A new extraction method-heated ultrasonic extraction was qualitatively and quantitatively analyzed for the extraction of major ginsenosides from ginseng extract; this new high-performance liquid chromatography (HPLC) method was compared with the official extraction method of Korean industrial standards and standard for health functional food. Methods and Results : Ginsenoside compounds were analyzed for 35 minutes by the new HPLC analysis method using a Halo® RP-Amide column. The new HPLC analysis method was validated by the measurement of intra-day and inter-day precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ) of each ginsenoside. The correlation coefficients (r2) for the calibration curves of the ginsenoside compounds were over 0.9997 in terms of linearity. The heated ultrasonic extraction method using ultrasonication for 30 minutes at 50℃ yielded higher amount of ginsenosides than the extraction method of the Korean industrial standards owing to the enhancement of extraction efficiency. Conclusions : Compared to the other extraction methods, the heated ultrasonic extraction method yielded a higher amount of ginsenoside Rb1 than Rg1 index compounds for the quality evaluation of ginseng roots.

• 이경희(농촌진흥청 국립원예특작과학원 인삼특작부) | Kyeong Hee Lee contributed equally
• 이대영(농촌진흥청 국립원예특작과학원 인삼특작부) | Dae Young Lee contributed equally
• 이승은(농촌진흥청 국립원예특작과학원 인삼특작부) | Seung Eun Lee
• 남기열(㈜우신산업) | Ki Yeul Nam
• 황광보(㈜우신산업) | Gwang Bo Hwang
• 김형돈(농촌진흥청 국립원예특작과학원 인삼특작부) | Hyung Don Kim
• 이재원(농촌진흥청 국립원예특작과학원 인삼특작부) | Jae Won Lee
• 최재훈(농촌진흥청 국립원예특작과학원 인삼특작부) | Je Hun Choi
• 안영섭(농촌진흥청 국립원예특작과학원 인삼특작부) | Young Sup Ahn
• 김승유(농촌진흥청 국립원예특작과학원 인삼특작부) | Seung Yu Kim
• 김금숙(농촌진흥청 국립원예특작과학원 인삼특작부) | Geum Soog Kim Corresponding author