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The Comparison of Ginseng Prosapogenin Composition and Contents in Red and Black Ginseng  

Jo, Hee-Kyung (Department of Oriental Medical Food & nutrition, Semyung University)
Sung, Min-Chang (Department of Oriental Medical Food & nutrition, Semyung University)
Ko, Sung-Kwon (Department of Oriental Medical Food & nutrition, Semyung University)
Publication Information
Korean Journal of Pharmacognosy / v.42, no.4, 2011 , pp. 361-365 More about this Journal
Abstract
The objective of this study is to provide basic information for developing a high-value ginseng product using ginseng saponin and prosapogenin. In order to achieve the proposed objective ginsenoside compositions of Black (BG) and Red (RG) ginseng extract with 95% ethyl alcohol were examined by means of HPLC. The crude saponin and ginsenoside composition of processed ginseng products were analyzed and compared, with BG topping the list with a crude saponin content of 7.53%, followed by RG (5.29%). Ginseng prosapogenin (ginsenosides $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$ and $F_4$) in BG was found to be contained almost 2.6 times as much as that in RG. Ginsenosides $Rg_3$, $Rg_5$, $Rk_1$, $Rh_4$ and $F_4$ in BG in particular were found to be almost 3 times as much as those in RG. $Rg_6$ and $Rk_3$ in BG were also found to be almost 4 times as much as those in RG.
Keywords
Black ginseng; Red ginseng; prosapogenin; HPLC;
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