Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of 11 Ginsenosides in Black Ginseng Developed from Panax ginseng by High Performance Liquid Chromatography

  • Sun, Bai-Shen (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) ;
  • Gu, Li-Juan (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) ;
  • Fang, Zhe-Ming (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) ;
  • Wang, Chun-Yan (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) ;
  • Wang, Zhen (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
  • Published : 2009.04.30
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Abstract

A high performance liquid chromatography (HPLC) method has been developed for determination of 11 ginsenosides in black ginseng (BG, white ginseng that is subjected to 9 cycles of $95^{\circ}C$ for 3 hr). After eluted by gradient elution of water-acetonitrile without buffer in 70 min, 11 ginsenosides in BG were identified. The proposed method provided good linearity ($R^2$>0.9995), accuracy (92.2-106.6%), and intra- and interday precision (RSD<2.6%). In addition, ginsenosides compositions in white, red, and black ginsengs were investigated using this method, respectively. Interestingly, in BG, the content of ginsenoside $Rg_3$ which does not existed in white ginseng was 7.51 mg/g, approximately 20 times than that in red ginseng.

Keywords

References

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