Korean Journal of Pharmacognosy (생약학회지)

The Korean Society of Pharmacognosy (한국생약학회)
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The Change of Ginsenoside Composition in Ginseng Leaf and Stem Extract by the Microwave and Vinegar Process

인삼 잎 줄기 추출물의 초단파 및 식초 처리에 의한 인삼 사포닌 성분 변화

  • Kim, Shin Jung (College of Pharmacy, Sookmyung Women's University) ;
  • Kim, Ju Duck (Graduate School of Distance Learning, Department of Cosmetic & Beauty, Sookmyung Women's University) ;
  • Ko, Sung Kwon (The Department of Oriental Medical Food & Nutrition, Semyung University)
  • 김신정 (숙명여자대학교 약학대학) ;
  • 김주덕 (숙명여자대학교 원격대학원) ;
  • 고성권 (세명대학교 한방식품영양학부)
  • Received : 2013.03.22
  • Accepted : 2013.06.11
  • Published : 2013.06.30
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Abstract

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.

Keywords

References

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