Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Changes of Ginsenosides and Color from Black Ginsengs Prepared by Steaming-Drying Cycles

흑삼 제조과정 중 증포 횟수에 따른 색상 및 진세노사이드 함량 변화

  • Nam, Ki-Yeul (College of Agricultural & Life Science, Chungnam National University) ;
  • Lee, Nu-Ri (College of Agricultural & Life Science, Chungnam National University) ;
  • Moon, Byung-Doo (Korea Bio Red Ginseng Co., Ltd.) ;
  • Song, Gyu-Yong (College of Pharmacy, Chungnam National University) ;
  • Shin, Ho-Sang (Department of Environmental Education, Kongju National University) ;
  • Choi, Jae-Eul (College of Agricultural & Life Science, Chungnam National University)
  • 남기열 (충남대학교 농업생명과학대학) ;
  • 이누리 (충남대학교 농업생명과학대학) ;
  • 문병두 ((주) 고려바이오 홍삼) ;
  • 송규용 (충남대학교 약학대학) ;
  • 신호상 (공주대학교 환경교육학과) ;
  • 최재을 (충남대학교 농업생명과학대학)
  • Received : 2012.01.25
  • Accepted : 2012.02.06
  • Published : 2012.02.29
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Abstract

This study was conducted to investigate changes in composition of ginsenosides and color of processed ginsengs prepared by different steaming-drying times. Processed ginsengs were prepared from white ginseng with skin by 9-time repeated steaming at $96^{\circ}C$ for 3 hours and followed by hot air-drying at $50^{\circ}C$ for 24 hours. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powders. Crude saponin contents and ginsenosides compositions in processed ginsengs prepared by different steaming-drying times were investigated using the HPLC method, respecively. Crude saponin contents according to increasing steaming-drying times decreased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, Rc, Rd, Rf, Re, $RG_1$, Re were decreased with increase in steamimg times, but those of $Rh_1$, $Rg_3$, $Rk_1$ were increased after especially 3 times of steaming processes. Interestingly, in black ginseng were prepared by 9 times steaming processes, the content of ginsenoside $Rg_3$ was 8.20 mg/g, approximately 18 times higher than that (0.46 mg/g) in red ginseng. In addition, the ratio of the protopanaxadiol group and protopanaxatiol group (PD/PT) were increased from 1.9 to 8.4 due to increasing times of steamming process.

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References

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