Diversity of products from Vietnamese ginseng
The authors at Saigon Pharmaceutical Science and Technology Center have successfully prepared four convenient products from Vietnamese Ginseng grown in Lam Dong.
.jpg)
6-year-old Vietnamese ginseng grown in Lam Dong. Photo: NNC
It is discovered in 1973 in Kon Tum, Vietnamese Ginseng is a precious species of ginseng, which has the effect of increasing vitality, resistance, immunity, liver protection, anti-cancer, recovery of pathological disorders caused by Psychological stress, etc. Ginseng has been processed by some countries into many different forms (liquid, dried, hard capsules, soft capsules, ginseng candies, ginseng tea, and etc.), in order to enrich products and facilitate convenient for users.
However, at present, Vietnamese ginseng is still mainly used in simple forms, such as decoction, medicinal wine, which takes a long time to process, is not convenient, the process of preparation by manual method does not guarantee quality of product.
Before that fact, Prof. Dr. Nguyen Minh Duc and his colleagues at Saigon Center for Pharmaceutical Science and Technology carried out the topic "Study on the accumulation of saponins by plant age and application to the production of high quality products from Vietnamese Ginseng grown in Lam Dong.”
Rhizomes and roots of Vietnamese Ginseng were collected at Vietnam Ginseng Farm of VGC Ginseng Joint Stock Company (Lac Duong, Lam Dong). From this source of raw materials, the group of authors formulated into 4 types of products, including high liquid; extract powder containing 20% liquid concentrate; honey soaked ginseng; Vietnamese Ginseng instant tea.
Specifically, the team prepared Vietnamese Ginseng liquid with a moisture content of 29.85% (according to the standard base of Vietnam Ginseng Liquid Extract) by a reflux extraction system. Thick liquid, dark brown, characteristic aroma, very bitter taste, uniform, no scum, no residue. Total saponin content is 18.8%.
From the obtained liquid extract, the group combined with some other ingredients to make an extract powder containing 20% liquid extract. Dry extract powder, light yellow color, characteristic aroma, mild bitter taste, uniform, no residue. After mixing with water, the solution has a light yellow color, a light aroma, a mild bitter taste, typical of Vietnamese ginseng. The total saponin content in the product is 2.4%.
To prepare honey-impregnated ginseng, the authors used fresh ginseng roots. Ginseng soaked in honey is cooked during processing, soft, flexible, dark brown in color, has a characteristic bitter taste, aroma, and sweetness of honey. The total saponin content in the product is 5.2%. The product is capable of long-term preservation, convenient for commercialization and use of the preparation.
The author's project has been accepted by Ho Chi Minh City Department of Science and Technology. The author group can transfer the production process of the above products to enterprises in need.
ctngoc