title: Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches.
abstract: 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℃ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, F4, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at 98℃, 2.7 times as much prosapogenins such as ginsenosides Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, and F4 as those steamed just once at 98℃ was collected. In addition, the red ginsengs steamed eight times at 98℃ contained more amounting ginsenoside Rg3 (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.
authors.affiliation: Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon 390-711, Korea.
authors.forename: Sun A
authors.initials: SA
authors.lastname: Lee
authors.forename: Hee Kyung
authors.initials: HK
authors.lastname: Jo
authors.forename: Byung Ok
authors.initials: BO
authors.lastname: Im
authors.forename: Sungun
authors.initials: S
authors.lastname: Kim
authors.forename: Wan Kyun
authors.initials: WK
authors.lastname: Whang
authors.forename: Sung Kwon
authors.initials: SK
authors.lastname: Ko
keywords: Black ginseng; Ginsenoside Rg5; Panax ginseng; Prosapogenin; Red ginseng; Steam