|
KMID : 1134820180470080813
|
|
Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 8 p.813 ~ p.819
|
|
|
Influence of Ethanol Concentration and Organic Acids on Conversion of Ginsenoside Rg1
|
|
Jang Gwi-Yeong
Kim Min-Young
Lee Yoon-Jeong
Lee Sang-Hoon
Hwang In-Guk
Choi Je-Hun
Shin Yoo-Su
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study was performed to determine the influence of ethanol concentration and organic acids on conversion of ginsenoside Rg1 under heating. Ginsenoside Rg1 solution was treated with various ethanol concentrations (0∼50%) and organic acids (0∼3 mM of citric acid, malic acid, and succinic acid) at 130°C, then analyzed using a HPLC-UVD. The ginsenoside Rg1 was highly stable at 130°C in distilled water, whereas Rg1 was readily converted to minor ginsenosides, including Rh1(S), Rh1(R), Rk3, and Rh4 in distilled water with organic acids. The conversion ratio of ginsenosides increased with increasing acid concentration and heating time, whereas it decreased when ethanol concentration increased. The conversion level of Rg1 differed according to types of organic acids. The independent variables (heating time, organic acid, and ethanol concentration) were significantly correlated with ginsenoside conversion (P<0.001). Taken together, these results indicate that the ginsenoside conversion level differed according to ethanol concentration under the same conditions. Therefore, ethanol could be used as a regulator for the conversion of ginsenosides during ginseng extraction and processing.
|
|
|
KEYWORD
|
|
|
ginsenoside Rg1, conversion, ethanol concentration, organic acids, heating
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|