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Determination of 11 Ginsenosides in Black Ginseng Developed from Panax ginseng by High Performance Liquid Chromatography  

Sun, Bai-Shen (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
Gu, Li-Juan (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
Fang, Zhe-Ming (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
Wang, Chun-Yan (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
Wang, Zhen (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
Sung, Chang-Keun (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
Publication Information
Food Science and Biotechnology / v.18, no.2, 2009 , pp. 561-564 More about this Journal
Abstract
A high performance liquid chromatography (HPLC) method has been developed for determination of 11 ginsenosides in black ginseng (BG, white ginseng that is subjected to 9 cycles of $95^{\circ}C$ for 3 hr). After eluted by gradient elution of water-acetonitrile without buffer in 70 min, 11 ginsenosides in BG were identified. The proposed method provided good linearity ($R^2$>0.9995), accuracy (92.2-106.6%), and intra- and interday precision (RSD<2.6%). In addition, ginsenosides compositions in white, red, and black ginsengs were investigated using this method, respectively. Interestingly, in BG, the content of ginsenoside $Rg_3$ which does not existed in white ginseng was 7.51 mg/g, approximately 20 times than that in red ginseng.
Keywords
black ginseng; ginsenoside; high performance liquid chromatography;
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Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 4
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