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HPLC를 이용한 백삼,홍삼 및 홍삼 농죽액의 Ginsenosides 함량 분석
맹주양;이용구;이숙재;정진아;김상민;김유정;육영난 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2
Commercial White ginseng(WG), Red ginseng (RG), and Red ginseng concentrate(RGC) were analyzed for ginsenosides Rg1, Rb1, and Re by HPLC. The contents of Rg1, Rb and Re were 0.25%, 0.17%, 0.13% in WG, the contents of Rg1, Rb1, and Re were 0.11%, 0.23%, 0.12% in RG, and the contents of Rg1, Rb1, and Re were 0.7%, 0.04%, 0.42% in RGC. In Rg1, the contents were decreased in the order of RGC(O.70%)>WG (0.25%)>RG(O.11%), in Rb1, RG(O.23%)>WG(O.17%)> RGC(O.04%), in Re, RGC(0.42%)>WG(0.13%)>RG(O.12%). The total content s of Rg1, Rb1, and Re were decreased in the order of RGC(1.16%)>WG(0.55%)>RG(O.46%). Overall results demonstrated that The content of Rg1 was higher than those of Rb1 and Re in WG and RGC, while the content of Rb1 was higher than those of Rg1 and Re in RG.