Ginseng product with high ginseng total saponin content and preparation method thereof

Abstract

The invention provides a ginseng product with high ginseng total saponin content and a preparation method thereof, and the preparation method comprises the following steps: firstly providing cooked ginseng, namely, steaming fresh ginseng so as to improve the rare saponin content in the cooked ginseng; meanwhile, the cooked ginseng is further soaked and extracted in a mixed amino acid solution containing glutamic acid, lysine and serine, so that the content of total ginsenoside and the content of rare ginsenoside in the cooked ginseng can be further increased. Through testing, the content of total ginsenoside in the ginseng product obtained by the preparation method is more than 30 mg / g; the content of rare ginsenoside Rk1 is greater than 1.30 mg / g; the content of rare ginsenoside Rg3 in the ginseng product is greater than 1.20 mg / g; the content of rare ginsenoside Rg5 in the ginseng product is greater than 0.50 mg / g.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a ginseng product with high ginsenoside content and a preparation method thereof. Background Art

[0002] Ginseng has the effects of calming the mind, improving intelligence, replenishing qi and blood, and improving immunity. Since ginseng was approved as a new resource food in 2012, foods processed with ginseng as raw materials have emerged in an endless stream. The chemical composition of ginseng is relatively complex, generally containing ginsenosides, alcohol, volatile oils, sugars, vitamins and other ingredients. Among them, ginsenosides are the main active ingredients of ginseng and have the main physiological activity of ginseng.

[0003] The pharmacological activities of ginseng plants are different before and after high-temperature steaming, so they are often processed and steamed before use. Studies have shown that after high-temperature steaming, the content of ginseng ingredients will change, among which the content of rare saponins such as Rg3, Rg5, and Rk1 will be greatly increased, thereby improving the antioxidant activity, anti-cancer and anti-dementia effects of ginseng. However, the total saponin content of ginseng obtained after high-temperature steaming is still low. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a ginseng product with a high content of total ginsenosides and a preparation method thereof. The ginseng product has a high content of total ginsenosides and a high content of rare ginsenosides.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a method for preparing a ginseng product having a high content of total ginsenosides, which comprises the following steps:

[0007] The cooked ginseng is immersed and extracted in an amino acid solution to obtain a ginseng product;

[0008] The amino acid solution includes glutamic acid, lysine and serine.

[0009] Preferably, the mass ratio of glutamic acid, lysine and serine is 1:(5-10):(3-5).

[0010] Preferably, the concentration of the amino acid solution is 10-20 wt %.

[0011] Preferably, the solid-liquid ratio of the immersion extraction is 1 g:(20~50) mL.

[0012] Preferably, the maceration extraction is carried out under ultrasound.

[0013] Preferably, the temperature of the ultrasound is 35-55° C., the frequency is 10-15 KHz, and the time is 10-50 min.

[0014] Preferably, the pressure of the immersion extraction is 10-50 MPa.

[0015] Preferably, the cooked ginseng is obtained by steaming fresh ginseng.

[0016] Preferably, the steaming treatment is performed at a temperature of 85-95° C. and for a time of 1-3 h.

[0017] Preferably, the fresh ginseng is pretreated before steaming.

[0018] Preferably, the pretreatment includes washing and obtaining the taproot of fresh ginseng.

[0019] Preferably, the maceration extraction further includes a drying step.

[0020] In a second aspect, the present invention provides a ginseng product prepared according to the above preparation method, wherein the total ginsenoside content in the ginseng product is greater than 30 mg / g.

[0021] Preferably, the content of rare ginsenoside Rk1 in the ginseng product is greater than 1.30 mg / g.

[0022] Preferably, the content of rare ginsenoside Rg3 in the ginseng product is greater than 1.20 mg / g.

[0023] Preferably, the content of rare ginsenoside Rg5 in the ginseng product is greater than 0.50 mg / g.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention provides a method for preparing a ginseng product with a high content of total ginsenosides. The method first provides cooked ginseng, that is, steams fresh ginseng to increase the content of rare saponins in the cooked ginseng. At the same time, the present invention further soaks and extracts the cooked ginseng in a mixed amino acid solution including glutamic acid, lysine and serine to further increase the content of total ginsenosides and rare saponins in the cooked ginseng.

[0026] After testing, the total ginsenoside content of the ginseng product obtained by the above preparation method is greater than 30 mg / g; the content of the rare ginsenoside Rk1 is greater than 1.30 mg / g; the content of the rare ginsenoside Rg3 in the ginseng product is greater than 1.20 mg / g; and the content of the rare ginsenoside Rg5 in the ginseng product is greater than 0.50 mg / g. DETAILED DESCRIPTION

[0027] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] In view of the problem that in the prior art, fresh ginseng is generally steamed to increase the rare saponin content of ginseng products, but the total ginsenoside content cannot be increased, the present invention provides a method for preparing a ginseng product with a high total ginsenoside content, comprising the following steps:

[0029] The ripe ginseng is immersed and extracted in an amino acid solution to obtain a ginseng product.

[0030] According to the present invention, first, cooked ginseng is provided.

[0031] In the present invention, the cooked ginseng is generally obtained by pre-treating fresh ginseng and then steaming it.

[0032] The pretreatment includes washing and obtaining the taproot of fresh ginseng.

[0033] Specifically, in some embodiments of the present invention, the pretreatment is: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root.

[0034] Then, according to the present invention, the pretreated fresh ginseng is steamed. In the present invention, the temperature of the steaming treatment is 85-95°C, preferably 88-90°C; the time is 1-3 hours, preferably 1.5-2.5 hours. The steaming treatment is preferably carried out in an electric heating steam cabinet.

[0035] It should be noted that the steaming process used in the present invention can increase the content of rare saponins in cooked ginseng.

[0036] After obtaining cooked ginseng, according to the present invention, the cooked ginseng is immersed and extracted in an amino acid solution to obtain a ginseng product. In the present invention, the concentration of the amino acid solution is 10-20 wt%, preferably 12-15 wt%, and the amino acids therein include glutamic acid, lysine and serine. The present invention has been found through research that the use of glutamic acid, lysine and serine in combination can increase the content of total ginsenosides in the final prepared ginseng product through immersion extraction, and is also beneficial to increase the content of rare ginsenosides. It should be noted that glutamic acid, lysine and serine are indispensable, and the components of the three cannot be replaced at will, otherwise the content of total ginsenosides in ginseng cannot be increased. Furthermore, the present invention has experimentally found that the mass ratio of glutamic acid, lysine and serine is within a certain ratio range, and the effect of increasing the content of total ginsenosides in ginseng will be better. Therefore, the present invention preferably controls the mass ratio of glutamic acid, lysine and serine to be 1:(5-10):(3-5), more preferably 1:(6-9):(3.5-4.5), and further preferably 1:(7-8):(4.0-4.2).

[0037] In the present invention, the immersion extraction is preferably carried out under high pressure conditions, which is beneficial to increasing the content of total ginsenosides. The high pressure is specifically 10-50 MPa, preferably 15-45 MPa, and more preferably 20-40 MPa.

[0038] In the present invention, the solid-liquid ratio of the immersion extraction is 1 g: (20-50) mL, preferably 1 g: (25-45) mL, and more preferably 1 g: (30-40) mL.

[0039] In some embodiments of the present invention, it is preferred to perform ultrasonic immersion treatment on cooked ginseng in an immersion solution composed of glutamic acid, lysine and serine under a high pressure of 10-50 MPa, wherein the temperature of the ultrasound is 35-55°C, preferably 40-50°C; the frequency is 10-15 KHz, preferably 12-13 KHz; and the time is 10-50 min, preferably 20-40 min. In the present invention, the assistance of ultrasound is conducive to increasing the content of total ginsenosides in the final prepared ginseng product.

[0040] In the present invention, after the immersion extraction, the obtained ginseng product is preferably dried, and the drying is preferably carried out in a hot air circulation oven.

[0041] Then, according to the present invention, the dried ginseng is preferably packaged into 1 piece / bag to obtain a finished product, which can be sold commercially.

[0042] The invention also provides a ginseng product obtained by the preparation method.

[0043] After testing, the content of total ginsenosides in the ginseng product is greater than 30 mg / g; the content of rare ginsenoside Rk1 in the ginseng product is greater than 1.30 mg / g; the content of rare ginsenoside Rg3 in the ginseng product is greater than 1.20 mg / g; and the content of rare ginsenoside Rg5 in the ginseng product is greater than 0.50 mg / g.

[0044] It can be seen that the ginseng product prepared by the preparation method provided by the present invention not only has a higher content of rare ginsenosides, but also has a higher total content of ginsenosides.

[0045] In order to further illustrate the present invention, the following examples are provided for detailed description. The experimental raw materials used in the following examples of the present invention are all common commercially available products.

[0046] Example 1

[0047] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0048] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 h to obtain cooked ginseng;

[0049] Soaking treatment: The cooked ginseng was ultrasonically soaked in a soaking solution composed of glutamic acid, lysine and serine; the amino acid concentration of the soaking solution was 20%; the mass ratio of glutamic acid, lysine and serine was 1:5:5, and the solid-liquid ratio was 1 g:45 mL; the ultrasonic temperature was 55°C, the frequency was 13 KHz, and the time was 30 min;

[0050] Drying step: evenly spread the soaked ginseng in a cooking basket and dry it in a hot air circulation oven;

[0051] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0052] Example 2

[0053] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0054] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 h to obtain cooked ginseng;

[0055] Soaking treatment: The cooked ginseng was ultrasonically soaked in a soaking solution composed of glutamic acid, lysine and serine; the amino acid concentration of the soaking solution was 20%; the mass ratio of glutamic acid, lysine and serine was 1:8:3, and the solid-liquid ratio was 1 g:45 mL; the ultrasonic temperature was 55°C, the frequency was 13 KHz, and the time was 30 min;

[0056] Drying step: evenly spread the soaked ginseng in a cooking basket and dry it in a hot air circulation oven;

[0057] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0058] Example 3

[0059] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0060] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 h to obtain cooked ginseng;

[0061] Soaking treatment: The cooked ginseng was subjected to ultrasonic soaking treatment in a soaking solution composed of glutamic acid, lysine and serine; the amino acid concentration of the soaking solution was 20%; the mass ratio of glutamic acid, lysine and serine was 1:10:5, and the solid-liquid ratio was 1 g:45 mL; the ultrasonic temperature was 55°C, the frequency was 13 KHz, and the time was 30 min;

[0062] Drying step: evenly spread the soaked ginseng in a cooking basket and dry it in a hot air circulation oven;

[0063] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0064] Example 4

[0065] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0066] Fresh ginseng steaming steps: placing fresh ginseng in an electric heating steamer at 90°C for 1.5 h to obtain cooked ginseng;

[0067] Soaking treatment: The cooked ginseng was subjected to ultrasonic soaking treatment in a soaking solution composed of glutamic acid, lysine and serine; the amino acid concentration of the soaking solution was 15%; the mass ratio of glutamic acid, lysine and serine was 1:8:3, and the solid-liquid ratio was 1 g:35 mL; the ultrasonic temperature was 45°C, the frequency was 15 KHz, and the time was 40 min;

[0068] Drying step: evenly spread the soaked ginseng in a cooking basket and dry it in a hot air circulation oven;

[0069] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0070] Example 5

[0071] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0072] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steam cabinet at 95°C for 1 h to obtain cooked ginseng;

[0073] Soaking treatment: The cooked ginseng was ultrasonically soaked in a soaking solution composed of glutamic acid, lysine and serine; the amino acid concentration of the soaking solution was 20%; the mass ratio of glutamic acid, lysine and serine was 1:10:5, and the solid-liquid ratio was 1 g:25 mL; the ultrasonic temperature was 40°C, the frequency was 10 KHz, and the time was 50 min;

[0074] Drying step: evenly spread the soaked ginseng in a cooking basket and dry it in a hot air circulation oven;

[0075] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0076] Comparative Example 1

[0077] Compared with Example 1, no impregnation treatment was performed, and the remaining parameters remained consistent with those of Step Example 1.

[0078] Comparative Example 2

[0079] Compared with Example 1, an equal amount of glutamic acid was replaced by aspartic acid, and the other parameters were consistent with those of Step Example 1.

[0080] Comparative Example 3

[0081] Compared with Example 1, an equal amount of glutamic acid was replaced by arginine, and the other parameters remained consistent with those of Step Example 1.

[0082] Comparative Example 4

[0083] Compared with Example 1, an equal amount of serine was replaced by histidine, and the other parameters remained the same as those in Step Example 1.

[0084] Saponin content test

[0085] The test method is as follows:

[0086] Sample treatment: Take a sample, add methanol for ultrasonic treatment, cool, and make up the weight to obtain a sample solution.

[0087] Preparation of reference solution: Take appropriate amount of ginsenoside Rg1, Re, Rb1, Rk1, Rg5, and Rg3 reference substances and add methanol to prepare a 1 mg / mL mixed reference solution.

[0088] Chromatographic conditions: chromatographic column Cosmosil 5 C18-MS (250 mm×4.6 mm, 5 μm); mobile phase: acetonitrile (A)-0.05 mol / l potassium dihydrogen phosphate aqueous solution (B); elution gradient: 0-20 min, 22%A; 20-25 min, 22%-29%A; 25-45 min, 29%A; 45-55 min, 29%-35%A; 55-60 min, 35%-50%A; 60-75 min, 50%-70%A; 75-85min, 70%A, column temperature: 25 ℃; detection wavelength: 203 nm; flow rate: 1 mL / min; injection volume: 20 μL.

[0089] Total saponins are calculated as the sum of ginsenosides Rg1, Re, Rb1, Rk1, Rg5, and Rg3.

[0090] The total ginsenoside content and rare ginsenoside content of the ginseng products obtained in Examples 1 to 5 and Comparative Examples 1 to 3 were measured in the outer skin and core. The results are shown in Table 1 below:

[0091] Table 1

[0092]

[0093] As can be seen from the data in Table 1, the ginseng products prepared by the above-mentioned preparation method provided by the present invention not only have a higher content of rare ginsenosides, but also have a higher total content of ginsenosides. From the comparison between Examples 1 to 5 and Comparative Example 1, it can be seen that the immersion treatment will affect the content of rare ginsenosides and the total content of ginsenosides in the ginseng products; from the comparison between Examples 1 to 5 and Comparative Examples 2 to 4, it can be seen that the type of amino acids in the immersion solution will affect the content of rare ginsenosides and the total content of ginsenosides in the ginseng products.

[0094] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a ginseng product with a high content of total ginsenosides, characterized in that: The following steps are involved: The cooked ginseng is immersed and extracted in an amino acid solution to obtain a ginseng product; The amino acid solution includes glutamic acid, lysine and serine.

2. The preparation method according to claim 1, characterized in that: The mass ratio of glutamic acid, lysine and serine is 1:(5-10):(3-5); The concentration of the amino acid solution is 10-20 wt %.

3. The preparation method according to claim 1 or 2, characterized in that: The solid-liquid ratio of the immersion extraction is 1 g: (20-50) mL.

4. The preparation method according to any one of claims 1 to 3, characterized in that The maceration extraction is carried out under ultrasound; The temperature of the ultrasound is 35-55°C, the frequency is 10-15 KHz, and the time is 10-50 min; The pressure of the immersion extraction is 10-50 MPa.

5. The preparation method according to any one of claims 1 to 4, characterized in that The cooked ginseng is obtained by steaming fresh ginseng; The steaming process is performed at a temperature of 85-95° C. and for a time of 1-3 h.

6. The preparation method according to claim 5, characterized in that: The fresh ginseng is pretreated before steaming; The pretreatment includes washing and obtaining the taproot of fresh ginseng.

7. The preparation method according to any one of claims 1 to 6, characterized in that The method further comprises a drying step after the maceration extraction.

8. The ginseng product prepared by the preparation method according to any one of claims 1 to 7, characterized in that: The total ginsenoside content in the ginseng product is greater than 30 mg / g.

9. The ginseng product according to claim 8, characterized in that: The content of rare ginsenoside Rk1 in the ginseng product is greater than 1.30 mg / g.

10. The ginseng product according to claim 8 or 9, characterized in that: The content of rare ginsenoside Rg3 in the ginseng product is greater than 1.20 mg / g; The content of rare ginsenoside Rg5 in the ginseng product is greater than 0.50 mg / g.

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