HPLC를 이용한 인삼, 홍삼, 산양산삼 및 홍산삼의 성분 비교 분석

Abstract

Objectives The aim of this experiment is to provide an differentiation of ginseng, red ginseng, cultivated wild ginseng(CWG), and red wild ginseng(RWG) through component analysis using HPLC(High Performance Liquid Chromatography, hereafter HPLC). Methods Comparative analyses of ginsenoside , ginsenoside , and ginsenosides and of various ginsengs were conducted using HPLC. Results 1. CWG was relatively heat-resistant and showed slow change in color during the process of steaming and drying, compared to cultivated ginseng. 2. Ginsenoside was not detected in cultivated ginseng and CWG, whereas it was high in red ginseng and RWG. Ginsenoside was more generated in red ginseng than in RWG. 3. Ginsenoside appreared during steaming and drying of cultivated ginseng, whereas it was more increased during steaming and drying of CWG. 4. Ginsenoside content was more increased during steaming and drying of cultivated ginseng, whereas it was more decreased during steaming and drying of CWG. 5. Ginsenoside content was increased about 500% during steaming and drying of cultivated ginseng, whereas it was increased about 30% during steaming and drying of CWG, indicating that ginsenoside was more generated in red ginseng than in RWG. 6. Ginsenoside content was higher, whereas ginsenoside content was lower in 11th RWG than in 9th RWG, indicating that ginsenoside content was increased and content was decreased as steaming and drying continued to proceed. Ginsenoside and contents began to be increased, followed by decreased after 9th steaming and drying process. Conclusions Above experiment data can be an important indicator for the dentification of ginseng, red ginseng, CWG, and RWG. And the following studies will be need for making good product using CWG.