The Change of Ginsenoside Composition in Ginseng Leaf and Stem Extract by the Microwave and Vinegar Process
2013
Kim, S.J., Sookmyung Womens University, Seoul, Republic of Korea | Kim, J.D., Sookmyung Womens University, Seoul, Republic of Korea | Ko, S.K., Semyung University, Jecheon, Republic of Korea
The purpose of this study was to develop a new preparation process of ginseng extract with the high concentration of prosapogenin, the specific component in Red ginseng. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The extracts of ginseng leaf and stem were processed at the several treatment conditions of the microwave and vinegar(about 14% acidity). MGLS-20 findings show that the ginseng leaf and stem extracts that had been processed with microwave and vinegar for 20 minutes peaked in the level of ginsenoside Rg3(0.906%). MGLS-25 peaked in the level of ginsenoside Rg5(0.329%) in the ginseng leaf and stem extract processed with microwave and vinegar for 25 minute. And the other kinds of ginseng prosapogenin did not show a higher content.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library