Changes in Ginsenoside Compositions by High Temperature Processing under Various Soaking Conditions

Abstract

Changes in ginsenoside composition of ginseng at high temperatures (110, 130, and 150°C) under various soaking conditions (0 – 100% ethanol solutions) were determined. The total ginsenoside contents (20.57 – 27.99 mg/g) of heat-processed ginsengs (HG) at 110 and 130°C were higher than raw ginseng (16.96 mg/g). Group A's ginsenosides (Rg₁, Re, Rf, Rb₁, Rc, Rg₂(S), Rb₂, Rb₃, and Rd) decreased with increasing temperatures and decreasing ethanol concentrations, whereas those of group B (Rh₁, Rg₂(R), Rg₆, F₂, F₄, Rk₃, Rh₄, Rg₃(S), Rg₃(R), Rk₁, Rg₅, and Rh₂) showed the opposite trend. Significant correlations were observed among groups A and B, ethanol concentration, and the processing temperature. This study suggests that the composition and content of ginsenosides are dependent on the processing temperatures and ethanol concentrations, and ginsenoside composition can be altered and its content can be manipulated by adjusting the processing temperatures and ethanol concentrations of soaking solutions.