In this study, red ginseng extract solutions
were analyzed to set up the functional saponin content and
quality optimization condition. The highest saponin content
among the total red ginseng extracts was 64.6 mg / 100
ml which was extracted at 75℃ for 18 hours. In addition,
the saponin content decreased according to the increased
extraction temperature and time. The highest total content
of Rb2 and Re was 11.8 mg / 100 ml at 75℃ for 12 hours
which decreased according to the increased extraction temperature
and time. The prosapogenin content of red ginseng
extract was increased at 75℃ and 85℃ while the content
decreased at 95℃, in which the highest prosapogenin
content was 34.9 mg / 100 ml at 85℃ for 24 hours. The
total sugar content and cloudness were increased according
to the increased extraction time at 95℃, but pH and hue
value were decreased according to the increased extracted
time. The highest sweetness content was 4.0% which was
found at 95℃ for 24 hours extract. Therefore, the most
appropriate red ginseng extracting method was lower the
temperature for saponin content at first time in combination
with raise the temperature for taste at second time.