Figure 1. High-performance liquid chromatography-UV of black ginseng extract. Black ginseng was extracted with distilled water at 100 °C for 0.5 hour (A) and 6 hours (B)

From

Optimal Conditions for Extracting the Ginsenosides Rg3, Rg5, and Rk1 from Black Ginseng

Myo Jin Kwon, Kui-Jin Kim, Byung Wook Yang, Boo-Yong Lee, Hyoung Chun Kim, Sung Kwon Ko

Journal of Food and Nutrition Research. 2017, 5(3), 176-179 doi:10.12691/jfnr-5-3-6