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. 2017 Feb 27;42(3):277–287. doi: 10.1016/j.jgr.2017.02.003

Table 2.

Determination of ginsenosides in different ginseng products (n = 2, %)

	Rg₁	Re	Rb₁	Rf	Rg₂	Rc	Rb₂	Rb₃	Rg₃
Fresh ginseng	0.175	0.166	0.215	0.093	0.021	0.161	0.078	0.009	—
Red ginseng (HL)	0.587	0.328	1.333	0.300	0.092	0.706	0.797	0.080	0.030
Red ginseng (HH)	—	—	0.304	0.106	0.159	0.075	0.072	0.013	0.338

HH, high temperature; HL, low temperature