WO2007061162A1

WO2007061162A1 - Black rootlets of ginseng and process for preparing the same

Info

Publication number: WO2007061162A1
Application number: PCT/KR2006/001407
Authority: WO
Inventors: Sung-Keun Choi
Original assignee: DAEDONG KOREA GINSENG Co Ltd
Current assignee: DAEDONG KOREA GINSENG Co Ltd
Priority date: 2005-11-24
Filing date: 2006-04-17
Publication date: 2007-05-31
Anticipated expiration: 2008-05-24
Also published as: KR101234605B9; KR101234605B1; KR20070054764A

Abstract

The present invention relates to a black rootlet ginseng containing more saponin and process for preparing the same. The process comprises the steps of (a) adding Astragalus membranaceus, Codonopis lanceolata, Acanthopanacis Cortex, Liriope platyphylla, Poria cocos, Zingiberis Rhizoma to a solvent; (b) concentrating the mixture by heating to obtain a concentrated solution; (c) saturating a red ginseng in the concentrated solution; (e) braising the saturated red ginseng; (f) desiccating the braised red ginseng; (g) repeating the step (e) to (f) to obtain a black rootlet ginseng.

Description

BLACK ROOTLETS OF GINSENG AND PROCESS FOR PREPARING THE SAME

[Field of Invention]

The present invention relates to a black rootlet ginseng containing more saponin and process for preparing the same, which comprises the steps of (a) adding Astragalus membranaceus, Codonopis lanceolata, Acanthopanacis Cortex, Liriope platyphylla, Porta cocos, Zingiberis Rhizoma to a solvent; (b) concentrating the mixture by heating to obtain a concentrated solution; (c) saturating a red ginseng in the concentrated solution; (e) braising the saturated red ginseng; (f) desiccating the braised red ginseng; (g) repeating the step (e) to (f) to obtain a black rootlet ginseng.

[Background Art]

From ancient times, the Panax ginseng C. A. Meyer is known as the miraculous medicine in the oriental medicine because of its mysterious effects compared with the other herbs. Due to its mysterious effects, the predecessors of Korea dealing with the ginseng and red ginseng could be the best trader in the Orient. Not only many studies of the ginseng and the red ginseng being accelerated but also the international symposiums of ginseng are the results by excellent quality of ginseng and red ginseng.

The red ginseng is composed of amino acid, saponin, fatty acid such as stearic acid, palmitic acid, oleic acid, and panacene that is the volatile matter and the source of the special aroma of the red ginseng.

When the condensed liquor of the red ginseng is waved, the bubbles are generated continually. It is the vegetable components known as the saponin. Also it is known as the component related to the medicine effects of the red ginseng. The saponin contents is little in the body of the ginseng which is made up of 60% by weight, but the root, outer periderm and cortex of the red ginseng is known as the storage of a great part of the saponin contents. The saponin contents of small red ginseng have more saponin contents than that of big red ginseng. Also the saponin contents in the part of the red ginseng are different, that the major root has 1.9 % and the side root has 2.94 %. More bitter red ginseng has more saponin and more efficacious. Saponin of the 4-year red ginseng is 2.84 % and the 6-year is 2.19 %. Despite of 30 % of differences, the quality of the two is not apparent.

According to the modern medicine, the ginseng and the red ginseng are good for enhancing the resistance, regulating the internal secretion, regulating the blood pressure, promoting the metabolism, diminishing inflammation, renewing from the enervation, regulating the neurasthenic, prolonging the life, strengthening the blood vessel, developing the immunity, strengthening the stomach, synthesizing the DNA, preventing the cancer, preventing the diabetes, enhancing the growth and so on. So, the ginseng and the red ginseng are called catholicon that can cure all diseases. The ginseng is classified by the producing area, root, size, shape, part and rank. The ginseng is also differentiated by the effect as the medicine and the food. When it is used for the sake of prevention, it is a medicine. And it is also used as health food such as ginseng tea, ginseng wine, ginseng biscuit and so on. The ginseng is hard to be preserved in water content of 80 to 85 %. So it is manufactured as the white ginseng and the red ginseng for the long-storage. In 1894, the red ginseng was protected by Korea Commerce Department as monopolization system.

The tea of the red ginseng is manufactured by extracting and concentrating the red ginseng. And it is classified as the extracting tea and the powder tea. The representative of the red ginseng tea is the granular tea manufactured by desiccating the liquor that is composed the extracted red ginseng and the glucose. With the enhancement of the health consciousness, the extracted tea containing the glucose has gradually lost its market.

For the sake of the mysterious effect of the red ginseng and the national's benefit, we intend to invent the new tea that does not contain any sugar according to the requirement of the modern society. Though the root of the ginseng contains more saponin, it has not been used because of the absence of technical manufacturing method. This is one of the inventor's goals. Because the 100 % of the saponin could not be extracted by boiling the root of the red ginseng in water, peoples often use the ethanol to dissolve the saponin. As a result of ethanol use, manufacturing costs are very expensive. And peoples are difficult to enjoy this kind of tea.

[Disclosure of Invention] [Technical Problem]

Therefore, an object of the present invention is to solve the above-mentioned conventional technical problems and provide a black rootlet ginseng containing more saponin and process for preparing the same.

[Technical Solution]

To achieve the object, the present invention provides a process for preparing black rootlet ginseng, comprising the steps of: (a) adding Astragalus membranaceus, Codonopis lanceolata, Acanthopanacis Cortex, Liriope platyphylla, Poria cocos, Zingiberis Rhizoma to a solvent; (b) concentrating the mixture by heating to obtain a concentrated solution; (c) saturating a red ginseng in the concentrated solution; (e) braising the saturated red ginseng; (f) desiccating the braised red ginseng; (g) repeating the step (e) to (f) to obtain a black rootlet ginseng.

Preferably, the process comprises the steps of (a) adding 15 to 25% by weight of Astragalus membranaceus, 15 to 25% by weight of Codonopis lanceolata, 15 to 25% by weight of Acanthopanacis Cortex, 15 to 20% by weight of Liriope platyphylla, 15 to 20% by weight of Poria cocos, 5 to 10% by weight of Zingiberis Rhizoma to at least one solvent selected from the group consisting of water, methanol, ethanol and isopropyl alcohol; (b) braising the mixture firstly at 50 to 70 ^°C for 1 to 6 hours, then secondly at 120 to 150^°C with high pressure for 1 to 6 hours; (c) concentrating the braised mixture by heating to obtain 1 to 10 brix of concentrated solution; (d) saturating a red ginseng in the concentrated solution for one night; (e) braising the saturated red ginseng at 50 to 70 °C for 1 to 6 hours; (f) desiccating the braised red ginseng at 60 to 80 °C till the water content of the red ginseng is 25 to 30%; (g) repeating the step (d) to (f) 2 to 6 times to obtain a black rootlet ginseng; (h) braising the black rootlet ginseng at 120 to 150°C for 1 to 6 hours; (i) desiccating the braised black rootlet ginseng at 50 to 70 ^°C for 1 to 6 hours till the water content of the black rootlet ginseng is 20 to 28%; Q) repeating the step (h) to (i) 2 to 6 times; (k) desiccating the black rootlet ginseng till the final water content of the black rootlet ginseng is 10 to 15%.

Also, the present invention provides a black rootlet ginseng containing more saponin prepared by the above-mentioned process.

The primary technique of the present invention is to optimally process the black rootlet ginseng so that the saponin content is highest, thereby allowing that peoples can enjoy the ginseng tea containing more saponin by easily boiling the black rootlet ginseng in water. The ginseng is classified as the major root in the central part and the rump root. Generally, the rump root has more saponin than that of the major root. And the central part of the ginseng is also classified according to the color such as the white ginseng, the red ginseng and the black rootlet ginseng. Because the ginseng manufactured by the process of the present invention is black, we name it the black rootlet ginseng.

The herbs used in saturating the red ginseng have many efficacies. The efficacy of Astragalus membranaceus is to increase energy, build resistance to illness, increase production of white blood cells, fight bacteria, promote cell formation, stimulate appetite, fights fatigue, combat colds and lung problems, increase resistance to viral infections, aid in wound healing, reduce water retention in kidney complications, help to control blood sugar, reduce side effects of chemotherapy and other cancer treatments. The effect of Codonopis lanceolata is to replenish yin of the lung and stomach, remove heat from the lung, promote fluid secretion, nourish yin and clear away lung-heat, nourish the stomach and promote the production of body fluid, clear the lungs and tonify yin, strengthen the stomach and promote the production of body fluids. The efficacy oϊPoria cocos is to promote urination, drain damp, strengthen spleen, quiet heart and calm spirit and help the amnesia, anxiety, restlessness, fatigue, tension, nervousness, dizziness, dysuria and urination problems, edema, insomnia, splenitis, stomach problems, diarrhea, tumors. The efficacy of Zingiberis Rhizoma is to dispel cold, warm lung, stomach energy, stimulate yang-energy, anti-inflammatory, dissolves phlegm, control nausea and vomiting and motion sickness, promote blood circulation and prevent cancer.

[Best Mode]

Example

The water and ethanol was mixed in the proportion of 1:1. Then, 20% by weight of Astragalus membranaceus, 20% by weight of Codonopis lanceolata, 20% by weight of Acanthopanacis Cortex, 17% by weight of Liriope platyphylla, 16% by weight of Poria cocos, 7% by weight of Zingiberis Rhizoma were added in the solvent mixture. The mixture was braised firstly at 60 ^°C for 3 hours, then secondly at 135 ^°C for 3 hours. The braised mixture was concentrated by heating to obtain 5 brix of concentrated solution. 100 g of the red ginseng was put in the concentrated solution and saturated for one night. The saturated red ginseng was braised at 60 ^°C for 3 hours in iron condenser. The braised red ginseng was desiccated at 70 ^°C in the loess desiccated room till the water content of the red ginseng was 28%. The saturating, braising and desiccating steps were repeated 4 times to obtain a black rootlet ginseng. The black rootlet ginseng was further braised at 135 ^°C in high-pressure braiser for 3 hours. The braised black rootlet ginseng was desiccated at 60 °C in the elvan desiccator for 3 hours till the water content of the black rootlet ginseng was 25%. These braising and desiccating steps were repeated 4 times. The black rootlet ginseng was further desiccated in the bulk desiccator till the final water content of the black rootlet ginseng is 14%. Finally, 90 g of the black rootlet ginseng was obtained. Experiment 1

The saponin content of the black rootlet ginseng prepared by the example was analyzed in the Ginseng Industry Institute of Chung-Ang University in Korea. The experiment method was as follows:

1. Demonstration

Sample 100 g (powder) was put in 95 % EtOH, extracted by heat for 2 hours, then concentrated, pretreated by the black ginseng test of food rounding method, and analyzed by the HPLC. The results of the experiment show in Table 1.

2. Demonstration + Repeat 3 times

Sample 100 g (powder) was put in 95 % EtOH, extracted by heat for 2 hours, then concentrated, pretreated by the black ginseng test of food rounding method, and analyzed by the HPLC. The results of the experiment show in Table 2.

3. Repeat 4 times

Sample 100 g (powder) was put in 95 % EtOH, extracted by heat for 2 hours, then concentrated, pretreated by the black ginseng test of food rounding method, and analyzed by the HPLC. The results of the experiment show in Table 3.

The condition of the HPLC analysis was as follows:

1. Mobile Phase

Solvent A- Acetonitrile (ACN): Water: Isopropyl alcohol (IPA) = 80: 5: 15 Solvent B -ACN: Water: IPA= 67: 21: 12

2. Gradient

3. Flow rate: 0.8 mg/ml

4. Detector: ELSD 2000ES

5. Column: Prevail Carbohydrate ES column

Table 1

Experiment 2

To check the efficacy of black rootlet ginseng produced by the present invention, some ginsengs grown up for four years in the same region of Geumsan,

Chungcheongnam-do, Korea, were collected at same time and used as the raw material. The table 4 records the comparison of the saponin content in the black rootlet ginseng produced by the present invention and that in the red ginseng.

Table 4. Comparison of components in black rootlet ginseng and red ginseng

As stated above, the components of black rootlet ginseng produced by the present invention are much higher than that of red ginseng. When the black rootlet ginseng is cooked in boiled water, most of all components above-mentioned are extracted. So, medical efficacies of the black rootlet ginseng are better than those of other products. The medical efficacy of each components of black rootlet ginseng is as follows: Ginsenosides-Rg3 has the effect of curbing metastasis of cancer cell, curbing blood platelet coagulation, preventing people from thrombus. The experiment indicates that it also has the effect of protection of liver, relaxing blood vessel and reducing the resistant of cancer drug. Ginsenosides-Rg2 has the effect of curbing blood platelet coagulation, anti-hemogtutination enzyme, retarding memory lose, curbing reproduction of smooth muscle cell, indus acetyl choline, curbing secrete of catecholamine and retarding the calcium entering inside of cell.

Ginsenosides-Rgl has good effect of enhancing immunity, curbing blood platelet coagulation, anti-hemogtutination, selective stimulatory function, enhancing memory, stimulating corticosteroid, promoting combination of protein, alleviating fatigue, exiting central nervous system, blood vessel dilatation, stemming harmful substance, improving sexual ability, resisting nephritis and increasing heart blood flow, increasing nervous cell exiting, enhancing cholesterol metabolism, resisting inflammation, promoting stem cell reproduction and DNA synthesis, protection of liver, and promoting hormone secrete.

Ginsenosides-Rf has the effect of alleviating pain, inhibiting lipid oxidation and curbing obstacle of brain growth.

Gindenosides-Re has the effect of renocortical stimulating hormone promoting secrete of hormone and adrenosterone secretion, promoting synthesis of DNA and RNA, protein of marrow cell, alleviating pain, curbing reproduction of smooth muscle cell, blood vessel dilatation, enhancing cholesterol metabolism and protection of liver.

Ginsenosides-Rd has the effect of renocortical stimulating hormone, adrenosterone and curbing reproduction of mesanchyme cell. Ginenosides-Rc has the effect of alleviating pain, promoting secrete of adrenosterone, promoting produce of PGl 2, promoting synthesis of liver, blood serum cholesterol and RNA, promoting synthesis of marrow cell DNA and RNA, protein and adipose and curbing reproduction of mesenchyme cell.

Ginseneosides-Rb2 has the effect of promoting secretion of sugar and fat, resisting curbing decompose of fat bringing out by ACTHcAMP and epinephrine, maintaining metabolism balance of nitrogen, decreasing cholesterol and resisting arteriosclerosis, promoting secretion of DNA, RNA, renocortical stimulating hormone, adrenosterone, promoting synthesis of protein and fat, anti-cancer toxin hormone function, curbing reproduction of smooth muscle cell, curbing tumour blood vessel stlstod, improving appetite, promoting the oxidation, retarding active substance, stimulating liver APT supply, increasing content of APT and alleviating pain.

Ginsenosides-Rbl has the effect of curbing central nervous system and tranquillizing, central appetite repressing function, curbing offensive action, alleviating pain, resisting spasm, promoting secrete of renocortical stimulating hormone, adrenosterone secretary function tranquillizing, promoting synthesis of cholesterol, decreasing high cholesterol, neutral fat, free-fatty acid, promoting synthesis of DNA, RNA and protein of marrow cell and fat, promoting synthesis of protein and promoting exist of nervous cell, facilitate acetylcholine, improving memory, curbing coagulation of blood platelet, curbing inhibiting lipid oxidation, promoting blood vessel dilatation, promoting metabolism of cholesterol, resisting inflammation, protecting liver, induction of carbon tetrachloride, curbing liver protein phosphate, calcium accumulated inside of cell and stimulating appetite.

Ginsenosides-Rhl has the effect of curbing harmful substance to liver, promoting decomposition of tumour cell, inhibiting blood platelet coagulation and selective stimulatory effect.

Ginsenosides-Rh2 has the effect of curbing reproduction of cancer cell, inducing decomposition of cancer cell, curbing metastasis of carcinoma, curbing the reproduction of tumour and enhancing activity of anti-cancer drug.

[Industrial Applicability]

According to the present invention, the black rootlet ginseng containing more saponin can be produced by (a) adding Astragalus membranaceus, Codonopis lanceolata, Acanthopanacis Cortex, Liriope platyphylla, Poria cocos, Zingiberis Rhizoma to a solvent; (b) concentrating the mixture by heating to obtain a concentrated solution; (c) saturating a red ginseng in the concentrated solution; (e) braising the saturated red ginseng; (f) desiccating the braised red ginseng; (g) repeating the step (e) to (f). The saponin content of the black rootlet ginseng according to the present invention is much higher than that of the red ginseng. Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

Claims

[Claims]

[Claim 1]

Process for preparing black rootlet ginseng, comprising the steps of: (a) adding Astragalus membranaceus, Codonopis lanceolata,

Acanthopanacis Cortex, Liriope platyphylla, Porta cocos, Zingiberis Rhizoma to a solvent;

(b) concentrating the mixture by heating to obtain a concentrated solution;

(c) saturating a red ginseng in the concentrated solution; (e) braising the saturated red ginseng;

(f) desiccating the braised red ginseng;

(g) repeating the step (e) to (f) to obtain a black rootlet ginseng.

[Claim 2] The process according to claim 1, comprising the steps of:

(a) adding 15 to 25% by weight of Astragalus membranaceus, 15 to 25% by weight of Codonopis lanceolata, 15 to 25% by weight of Acanthopanacis Cortex, 15 to 20% by weight of Liriope platyphylla, 15 to 20% by weight of Porta cocos, 5 to 10% by weight of Zingiberis Rhizoma to at least one solvent selected from the group consisting of water, methanol, ethanol and isopropyl alcohol;

(b) braising the mixture firstly at 50 to 70 "C for 1 to 6 hours, then secondly at 120 to 150 "C with high pressure for 1 to 6 hours;

(c) concentrating the braised mixture by heating to obtain 1 to 10 brix of concentrated solution; (d) saturating a red ginseng in the concentrated solution for one night;

(e) braising the saturated red ginseng at 50 to 70 ^°C for 1 to 6 hours;

(f) desiccating the braised red ginseng at 60 to 80 ^°C till the water content of the red ginseng is 25 to 30%;

(g) repeating the step (d) to (f) 2 to 6 times to obtain a black rootlet ginseng; (h) braising the black rootlet ginseng at 120 to 150°C for 1 to 6 hours; (i) desiccating the braised black rootlet ginseng at 50 to 70 ^°C for 1 to 6 hours till the water content of the black rootlet ginseng is 20 to 28%; (j) repeating the step (h) to (i) 2 to 6 times;

(k) desiccating the black rootlet ginseng till the final water content of the black rootlet ginseng is 10 to 15%.

[Claim 3]

Black rootlet ginseng prepared by the process of claim 1.