Changes in Contents of Ginsenoside Due to Boiling Process of Panax ginseng C.A. Mayer
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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.
Abstract
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.
참고문헌 (16)
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