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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.51 no.6, 2019년, pp.576 - 583
류희정 ((주)옥천당 기업부설연구소) , 정철종 ((주)옥천당 기업부설연구소) , 서정균 ((주)옥천당 기업부설연구소) , 이선 ((주)옥천당 기업부설연구소) , 유영은 ((주)옥천당 기업부설연구소) , 백경연 ((주)옥천당 기업부설연구소)
The effect of aeration process in causing changes in the prosapogenin content and the antioxidant activity of red ginseng powder extracts was investigated. With respect to the color change of the extracts, the L-value and b-value decreased significantly with the lapse of extraction time both with an...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
인삼은 무엇인가? | 인삼은 오랜 세월 동안 사용되어진 약용식물로서 이를 100°C 에서 증숙하여 건조시킨 홍삼은 증숙 과정으로 인해 진세노사이드가 화학적 구조 변화를 일으켜 백삼보다 약리활성이 높은 것으로 보고되었다(Kim 등, 2000; Kong 등, 2009; Lee 등, 2000; Park 등, 2012; Takaku 등, 1990). | |
홍삼 추출물에서 에탄올을 추출용매로 사용할 때 발생되는 단점은 무엇인가? | 홍삼 추출물에서 에탄올을 추출용매로 사용하였을 경우에 농도가 증가할수록 사포닌 함량은 증가하나, 엑기스 제조 수율은 감소하고, 제조경비 및 에탄올의 잔류로 인한 안전성 문제가 발생하고 또한 추출물의 향미가 좋지 않은 단점이 있고 흙냄새 등이취미가 강하여 구수한 향미가 약화된다(Kim 등, 1998). 반면에, 열수추출은 안전한 추출 용매로 수율이 높고, 고온에서 장시간 추출 시 총 당 함량과 당도 증가로 맛을 증진시킴으로써 홍삼 추출액 및 엑기스 제조에 보편적으로 이용되고 있다. | |
열수추출의 단점은 무엇인가? | 반면에, 열수추출은 안전한 추출 용매로 수율이 높고, 고온에서 장시간 추출 시 총 당 함량과 당도 증가로 맛을 증진시킴으로써 홍삼 추출액 및 엑기스 제조에 보편적으로 이용되고 있다. 그러나 고온장시간 추출로 인한 생산성의 저하, 사포닌 함량의 감소 등의 문제를 내포하고 있어 이를 해결하기 위해 효과적이며 경제적이고 안전한 추출 방법에 대한 연구의 필요성이 요구되고 있다(Lee 등, 2008; Li 등, 2009). |
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