Chemical Studies on Crude Drug Processing. V. On the Constituents of Ginseng Radix Rubra (2) : Comparison of the Constituents of White Ginseng and Red Ginseng Prepared from the Same Panax ginseng Root

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Abstract
In order to characterize the chemical change of the constituents of various Ginseng Radices which may occur during their processing, the chemical constituents of Ginseng Radix (white ginseng) and Ginseng Radix Rubra (red ginseng), which were prepared by processing the same Panax ginseng root, have been investigated in comparison with the constituents of the fresh root of Panax ginseng. It has been found that fresh ginseng root and red ginseng contains, in addition to 1 and 2, heptadec-1-ene-4,6-diyne-3,9-diol (3) and panaxytriol (4). It has also been shown that aqueous hydrochloric acid treatment of 2 provides 4 and a new chlorine-containing acetylene 5. Comparison of total triterpene-oligosides by making use of a thin layer chromatography-chromatoscanner, has confirmed that 1) demalonylation of malonyl-ginsenosides in fresh ginseng root, 2) elimination of the glycosyl residue at C-20 of the aglycone moieties in ginsenoides, and 3) isomerization of the hydroxyl configuration at C-20 of the aglycones, may occur during the processing for preparing red ginseng and provide ginsenoides characteristic of red ginseng.

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