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Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches

2012; Elsevier BV; Volume: 36; Issue: 1 Linguagem: Inglês

10.5142/jgr.2012.36.1.102

2093-4947

Sun-A Lee, Hee-kyung Jo, Byung-Ok Im, Sungun Kim, Wan-Kyun Whang, Sung-Kwon Ko,

Food Quality and Safety Studies

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at $98^{\circ}C$ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside $Rg_2$ , $Rg_3$ , $Rg_5$ , $Rg_6$ , $Rh_1$ , $Rh_4$ , $Rk_1$ , $Rk_3$ , $F_1$ , $F_4$ , 1.15%) among red ginsengs steamed more than twice. When steamed eight times at $98^{\circ}C$ , 2.7 times as much prosapogenins such as ginsenosides $Rg_2$ , $Rg_3$ , $Rg_5$ , $Rg_6$ , $Rh_1$ , $Rh_4$ , $Rk_1$ , $Rk_3$ , $F_1$ , and $F_4$ as those steamed just once at $98^{\circ}C$ was collected. In addition, the red ginsengs steamed eight times at $98^{\circ}C$ contained more amounting ginsenoside $Rg_3$ (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.