[논문]In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng

In, Gyo; Ahn, Nam-Geun; Bae, Bong-Seok; Lee, Myoung-Woo; Park, Hee-Won; Jang, Kyoung Hwa; Cho, Byung-Goo; Han, Chang Kyun; Park, Chae Kyu; Kwak, Yi-Seong

doi:10.1016/j.jgr.2016.07.004

In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng 원문보기

Journal of ginseng research = 高麗人參學會誌, v.41 no.3, 2017년, pp.361 - 369

In, Gyo (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Ahn, Nam-Geun (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Bae, Bong-Seok (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Lee, Myoung-Woo (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Park, Hee-Won (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Jang, Kyoung Hwa (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Cho, Byung-Goo (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Han, Chang Kyun (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Park, Chae Kyu (Korea Ginseng Research Institute, Korea Ginseng Corporation) , Kwak, Yi-Seong (Korea Ginseng Research Institute, Korea Ginseng Corporation)

Abstract ▼ AI-Helper

Background: The chemical constituents of Panax ginseng are changed by processing methods such as steaming or sun drying. In the present study, the chemical change of Panax ginseng induced by steaming was monitored in situ. Methods: Samples were separated from the same ginseng root by incision during the steaming process, for in situ monitoring. Sampling was sequentially performed in three stages; FG (fresh ginseng) ${\rightarrow}$ SG (steamed ginseng) ${\rightarrow}$ RG (red ginseng) and 60 samples were prepared and freeze dried. The samples were then analyzed to determine 43 constituents among three stages of P. ginseng. Results: The results showed that six malonyl-ginsenoside (Rg1, Rb1, Rb3, Rc, Rd, Rb2) and 15 amino acids were decreased in concentration during the steaming process. In contrast, ginsenoside-Rh1, 20(S)-Rg2, 20(S, R)-Rg3 and Maillard reaction product such as AF (arginine-fructose), AFG (arginine-fructose-glucose), and maltol were newly generated or their concentrations were increased. Conclusion: This study elucidates the dynamic changes in the chemical components of P. ginseng when the steaming process was induced. These results are thought to be helpful for quality control and standardization of herbal drugs using P. ginseng and they also provide a scientific basis for pharmacological research of processed ginseng (Red ginseng).

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가설 설정

1,2,3) Values with different superscript numbers within the same raw sample are significantly different (p<0.01).

제안 방법

All the analytical results used in this article consisted of one set with three-stage data, due to the use of in situ sampling. Thus, analytical results of the individual components are connected to each other with one data set (FG, SG, and RG were made up of the same ginseng which have the same serial number).
Chromatographic determinations were performed according to Joo et al [23] with some modifications. These components were determined using ICS-3000 high pressure ion chromatography and a pulsed amperometric detector with Au working electrode and Ag/AgCl reference electrode (Dionex, Sunnyvale, CA, USA). The chromatographic separation was obtained using a CarboPac PA-10 column (250 mm x 4 mm; Dionex, Sunnyvale, CA, USA) at 30°C.

대상 데이터

Ginseng samples (6-year-old aged P. ginseng) used in this experiment were obtained from the red ginseng manufacturing factory of Korea Ginseng Corporation (Buyeo, Chung-nam, Korea) as follows. First, each ginseng root sample was given a serial number to distinguish one from another.

이론/모형

) and modified appropriately for the application of ginseng samples. In this experiment the precolumn, derivatization method was used. Firstly 10 μL of 10 x diluted filtrate was mixed with 70 μL AccQ·Fluor derivatization buffer and immediately mixed.
The standard solutions of each analyte were injected into the chromatographic instruments and the calibration curves were plotted as the peak area versus the amount of each analyte. The linearity was evaluated by linear regression analysis, which is calculated by the least squares regression method. All components in this experiment showed R² values > 0.

성능/효과

In all group comparisons, analysis was based on the Duncan’s multiple range test and a value of p < 0.01 was considered significant.
The result showed that at RSD ≤ 3%, most of the analytes showed good results but sucrose and AFG showed higher RSD values of 6.82% and 6.28%, respectively.

참고문헌 (28)

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상세보기
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원문보기 상세보기
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상세보기
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In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng 원문보기

Abstract ▼ AI-Helper

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In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng 원문보기

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