[논문]Changes in the contents of prosapogenin in Red ginseng (Panax ginseng) depending on the extracting conditions

Kim, Shin Jung; Shin, Jin Young; Ko, Sung Kwon

doi:10.1016/j.jgr.2015.04.008

[국내논문] Changes in the contents of prosapogenin in Red ginseng (Panax ginseng) depending on the extracting conditions 원문보기

Journal of ginseng research = 高麗人參學會誌, v.40 no.1, 2016년, pp.86 - 89

Kim, Shin Jung (College of Pharmacy, Sookmyung Women's University) , Shin, Jin Young (College of Pharmacy, Sookmyung Women's University) , Ko, Sung Kwon (Department of Oriental Medical Food & Nutrition, Semyung University)

Abstract ▼ AI-Helper

This study compared the contents of prosapogenin depending on the extracting conditions of Red ginseng to provide basic information for developing Red ginseng-based functional foods. The content of ginsenoside Rg3 reached their maximum value at 24 h of extraction, followed by 36 h and 72 h of extrac...

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문제 정의

Accordingly, our findings confirmed that the content of ginsenoside Rg3, known as a unique ingredient of Red ginseng [8], reached its maximum when extracted for 24 h, and in the case of ginsenosides Rg5 and Rk1, known as unique ingredients of Black ginseng [17], an extract containing a highly concentrated ginseng prospogenin ingredient was obtained when extracted for 36 h. The study confirmed the development of a composition containing prosapogenin (ginsenosides Rg5 and Rk1) through the optimization of the extraction condition of Red ginseng. Prosapogenins are known to be good for the absorption of cells than the saponins present in the natural state, and to enhance pharmacological potency [18].

제안 방법

2). Ginsenoside content was analyzed to determine the reproducibility of the results by repeating the experiment three times for each sample compared to standards.
This study proposes to provide basic data required in developing highly concentrated, physiologically activated ingredients (ginsenosides Rg3, Rg5, Rk1, Rg2, and Rh1) and professionalized functional foods with Red ginseng roots by comparing and analyzing the contents of ginseng saponins depending on the time and temperature under which Red ginseng roots were extracted.

대상 데이터

In this study, we used Red ginseng (Panax ginseng) purchased from Chung-buk-insam-chohap (Nam, Sung-Yop, President), Eumseong, Chung-cheong-buk-do, South Korea in May 2011. The product specimens were then kept at the Oriental Medical Food & Nutrition Research Laboratory, Semyung University, Jecheon, Korea (Fig.
The HPLC instrument used for the experiment was Waters 1525 binary HPLC system (Waters, Milford, MA, U.S.A.), and the column used was Eurospher 100-5 C18 (3 × 250 mm; Knauer, Berlin, Germany).
The product specimens were then kept at the Oriental Medical Food & Nutrition Research Laboratory, Semyung University, Jecheon, Korea (Fig. 1).
The total ginsenoside content and ginsenoside composition of each sample were analyzed three times. The pure ginsenoside standards (99% pure) used in this experiment were purchased from Chromadex (Santa Ana, CA, USA) and Ambo Institute (Seoul, Korea).

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