홍삼 및 백삼의 용매별(溶媒別) 추출물의 수율(收率) , 갈색도 , 자외선흡수특성 , 환원성 및 항산화 작용 = Effect of Solvents on the Yield , Brown Color Intensity , UV Absorbance , Reducing and Antioxidant Activities of Extracts from White and Red Ginseng

다국어 초록 (Multilingual Abstract)

The effects of fat-solvents was investigated on the yield. brown color intensity, UV absorbance patterns, reducing and antioxidant activities, and variation of fatty acid composition of the extracts from white and red ginseng.
The yield and intensity of brown color of extracts were generally greater as the polarity of the solvent used became stronger. The intensity of the brown color of extract of red ginseng was greater than that of white ginseng. The orders of reducing and antioxidant activities of extracts of red ginseng was similar that of white ginseng, resulting in decreasing order of: ethanol$gt;methanol$gt;ethyl acetate, acetone$gt;ether$gt;chloroform$gt;benzene, hexane.
The ethanol, methanol, and ethyl acetate extracts of red ginseng showed stronger UV absorption than the corresponding extracts of white ginseng. The former also possessed stronger reducing and antioxidant activities than the latter. The composition of the major unsaturated fatty acids (linoleic, linolenic, and nervonic acid) in the ethanol and ethyl acetate extracts from both white and red ginseng did not change appreciably for 60 days at 45℃. In case of the hexane extracts which had shown the weakest reducing and antioxidant activities among the extracts, linolenic acid disappeared almost under the same condition.