ﻫﯿﺌﺔ اﻟﺘﻘﯿﯿس ﻟدول ﻤﺠﻠس اﻟﺘﻌﺎون ﻟدول اﻟﺨﻠﯿﺞ اﻟﻌرﺒﯿﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final : Draft 
 
 
 
GSO 05 F DS 2210 / ….. 
 
 ﻨﺴﻨﻎﯿﻤﻨﺘﺠﺎت اﻟﺠ
Ginseng Product s  
 
 
 
 
Prepared  by 
GSO Technical  Committee  for Food  and Agricultural Standards 
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject  to change,  and may not be referred  to it as a Gulf standard, until approved   
by the board  of directors.  
 
 
 
ICS : 67.000.00  
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ginseng Product s  
 
 
 
 
 
 
 
 
  
 
 
 
 
 
Date o f GSO Board of  Directors 'Approval :  
Issuing  Status  :   
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
 
 
 
Foreword  
 
 
GCC  Standardization  Organization  (GSO)  is a regional  Organization which  
consists  of the National  Standards  Bodies  of GCC  member   States.   One  of 
GSO main  functions is to  issue  Gulf  Standards   /Technical  regulations  
through  specialized   technical  committees  (TCs).  
 
GSO through the technical program of committee TCNo. 5 " Gulf technical 
committee for standards of  food and agriculture products" has updated the GSO 
Standard No.( 2210/2012) " Ginseng Products"   and translated into Arabic. 
The Draft Standard has been prepared by Sultanate of Oman. 
 
This standard has been approved as a Gulf Standard without any technical modifications by GSO Technical Council in its meeting no. (           ),  
held on / / H, /
 
 
 
 
 
 
 
 
 
   
 
 
 
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
Ginseng Products  
 
1 Scope:  
 
1.1 This standard applies to the ginseng products as defined in Section 3 below and  
offered for direct consumption, including for catering purposes or for repacking if  
required. It doe s not apply to the product when indicated as being intended for  
further processing. This standard applies to ginseng products1 used as a food or  food 
ingredient and does not apply to products used for medicinal purposes.  
 1.2    This Standard applies only in those jurisdictions where products defined in  
1.3    are regulated as foods. 
 
2        C omplimentary references:  
2.1     GSO 9 “Labeling of prepackaged foodstuffs”  
2.2     GSO 150 “Expiration of food product”  
2.3     GSO 1016 “Microbiological criteria for foodstuffs – Part 1 ” 
2.4     GSO 1694 “General principles of food hygiene”  
2.5      GSO/CAC 193 “General Standard for contaminants & toxins in food”  
2.6     CODEX STAN 321 “ Ginseng Products” 
3      Definitions: 
3.1   Product Definition:  
The compulsory  ingredient of ginseng product is fresh ginseng roots suitable to eating, 
derived from Panax ginseng C.A. Meyer and P. quinquefolius L., cultivated for 
commercial purposes and used for foods. Ginseng products should be packaged in such 
a manner as to safeg uard the hygienic, nutritional,  technological and organoleptic 
quality of the products. processed in an appropriate manner, undergoing operations such as drying, steaming, cutting, powdering, extraction and concentra tion in 
conformity with Section . 
 
3.2      Types of Ginseng Products  
 
3.2.1   Dried Ginseng  
 
 
1 Any health claims should comply with the Codex Guidelines for Use of Nutrition and 
Health Claims (CAC/GL 23).  
3.2.1.1 Dried Raw Ginseng  
 
Dried Raw Ginseng is manufactured when fresh ginseng roots are  sun dried or hot  
air dried or dried using other recognized methods. The product may be classified GSO STANDARD                                                                       GSO 2210 / ……          
 
 
into one of such product types that have the main root and/or lateral roots or that  are 
powdered or sliced. 
 
3.2.1.2 Dried Steamed Ginseng  
 
Dried Steamed Gin seng is manufactured when fresh ginseng roots are prepared 
using the steaming method or other recognized methods, and dried. The product  may 
be classified into one of such product types that have the main root and/or  lateral 
roots or that are powdered or s liced.  
 3.2.2    Ginseng Extract  
 3.2.2.1 Raw Ginseng Extract  
 
Raw Ginseng Extract is manufactured when soluble components of fresh ginseng  
roots or Dried Raw Ginseng are extracted, using water, ethanol or their mixture  and 
then, they are filtered and conc entrated. This product has a dark brown colour  and a 
high viscosity when much of the water is removed from it. The product may  be also 
presented as a powdered type through spray - or freeze- drying.  
 3.2.2.2 Steamed Ginseng Extract  
Steamed Ginseng Extract is  manufactured when soluble components of Dried 
Steamed Ginseng are extracted, using water, ethanol or their mixture and then,  they 
are filtered and concentrated. This product has a dark brown colour and a  high 
viscosity when much of the water is removed fr om it. The product may be  also 
presented as a powdered type through spray - or freeze- drying.  
 3.3       Styles should be permitted provided that the product meets all relevant requirements 
of the Standard and is adequately described on the label to avoid c onfusing or 
misleading the consumer . 
 
 4         Essential composition and quality factors:  
 4.1      Ingredients  
 
Fresh ginseng roots as defined in Section 3.1. 
 4.2      Quality Factors  
 
Ginseng products shall have normal flavour, colour, taste and a ginsenoside  
Pattern  2 unique to ginseng as well as be free from foreign matters.  
 
4.2.1  Dried Ginseng  and Dried Steamed Ginseng  
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
(a) Moisture: no more than 14.0% (Powdered type:  
           no more than 9.0%)  
(b)      Ash: no more than 6.0%  
(c)      Water -saturat ed 1-butanol extracts: no less than 20 mg/g 3 
(d)      Ginsenoside Rb1: to be identified 
 
In addition, in case of the product manufactured from P. ginseng C.A. Meyer, 
ginsenoside Rf should be also identified. 
 4.2.2  Ginseng Extracts   and Steamed Ginseng Ex tract 
4.2.2.1 Ginseng Extracts (liquid form)  
(a)        Solids: no less than 60.0%  
(b)        Water -insoluble solids: no more than 3.0%  
(c)        Water -saturated 1 -butanol extracts: no less than 40 mg/g3  
(d)        Ginsenoside Rb1: to be identified 
 In ad dition, in case of the product manufactured from P. ginseng C.A. Meyer,  
ginsenoside  Rf  should be also identified.  
  
 
2 The unique constituents of ginseng are found to be a complex mixture of saponins often referred to as ginsenosides, and more than 30 g insenosides are known. Ginsenoside Rb1 or 
ginsenoside Rf is one of the major ginsenosides. Ginsenoside Rb1 is identified in all ginseng species in quantities, while ginsenoside Rf is identified mainly in Panax ginseng C.A. Meyer.  
3 Indicating the content o f crude saponin  
  4.2.2.2 Ginseng Extracts (powdered form)  
 (a)      Moisture: no more than 8.0%  
(b)      Water -insoluble solids: no more than 3.0%  
(c)      Water -saturated 1 -butanol extracts: no less than 40 mg/g3  
(d)      Ginsenoside Rb1: to be identifie d 
 
In addition, in case of the product manufactured from P. ginseng C.A. Meyer,  
ginsenoside   Rf  should be also identified.  
 
4.3     Definition of Defects  
 
The following defects shall be applied to the dried ginseng.  
(a)  Insect -damaged ginseng : Ginseng that is visibly damaged by insects or  
           contains dead insects  
(b)      Mouldy ginseng : Ginseng that is visibly affected by mould  
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
4.4      Classification of “Defectives”  
 
A container that fails to meet one or more of the applicable quality requirements,  set 
out in Sections 4.2 and 4.3, shall be considered a "defective".  
 
4.5       Lot Acceptance  
A lot can be considered as meeting the applicable quality requirements referred toin 
Sections 4 .2 and 4.3, when the number of "defectives", defined in Section 4.4, does 
not exceed the acceptance number (c) of the appropriate sampling plan.  
 5         Contaminants:  
The products covered by this Standard shall comply with the maximum levels  
mentioned in the standard referred to in section 2.5. The products covered by this  
Standard shall comply with the maximum residue limits for pesticides established  by 
the Codex Alimentarius Commission.  
    6        Hygiene:  
6.1   It is recommended that the products covered by the provisions of this Standard be  
prepared and handled in accordance with the appropriate sections of the standard  
referred to in section 2.4, and other relevant Codex texts, such as Codes of  Hygienic 
Practice and Codes of Practice.  
 
 6.2     The products should comply with any microbiological criteria establishe d in 
accordance with the standard referred to in section 2 .3. 
 
7          Labeling:  
Without prejudice to what is stated in the Gulf standards mentioned in sections 2. 1 
and 2.2, the following shall be included in the label:  
 
7.1       Name of the Product  
The name of the products defined in subsections 3. 2.1.1, 3.2.1.2, 3.2.2.1 and 3.2.2.2 
shall be “Dried Raw Ginseng”, “Dried Steamed Ginseng”, “Raw Ginseng  Extract”, 
and “Steamed Ginseng Extract”, respectively. In this case, the products  
manufactured with P. g inseng C.A. Meyer can be named “White Ginseng”, “Red  
Ginseng”, “White Ginseng Extract”, and “Red Ginseng Extract”.  
 
7.2      Name of the Ginseng Species  
All ginseng products shall be labeled the scientific or common name of the  ginseng 
that is used as raw material. The common names of the ginseng shall be declared in GSO STANDARD                                                                       GSO 2210 / ……          
 
 
accordance with the law and custom of the country where the product  is consumed, 
in a manner not to mislead the consumer.  
 
7.3       Country of Origin  
The country of origin of the product and/or raw material shall be declared if its  
omission is likely to mislead or deceive the consumer.  
 
7.4       Labeling of non- retail containers  
Information about non- retail containers shall be given on the container or in 
accompanying documents, except that th e name of the product, lot identification and 
the name and address of the manufacturer, packer or distributor, as well as  storage 
instructions, shall appear on the container. However, lot identification, and the name 
and address of the manufacturer, packer  or distributor may be replaced  by an 
identification mark, provided that such a mark is clearly shown in the  accompanying 
documents. 
 
7.5       Optional  Labeling  
Requirements  Except when otherwise specified by national legislation, the products 
should have  a clear marking to indicate that they are not intended for medicinal 
purposes, including other labeling  (s) stipulated by any country where ginseng 
products are  distributed.  
 
   
                    GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
  9.         METHODS OF ANALYSIS AND SAMPLING  
 
9.1       Methods of Analysis  
 
 
 
PROVISION  
  
METHOD   
PRINCIP
  
TYPE  
 
 
Moisture 
 
 AOAC 925.45 B (Dried ginseng) Quantity of 
sample: 2 g  
AOAC 925.45 D (Ginseng extract) Quantity of 
sample: 1.5 g  (mixing with 20 g of sea sand)   
Gravimetr
  
I 
 
 
Solids  AOAC 925.45 B (Dried ginseng) - calculated by 
subtracting the content of moisture from 100% 
Quantity of sample: 2 g  
AOAC 925.45 D (Ginseng extract) - calculated by 
subtracting the content of moisture from 100% 
Quantity of sample: 1.5 g  (mixing with 20 g of sea 
sand)   
Calculatio
  
I 
 
Ash  
AOAC 923.03 AACC Intl 08 -01.01 
  
Gravimetr
  
I 
Water -insoluble 
solids  As described in Annex I  
  
Gravimetr
  
I 
Water -saturated  
n-butanol extracts  As described in Annex II  
  
Gravimetr
  
I 
Identification of 
ginsenosides 
Rb1,  and Rf  As described in Annex III  TLC or  
HPLC  IV 
References  
1. Standard Operation Procedure (SOP) for Determination of Moisture ( attached to the 
Standard)  
2. Standard Operation Procedure (SOP) for Determination of Ash ( attached to the Standard)  
 
  
  GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
ANNEX I  
Determination of water -insoluble solid content  
 
1. SCOPE OF APPLICATION  
 
 This method can be applied for the analysis of ginseng extract (liquid and powder form).  
 
2. PRINCIPLES  
 Samples are dissolved in distilled water and centrifuged. The supernatant is removed, and the remaining solid is precipitated and dried. Its weight is determined to be the water -insoluble 
solid content.  
 
3. EQUIPMENT & APPARATUS  
 
3.1      Centrifuge (temperature controllable).  
3.2      Centrifuge tubes for centrifugation.  
3.3      Serum sep aration tube or micro- pipette.  
3.4      Drying oven with a thermostat (±1 ℃ temperature control).  
3.5      Electronic balance (measurable down to 0.1 mg).  
3.6      Desiccator (silica gel).  
3.7      Tongs.  
 
 4.      EXPERIMENTAL PROCEDURES  
 
 4.1    Dry a centrifuge tube in a drying oven at 105℃  for 3 hours. After drying, place the 
centrifuge tube in a desiccator, let it stand at room temperature for 30 minutes, and 
then record its weight.  
 4.2    Repeat procedure step 4.1 until a constant weight is obtaine d for the centrifuge tube. 
Note, however, that the drying time should be 1- 2 hours. 
 4.3    Precisely weigh out approximately 1 g of sample and place it in the centrifuge tube 
with known constant weight4.  
 4.4    Add 15 ml of distilled water to the centrif uge tube containing the sample to dissolve 
the sample.  
 4.5    Centrifuge the tube at room temperature at 1,000×g5 for 15 minutes and then remove 
the supernatant immediately using a serum separation tube while trying not to touch the separated precipitate.  The supernatant may not be able to be completely removed 
due to the necessity of leaving a small amount of the supernatant to prevent the loss of suspended solids. 
4.6    Repeat procedural steps 4.4 and 4.5 two more times with the solid that remains in the 
centrifuge tube.  
4.7    Dry the centrifuge tube with the remaining sample in a drying oven at 105℃  for 5 
hours. 
4.8    After drying, place the centrifuge tube in a desiccator, let it stand at room temperature 
for 30 minutes, and then measure its weight.  GSO STANDARD                                                                       GSO 2210 / ……          
 
 
4.9    Repeat procedures step 4.7 and 4.8 until a constant weight is obtained for the centrifuge 
tube containing the sample. Note, however, that the drying time should be 1 -2 hours.  
4.10  The water -insoluble solid content is calculated as follows:  
 
 
 
Water -insoluble solid content (%) =  w1-w0 ×100 
                                                 s  
 
W0: Weight of the centrifuge tube (g)  
W1: Weight of the centrifuge tube with the solid residue after drying (g)  
S: Weight of the sample (g)  
    
 
4    The constant weight is the small er value among weights measured successively when the 
weight difference between the current weight measurement and the previous we ight 
measurement is less than 2 mg. 
5    g  = G M  = (g: gravity acceleration, G: gravity constant, R: radius, M: mass)  
               R2  
 
 
  
 
 
 
 
 
  
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
ANNEX II  
 
Determination of water -saturated n -butanol  extracts  
 
1.   SCOPE OF APPLICATION  
 
This method can be applied for the analysis of dried ginseng and ginseng extracts (liquid and powder forms). 
 
2.   PRINCIPLES  
Crude saponin is extracted from ginseng products using water -saturated n -butanol as 
the solvent after the removal of the nonpolar lipids and carbohydrates using diethyl 
ether and distilled water.  
 
3.      EQUIPMENT & APPARATUS  
3.1    Separatory funnel (250 ml). 3.2    Round flat flask (200- 300 ml).  
3.3    Erlenmeyer flask (200 -300 ml). 
3.4    Stan dard sieve (No. 80).  
3.5    Filter paper (No. 2).  3.6    Glass funnel.  
3.7    Funnel Shaker.  
3.8    Rotary evaporator.  3.9    Constant -temperature water bath.  
3.10  Electronic balance (measurable down to 0.1 mg).  
3.11  Drying oven with a thermostat ( ±1℃ temperature control).  
3.12  Desiccator (silica gel).  3.13  Grinder.  
3.14  Tongs.  
 
 4.      REAGENTS  
4.1     n- butanol (over EP grade) .  
4.2     Diethyl ether (over EP grade).  
4.3 Distilled water  
 
  
 
 
5.      PREPARATION OF THE WATER- SATURATED N- BUTANOL  
 
 SOLUTION  
 
5.1    Mix n -butanol and distilled water at a ratio of 70:30. 
5.2    Shake the mixture sufficiently and let it stand so that the upper layer (water -saturated n -
butanol layer) and the lower layer (water layer) separate completely.  GSO STANDARD                                                                       GSO 2210 / ……          
 
 
5.3    Afte r complete separation is achieved, the water -saturated n -butanol layer is stored in a 
container and capped until further use.  
 
6.      PRETREATMENT OF SAMPLES  
 Dried ginseng samples are pulverized using a grinder and sifted through an 80- mesh 
sieve for ex perimental use. The ginseng extract is used in the experiment as is.  
 
 7.     EXPERIMENTAL PROCEDURES FOR DRIED GINSENG  
  
7.1    Precisely weigh out approximately 5 g of sample and place it in a round flat flask (A). 
Then, add 50 ml of the water -saturated n- butanol solution. Perform reflux extraction 
in a constant -temperature water bath at 75 -80℃  for 1 hour and then let it stand for 30 
minutes.  
7.2    Transfer the solution obtained in step 7.1 into a separatory funnel after filtering it 
through filter paper.  
 
7.3     Repeat procedures step 7.1 and 7.2 two more times for the solid remains in the r ound 
flat flask (A).  
 7.4    Add 50 ml of distilled water to the mixed solution obtained in step 7.2- 7.3 and then 
shake the solution using a funnel shaker (approximately 15 minutes). Let it stand until 
the upper layer (water -saturated n -butanol layer) and the lower layer (water layer) are 
completely separated.  
7.5     Transfer the upper layer (water -saturated n -butanol layer) into a previously weighed 
flat bottom flask (B) and vacuum -concentrate and dry (60 ℃) the sample until the 
liquid is completely removed.  
7.6     Add 50 ml of diethyl ether to the round flat flask (B) containing the precipitates and 
reflux the sample again in a constant -temperature water bath at 46 ℃ for 30 minutes.  
7.7     Discard the d iethyl ether in the flat bottom flask (B) by filtering the sample through 
filter paper and then collect the precipitates on the filter paper in a flat bottom flask (B) by dissolving them with methanol.  
7.8     Concentrate the contents in the round flat fl ask (B) until the odors of diethyl ether and 
methanol disappear.  
7.9     After drying the round flat flask (B) in a drying oven at 105℃  for 1 hour, place it in a 
desiccator at room temperature, let it stand for 1 hour, and then measure its weight.  
7.10   The water -saturated n -butanol content of dried ginseng is calculated as follows:  
            Water -saturated n -butanol extract (mg/g)  = w1-w0                                                                                              
                                                                                s  
 
W0: Weight of the flask (mg)  
W1: Weight of the flask after concentratio n and drying (mg)  
S: Weight of the sample (g)  
  
8.     EXPERIMENTAL PROCEDURES FOR GINSENG EXTRACTS  
  GSO STANDARD                                                                       GSO 2210 / ……          
 
 
8.1    Precisely weigh out approximately 2 g of sample in an Erlenmeyer flask, add 60 ml of 
distilled water to dissolve the sample, and then transfer it to a separatory funnel (A).  
8.2    Add 60 ml of diethyl ether, shake the funnel several times, and then remove the gas by 
opening the cork. Repeat the above procedure step 8.2, 2- 3 times.  
8.3   Shake the separatory funnel sufficiently in a funnel shaker (approximately 15 minutes) 
and then let it stand until the upper layer (diethyl ether layer) and the lower layer (water 
layer) are completely separated.  
8.4  Transfer the lower portion (water layer) to a different separatory funnel (B), add 60 ml of 
the w ater-saturated n -butanol solution, shake the funnel under the same conditions as 
described in step 8.3, and let it stand until the layers are completely separated. The supernatant (water -saturated n -butanol layer) is collected (collected from above of the 
boundary surface) and transferred to another flask. * At this time, the lower layer (water layer) is considered the emulsion layer in the next two separation stages but not in the final separation stage.  
 8.5      Repeat procedure step 8.4 two more times on the lower layer (water layer) left in the 
separatory funnel (B). At the final separation stage, the supernatant including the emulsion is slowly removed, leaving only the upper layer, by opening the spout of the separatory funnel.  
8.6       Collect the solution (supernatants from each separation stage) obtained from 
procedures step 8.4- 8.6 into the separatory funnel (B), add 50 ml of distilled water, 
and shake the funnel under the same conditions as described in (c). Then, let it stand until the upper la yer (n -butanol layer) and the lower layer (water layer) are 
completely separated.  
8.7       Transfer the supernatant (n- butanol layer) into the previously weighed flat bottom 
flask and vacuum -concentrate ( 60 ℃ ) it until the liquid is completely removed.  
8.8       Dry the flat -bottomed flask in a drying oven at 105℃  for 1 hour and then place in a 
desiccator at room temperature. Let it stand for 1 hour and then measure its weight.  
8.9       Calculate the water -saturated n -butanol content in the ginseng ex tract using the same 
method as described in step 7.10. 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
ANNEX III  
 
Identification of ginsenosides Rb1, and Rf  
 
 Ginsenosides in ginseng products can be identified by thin- layer chromatography (TLC) or 
high-performance liquid chromatography (HPLC). 
  
1. SAMPLE SOLUTION PREPARATION  
The dried 1- butanol extract obtained according to the method for the measurement of 
the water -saturated n -butanol extract in Annex II is completely dissolved in 10 ml of 
methanol and then filtered through a 0.45- μm membrane filter.  
2. STANDARD SOLUTION PREPARATION  
Reference substances for ginsenoside Rb1 and ginsenoside Rf are dissolved in methanol to concentrations of 0.2%, and then the solutions are filtered through a 0.45 -
μm membrane filter.  
 3.      IDENTIFICATION 3.1    Thin -Layer Chromatography (TLC)  
 3.1.1 Preparation of the developing solvent  
 (a) Mix n -butanol: ethyl acetate:water at a ratio of 50:10:40 (A), or 
chloroform:methanol:water at a ratio of 65:35:10 (B) in a separatory funnel.  
 (b) Shak e the funnel sufficiently and let it stand until the solvent is completely separated.  
(c) Collect only the upper layer when using solvent (A) as the developing solvent and only the lower layer when using solvent (B) and store the layers for further use. C ollect from 
above (A) or below (B) the boundary surface of the relevant solvent when each solvent is separated and stored to increase the purity of the developing solvent.  
 
3.1.2 Developing chamber  
(a) Use a developing chamber with a cover (the developing  chamber is completely sealed 
by applying glycerin, etc.).  (b) Attach filter paper to the sides and back of the inside of the developing chamber and soak them with the developing solvent.  
(c) Place the developing solvent slowly into the developing chambe r (approximately 
halfway up to the starting line of the TLC plate). (d) Place the cover on and let it stand until the inside of the developing chamber is sufficiently saturated (30 minutes). 
 
3.1.3 TLC preparation  
 (a) The TLC plate is cut into appropriate  pieces over 10 cm in length and wide enough to 
accommodate the number of samples needed for identifying the ginsenosides.  
(b) Place the plate in a clean drying oven and dry it at 110℃  for 10 -15 minutes before use.  GSO STANDARD                                                                       GSO 2210 / ……          
 
 
(c) Draw a line (starting line) 1 cm from the bottom of the TLC plate and mark the spots 
for dropping the samples. Then, draw a line (ending line) at exactly 8 cm from the starting line. 
 
3.1.4 TLC identification  
 (a) Five -microliter samples of the ginsenoside references and the sample solutions 
prepared as described above are dropped while drying using a dryer. Each 5- μl sample is 
dropped by dividing it into several drops carefully without scraping off the silica gel of the  
TLC plate and not by using one drop.  
(b) After the dropping is completed, dry the TLC plate with a dryer.  
(c) Place the TLC plate in the developing chamber with its starting line at the bottom and 
develop the samples.  
(d) When the developing solvent re aches the ending line, the TLC plate is taken out and 
dried with a dryer.  
(e) Spray a 10% sulfuric acid solution evenly on the TLC plate.  
(f) Place the plate in a dryer at 110 ℃ for 5 -10 minutes for the development of the colors.  
 (g) Compare the Rf values and colors of the substances separated from the sample with those of the ginsenoside references to identify the relevant ginsenosides in the ginseng products.  
 
𝑑𝑑𝑒𝑒𝑡𝑡𝑎𝑎𝑟𝑟𝑔𝑔𝑖𝑖𝑚𝑚 𝑛𝑛𝑜𝑜𝑖𝑖𝑡𝑡𝑢𝑢𝑙𝑙𝑜𝑜𝑠𝑠 𝑒𝑒𝑙𝑙𝑝𝑝𝑚𝑚𝑎𝑎𝑠𝑠 𝑒𝑒𝑐𝑐𝑛𝑛𝑎𝑎𝑡𝑡𝑠𝑠𝑖𝑖𝑑𝑑 Rf =    
                𝑑𝑑𝑖𝑖 𝑠𝑠𝑡𝑡𝑎𝑎𝑛𝑛𝑐𝑐𝑒𝑒 𝑑𝑑𝑒𝑒𝑣𝑣𝑒𝑒𝑙𝑙𝑜𝑜𝑝𝑝𝑖𝑖𝑛𝑛𝑔𝑔 𝑠𝑠𝑜𝑜𝑙𝑙𝑣𝑣𝑒𝑒𝑛𝑛𝑡𝑡 𝑚𝑚𝑖𝑖𝑔𝑔𝑟𝑟𝑎𝑎𝑡𝑡𝑒𝑒d 
 
3.2 High -Performance Liquid Chromatography (HPLC)  
 The sample solution prepared according to the description above and the ginsenoside references are analyzed using HPLC under the conditions described below. Ginsenosides in the sample solutions can be identified by comparing their retention times with the peaks shown by the ginsenosides in the reference substances. <Operating conditions>  (a) Column: ODS column  (b) Detector: UV (203 nm) or ELSD  
    (c) Eluent -  UV: acetonitrile:water (30:70, v/v) - - ELSD:        
acetonitrile:water:isopropanol (94.9:5.0:0.1, v/v/v)  (d) Flow rate: 1.0 ml/min~2.0 ml/min  
 ※ The analytical conditions can be adjusted depending on the laboratory conditions, but 
the peaks of Rb1, and Rf in the chromatogram should NOT be located in the first 5 minutes NOR in the last 5 minutes of the retention time.  
  
 
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
Reference 1  
Standard Oper ation Procedure for Determination of Moisture  
 
1. SCOPE OF APPLICATION  
This method can be applied for the analysis of dried ginseng and ginseng extract.  
 
2. PRINCIPLES  
It is assumed that the moisture is the only volatile component in food. When the 
pressure of the water vapor in food is increased by heating, that of the surroundings is reduced relative to that of the food. The moisture in a food sample can be completely 
evaporated during heating at 105 ℃ without the occurrence of any chemical change.  
 
 3.      EQUIPMENT & APPARATUS  
3.1     Weighing bottle with a lid.  
3.2     Glass rod (It should protrude at least 1.5 cm from the surface of the sea sand when 
inserted at a 45° angle into a weighing bottle  containing 20 g of sea sand.).  
3.3      Drying oven with a thermostat (±1 ℃ temperature control).  
3.4      Electronic balance (measurable down to 0.1 mg).  
3.5      Sea sand (20 -35 mesh).  
3.6      Desiccator (silica gel).  
3.7      Grinder.  
3.8      To ngs. 
 
 4.       PRE -TREATMENT OF SAMPLES  
 
 Dried ginseng samples are pulverized using a grinder to make approximately 3 -mm-
sized particles for the experiment. The ginseng extract is used in the experiment as is.  
 
 5.       EXPERIMENTAL PROCEDURES -  DRIED G INSENG AND GINSENG 
EXTRACT (POWDER FORM)  
5.1       Dry a weighing bottle and a lid separately in a drying oven at 105 ℃ for 5 hours. 
Afterwards, place the weighing bottle capped tightly with the lid in a desiccator, let 
it stand at room temperature for 30 minutes, and then measure its weight.  
 5.2      Repeat procedure step 5.1 until a constant weight is obtained for the   bottle and lid. 
Note, however, that the drying time should be 1- 2 hours.  
5.3       Precisely weigh out approximately 2 g o f sample, and  place it into the weighing bottle 
with known constant weight.  
5.4        Dry the weighing bottle containing the sample in a drying oven at 105℃  for 3 hours. 
The lid is placed slightly ajar to dry the sample in the weighing bottle. 5.5 Place the weighing bottle capped tightly with the lid in a desiccator, let it stand at room temperature for 30 minutes, and then measure its weight.  
 5.6      Repeat procedures 5.4 and 5.5 until a constant weight is obtained for the bottle 
containing the sample. Note, howeve r, that the drying time should be 1- 2 hours. 
 5.7      The moisture content is calculated as follows:  
Moisture content in the sample (%) =   s- (w1-w0) ×100 s                                                                                       GSO STANDARD                                                                       GSO 2210 / ……          
 
 
                         
W0: Weight of the weighing bottle (g)  
W1: Weight of the weighing bottle with the sample after drying (g)  
S: Weight of the sample (g)  
 
 
 
  
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
Reference 2  
 
Standard Operation Procedure for Determination of Ash  
  1. SCOPE OF APPLICATI ON 
This method can be applied for the analysis of dried ginseng samples.  
 2. PRINCIPLES  
Samples are collected in a container (crucible) for ash analysis and burned at 525 -
600℃  to remove the organic substances. The total mineral weight of the remaining 
sample  is considered the ash content.  
 3.          EQUIPMENT & APPARATUS  
3.1        Porcelain crucible with a lid.  3.2        Electric heating plate.  
3.3        Electric furnace with a thermostat (±1 ℃ temperature control).  
3.4        Electronic balance (measu rable down to 0.1 mg).  
3.5        Desiccator (silica gel).  
3.6        Grinder.  
3.7        Tongs.  
 
 4.          PRETREATMENT OF SAMPLES  
 
 Dried ginseng samples are pulverized using a grinder to make approximately 3 -mm-
sized particles for the experiment.  
 
5.          EXPERIMENTAL PROCEDURES  
5.1        Heat a clean porcelain crucible in an electric furnace at 550 ℃ for 3 hours. Let it stand 
at room temperature for 1 hour, and then measure its weight.  
 5.2      Repeat procedure step 5.1 until a constant weig ht is obtained. Note, however, that the 
ashing time should be 1- 2 hours. 
 5.3       Precisely weigh out approximately 3 g of sample in the porcelain crucible with 
known constant weight.  
 5.4       Place the porcelain crucible containing the sample in an el ectric furnace at 550 ℃ and 
ash the sample by heating the crucible with the lid on it until white or bright grayish 
white ash is formed.  
5.5       After ashing is complete, place the porcelain crucible containing the sample in a 
desiccator, let it stand at  room temperature for 1 hour, and then measure its weight.  
 5.6      Repeat procedures step 5.4 to 5.5 until a constant weight is obtained for the crucible 
containing the sample. Note, however, that the ashing time should be 1- 2 hours.  
5.7       The ash content is calculated as follows:  
Ash content in the sample (%) =    (W2−𝑊𝑊1) ×
100  
  S                     GSO STANDARD                                                                       GSO 2210 / ……          
 
 
 
 
 W1: Weight of the porcelain crucible before ashing (g)  
W2: Weight of the porcelain crucible after ashing (g)  
S: Weight of the sample (g)