백삼의 페놀산 조성과 항산화 활성

Abstract

Phenolic acids of white ginseng were extracted and fractionated into free, esterified, and insoluble-bound forms. The contents of individual phenolic acids in different forms were quantified by gas liquid chromatography. Nine different phenolic acids as free, esterified, and insoluble-bound forms were identified in white ginseng. Total phenolic compounds in different forms of extracts was 0.309% (free form), 0.230% (esterified form) and 0.138% (insoluble-bound form), respectively. Total phenolic acid contents in free, esterified and insoluble-bound form were 889.3, 356.8, 1,176.9 ㎎/100 g fraction, respectively. Ferulic acid was the predominant phenolic acid, representing 63.7% and 50.9% of total phenolic acids in esterified form and insoluble-bound form, respectively. While caffeic acid was only detected in esterified form. At 10 ㎎/㎖ insoluble-bound form quenched 95.9% ABTS free radicals generated from 2,2-azobis(2-amidinopropane) dihydrochloride (AAPH). Also, electron donating ability and lipid peroxidation inhibitory activity of insoluble-bound form were higher than other fraction. All phenolic acid fractions scavenged over 80% of hydroxyl radical at 10 ㎎/㎖.