|
KMID : 0881720230380030176
|
|
Journal of Food Hygiene and Safety
2023 Volume.38 No. 3 p.176 ~ p.183
|
|
|
Characteristics of Functional Components of Red Ginseng Concentrate First Extracted at Low Temperature I - Focused on Ginsenoside -
|
|
Lee Su-Hyun
Shin Keon
Jo Seon-Yeung
Park Young-Sig
|
|
|
Abstract
|
|
|
|
The extraction and filtration of red ginseng with a mixed solvent of water and alcohol?a common processing method?and the production of a concentrate through heat treatment, such as steaming, leads to its hydrolysis or polymerization. Approximately 200 ginsenosides have consequently been detected in small amounts, in addition to the identification of the functions of approximately 30 major ginsenosides. This complicates the identification of the functionality of red ginseng and its efficacy, and has negative effects as a functional food, as the astringent taste becomes stronger with an increase in the number of extractions. The red ginseng concentrate was, therefore, extracted at a low temperature (less than 40 °C) and processed to eliminate these negative aspects, with a specific focus on the characteristics of the functional components of ginsenosides.
|
|
|
KEYWORD
|
|
|
Red ginseng concentrate, Functional components, Ginsenoside contents, First extracted at low temperature
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|