• Korean Journal of Pharmacognosy
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• v.43 no.2
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• pp.152-156
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• 2012

This study compared the contents of ginseng prosapogenin depending on the extracting conditions of Ginseng Radix palva(Panax ginseng) to provide basic information for developing Ginseng Radix palva-based functional foods. Our findings show that the content of crude saponin peaked at 18 hours of extraction and when extracted twice at $100^{\circ}C$ (GRP-18). However, the content of total saponin reached its height at 6 hours of extraction at $100^{\circ}C$ (GRP-6) and when extracted twice. On the other hand, the content of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$ from Red and Black ginseng reached their heights at 18 hours of extraction, followed by 72 hours and 15 hours of extraction at $100^{\circ}C$. And at $100^{\circ}C$ the main prosapogenin of the content of Black ginseng ginsenoside $Rg_5$ and $Rk_1$ reached their heights at 18 hours of extraction, followed by 72 hours and 15 hours of extraction.

• Archives of Pharmacal Research
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• v.4 no.1
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• pp.25-31
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• 1981

The ginsenosides of Korean ginseng decomposed profoundly to produce artifact products of prosapogenin $A_{1}$, $A_{2}$ and $A_{3}$ from ginsenoside Rg$_{1}$, prosapogenin $C_{1}$, $C_{2}$ and $C_{3}$ from ginsenoside Re, and prosapogenin E$_{1}$, E$_{2}$ and E$_{3}$ from ginsenoside Rb$_{1}$ by the acid treatment under physiological condition such as 37.deg.C incubation in 0.1 N HCI. 2. The chemical structures of the artifact substances were determined by the analysis CMR and mass spectra of TMS derivatives as following; table omitted.

• Korean Journal of Pharmacognosy
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• v.44 no.2
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• pp.149-153
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• 2013

The purpose of this study was to develop a new preparation process of ginseng extract with the high concentration of prosapogenin, the specific component in Red ginseng. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The extracts of ginseng leaf and stem were processed at the several treatment conditions of the microwave and vinegar(about 14% acidity). MGLS-20 findings show that the ginseng leaf and stem extracts that had been processed with microwave and vinegar for 20 minutes peaked in the level of ginsenoside $Rg_3$(0.906%). MGLS-25 peaked in the level of ginsenoside $Rg_5$(0.329%) in the ginseng leaf and stem extract processed with microwave and vinegar for 25 minute. And the other kinds of ginseng prosapogenin did not show a higher content.

• Korean Journal of Pharmacognosy
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• v.37 no.4 s.147
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• pp.217-220
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• 2006

This study compared the contents of ginsenoside according to the extract conditions of red ginseng to provide basic information for developing functional food using red ginseng. According to the result, the content of crude saponin was highest in 72 hours of extraction at $82^{\circ}C$ (RG-823). The content of prosapogenin (ginsenoside $Rh_1,\;Rh_2,\;Rg_2,\;Rg_3$) was highest in 48 hours of extraction, and followed by 72 and 24 hours at $82^{\circ}C$. And at $93^{\circ}C$ the prosapogenin contents were highest in the order of 48 hours, and next in 24 and 72 hours. In addition, ginsenoside $Rb_1,\;Rb_2$ Rc and Re were not detected in 72 hours of extraction at $93^{\circ}C$ (RG-933) presumedly due to hydrolysis, but ginsenoside Rd, Rf and $Rg_1$ were detected as long as 72 hours of extraction. These results show that protopanaxatriol group is relatively more resistant to heat than protopanaxadiol group.

• Analytical Science and Technology
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• v.11 no.5
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• pp.404-408
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• 1998

Using a reversed-phase high performance liquid chromatography, the separation of 20(S)-, 20(R)-prosapogenin stereo-isomers of ginsenoside-$Rg_2$ and of ginsenoside-$Rg_3$ in ginseng saponins has been carried out with binary solvent system. The optimum conditions for the isomer separation are as following: Nova-$Pak^{(R)}C_{18}$ (Waters, $3.9{\times}150mm$) column, $CH_3CN/CH_3CN$ (100:8, v/v) binary solvent system and the flow rate was 1.7 mL/min. The stereoisomers were separated with change of the mixture ratio of the solvent system, the solvent elution by gradient program, and then detected at 203 nm of UV detector. The simultaneous separation of mixture that were the $Rg_2$, $Rg_3$ isomers was easily performed in nonpolar solvent for $Rg_2$, polar solvent for $Rg_3$ at the same optimum conditions.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.506-515
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• 1985

The inhibitory effects of red-ginseng saponin hydrolyzates (prosapogenin, panaxadiol and panaxatriol) on lipoperoxide formation in vitro and in vivo were investigated and correlated with anti-aging. Saponin hydrolyzates showed the electron-donating ability (EDA) of 12.88 - 19.76% to DPPH in vitro, and the ability was distinctively decreased in order of prosapogenin, panaxatriol and panaxadiol. The induction period of saponin hydrolyzates, which was measured by the method of peroxide value (POV), was much longer than red-ginseng saponin and decreased in order of prosapogenin, panaxatriol and panaxadiol. The inhibitory effect of saponin, hydrolyzates in vivo was remarkably greater than control. In contrast to red-ginseng saponin, almost similar inhibitory effect in rat liver and kidney was observed, whereas they were much more effective than red-ginseng saponin in blood. The superoxide dismutase (SOD) activity of saponin hydrolyzates in vitro was also measured, and the inhibitory effect of saponin hydrolyzates was found to be 24.2-36.4% and 2-3 times greater than that of red-ginseng saponin (12.1%). Saponin hydrolyzates showed the inhibitory effects of 11.2-21.6% and 12.9-22.2% in oral and intraperitioneal administrations, respectively. It was also found from the measurement of peroxidase activity that the inhibitory effects of saponin hydrolyzates were 111.4-139.6% in oral administration and 129.0-188.6% in intraperitoneal administration.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.254-259
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• 1995

The content and composition of saponin compounds of Panax species were analyzed according to their species, region and processing type of red and white ginseng. The species employed were Korean-, Chinese-, Japanese red ginsengs, and Korean white ginseng of Panax ginseng, American- and Canadian ginsengs of Panax quinquefolium, and Panax notoinseng. Twelve main saponin components in the ginseng were identified and quantified using TLC and HPLC. All three species had remarkably different content and composition. However, within each species they were similar. Twelve major ginsenosides were determined in P. ginseng, eight in p. quinquefolium, and six in P. notoginseng. Of the components of P ginseng Rf, $Rh_1$, $Rh_2$ and Ra were not detected in P quinquefolium, and $Rb_2$, Rc, Rf, $Rh_2$, Ra and Ro not detected in P. notoinseam. Crude saponin content and protopanaxadiol/protopanaxatriol saponin ratio were compared. They were 4.81~5.24% and 1.27~ 1.45 in p. ginsengs, 7.01~7.25% and 2.12~ 2.15 in p. quinquefolium, 9.80% and 0.99 in P. notoineng. The prosapogenin and sapogenin content were different among the Panax species.

• YAKHAK HOEJI
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• v.35 no.5
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• pp.432-437
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• 1991

A mixture of 20(R)- and 20(S)-ginsenoside Rg$_{3}$ was obtained under mild acidic hydrolysis from protopanaxadiol saponins, ginsenosides Rb$_{1}$, Rb$_{2}$, Rc and Rd. The product was acetylated to give the peracetates, which were further converted into 20(R)-ginsenoside Rg$_{3}$, 20(S)-ginsenoside Rg$_{3}$, 20(R)-ginsenoside Rh$_{2}$ and 20(S)-ginsenoside Rh$_{2}$ by the direct alkaline treatment depending upon two kinds of temperature conditions respectively. The structure and physicochemical properties of a prosapogenin, 20(R)-ginsenoside Rh$_{2}$, were investigated.

• Journal of Ginseng Research
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• v.36 no.1
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• pp.102-106
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• 2012

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at $98^{\circ}C$ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$, $F_4$, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at $98^{\circ}C$, 2.7 times as much prosapogenins such as ginsenosides $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$, and $F_4$ as those steamed just once at $98^{\circ}C$ was collected. In addition, the red ginsengs steamed eight times at $98^{\circ}C$ contained more amounting ginsenoside $Rg_3$ (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.287-293
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• 2009

In this study, red ginseng extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total red ginseng extracts was 64.6 mg / 100 ml which was extracted at $75^{\circ}C$ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of $Rb_2$ and Re was 11.8 mg / 100 ml at $75^{\circ}C$ for 12 hours which decreased according to the increased extraction temperature and time. The prosapogenin content of red ginseng extract was increased at $75^{\circ}C$ and $85^{\circ}C$ while the content decreased at $95^{\circ}C$, in which the highest prosapogenin content was 34.9 mg / 100 ml at $85^{\circ}C$ for 24 hours. The total sugar content and cloudness were increased according to the increased extraction time at $95^{\circ}C$, but pH and hue value were decreased according to the increased extracted time. The highest sweetness content was 4.0% which was found at $95^{\circ}C$ for 24 hours extract. Therefore, the most appropriate red ginseng extracting method was lower the temperature for saponin content at first time in combination with raise the temperature for taste at second time.