Effect of thermal treatment on the components of ginseng roots

인삼의 열처리에 의한 성분상에 관한 연구

Chemical changes in components of ginseng roots by heat treatment were observed. We have let the roots of fresh ginseng, of steamed ginseng and the water soluble parts obtained from preparing steamed one be subject to our research. Acids, bases, neutral substances and genins from each one of the above came up to 12 fractions. Having the fractions through column chromatography and TLC test thereafter, we determined the Rf values of each spots presented. Among so many similar values of them, 15 spots of heterogenous component in the fresh ginseng and 6 spots in the steamed one, and 10 spots in that of water soluble parts wre detected. Considering this data obtained, we can assume that partialor all of some components of fresh ginseng might be passed into water parts while preparing steamed ginseng from fresh ones and also some components of the later (fresh ginseng) might have been converted into other substances while being heated.