증숙 발효 공정에 의한 파삼의 진세노사이드 전환 수율 증진

Abstract

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentationprocess in low quality fresh ginseng. For increase in contents of Rg2, Rg₃, Rh2 and CK in low quality fresh ginseng, a steamingprocess was applied at 90℃ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9incubated at 36℃ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associatedwith fermentation process but ginsenoside Rg2, Rg₃, Rh2 and CK increased after process. It was found that under thesteaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg₃, Rh2 and CK were increased as3.231 ㎎/g, 2.585 ㎎/g and 1.955 m/g and 2.478 ㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts ofthe low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with thesteaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkageto backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming processand fermenration process can increase in contents of Rg2, Rg₃, Rh2 and CK in low quality fresh ginseng.