Ginsenoside Composition and Quality Characteristics of Red Ginseng Extracts prepared with Different Extracting Methods

This study was conducted to compare the contents of ginsenoside according the water extract conditions of red ginseng. In method A, red ginseng extract was prepared at 75℃ for 18 hours by 1 time extraction, and method B, the preparation was done at 85℃ for 18 hours by 1 time extraction. In method C, the primary extract prepared at 75℃ for 9 hours was blended with the secondary extract prepared by re-extracting the red ginseng residue obtained after the primary extraction, at 85℃ for 9 hours. Method D was the same procedure as method C but the extraction temperature for the primary extraction was 85℃ and that for the secondary extraction was 95℃. The contents of total and Rb1, Rg1 and Rg₃ ginsenoside were highest in Method C. The content of prosapogenin (ginsenoside Rg2, Rg₃, Rh1 and Rh2) was highest in Method B. There was no consistent tendency in Brix, pH, Hue value and absorbance among extraction methods.