초록 ▼

Ⅳ. 연구개발결과
세부과제 1> 인삼부산물의 기능성 향상을 위한 전처리기술개발
결과 1. 유효성분 최대 활용을 위한 인삼과육 추출물 제조기술
○ 인삼종자 파쇄 후 분리 수획된 과육에 시판식초를 첨가하여 식초함량이 1.5~2.0%가 되도록 하여 12~24시간 추출하면 사포닌 및 안토시안색소를 최대한 추출되어 항산화능이 우수한 추출물을 얻을 수 있다.
결과 2. 과육의 추출물의 항염증 활성 우수
○ 인삼열매의 알코올 추출물에서 항염증활성이 뿌리보다 10배 이상 높았음.
- 진세노사이드 조성 및 함량, 안

Ⅳ. 연구개발결과
세부과제 1> 인삼부산물의 기능성 향상을 위한 전처리기술개발
결과 1. 유효성분 최대 활용을 위한 인삼과육 추출물 제조기술
○ 인삼종자 파쇄 후 분리 수획된 과육에 시판식초를 첨가하여 식초함량이 1.5~2.0%가 되도록 하여 12~24시간 추출하면 사포닌 및 안토시안색소를 최대한 추출되어 항산화능이 우수한 추출물을 얻을 수 있다.
결과 2. 과육의 추출물의 항염증 활성 우수
○ 인삼열매의 알코올 추출물에서 항염증활성이 뿌리보다 10배 이상 높았음.
- 진세노사이드 조성 및 함량, 안토시아닌색소 및 페놀산 함량이 인삼뿌리보다 월등히 높음
○ 인삼과육의 유기용매별 성분분획물에 대한 항염증활성 및 항산화효과를 분석한 결과 클로로포름층에서 항염증활성이, 에틸아세테이트층에서 항산화효과가 가장 우수하였음.
결과 3. 사포닌증대 및 기능성향상을 위한 인삼잎의 구연산처리기술
○ 인삼잎에 3~5% 구연산용액을 20배량 가하여 상온~30℃의 온도에서 1~3일간 추출처리하면 사포닌함량도 높고, Rg3와 같은 홍삼특유사포닌이 6~7종 생성되어 항산화효과가 높은 인삼잎 추출물을 얻을 수 있다.
세부과제 2> 인삼부산물을 이용한 기능성 가공식품개발
결과 1. 인삼 잎, 과육 및 뿌리를 각각 첨가한 인삼콩다식류 개발
○ 콩분말에 인삼잎-콩다식은 잎을 2.5%, 인삼열매-콩다식은 과육분말을 2.5%, 인삼 뿌리-콩다식은 뿌리를 약 20%이상 첨가혼합하여 꿀을 넣고 반죽, 성형하면 사포닌함량이 가미된 기호성이 향상된 다식을 만들 수 있다.
결과 2. 인삼 잎, 과육 및 뿌리를 각각 첨가한 인삼약과류 개발
○ 인삼 부위별에 따라 인삼 잎약과, 과육약과 및 뿌리약과를 제조할 경우, 인삼잎 2.5g+밀가루 97.5g, 과육 5.0g+밀가루 95g, 및 뿌리 7.5g+밀가루 92.5g로 각각 혼합한 후, 부재료인 참기름 10g, 올리고과당 27g, 소주 25g, 계피가루 0.5g, 소금 0.6g를 넣고 반죽한 후 약과를 제조하면 맛이 상승되고 진세노사이드 성분이 함유된 약과를 만들 수 있다.
결과 3. 구연산처리 인삼잎 추출물을 이용한 음료제조
○ 인삼잎에 3~5% 구연산용액을 20배량 가하여 상온~30℃의 온도에서 1~3일간 추출하여 얻은 추출액을 물로 5~10배 희석한 후 산도조절제인 제이인산칼슘으로 산도를 pH가 5.5이상 되도록 중화시킨 후 솔비톨과 과당을 첨가하여 당도가 13∼18%정도 되도록 하면 기호도가 좋고 사포닌 함량을 최대한 높힌 인삼 잎 음료를 얻을 수 있다.
결과 4. 인삼 과육분말 이용 타블렛 제품
○ 인삼 열매 분말을 이용하여 타블렛 제품을 생산할 경우 결정셀룰로즈 및 결정포도당을 첨가하여 열매 분말을 최대한 70%까지 하면 제조가 가능하였다.
결과 5. 인삼 뿌리, 잎 및 열매를 이용한 팽화제품

Abstract ▼

This study was carried out to utilize the byproducts(flower, immature and mature fruit, leaf and stem) of ginseng. Yield of byproducts were 32.7±9.8g in flower, 68.2±2.2g in mature fruit, 48.5±4.3g in mature fruit, 316.2±20.5g in leaf, and 296.6±15.4g in stem per 3.3 ㎡(180×90 cm, ginseng root 675.5±

This study was carried out to utilize the byproducts(flower, immature and mature fruit, leaf and stem) of ginseng. Yield of byproducts were 32.7±9.8g in flower, 68.2±2.2g in mature fruit, 48.5±4.3g in mature fruit, 316.2±20.5g in leaf, and 296.6±15.4g in stem per 3.3 ㎡(180×90 cm, ginseng root 675.5±35.7g/drybasis). The total saponin contents of ginseng byproducts and root are 40.84, 38.97, 90.79, 53.04, 5.66 and 31.35 mg/g, respectively. The main ginsenoside of all byproducts was Re and the highest content was 58.14 mg/g in mature fruit. Total polyphenolic compound content on mature fruit was the highest, 2.242±0.140%, after, immature fruit>leaf>flower>root>stem order. The DPPH radical scavenging activity on mature fruit was the highest, 0.115±0.004 mg/mL(IC₅₀), and the others were the same order of polyphenolic compound and ginsenoside content on byproducts. The ginsenoside content was higher in leaves than in ginseng roots. In order to develop drinks used ginseng leaf, this study was to investigate the composition of ginsenosides changed from ginseng leaf extracts according to citric acid treatment. As a results, The main ginsenosides of ginseng leaf were ginsenoside-Re, -Rg1, -Rd and Rg2. Citric aicd(0%, 50℃, 3days), citric acid(5%, room temp, 1days), citric acid(5%, 30℃, 1days), citric acid(3%, room temp, 3days) in order to content a lot of total ginsenoside content, in ginseng leaf extract. Number of ginsenosides was more 3 and 5% citric acid extract land than 0% citric acid(water) extract. Various kinds of saponins(Rg3, Rg5, Rg6, F1, and F4 etc.) were produced at extracting temperature and time by 3 and 5% citric treatment.
Anti-inflammatory activity of the extracts of ginseng berry (GBE) was investigated through the evaluation of its inhibitory effect on the production of inflammatory meditator, nitric oxide(NO), tumot necrocis factor-alpha (TNF-α), interleukin-6 (IL-6) in LPS-induced RAW264.7 macrophage cells. GBE was fractionated using n-hexane, chloroform, ethylacetate, buthanol and H₂O, sequentially. RAW264.7 cells were induced 100 ng/㎖ of lipopolysaccharide (LPS) and treated with 0, 1.6, 8, 40 and 200 ㎍/㎖ of GBE fractions. LPS-induced NO production on all of GBE fractions was inhibited with increasing added concentration of GBE fractions. Chloroform fraction of GBE was the most effective in inhibiting LPS-induced TNF-α production. Hexane, chloroform and H₂O fractions of GBE exhibit strong inhibition LPS-induced IL-6 production. Especially, H₂O fractions of GBE was the most effective in inhibiting LPD-induced IL-6 production without significant cytotoxicity in RAW264.7 cells, and reduced the activation of mitogen-activated protein kinases (MAPK) and IkB phosphorylation. These results indicate that H₂O fractions of GBE exhibits strong anti-inflammatory effects by inhibition of NF-kB by inhibition of p-38 on MAPK and IkB phosphorylation.
This study was carried out to utilize the byproducts(fruit and, leaf and) of ginseng. Products by using ginseng byproducts were Yakgwa, Dasik, beverage by extract, puffed product, tablet, etc. Of these, important results of products development are as followed.
To use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa(GFY), ginseng leaf Yakgwa(GLY) and ginseng root Yakgwa(GRY) were made of adding the fruit, leaf and root powder in Yakgwa making, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY added 2.5% and 2.5-GLY increased about 1.68 times, and had better expansion than the control, but when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during Yakgwa making showed to increase as the amount of fruit and leaf powder were increased; oil absorption was not affected by parts of ginseng. When fruit was added in Yakgwa, oil absorption rate was the highest, and it increased as the fruit was added. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed lowered oily taste as the amount of fruit and leaf additives were increased, which had increased level of preference. On overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively. In Dasik by using ginseng leaf and fruit, Ginseng(leaf and fruit) Dasik’ basic material was the best when was made soybean powder and added 2.5% leaf and fruit on soybean powder. Puffed products by ginseng leaf and fruit were showed the highest sensory evaluation at 5% addition of byproducts on brown rice. Tablet products by ginseng fruit powder was possible products at 30∼70% addition of byproducts on cellulose and glucose powder. Drink product by ginseng leaf was taken advantage of ginsenosides content and antioxidative activity elevated from ginseng leaf extracts according to 3∼5% citric acid treatment. To be short, Drink product was made that ginseng leaf was extract 3∼5% citric acid, 1∼2 days, room temperature. filtrated, and diluted 5∼10 times by water. and then controlled over pH 5.5 by calsium phosphate dibasic and sweetness (13∼18%) by using sorbitol or fructose. As mentioned above, byproducts (leaf and fruit) of ginseng were well worth enough to using food process materials.