Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Preparation Methods for the Quantification of Ginsenosides in Raw Korean Ginseng

  • Hong, Hee-Do (Regional Food Industry Research Group, Korea Food Research Institute) ;
  • Sim, Eun-Mi (Regional Food Industry Research Group, Korea Food Research Institute) ;
  • Kim, Kyung-Tack (Regional Food Industry Research Group, Korea Food Research Institute) ;
  • Rho, Jeong-Hae (Regional Food Industry Research Group, Korea Food Research Institute) ;
  • Rhee, Young-Kyung (Regional Food Industry Research Group, Korea Food Research Institute) ;
  • Cho, Chang-Won (Regional Food Industry Research Group, Korea Food Research Institute)
  • Published : 2009.04.30
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Abstract

This study was conducted to evaluate the effects of different preparation methods on the recovery and quantification of ginsenosides in raw Korean ginseng (Panax ginseng C.A. Meyer). Eight major ginsenosides ($Rb_1$, $Rb_2$, $Rb_3$, Rc, Rd, Re, Rf, and $Rg_1$) were analyzed by high performance liquid chromatography (HPLC), after which the recovery and repeatability of the extraction of those ginsenosides using 3 different preparation methods were compared [A. direct extraction (DE) method, hot MeOH extraction/evaporation/direct dissolution; B. solid phase extraction (SPE) method, hot MeOH extraction/evaporation/dissolution/$C_{18}$ cartridge adsorption/MeOH elution; C. liquid-liquid extraction (LLE) method, hot MeOH extraction/evaporation/dissolution/n-BuOH fractionation]. Use of the DE method resulted in a significantly higher recovery of total ginsenosides than other methods and a relatively clear peak resolution. Use of the SPE and LLE methods resulted in clearer peak resolution, but lower ginsenoside recovery than the DE method. The LLE method showed the lowest ginsenoside recovery and repeatability among the 3 methods. Given that the DE method employed only extraction, evaporation, and a dissolution step (avoiding complicate and time consuming purification), this technique may be an effective method for the preparation and quantification of ginsenosides from raw Korean ginseng.

Keywords

References

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