Determination of volatile organic compounds generated from fresh, white and red Panax ginseng (C. A. Meyer) using a direct sample injection technique

Biomedical Chromatography : BMC
A M Abd El-AtyJae-Han Shim

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 degrees 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%); 2-furanmethanol (20.26%) and 3-hydroxy-2-methyl-4H-pyran...Continue Reading

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