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KMID : 0352720200440040563
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Journal of Ginseng Research
2020 Volume.44 No. 4 p.563 ~ p.569
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Simultaneous quantification of six nonpolar ginsenosides in white ginseng by reverse-phase high-performance liquid chromatography coupled with integrated pulsed amperometric detection
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Song Hye-Young
Song Kyung-Won
Hong Seon-Pyo
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Abstract
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Background: White ginseng consists of the roots and rhizomes of the Panax species, and red ginseng is made by steaming and drying white ginseng. While red ginseng has both polar and nonpolar ginsenosides, previous studies showed white ginseng to have only polar ginsenosides. Because nonpolar ginsenosides are formed through the manufacture of red ginseng from white ginseng, researchers have generally thought that nonpolar ginsenosides do not exist in white ginseng.
Methods: We developed a simultaneous quantitative method for six nonpolar ginsenosides in white ginseng using reverse-phase high-performance liquid chromatography coupled with integrated pulsed amperometric detection. The nonpolar ginsenosides of white ginseng were extracted for 4 h under reflux with 50% methanol.
Results: Using the gradient elution system, all target components were completely separated within 50 min. Nonpolar ginsenosides were determined in the rhizome head (RH), main root (MR), lateral root, and hairy root (HR) of 6-year-old white ginseng samples obtained from several regions (Geumsan, Punggi, and Kanghwa). The total content in the HR of white ginseng was 37.8?56.8% of that in the HR of red ginseng. The total content in the MR of white ginseng was 5.9?24.3% of that in the MR of red ginseng. In addition, the total content in the RH of white ginseng was 28.5?35.8% of that in the HR of red ginseng
Conclusion: It was confirmed that nonpolar ginsenosides known to be specific components of red ginseng were present at substantial concentrations in the HR or RH of white ginseng.
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KEYWORD
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Ginsenoside Rh2, Ginsenoside Rg5, Ginsenoside Rk1, Integrated pulsed amperometric detection, Hairy root and rhizome head of white ginseng
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