Korea Food Research Institute, Seongnam 463-746, Korea.
J Ginseng Res. 2011 Nov;35(4):497-503. doi: 10.5142/jgr.2011.35.4.497.
In order to enhance bioactive functionalities of ginseng, an acid impregnation processing was applied as a pre-treatment in producing red ginseng. Acid impregnation studies were conducted, and acids (ascorbic, malic, and citric acid) were selected. The optimal concentration of each acid was investigated in this study in terms of ginsenoside contents. The most concerned ginsenoside, Rg3 was increased by ascorbic, malic, and citric acid pre-treated red ginseng up to 1 M acid concentration. In the case of ascorbic acid pre-treated red ginseng, Rg2 concentration was increased depending on acid concentrations. Citric acid pre-treatment enhanced Rg2, Rg3, and Rh1+Rh2 formation in red ginseng. Therefore, ginsenoside patterns in red ginseng could be changed by acid impregnation pre-treatment depending on acid concentration and acid types. This research is expected to contribute to the development of the ginseng industry via new red ginseng products with selective and intensified functionality.
为了增强人参的生物活性功能，采用酸浸渍处理作为生产红参的预处理方法。本研究进行了酸浸渍研究，并选择了酸（抗坏血酸、苹果酸和柠檬酸）。本研究考察了每种酸的最佳浓度，以红参中人参皂苷的含量为指标。经抗坏血酸、苹果酸和柠檬酸预处理的红参中最受关注的人参皂苷 Rg3 增加到 1M 酸浓度。在抗坏血酸预处理的红参中，随着酸浓度的增加，Rg2 浓度增加。柠檬酸预处理增强了红参中 Rg2、Rg3 和 Rh1+Rh2 的形成。因此，红参中的人参皂苷图谱可以通过酸浸渍预处理根据酸浓度和酸类型进行改变。本研究有望通过具有选择性和强化功能的新型红参产品为人参产业的发展做出贡献。
