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KMID : 0352720130370030269
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Journal of Ginseng Research
2013 Volume.37 No. 3 p.269 ~ p.272
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Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
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Kim Shin-Jung
Kim Ju-Duck
Ko Sung-Kwon
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Abstract
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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.
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KEYWORD
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Panax ginseng, Berry, Microwave, Vinegar, Rg2,
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