• Proceedings of the Ginseng society Conference
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• 고려인삼학회 1993년도 학술대회지
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• pp.206-214
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• 1993

Ginseng saponins have been known as main active principles and analyzed as the index components in ginseng and its products for quality control. But it is generally difficult to analyze the saponins in crude drug preparations. Saponins, Prosapogenins and sapogenins of crude drug preparation were identified by TLC and determined quantitatively by HPLC. $Prosapogemins-Rg_3\;-Rg_2\;and\;{\Delta}^{20}-prosapogenin$ were extracted with ethyl acetate from $50\%$ acetic acid hydrolyzates of saponin fractions and identified by TLC with lower phase of $CHCl_3/MeOH/H_2$ O\65:35:10. v/v)on silica gel plate, and quantified by HPLC on $Lichrosorb-NH_2$ column with $CH_3CN/H_2O(90:10,\;v/v).$ Sapogenins. panaxadiol and panaxatriol. were extracted with ethyl ether from $7\%-sulfuric$ acid hydrolyzates of saponin fractions and identified by TLC with chloroform/acetone(1 : 1 v/v) on silica gel plate. and quantified by HPLC on u - Bondapak $C^{18}$ column with $CH_3CN/MeOH/CHCl_3(83:10:7.\;v/v).$ These analyses of prosapogenins and sapogenins are more useful for quality control than those of saponins in crude drug preparations such as So - Shi - Ho - Tang(소시호탕), Sa - Kun - Ja - Tang(사군자탕), Yook - Kun - Ja - Tang(육군자탕), and In - Sam -Tang(인삼탕)

• Journal of Ginseng Research
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• 제31권1호
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• pp.34-43
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• 2007

Background: Previous research has suggested that single doses of a standardised Panax ginseng extract can decrease fasted blood-glucose levels and modulate cognitive performance in healthy young volunteers. The latter has generally been seen in terms of improved secondary memory performance. However, both the cognitive effects of chronic administration of ginseng and the potential modulation of working memory have received comparatively little research attention. Aims: The current double-blind, placebo-controlled, balanced cross-over study investigated the effects of 8-weeks administration of Korean ginseng extract (200 mg) on cognitive performance, gluco-regulatory parameters and ratings of subjective mood and 'quality of life'. Methods: 'Eighteen healthy young participants were assessed pre-dose and 3 hours post-dose on the mornings of Day 1, Day 29 and Day 57 of 8 week treatment regimens of both placebo and ginseng. A four-week placebo wash-out separated the treatment phases. Each assessment included the Cognitive Drug Research battery, computerised working memory tasks, and Bond-Lader mood scales. The WHO Quality of Life scale (WHOQOL-BREF) was completed once per visit. Gluco-regulatory parameters were assessed with assays of blood glucose, insulin and HbA1c. Results: Data from the 16 participants that completed the study showed that there were no significant, acute treatment related differences on Day 1 of treatment, or in gluco-regulatory parameters throughout the study. However, time related performance improvements were evident following chronic administration of ginseng on the '3-Back' and 'Corsi-block' computerised working memory tasks. Ginseng was also associated with an improved score on the 'social relations' subscale of the WHOQOL-100, and a significant shift on the 'calm' factor of the Bond-Lader mood scales (from calm/relaxed towards excited/tense). Conclusion: The results of the current study suggest that Korean ginseng extract can modulate working memory performance and subjective ratings of 'quality of life' and mood. Replication with a larger sample size may further elucidate the actions of this product.

• Korean journal of food and cookery science
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• 제24권6호
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• pp.837-848
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• 2008

The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6 g) were added to the filtered mash which was fermented for 4 days at $24^{\circ}C$ and then aged for 6 days at $4^{\circ}C$ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at $30^{\circ}C$, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at $20^{\circ}C$. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.

• The Korean Journal of Food And Nutrition
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• 제23권3호
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• Mass Spectrometry Letters
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• 제9권2호
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• pp.41-45
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• 2018

Ginseng (Panax ginseng Meyer) has been used as traditional herbal drug in Asian countries. Ginsenosides are major components having pharmacological and biological efficacy like anti-inflammatory, anti-diabetic and anti-tumor effects. To control the quality of the components in diverse ginseng products, we developed a new quantitative method using LC-MS/MS for 13 ginsenosides; Rb1, Rb2, Rc, Rd, Re, Rf, 20(S)-Rh1, 20(S)-Rh2, Rg1, 20(S)-Rg3, F1, F2, and compound K. This method was successfully validated for linearity, precision, and accuracy. This quantification method applied in four representative ginseng products; fresh ginseng powder, white ginseng powder, red ginseng extract powder, and red ginseng extract. Here the amounts of the 13 ginsenosides in the various type of ginseng samples could be analyzed simultaneously and expected to be suitable for quality control of ginseng products.

• Korean journal of food and cookery science
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• 제15권6호
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• pp.618-625
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• 1999

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Seukbakjee during 45 days of fermentation. Seukbakjee with various levels(0, 2, 4, 6%) of fresh ginseng were fermented at $4^{\circ}$. During fermentation, the pH values were lowered in all Seukbakjee samples, however, those with fresh ginseng were a little higher than control Seukbakjee. Acidity increased continuously during the entire fermentation, in which those of added fresh ginseng increased less than control. As the concentration of fresh ginseng increased, the pH of Seukbakjee were increased. Saltiness was maintained at 1.37~2.62% levels during the whole fermentation. The degree of degradation of reducing sugar and free sugar was much delayed in Seukbakjee added with fresh ginseng. Total vitamin C content of Seukbakjee with fresh ginseng was higher than that of Seukbakjee without fresh ginseng. The number of total bacteria and lactic acid bacteria in Seukbakjee with fresh ginseng was higher than control during the entire fermentation period. In sensory evalution, Seukbakjee with 4% fresh ginseng was the best for taste and flavor. Seukbakjee with 2% fresh ginseng was the best for texture and overall acceptability. Above results suggest that the addition of fresh ginseng improves the quality of Seukbakjee.

• Journal of Evidence-Based Herbal Medicine
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• 제2권2호
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• pp.33-38
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• 2009

Korean Ginseng has been recognized as a representative special product in Korea and over the world for a long time, since its quality is known to be superior to Chinese, North American Ginseng. However, the export volume of Korean Ginseng products has been diminishing since 1990 because the imports of low price Chinese Ginseng and the effective marketing policy on North American Ginseng. Therefore, this study is to suggest the competitiveness reinforcement strategies through analyses of the present state and transition of the international competitiveness in Korean Ginseng. This study conducts the comparative analysis of international competitive power of ginseng between Korea and other exporting countries. There are many kinds of saponin that are competitive from a quality profile. However, price competitiveness was very low. According to the result of analysis, this study suggest the competitiveness reinforcement strategies of Korean Ginseng as follows ; First, it is necessary to establish the ginseng plan for high-quality environmentally-friendly production. Second, Korean Ginseng producer should develop various consumer-oriented products according to purchasing power and taste of target market consumers. Third, export strategies must be established by finding out every importing country’s characteristics with regard its import, circulation and consumption of the Korean Ginseng. The use of this study is to forecast useful information to concerned organization for the future policies to the ginseng products in the international market.

• Journal of Ginseng Research
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• 제37권4호
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• pp.475-482
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• 2013

The main active components of Panax ginseng are ginsenosides. Ginsenoside Rb1 and Rg1 are accepted as marker substances for quality control worldwide. The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. To manufacture red ginseng products from fresh ginseng, the ginseng roots are exposed to high temperatures for many hours. This heating process converts the naturally occurring ginsenoside Rb1 and Rg1 into artifact ginsenosides such as ginsenoside Rg3, Rg5, Rh1, and Rh2, among others. This study highlights the absurdity of the current analytical practice by investigating the time-dependent changes in the crude saponin and the major natural and artifact ginsenosides contents during simmering. The results lead us to recommend (20S)- and (20R)-ginsenoside Rg3 as new reference materials to complement the current P. ginseng preparation reference materials ginsenoside Rb1 and Rg1. An attempt has also been made to establish validated qualitative and quantitative analytical procedures for these four compounds that meet International Conference of Harmonization (ICH) guidelines for specificity, linearity, range, accuracy, precision, detection limit, quantitation limit, robustness and system suitability. Based on these results, we suggest a validated analytical procedure which conforms to ICH guidelines and equally values the contents of ginsenosides in white and red ginseng preparations.

• Journal of Ginseng Research
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• 제28권4호
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• pp.196-200
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• 2004

This study was conducted to compare the root weight, yield, quality of fresh and red ginseng roots and crude saponin content in roots between fixing light transmittance(Control) and changing light transmittance(C.L.T.) during the ginseng growing seasons. The root weight in C.L.T. was higher than control by $35{\%}$ in early growth stage, $28{\%}$ in middle growth stage and $26{\%}$ in late growth stage in 6 years old ginseng plant. Root yield per 10a in C.L.T. was increased about $40{\%}$ as compared with that of control, also 1st and 2nd grade of fresh ginseng roots in C.L.T. was higher $(50.3{\%})$ compared with that $(12.9{\%})$ of control. The specific gravity of ginseng roots grown under the C.L.T. was exhibited the sig­nificant difference than control during the growing season in 4 and 6 years old ginseng plants. Red ginseng quality in C.L.T. was not only improved remarkably due to the increasement of heaven and earth grade red ginseng but also increased in crude saponin content than control. Therefore it needs to change the light transmittance(increasing light dur­ing low temperature periods and decreasing light during high temperature period) during the growing season for high yield and good qualities of ginseng roots.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권7호
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• pp.1050-1057
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• 2015

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.