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KMID : 0380620120440040411
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.411 ~ p.416
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Effect of Extrusion Process on the Change of Components in Ginseng
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Ryu Byung-Hee
Choi Mi-Jung
Lee Si-Kyung
Chung Koo-Chun
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Abstract
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This study was carried out to investigate the effects of the extrusion process on the change of components in ginseng. The extraction yields from ginseng by distilled water extraction were highest in the extruded ginsengs, whereas it was lowest in the white ginseng. The contents of crude saponin were highest in the extruded ginseng, and they increased as the extrusion temperature was raised. The total contents of 11 kinds of ginsenosides increased in the order of red, white and extruded ginsengs. In particular, red ginseng showed higher contents of Rg1, Rg3 and Rb2, whereas Re was highest in white ginseng. In addition, the contents of Rg2, Rh1, Rh2 and Rg3 in the extruded white ginseng became higher. Free sugar contents were greatest in red ginseng. However, they were lowest in the extruded ginseng. White ginseng had a greater L value, whereas extruded ginseng demonstrated higher a and b values. In conclusion, the extraction yields, the contents of saponin, and ginsenoside-Rg2, Rh1, Rh2 and Rg3 were increased through the extrusion process.
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KEYWORD
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red ginseng, white ginseng, extruded ginseng, crude saponin, ginsenoside
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