Studies On Preparation And Chemical Constituents Of Black Ginseng

Ginseng（Panax ginseng C.A.Meyer）belongs to Araliaceae Panax.The traditional black ginseng is produced from white ginseng by nine cycles of streaming and drying.Ginsenosides,the ginseng saponins,are the main effective components.Compared with ginseng,black ginseng contains a variety of rare ginsenosides such as Rg₂,Rg₃,Rg₆,Rh₁ etc.The experiment is designed to find the rare ginsenosides and strong activity in the conversion of ginsenosides,By fermentation and several heated,The ginseng converted black ginseng.The experiment is designed to find a simple and economical way to prepare black ginseng.We also studied ginsenosides biotransformation and measuring changes in their respective composition and their contents.In this paper,we chose 5-year-old ginseng as raw material to produce black ginseng as the results of the Thin Layer Chromatography（TLC）show that the chemical compounds of 5-year-old ginseng are sigoificantly more than the 3-year-old ginseng.The ginseng was first fermented with bacillus natto,then steamed at high pressure five times to obtain the black ginseng.As a control the traditional black ginseng was produced by steaming nine cycles from white ginseng.The high performance liquid chromatography（HPLC）method was used to carry out qualitative and quantitative analysis of the ginsenosides ingredients in the two kinds of black ginseng.The chromatographic separation was performed on a Inertsil ODS-2 column（4.6 x 250mm,5μm）,the binary gradient elution system consisted of acetonitrile（A）and 0.05%phosphoric acid aqueous solution water（B）.The flow rate was set at lml/min and the column temperature was maintained at 35℃.The good resolution results was achieved among the 9 saponins（ginsenosides Rgi,Re,Rf,Rb₁,Rg₂（S）,Rh₁,Rd,Rg₆,Rg₃）,and the method was validated by linearity（r>0.998）.The average recoveries ranged 96%to 105%.Further study shows that the content of the ginsenosides Rg₃ was greatly increased while the contents of the ginsenosides Rgi,Re were decreased in the black ginseng developed processes.