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KMID : 1024420100140020159
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Food Engineering Progress
2010 Volume.14 No. 2 p.159 ~ p.165
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Isolation of 20(S)-Ginsenoside Rg3 and Rg5 from the Puffed Red Ginseng
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An Young-Eun
Cho Jin-Gyeong
Baik Nam-In
Choi Sung-Won
Hur Nam-Yoon
Park Seok-Jun
Kim Byung-Yong
Baik Moo-Yeol
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Abstract
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Red ginseng tail roots (9.8g water/100g sample) were puffed at 7, 8, 9, and 10 kgf/cm2 using a rotational puffing gun. Puffed red ginseng was extracted with 70% ethanol, and the concentrated extract was successively partitioned with diethyl ether, n-butanol and H2O. Two unknown ginsenosides from puffed red ginseng were found at 63 and 65 min of retention time in HPLC chromatogram suggesting that chemical structure of some ginsenosides might be altered during the puffing process. Identification of two unknown compounds was carried out using TLC, HPLC and NMR. Two major compounds were isolated from TLC. According to TLC result, compound I was expected to be the mixture of ginsenosides Rk1 and Rg5, and compound II was expected to be a 20(S)-ginsenoside Rg3. Three compounds were isolated from n-butanol fraction through repeated silica gel and octadecyl silica gel column chromatographies. From the result of 1H- and 13C-NMR data, the chemical structures of unknown compounds were determined as ginsenoside Rg5 and 20(S)-ginsenoside Rg3. Unfortunately, ginsenoside Rk1 could not be separated from ginsenoside-Rg5 in the compound I. It was carefully reexamined using HPLC and confirmed that the last unknown compound was ginsenoside-Rk1.
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KEYWORD
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red ginseng, puffing, ginsenoside, high performance Liguid chromatography, thin layer chromatography, nuclear magnetic resonance
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