Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Ginsenosides Content in Korean Ginseng Seeds and Roots by High Performance Liquid Chromatography

  • Hu, Jiang Ning (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Jeung-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) ;
  • Choi, Jae-Eul (Division of Plant Science and Resources, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2008.04.30
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Abstract

A high performance liquid chromatography (HPLC) method has been successfully developed to identify and quantify major ginsenosides in Korean ginseng seeds and roots. Using gradient elution of acetonitrile and water without buffer, the 6 major ginsenosides ($Rb_1,\;Rb_2$, Rc, Rd, Re, and $Rg_1$) were identified. Compared with ginseng roots, the amount of ginsenoside Re and Rd in ginseng seeds were significantly higher than those in ginseng roots (p<0.05). In ginseng seeds, the content of protopanaxtriol (PPT) was higher than that of protopanaxdiol (PPD) and the ratio of PPT and PPD was approximately 2.2 : 1. However, the content of PPT was lower than that of PPD in ginseng roots. It should be mentioned that both content of PPT and PPD in ginseng seeds were much higher than those in ginseng roots.

Keywords

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