Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Ginsenoside Composition of Ginseng Berry and Seed

  • Ko, Sung-Kwon (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Bae, Hye-Min (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Cho, Ok-Sun (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Im, Byung-Ok (Korea Ginseng Institute, Chung-Ang University) ;
  • Chung, Sung-Hyun (College of Pharmacy, Kyung Hee University) ;
  • Lee, Boo-Yong (Graduate School of Complementary and Alternative Medicine, Pochon CHA University)
  • Published : 2008.12.31
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Abstract

This study was performed to provide basic information that can be used to differentiate Korean ginseng (Panax ginseng CA. Meyer) berry and seed from American ginseng (Panax quinquefolium L.) seed. Total ginsenoside contents of Korean ginseng berry, Korean ginseng seed, and American ginseng seed were 9.09, 3.30, and 4.06%, respectively. Total ginsenoside content of Korean ginseng berry was about 2.2 to 2.7 times higher than those of Korean ginseng seed and American ginseng seed. Particularly ginsenoside Re content of 4-year cultivated Korean ginseng berry (5.99%) was about 3.6 to 5.4 times higher than that of 4-year cultivated Korean ginseng seed (1.65%) and 4-year cultivated American ginseng seed (1.10%). The contents of total ginsenoside and ginsenoside Re of Korean ginseng berry were about 4.8 and 28 times higher, respectively, than those of 4-year cultivated Korean ginseng root. In general the contents of total ginsenoside and ginsenoside Re of Korean ginseng berry were significantly higher than those of Korean ginseng seed and American ginseng seed.

Keywords

References

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