|
KMID : 1098420210290010035
|
|
Korean Journal of Medicinal Crop Science
2021 Volume.29 No. 1 p.35 ~ p.44
|
|
|
Comparison of the Constituents of Processed Korean and American Ginseng Grown in Korea for Six Years
|
|
Bae Bong-Seok
Lee Myeong-Woo
Lee Jun-Su
Pack Chul-Su
Han Min-Woo
|
|
|
Abstract
|
|
|
Background: There are 12 species and two subspecies of ginseng in the genus Panax, of which the perennial herbaceous Panax ginseng C. A. Meyer and Panax quinquefolus L. are native to Korea and America, respectively. Korean and American ginseng are characterized by differences in their composition of ginsenosides, and given that these ginsenosides comprise multiple components that undergo hydrolysis when subjected to heat treatment, the compositions are further altered depending on the type of processing. Similarly, there will be processing-dependent changes in the contents of water-soluble components.
Methods and Results: As a consequence of processing, the number of ginsenosides in red ginseng increased from 11 to 20, whereas that in American ginseng increased from 10 to 19. In terms of ginsenoside composition, American ginseng has approximately 80% Rb1 and Re, and Korean ginseng has an evenly distributed composition of Ro, Rg1, Re, Rb1, Rc, and Rb2, each of which accounts for approximately 10% or more of the total ginsenoside composition. In addition we detected 17 and 14 types of amino acid, of which arginine had the highest content, accounting for approximately 70% - 80% of the total amino acid content. During processing, the free amino acid content of red ginseng was reduced by approximately 60%. In cotrast, among the water-soluble components, the contents of free sugars and red ginseng acidic polysaccharides in processed ginseng were higher than those fresh ginseng. Furthermore, arginyl-fructosyl-glucose and maltol, which are not found in fresh ginseng, were detected in processed white and red ginseng.
Conclusions: In this study, we found that the constituents of Korean and American ginseng underwent different changes in composition during processing.
|
|
|
KEYWORD
|
|
|
Panax ginseng C. A. Meyer, Panax quinquefolus L., Amino Acid, Arginyl-fructosylglucose (AFG), Ginsenoside, Maltol, Processing Method
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|