Analysis of Ginsenosides of White and Red Ginseng Concentrates

백삼 및 홍삼 농축액의 사포닌 분석

  • 고성권 (중앙대학교 인삼산업연구센터) ;
  • 이충렬 (중앙대학교 인삼산업연구센터) ;
  • 최용의 (중앙대학교 인삼산업연구센터) ;
  • 임병옥 (중앙대학교 인삼산업연구센터) ;
  • 성종환 ((주) 일화 중앙연구소) ;
  • 윤광로 (중앙대학교 식품공학과)
  • Published : 2003.06.01


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.


ginsenoside content;commercial white and red ginseng concentrates;ginsenoside $Rg_3$


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