Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Ginsenosides contents of Korean ginseng and ginseng products

한국산 인삼 및 인삼 제품 중의 ginsenosides 함량 비교

  • Suh, Bong-Soon (Department of Food Service Industry, Uiduk University) ;
  • Oh, Kyung-Sook (Department of Food & Nutrition, Yeungnam University) ;
  • Kim, Kwang-Soo (Department of Food & Nutrition, Yeungnam University) ;
  • Choi, Suk-Hyun (Department of Food & Beverage Culinary, Kyungdong College of Techno-Information)
  • 서봉순 (위덕대학교 외식산업학부) ;
  • 오경숙 (영남대학교 식품영양학과) ;
  • 김광수 (영남대학교 식품영양학과) ;
  • 최석현 (경동정보대학 식음료조리과)
  • Published : 2006.10.31
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Abstract

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

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References

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