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KMID : 1098420140220030223
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Korean Journal of Medicinal Crop Science
2014 Volume.22 No. 3 p.223 ~ p.230
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Enhancement of Ginsenosides Conversion Yield by Steaming and Fermentation Process in Low Quality Fresh Ginseng
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Choi Woon-Yong
Lim Hye-won
Choi Geun-Pyo
Lee Hyeon-Yong
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Abstract
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This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentation process in low qualit fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steaming process was applied at 90℃ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9
incubated at 36℃ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under the steaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as 3.231 ㎎/g, 2.585 ㎎/g and 1.955 m/g and 2.478 ㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts of the low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with the steaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkage to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming process and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.
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KEYWORD
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Low Quality Fresh Ginseng, Steaming Process, Fermentation Process, Ginsenoside Conversion Pattern
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