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Comparison of Preparation Methods for the Quantification of Ginsenosides in Raw Korean Ginseng
Hee-Do Hong,Eun Mi Sim,Kyungtack Kim,Jeonghae Rho,Young Kyung Rhee,Chang-Won Cho 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.2
This study was conducted to evaluate the effects of different preparation methods on the recovery and quantification of ginsenosides in raw Korean ginseng (Panax ginseng C.A. Meyer). Eight major ginsenosides (Rb₁, Rb₂, Rb₃, Rc, Rd, Re, Rf, and Rg₁) were analyzed by high performance liquid chromatography (HPLC), after which the recovery and repeatability of the extraction of those ginsenosides using 3 different preparation methods were compared [A. direct extraction (DE) method, hot MeOH extraction/evaporation/direct dissolution; B. solid phase extraction (SPE) method, hot MeOH extraction/evaporation/dissolution/C₁? cartridge adsorption/MeOH elution; C. liquid-liquid extraction (LLE) method, hot MeOH extraction/evaporation/dissolution/n-BuOH fractionation]. Use of the DE method resulted in a significantly higher recovery of total ginsenosides than other methods and a relatively clear peak resolution. Use of the SPE and LLE methods resulted in clearer peak resolution, but lower ginsenoside recovery than the DE method. The LLE method showed the lowest ginsenoside recovery and repeatability among the 3 methods. Given that the DE method employed only extraction, evaporation, and a dissolution step (avoiding complicate and time consuming purification), this technique may be an effective method for the preparation and quantification of ginsenosides from raw Korean ginseng.
홍삼의 입자크기에 따른 사포닌 및 산성다당체의 추출 특성
조장원(Chang-Won Cho),김상욱(Sang Wook Kim),노정해(Jeonghae Rho),이영경(Young Kyung Rhee),김경탁(Kyungtack Kim) 고려인삼학회 2008 Journal of Ginseng Research Vol.32 No.3
홍삼의 분말화가 홍삼성분의 추출에 어떠한 영향을 미치는 지를 알아보기 위하여 기존의 홍삼동체로부터 유용성분을 추출하는 방법과 홍삼을 분말화하여 추출하는 방법을 비교 시험하였다. 서로 다른 입도분포를 가지는 3종의 홍삼분말 (10~40, 40~100, 100 mesh 이상)을 제조한 후 원형홍삼 및 홍삼분말을 이용하여 48시간 추출실험을 한 결과 입도의 크기가 가장 큰 10~40 mesh 홍삼분말이 가장 높은 추출수율을 나타내었다. 특히 짧은 추출시간 (12시간)대에서 원형홍삼과 비교하여 큰 수율차이를 보였다. 홍삼의 분말화가 일반적인 연속추출방법에 미치는 영향을 조사하기 위하여 3차의 용매변경 연속추출방법(1차 추출: 70oC 에탄올 12시간, 2차 추출: 70oC 에탄올 12시간, 3차 추출: 70oC 열수 12시간)을 이용하여 추출을 수행한 결과 3차 추출까지 끝낸 상태에서의 고형분 추출수율은 10~40 mesh 홍삼분말이 36.2%로서 원형삼의 29.9%에 비해 약 20% 이상의 수율 증가를 보이는 것을 확인할 수 있었다. 홍삼분말 추출물내의 유용성분 분석 결과 조사포닌, 총사포닌 모두 10~40 mesh 홍삼분말에서 추출수율이 가장 높은 것을 확인할 수 있었다. 특히 조사포닌의 경우 10~40 mesh 홍삼분말 추출물의 수율이 2.6%로서 원형삼 추출물의 1.77%보다 약 47% 높은 것을 확인할 수 있었다. HPLC를 이용한 사포닌 조성분석결과 모든 홍삼분말 추출물들이 비슷한 사포닌 조성을 나타낸 것으로 미루어 보아 분말화에 의한 사포닌 조성 변성은 일어나지 않은 것으로 판단되었다. 홍삼내의 다른 유용성분인 산성다당체의 경우에는 기존 원형홍삼에 비해 분말화된 홍삼들의 추출수율이 높아졌으며 가장 미세 분쇄된 100 mesh 이상의 홍삼분말에서 2.9%의 추출수율을 보여 원형삼 추출액의 1.37%에 비해 2배 이상 높은 추출수율을 나타내었다. 본 결과는 추출공정에 분말화된 홍삼을 이용할 경우 추출시간의 단축 및 홍삼성분의 추출효율을 높일 수 있음을 시사하는 것으로 판단되었다. Effect of pulverization on total solid, crude saponin, and acidic polysaccharide contents of dried red ginseng main root were tested. Several particle size samples, including red ginseng main root (non pulverized), 10~40 mesh powder, 40~100 mesh powder, and >100 mesh powder were used in the extraction. The sequential solvent extraction method (1st: 70% EtOH at 70℃ for 12 hr, 2nd: 70% EtOH at 70℃ for 12 hr, 3rd: water at 70℃ for 12 hr) was applied to extract the saponins and acidic polysaccharide. Extraction yield of total solid of pulverized red ginseng (10~40 mesh size) was increased to 20% compared with that of non-pulverized. Especially, the crude saponin content of pulverized red ginseng (10~40 mesh size) showed an increase of 47% over non-pulverized. No difference in the component ratio was observed by pulverization, when the individual ginsenosides were quantified by HPLC. Also, extraction yield of acidic polysaccharide of pulverized red ginseng (10~40 mesh size) was increased 57% compared with that of non-pulverized. The results suggested that pulverization might be useful for increasing the extraction yield of red ginseng components.
Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus Strains
Cho, Chang-Won,Jeong, Hyun-Cheol,Hong, Hee-Do,Kim, Young-Chan,Choi, Sang Yoon,Kim, Kyungtack,Ma, Jin Yeul,Lee, Young-Chul 한국생물공학회 2012 Biotechnology and Bioprocess Engineering Vol.17 No.5
In this study, the possible application of Lactobacillus strains as a functional starter culture to ferment Samso-Eum (SE), an oriental herbal medicine formula, and the production of bioactive isoflavones (daidzein, genistein) were investigated. Four strains of Lactobacillus (Lactobacillus plantarum KFRI 144, L. amylophilus KFRI 161, L. curvatus KFRI 166, and L. bulgaricus KFRI 344) were used for SE fermentation. Declines in pH and in viable cell counts during fermentation were investigated and the quantification of isoflavones using HPLC were performed after fermentation at $37^{\circ}C$ for 48 h. All the tested Lactobacillus strains lowered the pH level to approximately 3.6 after 48 h and showed the highest level of growth at 24 h during SE fermentation. During the SE fermentation of the four Lactobacillus strains, the conversion of isoflavone glycosides (daidzin, genistin) into bioactive aglycones (daidzein, genistein) was observed in all of the fermentations, but with different rates depending on the strains. L. plantarum KFRI 144 and L. amylophilus KFRI 161 exhibited the highest bioconversion rate of isoflavone glycosides into their bioactive aglycones. These results demonstrate that L. plantarum KFRI 144 and L. amylophilus KFRI 161 have potentials as functional starter cultures for manufacturing fermented SE with higher isoflavone bioavailability.