In this study, white ginseng water extract
(WGWE) solutions were analyzed to set up the functional
saponin content and quality optimization condition. The
highest saponin content among the total white ginseng
extracts was 8.32 mg/10 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 content of Rb2 and Re was 0.89 mg/10 ml,
0.82 mg/10 ml at 75℃ for 18 hours which decreased
according to the increased extracted temperature and time.
The highest content of Rg3 was 1.67 mg/10 ml at 95℃ for
24 hours which decreased according to the increased time.
The turbidity, sweetness and reducing sugar content were
increased according to the increased extracted time at 75℃,
85℃, 95℃, but pH were decreased according to the
increased extracted time. Therefore, the most appropriate
white ginseng extracting method have to extracted the
proper temperature for saponin content at first time in
combination with raise the temperature for taste at second
time.