Changes in Contents of Ginsenoside Due to Boiling Process of Panax ginseng C.A. Mayer

• 발행기관: 한국자원식물학회
• 저자명: In Je Sung Amal Kumar Ghimeray Kwang Jin Chang Cheol Ho Park
• 간행물 정보: 『한국자원식물학회지』제26권 제6호, 726~730쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

The purpose of the study was to determine a method to use fresh white Korean ginseng in the form of higher intake of medicinal components. Decoction was made at 70℃ and 90℃ in different intervals of time. HPLC (DAD) system was employed to monitor the ginsenosides content in the decoctions and the components were identified by comparing the retention time with that of reference compounds. However, decoction made at 70℃ in 72 hrs possessed higher amount of total ginsenosides (209.6 μg/mL) content where considerable amount of bioactive ginsenosides like Rg3, Rb2, Rb1 and Rg1were accumulated. Overall, it can be concluded that the fresh white Korean ginseng decoction made in 72 hrs at 70℃ would be useful for the health and other medicinal approach of ginseng.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Acknowledgment

Literature Cited

키워드

Decoction White Korean ginseng Ginsenoside