Changchun Center of Mass Spectrometry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China.
Food Chem. 2012 Nov 15;135(2):832-8. doi: 10.1016/j.foodchem.2012.04.126. Epub 2012 May 8.
Electrospray ionisation-mass spectrometry (ESI-MS) was applied to analyse the water-soluble extract of red ginseng (RG). Several new compounds were produced from the Maillard reaction during the steaming and drying process for preparing RG. Both the tandem electrospray ionisation (ESI-MS(n)) and Fourier transform ion cyclotron resonant mass spectrometric (FT-ICR-MS) data of these products proved that they were the initial Maillard reaction products (MRPs) of maltose with glutamic acid/aspartic acid, which were specific components in RG. In addition, their anti-diabetic and antioxidant activities were examined in vitro. The anti-diabetic activities were evaluated by studying the α-glucosidase inhibition using ultrafiltration LC-MS/MS techniques, while the antioxidant activities were investigated by UPLC-ESI-MS method. The results demonstrated that four initial MRPs in RG were identified as α-glucosidase inhibitors, and showed marked scavenging effect on the hydroxyl radical ((·)OH). Based on these studies, the processing method of RG was improved to generate more active compounds.
电喷雾离子化-质谱（ESI-MS）被应用于分析红参（RG）的水溶性提取物。在制备 RG 过程中，通过蒸制和干燥，美拉德反应会产生几种新的化合物。这些产物的串联电喷雾（ESI-MS(n)）和傅里叶变换离子回旋共振质谱（FT-ICR-MS）数据均表明，它们是麦芽糖与谷氨酸/天冬氨酸的初始美拉德反应产物（MRP），是 RG 的特有成分。此外，还在体外检测了它们的抗糖尿病和抗氧化活性。通过使用超滤 LC-MS/MS 技术研究α-葡萄糖苷酶抑制作用来评估抗糖尿病活性，而通过 UPLC-ESI-MS 方法研究抗氧化活性。结果表明，RG 中的四种初始 MRP 被鉴定为α-葡萄糖苷酶抑制剂，对羟基自由基（·OH）具有明显的清除作用。基于这些研究，改进了 RG 的加工方法以生成更具活性的化合物。
