Effects of Extraction Temperature and Time on Ginsenoside Content and Quality in Ginseng (Panax ginseng) Flower Water Extract

Abstract

In this study, ginseng flower water extracts were analyzed to set up the ginsenoside content and quality optimization condition. The highest total ginsenoside content among the ginseng flower water extracts was 67.44㎎/g which was extracted at 85℃ for 3 hours. In addition, the ginsenoside content decreased according to the increased extraction temperature and time. The highest total content of Rb₂ and Re was 37.42㎎/g at 75oC for 6 hours. Total content of Rb₂ and Re decreased according to the increased extraction temperature and time. The highest prosapogenin (Rg²₊ Rg₃ + Rh₁) content among the total of ginseng flower water extracts was 18.58㎎/g which was extracted at 95℃ for 12 hours. The sweetness, absorbance were increased according to the increased extraction temperature and time. But pH was decreased according to the increased extraction time.