Planta Med 2013; 79 - PN95
DOI: 10.1055/s-0033-1348776

The Change of Ginsenoside Composition in the Ginseng (Panax ginseng) Flower Buds by the Ultrasonication and Vinegar Process

H Gwak 1, E Ko 1, B Yang 2, Y Hahm 2, W Kim 2, B Im 3, S Cho 4, S Ko 1
  • 1Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon 390 – 711, Korea
  • 2Department of Biotechnology, Chung-Ang University, Ansung, 456 – 756, Korea
  • 3The Department of Natural Medicine Resources, Semyung University, Jecheon, 390 – 711, Korea
  • 4Department of Pharmacy & Food, Daewon University College, Jecheon, Chungbuk 390 – 702, Korea

The purpose of this study was to develop a new ginseng flower buds with the high concentration of ginsenoside Rg3, Rg5, Rk1, Rh1 and F4. the Red ginseng special component. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The ginseng (Panax ginseng) flower buds were processed at the several treatment conditions of the ultrasonication (Oscillator 600W, Vibrator 600W) and vinegar (about 14% acidity). The result of UVGFB-480 was the butanol fraction of ginseng flower buds that had been processed with ultrasonication and vinegar for 480 minutes gained the highest amount of ginsenoside Rg5 (3.548%), Rh1 (2.037%), Rk1 (1.821%), Rg3 (1.580%) and F4 (1.535%) (were not found in ginseng flower buds).