To analysis the changes of fruit ginsenoside content of Korean ginseng cultivar Yunpoong during steaming process,determined the quantity by HPLC-ELSD. PRONTOSIL NC （250 mm × 4.6 ram） was used and the rate was 0.8 mL/min. The content of total ginsenoside, protopanaxatriol（PT） ginsenoside Re and Rgl were linear declined by increasing of steaming times; The content of protopanaxadiol（PD） ginsenoside Rb1, Rc and Rd were the largest after steaming one time, but there were linear declined by increasing of steaming times. The content of total PD ginsenosides was increased 52% compared with control after steaming 1 time.%分析韩国人参品种连丰果实皂苷含量在蒸煮过程中的变化。采用高效液相色谱法，以蒸发光散射检测器检测，色谱柱为PRONTOSILNC（250mm×4．6mm），流速为0．8mL／min．人参果实中的总皂苷含量、PT系皂苷Re和Rg1随蒸煮次数的增多直线下降；1次蒸煮处理后PD系皂苷Rb1、Re和Rd含量最多，但随着蒸煮次数的增多直线下降．蒸煮处理1次后PD系皂苷总含量较对照增加52％。
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