Abstract
Abstract The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 μm) and identified by gas chromatography mass spectrometry (GC-MS). Then, the volatile components compared by principal component analvsis (PCA). As the results, the 23 voltile components were identified from 3 colors samples and consisted mainly of sesquiterpene hydrocarbons. The differences among the different colors of the samples were obvious from the PC1 and PC2 scatter point plot. As the conclusion, The volatile components of ginseng fruits are different from those of ginseng roots. the fruits colors can affect to produce the volatile components of ginseng fruits.
Highlights
The ginseng fruits are dry ripening fruits of Panax ginseng Meyer (Araliaceae)
Test results show that the following sesquiterpenes are the main volatile components in ginseng fruits: (E)-β-famesene, β-elemene, santalene, cedrene
The gas chromatography mass spectrometry (GC-MS) analysis were performed on an Agilent model 7890N GC equipped with a 5975 electron impact (EI) mass spectral detector (Agilent Technologies, USA)
Summary
The chemical compositions of ginseng fruits contain ginsenosides, ginseng oil and carbohydrates and sugars, amino acids and allaloids, vitamins and minerals, and certain natural components (Shi et al, 2018; Tao et al, 2018). Among these components, ginsennosides have been regarded as the main active components responsible for the pharmacological activities of ginseng. The constituents of ginseng fruit have contributed to anti-neoplastic, anti‐arrhythmic, investigation of myocardial ischemia, cerebral ischemia, hypoglycemic, the protective effect of reperfusion injury and liver function (Shi et al, 2018)
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