Extraction Characteristics of Saponin and Acidic Polysaccharide Based on the Red Ginseng Particle Size

Abstract

Effect of pulverization on total solid, crude saponin, and acidic polysaccharide contents of dried red ginseng main root were tested. Several particle size samples, including red ginseng main root (non pulverized), 10~40 mesh powder, 40~100 mesh powder, and >100 mesh powder were used in the extraction. The sequential solvent extraction method (1st: 70% EtOH at 70 o C for 12 hr, 2nd: 70% EtOH at 70 o C for 12 hr, 3rd: water at 70 o C for 12 hr) was applied to extract the saponins and acidic polysaccharide. Extraction yield of total solid of pulverized red ginseng (10~40 mesh size) was increased to 20% compared with that of non-pulverized. Especially, the crude saponin content of pulverized red ginseng (10~40 mesh size) showed an increase of 47% over non-pulverized. No difference in the component ratio was observed by pulverization, when the individual ginsenosides were quantified by HPLC. Also, extraction yield of acidic polysaccharide of pulverized red ginseng (10~40 mesh size) was increased 57% compared with that of non-pulverized. The results suggested that pulverization might be useful for increasing the extraction yield of red ginseng components.

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

“…However, the acidic polysaccharide contents did not show an increasing pattern as the particle size decreased. These results were also concordant with a previous study showing that acidic polysaccharides of 10-40 mesh treatment (mean diameter: >500 μm) showed a higher value than those of 40-100 mesh treatment (mean diameter: 162.9 μm) [47]. This phenomenon appeared to be caused by water holding capacity [47].…”

“…These results were also concordant with a previous study showing that acidic polysaccharides of 10-40 mesh treatment (mean diameter: >500 μm) showed a higher value than those of 40-100 mesh treatment (mean diameter: 162.9 μm) [47]. This phenomenon appeared to be caused by water holding capacity [47]. Water penetration and adsorption are facilitated by structural changes (specific surface increase, ginseng starch damage) arising from decreasing particle size [47].…”

“…This phenomenon appeared to be caused by water holding capacity [47]. Water penetration and adsorption are facilitated by structural changes (specific surface increase, ginseng starch damage) arising from decreasing particle size [47]. As a result, the flocculated powder due to an increase of the water holding capacity decreased the diffusion of components from the extractive solvent [47].…”

“…Water penetration and adsorption are facilitated by structural changes (specific surface increase, ginseng starch damage) arising from decreasing particle size [47]. As a result, the flocculated powder due to an increase of the water holding capacity decreased the diffusion of components from the extractive solvent [47]. For comparison of the roasting treatments, the total polysaccharides of samples sized as 10-20 μm showed the highest value when roasting for 12 min, and the other samples with different sizes showed high contents when roasting for 15 min.…”

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

“…However, the acidic polysaccharide contents did not show an increasing pattern as the particle size decreased. This phenomenon appeared to be caused by water holding capacity [46]. Water penetration and adsorption are facilitated by structural changes (specific surface increase, ginseng starch damage) arising from decreasing particle size [46].…”