• 생약학회지
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• 제45권2호
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• pp.107-112
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• 2014

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium) extract featuring high concentration of ginsenoside $Rg_3$, $Rg_5$, and $Rk_1$, Red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng were processed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantity of ginsenoside $Rg_3$ increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanol extract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave and vinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenoside $Rg_3$ (0.969%), $Rg_5$ (1.071%), and $Rk_1$ (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processed American ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside $Rg_3$ (0.772%), $Rg_5$ (1.330%), and $Rk_1$ (0.386%). This indicates that American ginseng treated with microwave and vinegar had the quantity of the ginsenoside $Rg_3$ over 32 times the amount of the ginsenoside $Rg_3$ (which was not found in raw and American ginsengs) in the average commercial Red ginseng.

• Journal of Photoscience
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• 제8권1호
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• pp.19-22
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• 2001

It was reported that Red ginseng contains specific ginsenoside-Rg$_2$,-Rg$_3$,-Rh$_1$and -Rh$_2$, which show various pharmacological effects. However, production of these specific ginsenosides from Red ginseng is not commercially applicable because of high cost of the raw material, roots. This work was carried out to examine the production of Red ginseng specific ginsenosides from Agrobacterium-transformed hairy roots. Hairy roots were induced from 3 year-old root segment of Korean ginseng (Panax ginseng C.A. Meyer) after infection with Agrobacterium rhizogenes A4. Among many lines of hairybroots, KGHR-8A was selected. Steam heat treatment of hairy roots was resulted in the changes of ginsenoside composition. Eleven ginsenosides were detected in heat-treated hairy roots but eight in freeze dried hairy roots. In heat treated hairy root, content of ginsenoside-Rb$_1$,Rb$_2$,Rc, Rd, Re, Rf, and Rg$_1$were decreased compared to those of freeze dried hairy roots. However, heat treatment strongly enhanced the amount of Red ginseng specific ginsenogides (ginsenoside-Rg$_2$,-Rg$_3$,-Rh$_1$and -Rh$_2$). Amounts of ginsenoside-Rg$_3$,-Rh$_1$and -Rh$_2$ in heat-treated hairy roots were 2.58, 3.62 and 1.08 mg/g dry wt, respectively, but these were detected as trace amount in hairy roots without heat treatment. Optimum condition of heat treatment for the production of Red ginseng specific ginsenoside was 2 h at 105$^{\circ}C$. This result represents that Red ginseng specific ginsenoside can be producted from hairy roots by steam heat treatment.

• 한국식품과학회지
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• 제36권5호
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• pp.847-850
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• 2004

한국산 6개 지역(금산, 강화, 풍기, 음성, 진안, 홍천) 수삼의 ginsenoside 함량을 비교 분석하여 평균 및 분산분석(일원배치법)을 통계 처리한 결과, 함량의 평균치가 4년근 수삼이 가장 높은 함유량을 나타내었고, 다음으로 5년근, 6년근 순 이었으나, 인삼사포닌에 대한 연근별 차이에 있어서 통계적 처리에 의한 유의적 차이는 없었다. 동북아시아의 또 다른 인삼 재배지인 중국 길림성과 일본의 나가노산 수삼과의 ginsenoside 함량에 있어서는 한국 금산산 수삼이 중국 길림성산 및 일본산에 비하여 높은 함유량을 나타내었다.

• 생약학회지
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• 제44권2호
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• pp.149-153
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• 2013

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.

• 생약학회지
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• 제41권4호
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• pp.319-322
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• 2010

This study was to obtain essential information that can be used to index Notoginseng Radix(Panax notoginseng, Sanchi) cultivated in Winnan, China. The ginsenoside contents in various Sanchi on various parts and ages were quantitatively analyzed by HPLC. The average of total saponin and the ginsenoside contents of each 3-year-old Sanchi cultivated in China were higher than those of the Sanchi for longer period. As a result, the order of the total saponin contents was 3-year-old (7.13%), 4-year-old (6.27%), 5-year-old (5.34%), and 6-year-old (4.06%) Sanchi. On the other hand, the total saponin average and the ginsenoside contents of each of the fine roots, lateral roots, and rhizomes of Sanchi cultivated in China were similar to the 6-year-old Sanchi.

• 생약학회지
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• 제45권4호
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• pp.320-325
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• 2014

The purpose of this study is to develop a new preparation process of Notoginseng root(Panax notoginseng) extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$, $Rk_1$ and $Rh_4$, a special component of Red and Black ginseng(Panax ginseng). Chemical transformation from ginseng saponin to prosapogenin was analyzed by the HPLC. Extracts of Notoginseng root was processed under several treatment conditions including microwave and vinegar(about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 7.6% at 15 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MPN-15 indicate that the microwave and vinegar(about 14% acidity) processed Notoginseng root extracts that had gone through 15-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$(7.639%), $Rg_5$(6.061%), $Rk_1$(1.516%) and $Rh_4$(1.599). It is thought that such results provide basic information in preparing Notoginseng root extracts with functionality enhanced.

• 한국약용작물학회지
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• 제21권4호
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• pp.276-281
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• 2013

This study was conducted to compare the contents of ginsenoside according the water extract conditions of red ginseng. In method A, red ginseng extract was prepared at $75^{\circ}C$ for 18 hours by 1 time extraction, and method B, the preparation was done at $85^{\circ}C$ for 18 hours by 1 time extraction. In method C, the primary extract prepared at $75^{\circ}C$ for 9 hours was blended with the secondary extract prepared by re-extracting the red ginseng residue obtained after the primary extraction, at $85^{\circ}C$ for 9 hours. Method D was the same procedure as method C but the extraction temperature for the primary extraction was $85^{\circ}C$ and that for the secondary extraction was $95^{\circ}C$. The contents of total and $Rb_1$, $Rg_1$ and $Rg_3$ ginsenoside were highest in Method C. The content of prosapogenin (ginsenoside $Rg_2$, $Rg_3$, $Rb_1$ and $Rb_2$) was highest in Method B. There was no consistent tendency in Brix, pH, Hue value and absorbance among extraction methods.

• 한국식품과학회지
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• 제33권3호
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• pp.282-287
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• 2001

인삼 조사포닌을 기존의 고온 MeOH 추출/n-BuOH 분획법 및 고온 MeOH 추출/Diaion HP-20 흡착/MeOH 용출법과 새로이 시도된 고온 MeOH 추출/cation AG 50W흡착/$H_2O$ 용출/n-BuOH 추출법(AG 50W법), 상온 MeOH 추출/Diaion HP-20 흡착/MeOH 용출법(상온추출법)과 EtOAc/n-BuOH 직접 추출법으로 분리한 다음 기존의 HPLC/RI 방법으로 ginsenoside조성을 비교한 결과 EtOAc/n-BuOH 직접 추출법을 제외하고는 큰 차이가 없었으나 분리능과 감도가 우수한 HPLC/ELSD방법을 사용한 결과, ginsenoside $Rb_2$, Rf, $Rg_1$ 및 $Rh_1$ 등을 뚜렷이 식별할 수 있었고 추출 및 분획방법에 따라 조사포닌간 ginsenoside의 현저한 조성차이를 볼 수 있었다. 특히 AG 50W법에 의해 분리된 조사포닌에서 뚜렷한 prosapogenin 피크를 볼 수 있었으며 LC/MS의 결과, ginsenoside $Rb_1$, $Rb_2$ 등의 7종의 주종 사포닌 이외에도 5종의 prosapogenin과 1종의 chikusetsusaponin을 포함한 총 13종의 ginsenoside를 동정하였다. 새로이 정립한 HPLC 분석조건, 즉 $NH_2$ 대신에 $C_{18}$ column을 사용하고 $KH_2PO_4/CH_3CN$ gradient로 상온추출법으로 분리한 조사포닌을 분석한 결과, malonyl ginsenoside 피크를 용이하게 확인할 수 있었다.

• 생약학회지
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• 제45권1호
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• pp.77-83
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• 2014

The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.

• Food Science and Biotechnology
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• 제17권4호
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• pp.883-887
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• 2008

The purpose of this study was to develop a new preparation process for chemical transformation of ginseng saponin glycosides to prosapogenins. Ginseng and ginseng extracts were processed under several treatment conditions using ascorbic acid solution. Treating with ascorbic acid at pH 2-3 and above $80^{\circ}C$ increased the ginsenoside $Rg_3$ content of samples to over 3% as compared to other pH levels and temperatures. In addition, ginseng and ginseng extracts that were processed under a high ascorbic acid solution treatment condition (pH 2.0, 5 hr) contained more ginsenoside $Rg_3$ (approximately 16 times) than those processed under a low ascorbic acid solution treatment condition (pH 3.0, 5 hr). The highest quantity of ginsenoside $Rg_3$ (3.434%) occurred when a sample of fine ginseng root extract (AG2-9) was processed with the ascorbic acid solution at pH 2.0 for 9 hr. However, there was no change in the amount of ginsenoside $Rg_3$ when fine ginseng root extracts were processed with ascorbic acid solution at pH 2.0 for over 9 hr. In conclusion, the results indicated that ascorbic acid treatment of ginseng extracts can produce a level of ginsenoside $Rg_3$ that is over 90-fold the amount found in commercial red ginseng.