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Ginsenoside Contents of Korean White Ginseng and Taegeuk Ginseng with Various Sizes and Cultivation Years  

Hwang, Jin-Bong (Korea Food Research Institute)
Ha, Jae-Ho (Korea Food Research Institute)
Hawer, Woo-Derck (Korea Food Research Institute)
NahmGung, Bae (Korea Food Research Institute)
Lee, Boo-Yong (Graduate School of Complementary Alternative Medicine, Pochon CHA University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.3, 2005 , pp. 508-512 More about this Journal
Abstract
Ginsenoside composition and contents of Korean white and taegeuk ginsengs were investigated to establish Chinese pharmaceutical standards for import of Korean ginseng. Total ginsenoside-Rg1, Re, and Rb1 of all Korean white and taegeuk ginseng samples were higher than guideline of Chinese standard of 0.4%, $Mean{\pm}S.D.$ values of Rg1, Re, and Rb1 of Korean white ginseng were $232.7{\pm}110.2,\;235.3{\pm}101.5,\;and\;280.1{\pm}121.3\;mg%$, respectively. Ratio of Rg1 to Re of Korean white ginseng was 1.02. $Mean{\pm}S.D.$ values of Rg1, Re, and Rb1 of Korean taeguek ginseng were $262.1{\pm}127.2,\;213.1{\pm}55.7,\;and\;279.9{\pm}92.1\;mg%$, respectively.
Keywords
saponin; ginsenoside; Korean white ginseng; Taegeuk ginseng;
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