity including anti-oxidation, whitening, anti-cancer. Supercritical extraction (SE) process mainly refer to the extraction with CO2, is usually from a solid matrix, is a sample preparation step for analytical purposes. SE produce no residual solvent and possess high stability of the extract component, which is advantageous for fatty acid analysis. Methods and Results : Fermented ginseng cultured roots used in the experiment were used for fermentation using Pediococcus pentosaceus. SE performed at different temperature, pressure and extraction time using non-fermented and fermented ginseng roots. Further we fractionated from fermented ginseng using Methanol, Hexane, Ethanol, Ethyl acetate and Butanol. We compared fatty acids contents ginseng extractions by GC analysis. Methyl linoleate contents was 44% of fatty acids supercritical extraction contained. The contents of Methyl linoleate was the most dominant component among 37 types of fatty acids by SE and other extractions solvent. Total fatty acids contents obtained by SE process from fermented ginseng (1325.61ppm) was twice than from non-fermented ginseng (618.47ppm). Conclusion : Fatty acids contents by SE was increased at high pressure. The best condition for fatty acids contents extraction was 60℃, 350bar and 3h.

저자
  • Byeong Ju Kang(Department of Bio-Resource Sciences, Kangwon National University Bioherb Research Institute, Kangwon National University) | 강병주
  • Ji Hye Yoo(Bioherb Research Institute, Kangwon National University) | 유지혜
  • Jae Hoo Choi(Department of Bio-Resource Sciences, Kangwon National University) | 최재후
  • Chang Heum Kim(Department of Bio-Resource Sciences, Kangwon National University) | 김창흠
  • Mi Ran Jeon(Department of Bio-Resource Sciences, Kangwon National University Bioherb Research Institute, Kangwon National University) | 전미란
  • Chul Joong Kim(Research Institute of Biotechnology) | 김철중
  • Tae Woo Lee(Research Institute of Biotechnology) | 이태우
  • Jae Geun Lee(Research Institute of Biotechnology) | 이재근
  • Seon Kang Choi(Department of Agriculture Life Sciences, Kangwon National University) | 최선강
  • Na Young Kim(Hotel Culinary Arts, Songho College) | 김나영
  • Chang Yeon Yu(Department of Bio-Resource Sciences, Kangwon National University Bioherb Research Institute, Kangwon National University) | 유창연 Corresponding author