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Preparation of ginsenosides Rg3, Rk1, and Rg5-selectively enriched ginsengs by a simple steaming process

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Abstract

In this study, the red ginseng-specific bioactive ginsenosides Rg3, Rk1, and Rg5 were selectively enriched in ginseng prepared using a steaming and drying process. To achieve a selective increase in ginsenoside Rg3, Rk1, and Rg5 content, white ginsengs were steamed in a hermetically sealed container at 98 °C for 30 h, dried, and then further processed by steaming for another 30–45 h, and dried once more. The ginsenoside content of the resultant ginseng was analyzed using high-performance liquid chromatography with an evaporative light scattering detector. In steamed ginsengs, polar ginsenosides, such as Rb1, Rb2, Rc, and Rg1, were not present or could only be detected in negligible amounts, whereas ginsenosides 20(S)-Rg3, 20(R)-Rg3, Rk1, and Rg5 were newly generated; their dry weight contents were up to 23.98, 15.01, 11.36, and 17.56 mg/g, respectively, in 75 h (30 + 45 h) steaming condition. These results indicate that the preparation method developed in the present study can selectively increase the content of the ginsenosides Rg3, Rk1, and Rg5, and therefore would be very useful for selective preparation of red ginseng-specific minor ginsenosides.

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Acknowledgments

This research was by the research fund of Hanyang University (HY-2012-N)

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Institute of Pharmaceutical Science and Technology and College of Pharmacy, Hanyang University, Ansan-si, Gyeonggi-do, 426-791, Republic of Korea

    Soo Kyung Jo, In Sook Kim & Hye Hyun Yoo

  2. Ginseno Nature Bio Co., Ltd., Bucheon-si, Gyeonggi-do, 422-041, Republic of Korea

    Keon Sang Yoon & Hee Hyeon Yoon

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  1. Soo Kyung Jo
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  2. In Sook Kim
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  3. Keon Sang Yoon
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  4. Hee Hyeon Yoon
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  5. Hye Hyun Yoo
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Correspondence to Hye Hyun Yoo.

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Jo, S.K., Kim, I.S., Yoon, K.S. et al. Preparation of ginsenosides Rg3, Rk1, and Rg5-selectively enriched ginsengs by a simple steaming process. Eur Food Res Technol 240, 251–256 (2015). https://doi.org/10.1007/s00217-014-2370-1

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  • DOI: https://doi.org/10.1007/s00217-014-2370-1

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