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RESEARCH NOTE

Determination of 11 Ginsenosides in Black Ginseng Developed from Panax ginseng by High Performance Liquid Chromatography

원문정보

Bai-Shen Sun, Li-Juan Gu, Zhe-Ming Fang, Chun Yan Wang, Zhen Wang, Chang-Keun Sung

한국식품과학회 Food Science and Biotechnology Volume 18 Number 2 2009.04 pp.561-564
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초록

영어

A high performance liquid chromatography (HPLC) method has been developed for determination of 11ginsenosides in black ginseng (BG, white ginseng that is subjected to 9 cycles of 95oC for 3 hr). After eluted by gradientelution of water-acetonitrile without buffer in 70 min, 11 ginsenosides in BG were identified. The proposed method providedgood linearity (R2>0.9995), accuracy (92.2-106.6%), and intra- and interday precision (RSD<2.6%). In addition, ginsenosidescompositions in white, red, and black ginsengs were investigated using this method, respectively. Interestingly, in BG, thecontent of ginsenoside Rg3 which does not existed in white ginseng was 7.51 mg/g, approximately 20 times than that in redginseng.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Bai-Shen Sun Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University,Daejeon 305-764, Korea
  • Li-Juan Gu Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University,Daejeon 305-764, Korea
  • Zhe-Ming Fang Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University,Daejeon 305-764, Korea
  • Chun Yan Wang Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University,Daejeon 305-764, Korea
  • Zhen Wang Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University,Daejeon 305-764, Korea
  • Chang-Keun Sung Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University,Daejeon 305-764, Korea

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