The Extracts Of Volatile Oil From Steamed Ginseng Water And Research On Its Properties

With fresh ginseng as a raw material, after the scrub, steamed, drying and manufactured products are known as "red ginseng". Steamed ginseng water is a by-product in the process of red ginseng processing. In the process of red ginseng processing, fumigation and dipping by water vapor, after cooling, soluble in the boiler. Finally form an aqueous solution of dark brown, muddy and sticky.The paper analysis on based chemical composition of Steamed ginseng water at firstly. Secondly, Extraction of volatile oil from steamed ginseng water. At the same time, infrared spectroscopy and GC-MS was used to analyze the component of the volatile oil and the relative content of each component. On such basis, the antibacterial activities of the volatile oil were evaluated against the common pathogens. Finally, the antioxidant activities of volatile oil were confirmed through in vitro antioxidant experiment.1. Basic chemical composition analysis of steamed ginseng water.The content of dry matter is3.6%, protein of0.52%, and crude fat of0.11%. The content of reducing sugar with glucose calculation is0.27g/100g. The total soluble sugar of0.024%, finally the total ginsenosides content (Re as standard) is186.08mg/100g. Qualitative analysis by thin-layer chromatography(TLC) and high performance liquid chromatography(HPLC), the findings indicate that ginsenosides Re, Rg1, Rb1is their same active ingredient monomer in steamed ginseng water and ginseng.2. Extraction of volatile oil from the steamed ginseng water and determination of physical properties.The volatile oil was extracted from the steamed ginseng water by solvent extraction method. The extraction technology was optimized by response surface methodology on the basis of a single factor. The best extraction conditions were determined for petroleum ether as extraction solvent, solid-liquid ratio at1:5, extraction time for8h, and extraction temperature of75℃. By using the optimal extraction conditions tested, volatile oil of steamed ginseng water is yellow oily liquid, and the extraction ratio could reach at0.51%. The relative density (20℃) is0.9750g/mL, refractive index (20℃) was1.4778, optical rotation of+0.54°, which are in line with the physical characteristics of the volatile oil.3. The component analysis of volatile oil from steamed ginseng waterBy infrared spectrum scanning analysis, the volatile oil of steamed ginseng water contains aromatic compounds, alcohols, aldehydes, ketones, esters, etc. which are the basic component of volatile oil. Finally further analysis the chemical composition of volatile oil from steamed ginseng water by GC-MS. The main components of the volatile oil on the chemical classification should be alkenes(1.349%), alkanes(61.497%), esters(19.192%), acids(11.773%), aldehydes (1.821%), alcohols(4.367%), and other compounds. Alkanes, esters and acids compounds are relative higher content in these components, which also contains small amounts of sesquiterpenes such as farnesene and caryophyllene. Through comparing with ginseng volatile oil, the results showed that the volatile oil of steamed ginseng water contained the same chemical composition with ginseng volatile oil, such as caryophyllene, farnesene, eucalyptus oil enol, glutaric acid dibutyl, adipic acid diethyl ester, falcarinol, linoleic acid and some macromolecular alkanes.The same compounds are β-elemene, farnesene, β-Guyun ene and palmitic acid, which are also found in the volatile oil of ginseng root and ginseng buds.4. Study on antimicrobial activity of volatile oil from steamed ginseng waterThrough the studies on the antibacterial activity, it was found that the volatile oil has good inhibitory activities against Staphylococcus aureus, proteus vulgaris, and yeast, especially Staphylococcus aureus.Through the study of the antibacterial activity of volatile oil, indicating that there are best inhibitory effect on Penicillium, Rhizopus and Aspergillus niger, followed by Staphylococcus aureus, Proteus, Streptococcus, and yeast with a better inhibitory effect, the inhibitory activity on Escherichia coli, Bacillus subtilis, aerogenes is the weakest.5. Antioxidant activities of the volatile oil.The results revealed that the volatile oil has relatively stronger super oxygen free radical scavenging ability than VC, followed hydroxyl free radical and DPPH free radical scavenging ability is weaker than VC. But with the increase of mass concentration, clearance rate increased gradually. In terms of hydroxyl and super oxygen free radical scavenging capability assays, the corresponding IC50value were0.85and0.48mg/mL, respectively. Experimental results showed that the volatile oil have certain antioxidant capacity. It can be prepared as natural additives using food industry or other related industry.