Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process

  • Kim, Shin-Jung (College of Pharmacy, Sookmyung Women's University) ;
  • Kim, Ju-Duck (Department of Cosmetic & Beauty, Graduate School of Distance Learning, Sookmyung Women's University) ;
  • Ko, Sung-Kwon (Department of Oriental Medical Food & Nutrition, Semyung University)
  • Received : 2012.10.04
  • Accepted : 2013.02.18
  • Published : 2013.07.15
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Abstract

MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.

Keywords

References

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