Abstract
In the food industry and herbal markets, it is critical to control the quality of processed Panax ginseng products. In this study, ultra-performance liquid chromatography coupled to quadrupole time of flight mass spectrometry (UPLC-QTOF/MS)-based metabolomics was applied for the quality evaluation of white ginseng (WG), tae-geuk ginseng (TG), red ginseng (RG), and black ginseng (BG). Diverse metabolites including ginsenosides were profiled by UPLC-QTOF/MS, and the datasets of WG, TG, RG, and BG were then subjected to multivariate analyses. In principal component analysis (PCA), four processed ginseng products were well-differentiated, and several ginsenosides were identified as major components of each product. S-plot also characterized the metabolic changes between two processed ginseng products, and the major ginsenosides of each product were found as follows: WG (M-Rb1, M-Rb2, M-Rc, Re, Rg1), TG (Rb2, Rc, Rd, Re, Rg1), RG (Rb1, Rb2, Rc, Rd, Re, Rg1), and BG (Rd, Rk1, Rg5, Rg3). Furthermore, the quantitative contents of ginsenosides were evaluated from the four processed ginseng products. Finally, it was indicated that the proposed metabolomics approach was useful for the quality evaluation and control of processed ginseng products.
Highlights
IntroductionRaw ginseng and several processed ginseng products have been used in the food industry and herbal markets [3]
From the data of the S-plot, we identified the characteristic components, which were generally present in the four ginseng products, as follows: white ginseng (WG) (M-Rb1, Malonyl ginsenoside Rb2 (M-Rb2), Malonyl ginsenoside Rc (M-Rc), Re, Rg1), tae-geuk ginseng (TG) (Rb2, Rc, Rd, Re, Rg1, unknown compounds), red ginseng (RG) (Rb1, Rb2, Rc, Rd, Re, Rg1), and black ginseng (BG) (Rd, Rk1, Rg5, Rg3)
Multivariate analyses differentiated the metabolic datasets of WG, TG, RG, and BG, and various ginsenosides were found as the characteristic components of each product
Summary
Raw ginseng and several processed ginseng products have been used in the food industry and herbal markets [3]. WG is produced by dehydrating raw ginseng in sunlight, and TG is manufactured by heating up raw ginseng in 80–95 ◦ C hot water for 20−25 min before drying [4,5]. In the production of RG, raw ginseng is steamed at 95−100 ◦ C for 2−3 h, followed by dehydration [6]. BG is manufactured by steaming WG for nine cycles at 95−100 ◦ C, for 2−3 h [7,8]. These different methods change the composition of various metabolites in WG, TG, RG, and BG. Ginsenosides are known as Molecules 2018, 23, 2062; doi:10.3390/molecules23082062 www.mdpi.com/journal/molecules
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