Ginsenosides and phenolics in fresh and processed Korean ginseng (Panax ginseng CA Meyer): Effects of cultivation location, year, and storage period

被引：70

作者：

Chung, Ill-Min ^{[2
]}

Kim, Jae-Woo ^{[2
]}

Seguin, Philippe ^{[3
]}

Jun, Yoon-Mi ^{[2
]}

Kim, Seung-Hyun ^{[1
]}

机构：

[1] Korea Res Inst Stand & Sci, Div Metrol Qual Life, Ctr Analyt Chem, Yuseong 305600, Dajeon, South Korea

[2] Konkuk Univ, Coll Life & Environm Sci, Dept Appl Life Sci, Seoul 143701, South Korea

[3] McGill Univ Macdonald Campus, Dept Plant Sci, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

FOOD CHEMISTRY | 2012年 / 130卷 / 01期

关键词：

Ginseng; Ginsenosides; Phenolics; Cultivation conditions; Storage period; AMERICAN GINSENG; CONSTITUENTS; SAPONINS; CELLS;

D O I：

10.1016/j.foodchem.2011.06.056

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

This study reports the effects of cultivation location, cultivation year, and storage period on 13 ginsenosides and 30 phenolics in Korean fresh ginseng (FG) and its three processed ginsengs (white ginseng, WG; taeguek ginseng, TG; red ginseng, RG). Total ginsenosides content in FG was affected by cultivation year (P = 0.038) and storage period (P = 0.0021), not by cultivation location. In contrast, phenolics content in FG was affected by cultivation locations (P < 0.0001) and cultivation year (P = 0.0083), but not by storage period. Processed ginsengs, especially RG, contained larger amounts of ginsenosides and phenolics than those in FG. Thus, RG could be considered as the best ginseng type for human health benefits. The present study extended our knowledge about the change of ginsenosides and phenolics in ginsengs with respect to cultivation location, cultivation year, and the storage period. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：73 / 83

页数：11

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