초산과 Cyclodextrin으로 포접한 홍삼 추출액의 Ginsenoside 조성과 맛의 변화

국문 초록 (Abstract)

홍삼추출물(RGE)의 쓴맛을 개선하기 위해서 증숙시 초산 처리 후 α-, β-, γ-CD을 이용 해서 RGE의 포접화합물을 제조하여, 전자혀 분석을 통해서 RGE-γ-CD에 의한 쓴맛 개선효과가 가장 큰 것으로 확인하였다. 인삼의 열처리 공정에 있어 초산 처리는 Rg3 및 비극성 진세노사이드 성분 함량 을 증가시킴을 알 수 있었다. 전자혀를 이용하여 α, β, γ- CD 첨가량에 따른 쓴맛, 신맛, 짠맛, 우아 미맛 및 단맛을 분석하였다. 그 결과 RGE 대비 10%의 γ-CD를 첨가하여 포접한 REG가 다른 처리구 에 비해 쓴맛이 월등히 낮은 감응도를 나타내었다.

다국어 초록 (Multilingual Abstract)

In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with α-, β-, γ-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of α-CD and β-CD were much lower than that of γ-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside Rg3 and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of α -CD, β-CD and γ-CD were checked using an electronic tongue. As a result, REG-γ-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

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