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KMID : 1007520070160050848
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Food Science and Biotechnology
2007 Volume.16 No. 5 p.848 ~ p.853
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Effects of High-Hydrostatic Pressure on Ginsenoside Concentrations in Korean Red Ginseng
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Kim Sun-Ok
Park Chan-Woong
Moon Sang-young
Lee Hyun-A
Kim Byong-ki
Lee Dong-Un
Lee Jae-Ho
Park Ji-Yong
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Abstract
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The effects of high-hydrostatic pressure (HHP) on the ginsenoside concentration in Korean red ginseng were investigated. HHP-pretreated Korean red ginseng samples were compared to samples produced by a conventional method. Six-year-old Korean fresh ginseng (Panax ginseng C.A. Meyer) samples were vacuum-packaged in polyethylene film and treated at room temperature for 1 min with HHP (200-600 MPa) and steamed at 98℃ for 3 hr. Major ginsenosides of red ginseng were analyzed by HPLC. HHP-pretreated red ginseng showed a 45% higher level of total major ginsenosides than conventionally prepared red ginseng. The levels of 4 protopanaxadiol-type ginsenosides increased 34-43% and the levels of 5 protopanaxatriol-type ginsenosides increased 45-66%. Scanning electron microscopy and electrical conductivity spectrum analysis showed that HHP pretreatment damaged ginseng plant cells and increased extraction efficiencies of ginsenosides from red ginseng products.
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KEYWORD
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Korean red ginseng, high hydrostatic pressure, HHP, ginsenoside concentration
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