The Analysis of Volatile Components of Fresh Ginseng, Red Ginseng and White Ginseng by Solvent Free Solid Injector (SFSI) Techniques

Solvent Free Solid Injector (SFSI)를 이용한 수삼, 홍삼, 백삼의 향기성분 분석방법

  • Kim, Mi-Ra (Institute of Agricultural Science and Technology, College of Agriculture and Life Science, Chonnam National University) ;
  • Kim, In-Hae (Institute of Agricultural Science and Technology, College of Agriculture and Life Science, Chonnam National University) ;
  • Shim, Jae-Han (Institute of Agricultural Science and Technology, College of Agriculture and Life Science, Chonnam National University)
  • 김미라 (전남대학교 농업생명과학대학 농업과학기술연구소) ;
  • 김인해 (전남대학교 농업생명과학대학 농업과학기술연구소) ;
  • 심재한 (전남대학교 농업생명과학대학 농업과학기술연구소)
  • Published : 2005.06.30


An experimental design has been used to optimize the analysis of volatile component from fresh ginseng using solvent free solid injector (SFSI). The analysis were performed at three different sample preparing methods (fresh, oven drying and freezed drying), different injector port temperatures (100, 150, 200, 250 and $300^{\circ}C$) and different preheating time (3, 5, 7, 10 and 15 min) according to the above experimental design. The optimum conditions from analytical results were fresh sample (sample preparing methods), $250^{\circ}C$ (injector temperature) and 10 min (preheating time). Ginsengs grown for six years at Gumsan were prepared for fresh, white and red ginsengs. These fresh, white and red singsengs were analyzed for their volatile components by GC/MS equipped with SFSI according to the above the optimum conditions. A total of thirty-three volatile components were identified in fresh ginseng by SFSI, thirty-six in white ginseng and thirty-eight in red ginseng. These results suggested that the SFSI method could be used for isolating volatile component in ginsengs.


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