A Continuous Fractionation of Ginsenosides and Polysaccharides From Panax ginseng Using Supercritical Carbon Dioxide Technology

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• 作者：I-Lung Yu ; Zer-Ran Yu ; Malcolm Koo and Be-Jen Wang
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：40
• 期：4
• 页码：743-748
• 全文大小：433K
• ISSN：1745-4549

文摘

A continuous supercritical carbon dioxide (SC-CO₂) fractionation was conducted to obtain ginsenosides and polysaccharides from Panax ginseng extract. P. ginseng was mixed with ethanol at a ratio of 1:4 (volume by weight) for 24 h to yield ethanol extract. SC-CO₂ fractionation was performed using an orthogonal design to obtain optimal fractionation parameters. The conditions were: three different temperatures (40, 50 and 60C), three different pressure levels (10, 20 and 30 MPa), three flow rates of SC-CO₂ (2, 4 and 6 mL/min) and three flow rates of ginseng extract liquor (1, 2 and 3 mL/min). The highest concentration of total ginsenosides was obtained in the fraction (F) whereas the highest concentration of total polysaccharides was retained in the residual. The highest selectivity of ginsenosides and polysaccharides were obtained at 60C and 30 MPa. The greatest free radicals scavenging ability and antioxidant ability were obtained in F.