کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564031 | 1330921 | 2011 | 5 صفحه PDF | دانلود رایگان |
The effects of puffing process on chemical conversion of ginsenosides, extraction yields and crude saponin contents in red ginseng were investigated. To reach a maximum extraction yield, puffed red ginseng took only 8 h, while non-puffed red ginseng required at least 20 h showing extraction yields of 45.7 g solid extract/100 g sample and 44.5 g solid extract/100 g sample, respectively. Extraction yield increased slightly with increasing puffing pressure. Puffed red ginseng showed higher crude saponin contents (201.0–219.0 mg/g extract) than non-puffed one (161.7–189.0 mg/g extract). As the puffing pressure increased, minor ginsenosides (Rg3, F2, Rk1 and Rg5) increased but the contents of major ginsenosides (Rb1, Rb2, Rc, Rd, Re and Rg1) decreased. These results indicated that a puffing process may provide an effective method to reduce the extraction time, improve the extraction yield and increase the crude saponin content of red ginseng.
Journal: LWT - Food Science and Technology - Volume 44, Issue 2, March 2011, Pages 370–374