Journal of Pharmacopuncture (대한약침학회지)

KOREAN PHARMACOPUNCTURE INSTITUTE (대한약침학회)
권호 표지
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Component analysis of cultivated ginseng and mountain ginseng to the change of ginsenoside components in the process of heating and fermentation.

열처리 및 발효과정이 인삼 및 산양삼의 ginsenoside 함량에 미치는 영향

  • 차배천 (상지대학교 보건과학대학 제약공학과) ;
  • 윤휘철 (상지대학교 한의과대학 침구학교실) ;
  • 이대호 (주식회사 지앤브이) ;
  • 박재석 (상지대학교 한의과대학 침구학교실) ;
  • 권기록 (상지대학교 한의과대학 침구학교실)
  • Received : 2010.05.24
  • Accepted : 2010.06.15
  • Published : 2010.06.30
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Abstract

Objectives: The aim of this experiment is to provide an objective differentiation of cultivated ginseng, mountain ginseng through component analysis, and to know the change of gin senoside components in the process of heating and fermentation Methods: Comparative analyses of ginsenoside $Rb_1$, $Rb_2$, Rc, Rd, Re, Rf, $Rg_1$, $Rg_3$, $Rh_1$, and $Rh_2$, from the cultivated ginseng 4 and 6 years, and mountain cultivated ginseng were conducted using HPLC (High Performance Liquid Chromatography, hereafter HPLC). And the same analyses were conducted in the process of heating and fermentation using mixed Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium lactis for 7 days. Results: The change of ginsenosides to the process of red ginseng and fermentation, cultivated ginseng and mountain cultivated ginseng were showed another results. Mountain ginseng showed a lot of change compared with cultivated ginsengs. In the 7 days of fermentation, mountain ginseng showed that ginsenoside $Rg_1$, $Rb_1$, $Rb_2$, Rc, and Rd were decreased and increased ginsenoside Re, Rf, $Rg_3$ and $Rh_1$ were increased compared with cultivated ginseng Conclusions: It seemed that ginsenosides of mountain cultivated ginseng was better resolved than cultivated ginseng because the difference of structure or distribution of ginsenosides in the condition of fermentation.

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References

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