College of Pharmacy, Chung-Ang Univ., Seoul, Republic of Korea.
J Food Sci. 2010 Aug 1;75(6):C577-81. doi: 10.1111/j.1750-3841.2010.01685.x.
To investigate the changes in nonvolatile metabolites of thermal and/or vinegar treated ginseng (TVG), samples prepared using various treatment conditions were analyzed using an (1)H-NMR-based metabolomics technique. The processing conditions of the ginseng in this study were 100, 140, and 180 degrees C with and without vinegar and the duration of exposure to each temperature was 10, 30, and 50 min, respectively. There was a clear separation in the score plots among various treatment conditions. Major compounds contributing to the separation of 50% methanol extracts of TVG with various process conditions were valine, lactate, alanine, arginine, glucose, fructose, and sucrose. As temperature increased, valine, arginine, glucose, fructose, and sucrose concentrations decreased, whereas lactate, glucose, and fructose increased in the vinegar-treated samples compared to non-vinegar-treated samples. The present study suggests the usefulness of an (1)H-NMR-based metabolomics approach to discriminate TVG samples, subjected to different processing conditions.
为了研究热处理和/或醋处理人参（TVG）中非挥发性代谢物的变化，使用各种处理条件制备的样品采用基于（1）H-NMR 的代谢组学技术进行分析。本研究中人参的处理条件为 100、140 和 180°C，有和没有醋，每种温度的暴露时间分别为 10、30 和 50 分钟。在各种处理条件的得分图中，有明显的分离。导致各种处理条件的 50%甲醇提取物的 TVG 分离的主要化合物是缬氨酸、乳酸盐、丙氨酸、精氨酸、葡萄糖、果糖和蔗糖。随着温度的升高，缬氨酸、精氨酸、葡萄糖、果糖和蔗糖的浓度降低，而与未用醋处理的样品相比，醋处理的样品中的乳酸盐、葡萄糖和果糖增加。本研究表明，基于（1）H-NMR 的代谢组学方法可用于区分不同处理条件下的 TVG 样品。
