Korean Journal of Pharmacognosy (생약학회지)

The Korean Society of Pharmacognosy (한국생약학회)
권호 표지

Comparison of Physicochemical Properties and Malonyl Ginsenoside Contents between White and Red Ginseng

백삼 및 홍삼의 이화학적 특성 및 말로닐 진세노사이드 함량 비교

  • 오명환 ((재)금산국제인삼약초연구소) ;
  • 박영식 ((재)금산국제인삼약초연구소) ;
  • 이환 ((재)금산국제인삼약초연구소) ;
  • 김나영 ((재)금산국제인삼약초연구소) ;
  • 장영부 ((재)금산국제인삼약초연구소) ;
  • 박지훈 ((재)금산국제인삼약초연구소) ;
  • 곽준영 ((재)금산국제인삼약초연구소) ;
  • 박영순 ((재)금산국제인삼약초연구소) ;
  • 박종대 ((재)금산국제인삼약초연구소) ;
  • 표미경 ((재)금산국제인삼약초연구소)
  • Received : 2015.12.31
  • Accepted : 2016.02.02
  • Published : 2016.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Korean ginseng (Panax ginseng C. A. Meyer) has been used as a traditional herbal medicine in East Asia and is very popular in the world, because of its health benefits. To comparison of pharmacological components and physiochemical properties between white and red ginseng from same body, we analyzed ginsenoside and malonyl ginsenoside, ash, crude lipid/protein, fatty acid, mineral contents, total/reducing sugar, and total phenolic and acidic polysaccharide contents. The general components did not show any significant difference between white and red ginseng. Whereas, the content of neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd were higher in red ginseng than those of white ginseng. However, malonyl ginsenoside such as $m-Rb_1$, $m-Rb_2$, m-Rc and m-Rd in white ginseng were similar to neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd in white ginseng and far higher than those of red ginseng. These results exhibit that malonyl ginsenosides were converted to neutral ginsenosides in steaming process for red ginseng. So, we suggest that malonyl ginsenoside are necessary to applies in ginsenoside analysis of Korean ginseng.

Keywords

References

  1. Son, H. J. and Ryu, G. H. (2009) Chemical compositions and antioxidant activity of extract from a extruded white ginseng. J. Korean Soc. Food Sci. Nutr. 38: 946-950. https://doi.org/10.3746/jkfn.2009.38.7.946
  2. Park, J. D., Wee, J. J., Kim, Y. S., Kim, S.K. and Park, K. H. (1996) A comparative biological study of the rhizome and main root from red and white ginsengs. Korean J. Ginseng Sci. 20: 256-261.
  3. Yun, T. K., Lee, Y. S., Lee, Y. H. and Yun, H. Y. (2001) Cancer chemopreventive compounds of red ginseng produced from Panax ginseng C.A. Meyer. J. Ginseng Res. 25: 107-111.
  4. Lee, S. E., Lee, S. U., Bang, J. K., Yu, Y. J. and Seong, R. S. (2004) Antioxidant activities of leaf, stem and root of Panax ginseng C.A. Meyer. Korean J. Medicinal Crop Sci. 21: 184-190.
  5. Nam, K. Y. (2005) The comparative understanding between red ginseng and whtie ginsengs, processed ginsengs (Panax ginseng C.A. Meyer). J. Ginseng Res. 29: 1-18. https://doi.org/10.5142/JGR.2005.29.1.001
  6. Kong, B. M., Park, M. J., Min, J. W., Kim, H. B., Kim, S. H., Kim, S. Y. and Yang, D. C. (2008) Physic-chemical characteristics of white, fermented and red Ginseng extracts. J. Ginseng Res. 32: 238-243. https://doi.org/10.5142/JGR.2008.32.3.238
  7. Im, B. O., Cho, B. O. and Ko, S. K. (2014) Changes in the contents of prosapogenin in the skin white ginseng(Panax ginseng) depending on extraction batches. Kor. J. Pharmacogn. 45: 315-319.
  8. Liu, Z., Li, Y., Li, X., Ruan, C. C. Wang, L. J. and Sun, G. Z. (2012) The effects of dynamic changes of malonyl ginsenosides on evaluation and quality control of Panax ginseng C.A. Meyer. J Pharm. Biomed. Anal. 64-65: 56-63. https://doi.org/10.1016/j.jpba.2012.02.005
  9. Du, X. W., Wills, R. B. H. and Stuart, D. L. (2004) Changes in neutral and malonyl ginsenosides in American ginseng (Panax quinquefolium) during drying, storage and ethanolic extraction. Food Chemistry. 86: 155-159. https://doi.org/10.1016/j.foodchem.2003.11.003
  10. MacCrehan, W. A. and White, C. M. (2013) Simplified ultrasonically-and microwave-assisted solvent extractions for the determination of ginsenosides in powdered Panax ginseng rhizomes using liquid chromatography with UV absorbance or electrospray mass spectrometric detection. Anal. Bioanal. Chem. 405: 4511-4522. https://doi.org/10.1007/s00216-013-6871-8
  11. Han, J. S., Lee, G. S., Tak, H. S., Kim, J. S., Ra, J. W. and Choi, J. E. (2014) Change of neutral ginsenoside contents in red and fresh ginseng (Panax ginseng C. A. Meyer) by hydrolysis. Korean J. Medicinal Crop. Sci. 22: 23-31. https://doi.org/10.7783/KJMCS.2014.22.1.23
  12. Kim, H. J., Kwak, I. A., Kim, H. J., Ahn, J. S. and Son, Y.B. (2013) A study on the amendment scheme of ginsenoside content standard regulation for red ginseng products in Korea. J. Food Hyg. and Safety. 28: 24-30. https://doi.org/10.13103/JFHS.2013.28.1.024
  13. 식품의약품안전청(2014) 식품공전, 서울
  14. Dubois, M., Gillers, K. A., Hamilton, K., Rebers, P. A. and Smith, F. (1956) Colorimetric method for determination of sugar and related substance. Anal. Chem. 28: 350-352. https://doi.org/10.1021/ac60111a017
  15. Son, H. J. and Ryu, G. H. (2009) Chemical compositions and antioxidant activity of extract from a extruded white ginseng. J. Korean Soc. Food Sci. Nutr. 38: 946-950. https://doi.org/10.3746/jkfn.2009.38.7.946
  16. Slinkard, K. and Singleton, V. L. (1977) Total phenol analyses: automation and comparison with manual methods. Am. J. Enol. Vitic. 28: 49-55.
  17. Bitter, T. and Muir, H. M. (1962) A modified uronic acid carbazole reaction. Anal. Biochem. 4: 330-334. https://doi.org/10.1016/0003-2697(62)90095-7
  18. Choi, K. J. and Kim, D. H. (1985) Studies on the lipid components of fresh ginseng, red ginseng and white ginseng. Kor. J. Pharmacogn. 15: 141-150.
  19. Lee, J. H. and Lee, S. R. (1994) Some physiological activity of phenolic substances in plant foods. Korean J. Food Sci. Technol. 26: 317-323.
  20. Lee, S. D. and Okuda, H. (1990) Effect of acidic polysaccharide of Korean red ginseng on lipolytic action of toxohormone- L from cancerous scites fluid. J. Ginseng Res. 14: 67-73.
  21. Kwak, Y. S., Shin, H. J., Song, Y. B., Kyung, J. S., Wee, J. J. and Park, J. D. (2005) Effect of oral administration of red ginseng acidic polysaccharide (RGAP) on the tumor growth inhibition. J. Ginseng Res. 29: 176-181. https://doi.org/10.5142/JGR.2005.29.4.176
  22. Ha, D. C. and Ryu, G. H. (2005) Chemical components of red, white and extruded root ginseng. Korean Soc. Food Sci. Nutr. 34: 247-254. https://doi.org/10.3746/jkfn.2005.34.2.247
  23. Seol, S. Y., Kim, B. R. Hong,.S. C., Yoo, J. H., Lee, K. H., Lee, H. J., Park, J. D., and Pyo, M. K. (2014) The effective preparation of protopanaxadiol saponin enriched fraction from ginseng using the ultrafiltration. Nat. Prod. Sci. 20: 58-64.
  24. Wu, W., Sun, L., Zhang, Z., Guo, Y. and Liu, S. (2015) Profiling and multivariate statistical analysis of Panax ginseng based on ultra-high-performance liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry. J. Pharm. Biomed. Anal. 107: 141-150. https://doi.org/10.1016/j.jpba.2014.12.030
  25. Zhang, H. M., Li, S. L., Zhang, H., Wang, Y., Zhao, Z. L., Chen, S. L. and Xu, H. X. (2012) Holistic quality evaluation of commercial white and red ginseng using a UPLC-QTOFMS/ MS-based metabolomics approach. J. Pharm. Biomed. Anal. 62: 258-273. https://doi.org/10.1016/j.jpba.2012.01.010