CAJ | 학술논문

分析韩国人参品种连丰果实皂苷含量在蒸煮过程中的变化。采用高效液相色谱法，以蒸发光散射检测器检测，色谱柱为PRONTOSILNC（250mm×4．6mm），流速为0．8mL／min．人参果实中的总皂苷含量、PT系皂苷Re和Rg1随蒸煮次数的增多直线下降；1次蒸煮处理后PD系皂苷Rb1、Re和Rd含量最多，但随着蒸煮次数的增多直线下降．蒸煮处理1次后PD系皂苷总含量较对照增加52％。
분석한국인삼품충련봉과실조감함량재증자과정중적변화。채용고효액상색보법，이증발광산사검측기검측，색보주위PRONTOSILNC（250mm×4．6mm），류속위0．8mL／min．인삼과실중적총조감함량、PT계조감Re화Rg1수증자차수적증다직선하강；1차증자처리후PD계조감Rb1、Re화Rd함량최다，단수착증자차수적증다직선하강．증자처리1차후PD계조감총함량교대조증가52％。
To analysis the changes of fruit ginsenoside content of Korean ginseng cultivar Yunpoong during steaming process,determined the quantity by HPLC-ELSD. PRONTOSIL NC （250 mm × 4.6 ram） was used and the rate was 0.8 mL/min. The content of total ginsenoside, protopanaxatriol（PT） ginsenoside Re and Rgl were linear declined by increasing of steaming times; The content of protopanaxadiol（PD） ginsenoside Rb1, Rc and Rd were the largest after steaming one time, but there were linear declined by increasing of steaming times. The content of total PD ginsenosides was increased 52% compared with control after steaming 1 time.