• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.536-539
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• 2003

Commercial white and red ginseng concentrates were analysed for total ginsenoside contents, and compositions of ginsenosides $Rb_1,\;Rb_2,\;Rc,\;Re,\;Rf,\;Rg_1,\;20(S)\;Rg_3,\;20(S)\;Rh_1,\;and\;20(R)\;Rh_1$. The content of crude saponin and total ginsenosides of white ginseng concentrates (WGC) were about 2-3 times higher than those of red ginseng concentrates (RGC). HPLC showed that each ginsenoside content was higher in WGC, with those of $Rb_1,\;Rg_1,\;and\;Rb_2$ being over three times higher than that of RGC. 20(S)- and 20(R)-ginsenoside $Rg_3$, specific artifacts found only in red ginseng, were detected both in WGC and RGC by HPLC. differences in the contents of these specific ginsenosides between WGC and RGC were not significant. The contents of 20(S)-ginsenoside $Rg_1$, determined by HPLC were 0.40 and 0.53 in WGC, whereas 0.48% and 0.47%, and those of 20(R)-ginsenoside $Rg_3$, were 0.14 and 0.22% in WGC, and 0.10 and 0.11% in RGC using the methods of shibata and food Code, respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.549-555
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• 2014

The geographical origin of commercial red ginseng concentrate was studied using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The ginsenoside content of domestic and Chinese red ginseng concentrates was determined. Four types of suspected origin samples could be selected this technique. The LC-MS/MS data were statistically analyzed on the basis of canonical function analysis and principal component analysis. Domestic and Chinese samples could be discriminated via canonical function analysis using posterior probability. In addition, the mixture ratio (Korean or Chinese origin) of the unknown origin specimen could be predicted based on the relationship between the mixing concentration of red ginseng concentrates and principal component 1.

• Journal of the Korean Applied Science and Technology
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• v.37 no.1
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• pp.38-48
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• 2020

The aroma pattern was analyzed using electronic nose to examine the possibility of origin discrimination according to the mixing ratio of Chinese and Korean red ginseng concentrates. The origin of Chinese red ginseng concentrate and Korea red ginseng concentrate could be distinguished and the pattern of aroma component detected decreased as the mixing ratio of Chinese red ginseng concentrate increased. Cultivar and habitat of Korean red ginseng concentrated was remarkably distinguished by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as vapor print^TM.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.797-802
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• 2011

I assessed the B($a$)P content from the Ginseng extract, Red ginseng extract, and Ssangwha extract which have high viscosities. It wasn't easy to extract oil from these samples, consequently measuring of B($a$)P was difficult. In order to know the exact detecting contents, I injected standard material of B($a$)P to the above extractions and pre-treated for measurement but it was also difficult to measure of contents exactly. To improve of detecting method, I removed mucinous materials using a 85% phosphoric acid solution or 10% citric acid solution and then processed continuously with $60^{\circ}C$ hot water. The analysis revealed that extracting the samples contained B($a$)P determined the rate of each 70%, 55%, 67% could increase. As a result the detecting method of B($a$)P contents could be improved.

• Food Engineering Progress
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• v.21 no.1
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• pp.79-87
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• 2017

This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature ($25-70^{\circ}C$), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of $56.94^{\circ}C$, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.