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HPLC를 이용한 백삼,홍삼,홍삼농축액의 유리당 성분 및 함량 확인
맹주양;이용구;이숙재;정진아;황규찬;김태희;문용현 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2
Free sugars-Fructose, Glucose, Sucrose, Maltose-were isolated from white ginseng, red ginseng, and red ginseng concentrate by HPLC. The results for the content of sugar was as follows: in white ginseng, Sucrose(30.70ppm) > Maltose (7.45ppm) > Fructose(0.42ppm) > Glucose(0.22ppm), in red ginseng, Maltose(33.65ppm) > Sucrose(8.84ppm) > Fructose (0.81ppm) > Glucose(0.43ppm), and in red ginseng concentrate, Sucrose(14.12ppm) > Fructose(9.23ppm) > Maltose(6.86ppm) > Glucose(5.87ppm). Overall results suggest that, in the contents of sugar, monosaccharide(Glucose) is lowest and disaccharide(Sucrose, Maltose) is highest, in all of ginseng.