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The Change of Ginsenoside Composition in White Ginseng and Fine White Ginseng Extract by the Microwave and Vinegar Process  

Jo, Hee Kyung (The Department of Oriental Medical Food & Nutrition, Semyung University)
Im, Byung Ok (The Department of Natural Medicine Resources, Semyung University)
Ko, Sung Kwon (The Department of Oriental Medical Food & Nutrition, Semyung University)
Publication Information
Korean Journal of Pharmacognosy / v.45, no.1, 2014 , pp. 77-83 More about this Journal
Abstract
The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.
Keywords
White ginseng; Panax ginseng; Microwave; Vinegar; Ginsenoside $Rg_3$; Ginsenoside $Rg_5$;
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Times Cited By KSCI : 4  (Citation Analysis)
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