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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1007/s10068-010-0091-1

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2092-6456

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Change of ginsenoside composition in red ginseng p

Authors: JungHyun Yi MinYoung Kim YoungChan Kim WooSik Jeong DongWon Bae JongMoon Hur Mira Jun
Publish Date: 2010/06/30
Volume: 19, Issue: 3, Pages: 647-653
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Abstract

The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pretreatment RGC The amount and the composition of ginsenosides in red ginseng RG and RGC were determined by high performance liquid chromatography HPLC analysis The content of Rg3 a wellknown bioactive ginsenoside in RGC increased significantly p005 over 2 fold 0411 mg/g when compared with RG 0186 mg/g Moreover the structures of 5 novel ginsenosides in RGC were investigated by liquid chromatography/mass spectrometry LC/MS/MS analysis Three peaks were completely fragmentized from their mother ions to aglycones and suggested to be less polar ginsenosides Rk3/Rh4 Rk1 and Rg5 This study suggested that by processing red ginseng with citric acid it is possible to enhance the yield of both ginsenoside Rg3 and less polar ginsenosides

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