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Comparison of Ginsenoside Composition and Contents in Fresh Ginseng Roots Cultivated in Korea, Japan, and China at Various Ages  

Lee, Chung-Ryul (Korea Ginseng Institute, Chung-Ang University)
Whang, Wan-Kyun (School of Pharmacy, Chung-Ang University)
Shin, Cha-Gyun (Department of Biotechnology, Chung-Ang University)
Lee, Hak-Sung (Department of Biotechnology, Chung-Ang University)
Han, Sung-Tai (Department of Biotechnology, Chung-Ang University)
Im, Byung-Ok (Korea Ginseng Institute, Chung-Ang University)
Ko, Sung-Kwon (Korea Ginseng Institute, Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 847-850 More about this Journal
Abstract
Cooking basic information for indexing of fresh ginseng roots (Panax ginseng C. A. Meyer) was determined. Ginsenoside contents of various age fresh ginseng roots cultivated in Northeast Asia were quantitatively analyzed by HPLC. Average contents of total saponin and each ginsenoside of 4-year-old fresh ginseng root cultivated in Korea were higher than those cultivated fur longer periods (5- and 6-year-old). One-way analysis variance showed average contents of total saponin and each ginsenoside of 4-, 5-, and 6-year-old fresh ginseng roots were not statistically significant. Four-year-old fresh ginseng root cultivated at Geumsan, Korea contained the highest ginsenoside content among samples studied.
Keywords
ginsenoside; fresh ginseng root; Panax ginseng;
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