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Determination of volatile organic compounds generated from fresh, white and red Panax ginseng (C. A. Meyer) using a direct sample injection technique by A. M. Abd El-Aty; In-Kyung Kim; Mi-Ra Kim; ChiHo Lee; Jae-Han Shim is a Chemistry article available to read on EtoBox.

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## Abstract Ginsenosides are regarded as the main active, non‐volatile components of __Panax ginseng__ (C. A. Meyer). However, throughout the long history of ginseng research, there has been virtually no report describing its volatile flavor compounds. A solvent‐free procedure for the determination of volatile flavor compounds generated from fresh, white and red __Panax ginseng__ (C. A. Meyer) using solvent‐free solid injection (SFSI) coupled with gas chromatography‐mass spectrometry (GC‐MS) detection is described here. At no point in the SFSI technique were the extraction conditions optimized. Rather, the experimental variables including various sample preparations (fresh, oven‐dried and freeze‐dried), injector temperatures (100, 150, 200, 250 and 300°C), and preheating times (3, 5, 7, 10 and 15 min), were predicated on the experience of the authors. A total of 47 compounds were identified in various forms of ginseng. Among the compounds identified in the sample, fresh ginseng was characterized by a high proportion of 3‐acetyl‐1‐(3,4‐dimethoxyphenyl)‐5‐ethyl‐4,5‐dihydro‐7,8‐dimethoxy‐4‐methylene‐3H‐2,3‐benzodiazepine (64.24%) and 23,24‐dinor‐3‐oxolean‐4,12‐dien‐28‐oic acid (21.42%

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Author

A. M. Abd El-Aty; In-Kyung Kim; Mi-Ra Kim; ChiHo Lee; Jae-Han Shim

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0269-3879)

Published

2008

Language

EN

Field

Chemistry (Physical Sciences)