Study On Processing Technology Of Red Ginseng Solution And Evaluation Of Its Immune Improving Function

Red ginseng is a cooked product of ginseng.Its main component is ginsenoside.Besides,there are also some sugar,volatile oil and other components.Modern medicine has proved that red ginseng has antitumor,antifatigue capability,and can improve the body’s immunity.At present,red ginseng is generally processed into red ginseng sugar,red ginseng tea,red ginseng concentrate and other products.Rhodiola is a perennial herb,its main active ingredient is salidroside,which has high medicinal value and has anti-fatigue,anti-inflammatory and immunity enhancement effects.It has been included in the new resource food and can be used to develop health food.As people’s life paces up,diet and work schedules are irregular,leading to a decline in their own immunity,so improving immunity has become a research hotspot in recent years.Therefore,in order to improve autoimmunity,in addition to strengthen exercise,more people choose to eat functional food to improve their immunity.This paper used red ginseng as raw material,rhodiola and red jujube as supplement to improve the taste and efficacy of the product,a functional drink red ginseng liquid with immune function was developed.Efficacy component content and sensory quality were used as indicators,response surface methodology(RSM)was used to optimize the optimal parameters of ultrasonic-assisted extraction of ginsenoside and salidroside and the formulation parameters of the product.After constructing animal model,mice were given different doses of red ginseng liquid by intragastric administration,and the immune function of the product was evaluated by organ index,cellular immune function and NK cell activity.The main results of this experiment are as follows:(1)According to the results of single factor test and response surface optimization test,the optimum parameters of ultrasonic-assisted extraction of ginsenoside were determined as follows: solid-liquid ratio 1:32,ultrasonic power 270 W and ultrasonic time 32 min.Under this parameter,the total ginsenoside content in the extract of red ginseng can reach 4.96 %.(2)According to the single factor test results and response surface optimization test,the optimum parameters of ultrasonic-assisted extraction of salidroside were determined as follows: solid-liquid ratio 1:40,ultrasonic power 300 W,ultrasonic time 30 min.Under this parameter,the content of salidroside in rhodiola extract can reach 4.92 %.(3)According to the single factor test results and response surface optimization test,the optimum formula of red ginseng liquid was determined as follows: 2 % red ginseng extract,1.5 % rhodiola extract,3 % red jujube juice and 6 % soluble solid content.(4)To evaluate the immune function of red ginseng liquid,the results showed that the organ index,cellular immune function and NK cell activity of mice in the sample group were higher than those in the blank control group.Among them,the cellular immune function of medium dose(37.30 ± 3.38)was improved by 73.46% compared with the control group(9.90 ± 3.41),and the NK cell activity of medium dose(766.253 ± 94.021 U/L)was improved by 68.85% compared with the control group(261.69 ± 69.281 U/L),the effect of the improvements were more obvious.The product can be used as food or functional food for sub-healthy populations with low immunity.(5)Establish Quality standards for determined product formulations are established.Physical and chemical indexes of red ginseng liquid are as follows: total ginsenoside content 108.3 mg/100 mL,salidroside content 87.9 mg/100 mL,soluble solids 7 %.Sensory criteria: the product is dark red or brown red liquid,with the unique odor and taste of ginseng and rhodiola,jujube aroma is obvious,the taste is slightly astringent,the sweetness is moderate,no foreign visible impurities.