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From

Microwave Heating Rapidly Alters Ginsenoside Composition of Fresh Ginseng (Panax ginseng CA Meyer)

Sung Gi Kim, Kui-Jin Kim, Yun Min Nam, Shin Jung Kim, Soon Hyun Cho, Boo-Yong Lee, Sung Kwon Ko

Journal of Food and Nutrition Research. 2016, 4(6), 394-399 doi:10.12691/jfnr-4-6-8
  • Figure 1. Procedure for preparation of microwave heated ginseng
  • Figure 2. Change of appearance of fresh ginseng by microwave heating
  • Figure 3. Change of ginsenoside composition after microwave heating. Typical ginsenoside chromatogram of fresh ginseng (A) and MHG 60 (B). FG: Fresh ginseng; MHG 60: fresh ginseng treated with microwave-heated for 60 minutes