STUDY OF RED GINSENG : NEW GLUCOSIDES AND A NOTE ON THE OCCURRENCE OF MALTOL

Abstract

Two new glucosides 1 and 2 were isolated from a non-saponin fraction of a water extract of Red Ginseng (steamed ginseng root). The structurs of the glucosides was elucidated by MS and by ¹H and ¹³C NMR spectrometry. Neither glucoside was detected in White Ginseng, being artifacts formed during the processing of Red Ginseng. Since 2, an unstable epimeric mixture, is readily decomposed to give maltol, this glucoside must be an intermediate in the formation of maltol from maltose during the steaming process.