KR20190059525A - Tea of whole mountain-cultivated ginseng having increased active ginsenoside, chlorgenic acid and quercetin, and preparation method thereof - Google Patents

Abstract

The present invention discloses active ginsenosides such as ginsenosides F2, Rg3, Rh2, and Compound K, and ginseng ginseng supernatant in which chlorogenic acid and quercetin, which are physiologically active components, are significantly enhanced, and a preparation method thereof. The ginseng root extract of the present invention can be used as a material for functional food products by enhancing antioxidant activity, anti-diabetic activity and anti-obesity activity. It can be used for preventing fat production, controlling body weight, decreasing cholesterol, improving hyperlipidemia, It is useful for improving blood circulation and improving immunity.
The goat ginseng outpour according to the present invention is also excellent in palatability and is economically very efficient by using outposts containing leaves and stems of goat ginseng.

Description

FIELD OF THE INVENTION [0001] The present invention relates to an active ginsenoside, a chlorogenic acid and a quercetin-enriched ginseng extract, and a preparation method thereof,

The present invention relates to an active ginsenoside, a chlorogenic acid and a quercetin-enriched ginseng root pre-plantation, and a method for preparing the same. More specifically, the present invention relates to a ginseng root preparation, F2, Rg3, Rh2, and Compound K, chlorogenic acid as a physiologically active ingredient, and quercetin, and a method for producing the same.

Generally, the meaning of a tea is the material of a drink made from the young leaf of a tea tree, or the drink tea made by mixing a dried tea with water. These tea, along with human history, have been used for the treatment of diseases for a long time as a civilian medicine, and have been established as beverages with gradually recognized empirical efficacy. Now tea, along with coffee and cocoa, are the third generation non- About 50% of people drink. Recently, tea has been scientifically identified as a function to control complex life activities such as nutrition, aging control, biorhythm control, and immunity enhancement, as well as culture and spiritual aspects such as etiquette in everyday life. .

Panax, the name of Korean ginseng, is a compound of Greek Pan (all) and Akok (cure). It is the most widely used medicinal plant for medicinal purposes since ancient times. Ginseng consists of about 60% carbohydrates, 8 ~ 15% crude protein, 1 ~ 3% crude fat, 4-6% ash, 3-7% crude saponin and other trace elements. Ginseng has been reported to exhibit various pharmacological effects on the control of body function by influencing the central nervous system, endocrine system, immune system, metabolism system, and such pharmacological effect is known to be caused by active ginsenoside.

Active ginsenosides are ginsenosides Rg1, Rg3, Rd, Rf, Rh, F2 and compound K, which are readily absorbed in the human intestinal tract. Ginsenoside Rg1 is a compound of the present invention which is effective in improving learning function, antipyretic action, ginsenoside Rf is a neuronal cell analgesic action, lipid peroxidation inhibitory action, ginsenoside Rg3 inhibits cancer cell metastasis, liver protective action, , Ginsenoside compound k is anticancer, liver protection, skin protection, tumor growth inhibition, antioxidant, and antiallergic activity. In particular, 20-O-beta-D-glucopyranosyl-20 (S) -protopanaxadiol is a ginsenoside metabolite, which is known to be excellent in absorption rate and pharmacological activity, Disease treatment, and neuropathic pain treatment have also been reported (Patent No. 10-1539573).

However, these active-type ginsenosides are rarely contained in the trimesters. To solve this problem, some technologies have been developed to convert ginsenosides contained in the trimesoides into active forms by using enzymes or intestinal microorganisms (Patent No. 10 -1751305, Patent No. 10-0811295), these techniques involve the problem of high cost or low rate of active ginsenoside development, and there is a demand for the development of three processed products with enhanced active ginsenosides It is true.

Quercetin is a type of flavonol compound which has been reported to exhibit various physiological activities such as antiinflammatory action, brain cell protective activity, anticancer activity, antidiabetic activity, anti-obesity and antihypertensive effect, and chlorgenic acid, Is a kind of phenolic acid, which has been reported to exhibit antidiabetic activity by removing active oxygen and lowering blood sugar. However, in relation to the three processed products, techniques for enhancing polyphenol compounds or phenolic acid in addition to ginsenosides have been rarely developed.

The preference for ginseng is changing from ginseng to red ginseng and recently to non - pesticidal goat ginseng (wild ginseng), so the demand for functional food using goat ginseng is increasing rapidly.

As a result of continuing the research to meet the demand of the prior art, the inventors of the present invention have found that the goat ginseng outpowder prepared so as to undergo specific conditions of the goat ginseng by site is composed of the active ginsenosides ginsenoside F2, Rg3, Rh2, K and physiologically active components, chlorgenic acid and quercetin, were significantly improved, and the present invention was completed.

Accordingly, an object of the present invention is to provide a method for preparing active ginsenosides of ginsenosides F2, Rg3, Rh2 and compound k, and chlorogenic acid and quercetin, which are physiologically active components, from a ginseng root.

It is still another object of the present invention to provide a method for producing the ginsenoside F2, Rg3, Rh2 and Compound K, which is produced by the above-described method, which comprises the active ginsenosides of the compound k, the chlorogenic acid which is a physiologically active ingredient, .

In order to accomplish the above object, the present invention provides a method for preparing ginsenosides F2, Rg3, Rh2, and compound k, chlorogenic acid and quercetin-enhanced goat ginseng precursor comprising the following steps :

i) mashing the outpouring of the goat ginseng;

ii) Repeating the roots of the mixed ginseng roots at a temperature of 180 to 220 ° C for 5 to 15 minutes and cooling at 40 to 50 ° C for 2 to 3 times;

Iii) Repeating the boiled goat's gills (leaves and stems) at a temperature of 130 to 160 ° C for 5 to 15 minutes and cooling at 40 to 50 ° C for 2 to 3 times; And

Ⅳ) Mixing the bittered ginseng root with the ginseng root.

If desired, the manufacturing method of the present invention may further comprise: v) drying; and vi) packaging.

In the present invention, 'ginseng ginseng' refers to a plant that is cultivated in an organic pesticide rather than an artificial facility such as a shade screen.

In the present invention, 'whole grass' refers to all the roots, stems and leaves of the goat ginseng, and 'above ground' means 'stem and leaf' which is located on the ground when the goat ginseng is cultivated, 'Means' root' which is a part located underground when cultivating goat ginseng.

Step i):

Steaming process of the outpost of the goat ginseng.

The outpost of the goat ginseng is more than 3 years old, more preferably 3 years old goat ginseng outpost is used.

After washing the goat's ginseng with water three times and removing the water, the goat's ginseng is divided into the ground (leaves and stem) and the root (root), and cut into 3 ~ 5cm thick. Cutting to 3cm or less may be dehydrated when it is processed, but not more than 5cm.

The steaming can be carried out using a steam boiler such as a conventional steamer, and the steaming at 80 to 100 ° C for 20 to 60 minutes.

When the steaming time is less than 20 minutes, sufficient water is not supplied to the goat's ginseng so that it is not treated at the time of tasting, and if it is more than 60 minutes, the tasting process may not be performed properly due to excessive tasting.

Step ii)

The roots of the mixed ginseng roots are roasted at 180 ~ 220 ℃ for 5 ~ 15 minutes and cooled at 40 ~ 50 ℃ for 2 ~ 3 times.

Preferably, the ginseng roots are repeated twice at 200 占 폚 for 5 to 15 minutes and cooled at 40 to 50 占 폚.

By such treatment, not only the active ginsenosides and physiologically active ingredients are promoted, but also the delicate taste of the goat's ginseng is removed, and a palatable taste is imparted, whereby the palatability can be improved.

It is the most important process to determine the quality of tea, and the moisture content, composition and taste of tea are changed according to heat treatment temperature and time. Therefore, even if the tea is made from the same material, palatability and functionality vary depending on the method of sake.

Step iii)

Repeat 2 ~ 3 times at 130 ~ 160 ℃ for 5 ~ 15 minutes and 40 ~ 50 ℃ cooling.

Preferably, the goat's leaves and stalks are washed three times at 150 ° C for 5 to 15 minutes and cooled to 40 to 50 ° C.

By such softening treatment, it is possible to prevent the generation of harmful components (benzopyrrene, nitrosamine, etc.) due to the phenomenon that soft leaves are carbonized, and not only the active ginsenosides and physiologically active ingredients are promoted, Can be removed, and a palatable taste can be imparted, so that palatability can be enhanced.

In addition, the content of phenolics, flavonoids, browning substances, phenolic acid, and flavonol, which were bound in the outpouring of the goat ginseng, was increased by the above-mentioned tillering treatment.

In fact, leaves and stems of leaves contain large amounts of ginsenosides, but in the case of ginseng, leaves and stems can not be used because of the large amount of pesticides used for many years of cultivation. However, It is possible to convert a large amount of ginsenoside contained in the ginseng to an active ginsenoside and enhance it for utilization.

Step iv): Mixing

Mixed ginseng ginseng ground and undergrowth of goat ginseng to prepare goat ginseng tea.

The mixed ratio of the raw goat's godlings is 1 to 10:10 to 1 (w / w), preferably 6 to 4: 4 to 6.

The ginseng pre-tea mixed at the mixing ratio as described above is excellent in palatability, and the contents of ginsenosides F2, Rg3, Rh2, compound k, chlorigenic acid and quercetin are remarkably enhanced and antioxidant activity, antidiabetic activity and anti-obesity activity are enhanced do.

Step v): Drying

If necessary, the prepared goat ginseng tea is dried so as to completely remove moisture to improve storage stability.

Prior to drying, if necessary, the ginseng pre-tea may be pulverized to 0.1 to 0.5 cm and then dried.

When it is pulverized to 0.1 to 0.5 cm, it is easy to produce ordinary tea bags, and the tea can be efficiently removed with hot water.

The drying can be carried out by a conventional method, preferably at 50 to 60 DEG C for 1 to 3 days.

Step vi): Packaging

If necessary, pack the prepared goat ginseng tea.

The packaging can be put into a zipper pack, a can or a bottle, or packed with a teabag wrapping paper, and the packaging technology commonly used in the art can be used without limitation.

The ginsenoside F2, Rg3, Rh2 and compound k contents were increased by about 1.6 times, 2.2 times, 2.1 times, and 2.4 times, respectively, as compared to that before processing, The content of genic acid is increased up to 2.2 times and the content of quercetin is increased 3.4 times (Table 2, 3).

It is still another object of the present invention to provide a method for producing an active ginsenoside, such as ginsenoside F2, Rg3, Rh2 and Compound K, which is produced according to the method of the present invention and a physiologically active component, chlorogenic acid and quercetin- Provide outposts.

The ginsenosides F2, Rg3, Rh2 and the compound k and the chlorogenic acid and quercetin-enhanced ginseng root precursor according to the present invention have a concentration of not less than about 5 mg / g of ginsenoside F2, about 0.7 mg / g of ginsenoside Rg3 Or more, a ginsenoside compound K of about 0.7 mg / g or more, ginsenoside Rh2 of about 1 mg / g or more, chlorogenic acid of about 60 占 퐂 / g or more and quercetin of about 150 占 퐂 / g More than (Table 2, 3).

The ginseng outpowder according to the present invention has an enhanced antioxidant activity, antidiabetic activity, and anti-obesity activity by enhancing the content of enhanced active ginsenoside, phenolic acid including chlorogenic acid, flavonol including quercetin, Respectively.

The goat ginseng tea according to the present invention can be packaged in the form of a tea bag to be commercialized. The packaging is as defined above.

The production method according to the present invention produces ginsenoside F2, Rg3, Rh2, and compound K, a ginseng ginseng extract having significantly increased contents of chlorogenic acid and quercetin, as compared with the conventional method.

The ginseng root extract according to the present invention is characterized in that the contents of active ginsenosides of ginsenosides F2, Rg3, Rh2 and compound k, chlorogenic acid and quercetin as physiologically active components are remarkably improved, and excellent alpha-glucosidase Inhibitory activity and pancreatic lipase inhibitory activity, and thus can be used as a material for functional foods and medicines by enhancing antioxidant activity, antidiabetic activity and anti-obesity activity, and can be used as a material for inhibiting fat production, controlling body weight, decreasing cholesterol, improving hyperlipemia, It is useful for relieving diabetes, improving blood circulation, and improving immunity.

The goat ginseng outpour according to the present invention is also excellent in palatability and is economically very efficient by using outposts containing leaves and stems of goat ginseng.

1 is a photograph showing an example of a manufacturing process of a goat ginseng outpost according to the present invention.
2 shows the ginsenoside HPLC chromatogram of the goat ginseng outpost according to the present invention. FIG. 2A shows the ginsenoside HPLC chromatogram of the goat's leaves and stem, and FIG. 2B shows the ginsenoside HPLC chromatogram of the root of the goat's ginseng root.
FIG. 3 shows the content of physiologically active substance of the goat ginseng root according to the present invention. Figure 3a shows the total phenolic content, Figure 3b shows the total flavonoid content, and Figure 3c shows the browning material content.
4 shows the antioxidative activity of the goat ginseng root according to the present invention. FIG. 4A shows the DPPH radical scavenging activity, FIG. 4B shows the ABTS radical scavenging activity, FIG. 4C shows the hydroxyl radical scavenging activity, and FIG. 4D shows the FRAP reducing power.
Fig. 5 shows the digestive enzyme inhibitory activity of the goat ginseng root according to the present invention. Figure 5a shows the alpha-glucosidase inhibitory activity and Figure 5b shows the pancreatic-lipase inhibitory activity.

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Production Example: Production of Saururus ganoderma

From July to August, 2010, the outposts of the goat ginseng cultivated for over 3 years at over 500m above sea level were collected and used. (5 kg) was washed three times with flowing water, and the water was removed. The leaves were separated into the upper part (leaf and stem) and the root part (root), cut into 3-5 cm thick, placed in a steam bath, Matured.

The root portion of the blasted leaves and stems were washed once at 150 ° C for 5 minutes and cooled at 40-50 ° C for 1, 2, and 3 times. The roots were washed at 200 ° C for 3 minutes and cooled at 40-50 ° C Times, 2 times and 3 times. Then, after crushing to 0.1 to 0.5 cm. Dried at 55 ° C for 1 day, and mixed with the ground part and the underground part, which had been treated with a raw material weight ratio of 6: 4 at the top and bottom parts, to prepare a goat ginseng pre-tea (FIG.

<Physicochemical properties>

The pH of the prepared goat ginseng seeds was measured using a pH meter, and the total acidity was calculated by the neutralization titration method and converted to lactic acid. Reducing sugar was converted to glucose by the DNS method (Mille, 1953) Respectively.

Lull
Number of times Goat
part Analysis items and contents ¹⁾ pH Total acidity (%, lactic acid) Reducing sugar (mg / g) 0 Above ground (leaf, stem) 5.72 3.78 3.40 Underground (root) 5.81 3.22 9.44 Outpost (leaf, stem, root) 5.76 3.24 8.05 One Above ground (leaf, stem) 5.64 2.95 4.80 Underground (root) 5.70 2.55 8.33 Outpost (leaf, stem, root) 5.66 3.06 7.59 2 Above ground (leaf, stem) 5.58 2.97 4.55 Underground (root) 5.58 2.63 16.57 Outpost (leaf, stem, root) 5.56 2.88 13.98 3 Above ground (leaf, stem) 5.50 3.01 9.56 Underground (root) 5.55 2.43 14.23 Outpost (leaf, stem, root) 5.51 2.79 10.80 * Root of leaves (stem and leaf) was treated once, twice and three times for 5 minutes at 150 ℃, and roots were treated once, twice and three times for 5 minutes at 200 ℃, After that, it was dried at 55 ° C for 3 days.
¹⁾ All experiments were repeated three times.

The pH and the total acidity and reducing sugar of the goat ginseng tea prepared according to the present invention were lower than those of the raw goat ginseng. When the pH is high, it is possible to multiply the microorganism for food, and when it is too low, when the excessive acid is produced, the sour taste may be strengthened, The acidic ginseng pre-tea of the present invention is suitably composed of suitable acid and sugar to produce sour and sweet taste.

Test Example 1. Analysis of ginsenoside content

The prepared goat ginseng tea was pulverized into a powder having a size of 100 mesh or less by a pulverizer. The raw material ginseng outpost was powdered in the same manner for use as a reference example.

<Preparation of analytical sample>

The powder prepared above was extracted with tannic acid according to the method of health functional food analysis. Specifically, each dry powder was precisely weighed into a 250 ml Erlenmeyer flask (1 g), 20 ml of 70% methanol was added, allowed to stand in a constant temperature water bath at 80 ° C for 1 hour, and then cooled. This was centrifuged and the supernatant was taken and repeated twice. The supernatant was concentrated under reduced pressure at 60 ° C, the residue was dissolved in 2 ml of tertiary distilled water, filtered through a 0.45 μm membrane filter, and used as an analytical sample.

&Lt; Analysis of ginsenoside compound >

The ginsenoside analysis was performed by modifying the method described in the functional food analysis method by high pressure liquid chromatograph (HPLC). The analytical column was TSKgel ODS-100Z at a sample injection volume of 10 μl, a temperature of 30 ° C, a wavelength of 203 nm and a flow rate of 1.0 ml / min. For the mobile phase, HPLC water was used for the A solution and acetonitrile was used for the B solution. For HPLC analysis, the mobile phase solution was flowed to the A solution 81%: B solution 19% at 0 minute, and the A solution 80%: B solution 20% at 15 minutes and the A solution 77%: B solution 23% A Solution 70%: Solution B 30%, solution 75% A Solution 65%: Solution B 35%, Solution A 30%: Solution B 70%, solution 90% A Solution 10%: Solution B 90% Respectively. The respective HPLC chromatograms are shown in FIG. 2A (upper part of the goat ginseng outpost) and FIG. 2b (lower part of the goat ginseng outpost), and the content of the active type ginsenoside compound is shown in Table 2.

Content ¹⁾ (mg / g dw) Number of processing cycles Above: Leaf and stem Underground: Root Outpost: Leaf + stem + root Raw material 1 time Episode 2 3rd time Raw material 1 time Episode 2 3rd time Raw material 1 time Episode 2 3rd time   Ginsenoside F2 5.23 5.46 6.80 7.55 0.20 0.59 0.59 0.50 4.29 5.17 6.59 6.76   Ginsenoside Rg3 0.85 0.91 0.98 1.42 0.42 0.61 1.77 0.96 0.50 0.73 1.33 1.09   Ginsenoside C.K 0.63 0.81 0.98 1.81 0.47 0.76 1.24 0.92 0.51 0.74 0.98 1.24   Ginsenoside Rh2 0.32 0.33 0.33 0.47 1.05 1.67 2.18 1.74 0.86 1.21 1.83 1.22 * Roast treatment of the upper part (leaf and stem) was treated once, twice and three times for 5 minutes at 150 ° C, and roasted at 150 ° C for 5 minutes once, twice and three times And then dried at 55 ° C for 3 days.
¹⁾ All experiments were repeated three times.

As shown in Fig. 2 and Table 2, the content of ginsenosides F2, Rg3, Rh2 and compound k, which are active ginsenosides of goat ginseng pre-tea, was significantly increased as compared with the raw ginseng raw material.

In the case of the root (root), 2.5-2.9 times, 1.5-4.2 times, 1.6-2.1 times and 1.6-2.6 times higher than that of ginsenoside F2, Rg3, Rh2 and the compound raw material, respectively (Fig.

The ginsenosides F2, Rg3, Rh2, and compound K increased 1.1 to 1.4 times, 1.1 to 1.7 times, 1 to 1.4 times, and 1.3 to 2.9 times, respectively, as compared with the raw materials (Fig.

(Fig. 2C), respectively, as compared with the ginsenosides F2, Rg3, Rh2 and the compound raw materials, respectively.

Especially, in the ground part, the active type ginsenoside was most improved when the roasting was 3 times and the roasting frequency was 2 times.

Test Example  2. Goat Outpost  Analysis of physiologically active ingredient content

Total phenolics, total flavonoids, and browning substances, which are physiologically active components, were analyzed.

<Preparation of analytical sample>

10 ml of a 50% fermented alcohol was added to 10 g of each powder powder as in Test Example 1, and the mixture was extracted at room temperature (20 ± 5 ° C) for 24 hours and centrifuged at a rate of 3,000 rpm to prepare an extract. Total phenolics and total flavonoids were analyzed by using this extract as a sample.

&Lt; Total phenolic content >

Total phenolic content was measured by Folin Denis method (1912).

Specifically, 0.5 ml of each analytical sample prepared above was dispensed into a test tube, 0.5 ml of a 25% Na ₂ CO ₃ solution was added thereto, and the mixture was allowed to stand for 3 minutes. After addition of 0.25 ml of 2N-Folin-Ciocalteu phenol reagent, the mixture was allowed to stand at 30 ° C for 1 hour, and the absorbance was measured at 750 nm. At this time, the total phenolic content was calculated from the standard curve prepared using gallic acid, and the content was calculated as the amount equivalent to gallic acid. The results are shown in FIG.

As shown in FIG. 3A, the total phenolics content of the goat ginseng outposter according to the present invention was increased in proportion to the number of frying times, the total phenolics content was abundant in the ground portion, and the mixed pre- Total phenolics content was higher than that of the bottom part, 1.8 ~ 2.6 times higher than the ground part, 1.2 ~ 1.4 times higher than the ground part, and 1.3 ~ 1.6 times higher than the outpost.

&Lt; Total flavonoids content >

Total flavonoids content was determined by Davis transformation.

Specifically, 0.01 ml of 1 N NaOH was added to 0.1 ml of the sample prepared above, 1.0 ml of diethylene glycol was added thereto, and the mixture was allowed to stand at 37 ° C for 1 hour, and the absorbance at 420 nm was measured. At this time, total flavonoids content was determined from the standard curves prepared by making the final concentrations of rutin at 0, 0.25, 0.5, and 1.0 mg / ml, and the results are shown in FIG. 3B.

As shown in FIG. 3B, the total flavonoid content of the goat ginseng extract according to the present invention was also increased in proportion to the number of frying times, and the total flavonoid content in the upper part and the lower part was relatively richer than that in the lower part, Above ground 1.1-1.3 times and outpost 1.3-1.7 times more.

&Lt; Browning substance content >

The content of browning material was measured by non - enzymatic browning method.

Specifically, 10 ml of distilled water was added to 1 g of each sample powder and extracted at 25 ° C for 1 hour. The supernatant was measured at 420 nm using a spectrophotometer (Spectronic 2D). The results are shown in FIG. 3c.

As shown in FIG. 3C, the browning material of the goat ginseng tea according to the present invention was also increased in proportion to the number of squeezing times, and both the top, bottom, and outposts were increased by about 1.1 times.

Test Example 3. Analysis of phenolic acid and flavonol

The physiologically active components phenolic acid and flavonol were analyzed.

The phenolic acid and flavonol contents were analyzed using HPLC (high performance liquid chromatography) for each sample prepared as in Test Example 2 above.

The analytical column used was XBridge ^™ C18 (4.6 × 250 mm, 5 μm, Waters Corp., Milford, Mass., USA) column and eluted with 0.5% glacial acetic acid (mobile phase solvent A) and 100% (280 nm) and flavonol (270 nm) were detected with a UV detector at a rate of 1 ml per minute for 60 minutes at 30 ° C in a linear gradient of 0-100% Are shown in Table 3, respectively.

content (占 퐂 / g dw) Roasting condition Above: Leaf and stem Underground: Root Outpost: Leaf + stem + root Raw material 1 time Episode 2 3rd time Raw material 1 time Episode 2 3rd time Raw material 1 time Episode 2 3rd time Phenolic acid Chlorgenic acid 77.89 87.07 132.56 148.17 25.46 42.79 67.27 58.87 50.88 68.95 101.13 114.34 Flavonol Quercetin 85.63 211.12 270.28 307.97 67.88 180.52 194.66 206.67 60.14 158.62 184.15 205.90

As shown in Table 3, the phenolic acid compound (chlorgenic acid) and the flavonol compound (quercetin) of the goat germ extractant according to the present invention, compared to the raw material of goat ginseng, (Root, root) increased 1.7 ~ 2.4 times and 2.7 ~ 3 times, respectively, whereas the outbreak (leaf, stem, root) increased 1.4 ~ 2.2 Fold and 2.7 to 3.4 times higher. Especially, in the ground part, the active type ginsenoside was most improved when the roasting was 3 times and the roasting frequency was 2 times.

Test Example 4. Antioxidant activity analysis of goat ginseng

The antioxidative activities of the ginseng root extract according to the present invention were analyzed by measuring DPPH, ABTS, hydroxyl (OH) radical scavenging activity and FRAP reducing power.

<Analytical sample>

Each of the extract samples prepared in Test Example 2 was concentrated at reduced pressure and lyophilized at 60 ° C, and was used as an assay sample at a concentration of 0.25 and 1.0 mg / ml.

&Lt; DPPH radical scavenging activity >

To DPPH radical scavenging activity, 0.8 ml of DPPH solution (1.5 x ^10-4 M) was added to 0.2 ml of the prepared sample (1 mg / ml), and the mixture was homogeneously mixed and left for 30 minutes. Absorbance was measured at 525 nm Respectively. The negative control of the DPPH radical scavenging activity proceeded in the same manner using distilled water instead of the sample, and the difference in absorbance was calculated as a percentage (%) by the following equation, and the result is shown in FIG. 4A.

Radical scavenging activity (%) = [1- (negative control absorbance / experiment absorbance)] × 100

As shown in FIG. 4A, the DPPH radical scavenging activity (treated with 1 mg / ml) of the goat ginseng root according to the present invention was increased in proportion to the number of fizzing times, and the scavenging activity was relatively high in the ground and the outpost, 1.7 times (top and bottom, three times) and 1.9 times (top and bottom, three times).

<ABTS radical scavenging activity>

The ABTS radical scavenging activity was obtained by mixing 5 ml of 7 mM ABTS reagent and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma 9392) in a dark place for 16 hours to produce cation radicals. And the absorbance of the control was adjusted to 0.7 ± 0.02. 0.1 ml of sample (0.25 mg / ml concentration) and 0.9 ml of ABTS solution were mixed and reacted for 3 minutes and absorbance was measured at 732 nm. The ABTS radical inhibitory activity was also measured by the same method using distilled water instead of the sample as the negative control, and the difference in absorbance was calculated as a percentage (%) by the above equation. The results are shown in FIG. 4B.

As shown in FIG. 4B, the ABTS radical scavenging activity (0.25 mg / ml treatment) of the goat ginseng root according to the present invention was increased in proportion to the number of fizzing times, and the scavenging activity was relatively high in the ground and the outpost, (Overhead, treated 3 times) and 1.5 times (over the ground, treated 3 times) and 1.6 times (outpost, treated 3 times).

<Hydroxyl (OH) radical scavenging activity>

Hydroxyl (OH) radical scavenging activity was measured 10 mM FeSO _4. 0.2 ml of 7H ₂ O-EDTA, 0.2 ml of 10 mM 2-deoxyribose, 0.2 ml of 10 mM H ₂ O ₂ and 1.4 ml of a sample (1 mg / ml) were mixed and reacted at 37 ° C for 4 hours to prepare a mixed solution After adding 1 ml of 1% thiobarbituric acid / distilled water and 2.8% trichloroaceric acid / distilled water to the mixture, the mixture was developed at 100 ° C for 20 minutes, cooled, and then absorbed at 520 nm . The hydroxyl radical scavenging activity was calculated by the above equation using the above equation, and the results are shown in FIG. 4C.

As shown in FIG. 4C, the hydroxyl radical scavenging activity (treated with 1 mg / ml) of the goat ginseng root according to the present invention was increased in proportion to the number of times of souring, and the scavenging activity was relatively high in the ground part and the outpost, , 1.4 times (topside treatment, 3 times treatment) and 1.5 times (top treatment, 3 times treatment).

<Analysis of FRAP reduction power>

Ferric reducing antioxidant power (FRAP) is a method for measuring the reducing power of Fe3 + to Fe2 + by measuring the reducing power of a compound. Specifically, FeII-TPTZ (ferric tripyridyl triazine) is reduced to FeII-TPTZ (ferrous tripyridyl triazine) in blue color by the reducing power of the sample.

In the FRAP reduction assay, 30 mM acetate buffer (pH 3.6), 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ, T1253, C18H12N6, MW312.33) dissolved in 40 mM hydrochloric acid and 20 mM FeCl ₃ (F7134, MW 162.20, in DW) was prepared, and the acetate buffer, TPTZ solution and FeCl ₃ solution were mixed at 10: 1: 1 (v / v / v) . 50 μl of the prepared analytical sample (0.5 mg / ml) and 950 μl of the FRAP reagent were dispensed into a test tube, reacted for about 15 minutes, and the absorbance was measured at 593 nm using a microplate reader (Biorad 3055, Sweden) The results are shown in Fig. 4d.

As shown in FIG. 4D, the FRAP reducing power (treated with 0.5 mg / ml) of the goat ginseng tea according to the present invention was increased in proportion to the number of fizzing times and the reducing power was relatively high in the ground and the outpost, (3), 0.715 (underground), 1.982 (above ground) and 0.882 (outpost)

From these results, it can be understood that the antioxidant activity of the goat ginseng outposter according to the present invention is remarkably enhanced.

Test Example 5. Digestive enzyme inhibitory activity assay

The pancreatic-lipase inhibitory activity, which is an index of alpha-glucosidase and anti-obesity (anti-obesity) effect, which is an index of antidiabetic effect (diabetic improvement)

&Lt; Alpha-Glucosidase Inhibitory Activity >

The α-glucosidase inhibitory activity was determined by adding 50 μl of 0.5 U / ml α-glucosidease enzyme solution to 50 μl of the analytical sample (1 mg / ml concentration) prepared in Test Example 4 and adding 200 mM sodium phosphate buffer 6.8) were mixed and preliminarily incubated at 37 ° C for 10 minutes. Then, 100 μl of sodium phosphate buffer (pH 6.8) was added and reacted at 37 ° C for 10 minutes. The reaction was stopped by adding 0.75 ml of 100 mM Na ₂ CO ₃ to the reaction mixture, and the absorbance at 420 nm was measured. Negative control was carried out in the same manner using distilled water instead of the sample, and the difference in absorbance was expressed as a percentage (% ). The results are shown in Fig. 5A.

Inhibitory activity (%) = [1- (negative control absorbance / experiment absorbance)] × 100

As shown in FIG. 5a, the inhibitory activity of alpha-glucosidase was increased in proportion to the number of times of chewing, and the inhibitory activity was higher in the shoot and shoot than in the shoot, Especially, it can be confirmed that the concentration of 1 mg / ml promoted about 1.7 to 2.4 times (root: root), 1.5 to 1.9 times (above ground: leaves and stem) and 1.4 to 1.9 times (outpost: leaves, stem and root) .

<Pancreatic-lipase inhibitory activity>

The pancreatic-lipase inhibitory activity was determined by mixing 50 μl of the analytical sample (1 mg / ml concentration) prepared in Test Example 4, 50 μl of 1.0 U / ml pancreatic lipase enzyme solution and 50 μl of 200 mM sodium phosphate buffer solution (pH 6.8) For 10 minutes, 100 μl of sodium phosphate buffer (pH 6.8) was added, and the mixture was reacted at 37 ° C for 10 minutes. The reaction was stopped by adding 0.75 ml of 100 mM Na ₂ CO ₃ to the reaction solution, and the absorbance at 420 nm was measured. Negative control was carried out in the same manner using distilled water to determine the difference in absorbance by the above equation (%). And the results are shown in FIG. 5B.

As shown in FIG. 5B, the pancreatic-lipase inhibitory activity was increased in proportion to the number of times of pancreatic-lipase inhibition compared with the raw material of the goat ginseng outpost according to the present invention, and the inhibitory activity of the pancreatic- It can be confirmed that about 2.3 ~ 4.1 times (root: root), 1.3 ~ 1.5 times (upper part: leaves and stem) and 2 ~ 2.6 times (upper part: leaves, stem, root) were increased in 1 mg / ml concentration.

From these results, it can be seen that the goat ginseng outposter according to the present invention has remarkably enhanced alpha-glucosidase and pancreatic-lipase inhibitory activity, and thus has excellent antidiabetic activity and anti-obesity activity.

Test Example 6. Evaluation of palatability of goat ginseng tea

Table 3 shows the results of the evaluation of the palatability of green tea and the green tea according to the present invention.

flavor incense color Overall likelihood green tea 2.1 3.2 3.1 2.8 Underground (root) 3.2 4.2 3.7 3.4 Above ground (leaves and stem) 2.8 3.6 3.5 3.2 Outpost (leaf, stem + root) 3 4.0 3.6 3.2 * The raw goat ginseng tea was originally mixed with the raw weight of goat's ginseng at the weight ratio of 4: 6.
* A score of 5 points for 20 students majoring in food (5 points for very good, 4 points for good,
3 points for bad, 2 points for bad, and 1 point for very bad).

As shown in Table 4, according to the present invention, it can be seen that the preference of the Korean goat ginseng tea which has been treated with 3 times of shaking is much better than that of green tea which is commonly enjoyed by the general public.

From the functional test results, it was found that the raw goat germ extract prepared according to the production method of the present invention contains a physiologically active ingredient such as active ginsenoside (ginsenoside F2, Rg3 and Rh2 and compound K), crohnic acid and curercetin And is also useful as a material for functional foods having excellent antioxidant, antidiabetic and anti-obesity activity because it has excellent palatability, antioxidative activity, alpha-glucosidase inhibitory activity and pancreatic lipase inhibitory activity.

Claims (7)

A method for producing ginsenosides F2, Rg3, Rh2, and a goat ginseng precursor having enhanced compound k and chlorogenic acid and quercetin,
i) mixing the outpasted ginseng root at 80 to 100 DEG C for 20 to 60 minutes;
ii) repeating the subcultivation of the goat ginseng for 2 to 3 times at 180 to 220 DEG C for 5 to 15 minutes and cooling at 40 to 50 DEG C;
Iii) repeating the step 2 ~ 3 times at a temperature of 130 ~ 160 캜 for 5 ~ 15 minutes and cooling at 40 ~ 50 캜; And
Iv) mixing the ground ginseng root and the ginseng root.
The process according to claim 1, wherein the step of ii) is repeated twice at 200 캜 for 5 to 15 minutes and at 40 to 50 캜 for cooling, the overburden of step iii) is cooled for 5 to 15 minutes at 150 캜, A method for producing ginsenosides F2, Rg3, Rh2, and compound k, chlorogenic acid and quercetin-enhanced goat ginseng, which is repeated three times at 40 to 50 占 폚.
The method of claim 1, wherein the ginsenoside F2, Rg3, Rh2, and Compound K, which are mixed in the step 1), are mixed in a ratio of 1: 10-10: 1 (w / A method for producing an acidic and quercetin-enhanced goat gum outpost.
4. An outpox prepared by the method according to any one of claims 1 to 3, wherein the ginsenosides F2, Rg3, Rh2 and compound k and chlorogenic acid and quercetin are enhanced.
[Claim 5] The method of claim 4, wherein the ginseng root outgrowth comprises at least about 5 mg / g of ginsenoside F2, at least about 0.7 mg / g of ginsenoside Rg3, at least about 0.7 mg / g of ginsenoside compound k, Ginsenosides F2, Rg3, Rh2, which contain about 1 mg / g or more of Rh2 and about 60 占 퐂 / g or more of chlorogenic acid and about 150 占 퐂 / g or more of quercetin, An outpost of goat ginseng with enhanced genic acid and quercetin.
[Claim 7] The ginseng root extract according to claim 5, wherein the ginseng root extract has antioxidative activity, antidiabetic activity, and anti-obesity activity, ginsenoside F2, Rg3, Rh2 and compound k, chlorogenic acid and quercetin-enhanced goat serum.
A tea bag comprising the goat's ginseng tea according to claim 6.

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