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Standardization Organization for GCC (GSO) is a reg ional Organization which consists of the 
National Standards Bodies of GCC member States. One  of GSO main functions is to issue Gulf 
Standards /Technical regulation through specialized  technical committees (TCs). 
 
GSO through the technical program of committee TC N o.5: " Gulf technical committee for Food 
& Agricultural standards " has adopted the Internat ional Standard No. : CODEX STAN 
295R/2009 "Ginseng Products" issued by (Codex Alime ntarius) and has been translated to Arabic 
language. The Draft Standard has been prepared by ( Kingdom of Bahrain) 
 
This standard has been approved as Gulf (Standard /  Technical Regulation) with some technical 
modifications as follows: 
 
• The addition of complementary references section. 
• Referring to Gulf standards and technical regulatio ns. 
 
 by GSO Board of Directors in its meeting No..../.. ..  …….held on    /    /   /  H ,  /    /   G  
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  1 
 This standard applies to the ginseng products as d efined in Section 3 below 
and offered for direct consumption, including for c atering purposes or for 
repacking if required. It does not apply to the pro duct when indicated as being 
intended for further processing. This standard appl ies to ginseng products1 used 
as a food or food ingredient and does not apply to products used for medicinal 
purposes. 
 
This Standard applies only in those jurisdictions w here products defined in 
3.1 are regulated as foods. 
 
2/1 GSO 9 “Labeling of prepackaged foodstuffs” 
2/2 GSO 150 “Expiration of food product” 
2/3 GSO 1016 “Microbiological criteria for foodstuf fs – Part 1” 
2/4 GSO 1694 “General principles of food hygiene” 
2/5 GSO/CAC 193 “General Standard for contaminants & toxins in food” 
  
The compulsory ingredient of ginseng product is fre sh ginseng roots suitable to 
eating, derived from Panax ginseng C.A. Meyer and P. quinquefolius L., 
cultivated for commercial purposes and used for foo ds. Ginseng products should 
be packaged in such a manner as to safeguard the hy gienic, nutritional,  
technological and organoleptic quality of the produ cts. 
 
Dried Raw Ginseng is manufactured when fresh ginseng roots are sun dr ied or 
hot air dried or dried using other recognized metho ds. The product may be 
                                                           
1 Any health claims should comply with the Codex Guid elines for Use of Nutrition and Health Claims (CAC/GL 23).  
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  2classified into one of such product types that have  the main root and/or lateral 
roots or that are powdered or sliced. 
 
Dried Steamed Ginseng is manufactured when fresh ginseng roots are prepar ed 
using the steaming method or other recognized metho ds, and dried. The product 
may be classified into one of such product types th at have the main root and/or 
lateral roots or that are powdered or sliced. 
 
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 concentrate d. 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 typ e through spray- or freeze-
drying. 
 
Steamed Ginseng Extract is manufactured when soluble components of Dried 
Steamed Ginseng are extracted, using water, ethanol or their mixtur e and then, 
they are filtered and concentrated. This product ha s 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. 
 
Fresh ginseng roots as defined in Section 3/1. 
 
Ginseng products shall have normal flavour, colour,  taste and a ginsenoside 
pattern2 unique to ginseng as well as be free from foreign matters. 
                                                           
2  The unique constituents of ginseng are found to be  a complex mixture of saponins often referred to as  ginsenosides, and 
more than 30 ginsenosides are known. Ginsenoside Rb 1 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.  
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  3(a) Moisture: no more than 14.0% (Powdered type: 
no more than 9.0%) 
(b) Ash: no more than 6.0%
(c) Water-saturated 1-butanol extracts: no less than  20 mg/g 
(d) Ginsenoside Rb 1: to be identified 
 
In addition, in case of the product manufactured fr om P. ginseng C.A. Meyer, 
ginsenoside Rf should be also identified. 
 
 
 
(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 70 mg/g 
(d) Ginsenoside Rb 1: to be identified 
 
In addition, in case of the product manufactured fr om P. ginseng C.A. Meyer, 
ginsenoside Rf should be also identified. 
 
(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  70 mg/g 
(d) Ginsenoside Rb 1: to be identified 
In addition, in case of the product manufactured fr om P. ginseng C.A. Meyer, 
ginsenoside Rf should be also identified. 
 
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  
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  4A container that fails to meet one or more of the a pplicable quality requirements, 
set out in Sections 4/2 and 4/3, shall be considere d a "defective". 
 
A lot can be considered as meeting the applicable q uality requirements referred 
to in Sections 4/2 and 4/3, when the number of "def ectives", defined in Section 
4/4, does not exceed the acceptance number (c) of t he appropriate sampling 
plan. 
 
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.  
 
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. 
 
The products should comply with any microbiological  criteria established in 
accordance with the standard referred to in section  2/3. 
 
 
Without prejudice to what is stated in the Gulf sta ndards mentioned in sections 
2/1 and 2/2, the following shall be included in the  label: 
 
 
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. ginseng C.A. Meyer can be named “ White  
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  5Ginseng ”, “Red Ginseng ”, “White Ginseng Extract ”, and “Red Ginseng 
Extract ”. 
 
 
All ginseng products shall be labelled the scientif ic or common name of the 
ginseng that is used as raw material. The common na mes of the ginseng shall be 
declared in accordance with the law and custom of t he country where the 
product is consumed, in a manner not to mislead the  consumer. 
 
The country of origin of the product and/or raw mat erial shall be declared if its 
omission is likely to mislead or deceive the consum er. 
Information about non-retail containers shall be gi ven on the container or in 
accompanying documents, except that the name of the  product, lot identification 
and the name and address of the manufacturer, packe r or distributor, as well as 
storage instructions, shall appear on the container . However, lot identification, 
and the name and address of the manufacturer, packe r or distributor may be 
replaced by an identification mark, provided that s uch a mark is clearly shown in 
the accompanying documents. 
 
 
Except when otherwise specified by national legisla tion, the products should 
have a clear marking to indicate that they are not intended for medicinal 
purposes, including other labelling(s) stipulated b y any country where ginseng 
products are distributed. 
 
According to AOAC 925.45. 
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  6According to AOAC 925.45 and calculated by subtract ing the content of water 
from 100%. 
According to AOAC 923.03. 
According to the method described in Annex A. 
According to the method described in Annex B. 
According to the method described in Annex C. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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  7- Codex 295R:2009 Regional Standard for Ginseng Pro ducts 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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  8Place ca 1 g sample in 25 ml centrifugal tube with constant weight. Add 15 ml 
of distilled water and dissolve the sample. Centrif uge for 15 min at 3000 rpm 
and discard supernatant. Repeat twice this centrifu gation. Dry centrifugal tube 
and residue to constant weight at 105°C. Report results in percent. 
 
water-insoluble solid content (%) = (W -W)/ S × 100 
S: weight of sample (g) 
W: weight of centrifugal tube and residue after dryi ng (g)
W: weight of centrifugal tube (g) 
* The method mentioned in Annex A is stipulated in the Korean Food Standards 
Law and modifies the “AOAC Official Method 950.66.”  
 
  
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  9Mix 1-butanol with water in separatory funnel in th e ratio of 70:30 and shake it 
vigorously. Let stand until the upper and lower pha ses are separated. Discard 
lower layer (water layer). 
 
 
Weigh ca 5 g test portion, ground to pass 80 mesh o r finer sieve, into 250 ml 
erlenmeyer flask and reflux with 50 ml water satura ted 1-butanol on a water 
bath at 80°C for 1 hour. Decant 1-butanol into another 250ml e rlenmeyer flask. 
Repeat twice the above extraction. Combine the solv ent and filter into a 250 ml 
separatory funnel. Add 50 ml of distilled water. Sh ake and stand until the upper 
and lower layer are separated completely into two l ayers. Collect 1-butanol layer 
(upper layer) in an evaporation flask, vacuumevapor ate to dryness. Add 50 ml of 
diethyl ether, re-flux it on a water bath approxima tely at 46°C for 30 minutes, 
and decant the diethyl ether. Dry flask and content s to constant weight at 105°C. 
Report increase in weight flask as "1-butanol extra cts in ginseng". Express the 
result as mg per gram on dried ginseng. 
 
water-saturated 1-butanol extracts (mg/g) = (A-B) /  S 
 
S: weight of sample (g) 
A: weight of flask after concentrating and drying e xtracts (mg) 
B: weight of flask (mg) 
 
 
Place 1~2 g sample in 250 ml erlenmeyer flask, diss olve in 60ml water and 
transfer into separating funnel. Add 60ml of diethy l ether. Shake and stand until 
the upper and lower layer are separated. Collect lo wer layer and extract with 60 
ml water saturated 1-butanol for three times. Combi ne the solvent into a 250 ml 
separatory funnel. Add 50 ml of distilled water. Sh ake and stand until the upper 
and lower layers are separated completely into two layers. Collect 1-butanol 
layer (upper layer) in an evaporation flask with co nstant weight, vacuum-
evaporate to dryness. Dry flask and contents to con stant weight at 105°C. Report  
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  10increase in weight flask as "1-butanol extracts in ginseng extract". Express the 
result as mg per gram on ginseng extract. 
 
1. Planta Medica, Vol. 25, pp 194-202, 1974 
2. Chem. Pharm Bull., Vol. 14, pp 595-600, 1966 
3. Korean J. Ginseng Sci., Vol. 10(2), pp 193-199, 1986  
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  11 
Ginsenosides in ginseng products can be identified either by thin layer 
chromatography (TLC) or high performance liquid chr omatography (HPLC). 
 
 
Dilute the dried 1-butanol extract of Annex B with ten-fold volume of methanol, 
dissolve completely, and filter through 0.45 µm mem brane filter. 
 
Dissolve standard ginsenosides, such as ginsenoside -Rb1 and -Rf, in methanol 
to make a 1% solution and filter through 0.45 µm me mbrane filter. 
 
 
Spot 2-5 µl of the standard and sample solutions, a s indicated in the above, on 
TLC plate (silica gel), previously dried at 110°C for 15 minutes in dry oven. 
Develop with an upper solution of 1- butanol:ethyla cetate:water (5:1:4, v/v/v) or 
a lower solution of chloroform:methanol:water (65:3 5:10, v/v/v). Spray 10% 
sulfuric acid or 30% sulfuric acid-ethanol solution  over TLC plate and oven dry 
it at 110°C for 5- 10 minutes to reveal its colour. Identify the ginsenosides of 
Ginseng products by comparing the Rf values and col ours with those of standard 
ginsenosides. 
 
Prepare standard and sample solutions, as indicated  in the above. Analyze 
ginsenoside with HPLC depending upon the operating condition. Identify 
ginsenosides of sample by comparing retention times  of peaks with those of the 
standard. 
 
 
Column : NH2 column, µ-Bondapak C18 column, carbohydrate a nalyzing 
column or equivalent  
  
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  12Detector : UV (203 nm) or ELSD 
 
Eluent : UV: acetonitrile: water (30:70, v/v) 
             ELSD: acetonitrile: water: isopropanol  (94.9:5.0:0.1, v/v/v) 
 
Flow rate : 1.0 ml/min ~ 2.0 ml/min 
 
1. Journal of Chromatography, Vol. 921, Issue 2, 20 01, pp 335-339 
2. Journal of Chromatography, Vol. 868, Issue 2, 20 00, pp 269-276 
3. Journal of Chromatography, Vol. 356, 1986, pp 21 2-219 
4. Journal of Chromatography, Vol. 499, 1990, pp 45 3-462 
5. Planta Medica, Vol. 212, Issue 1, 1981, pp 37-49  
6. J. Pharm. Soc. Korea, 23(3,4), 1979, pp181-186