Zhang Junshun, Ai Zhiyi, Hu Yue, Wang Yonghong, Liu Sitong, Liu Yongzhe, Nan Bo, Wang Yuhua
College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.
Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.
Food Chem X. 2022 Aug 9;15:100415. doi: 10.1016/j.fochx.2022.100415. eCollection 2022 Oct 30.
Terpenoids such as ginsenosides are the most important phytochemicals and functional components in ginseng. Commercial sterilizing with high temperature and high pressure is also one of the common methods of ginseng food processing. However, the changes of terpenoids in fresh ginsengs commercially sterilized are unclear. In this study, fresh ginseng pulp (FGP) was commercially sterilized at 121℃ for 30 min, and terpenoid compounds were analyzed by widely targeted metabolomics based on UPLC-ESI-MS/MS system. The commercial sterilization induced the changes of 88 terpenoid compounds including 30 types of ginsenosides, and many minor ginsenoside Rh4, Rg6, Rk2, F4, Rs3, Rk3, Rk1, Rg5, Rg3, Rg4 were remarkably increased in fresh ginseng pulp. Importantly, the ginsenoside ST3 was detected and F4, Rg3, and Rg5 were also found in fresh ginseng pulp. Commercial sterilizing at 121℃ for 30 min will remarkably affect the species and number of ginsenosides in ginseng food.
人参皂苷等萜类化合物是人参中最重要的植物化学物质和功能成分。高温高压商业灭菌也是人参食品加工的常用方法之一。然而，商业灭菌新鲜人参中萜类化合物的变化尚不清楚。本研究将新鲜人参果肉（FGP）在121℃下商业灭菌30分钟，并基于UPLC-ESI-MS/MS系统通过广泛靶向代谢组学分析萜类化合物。商业灭菌导致88种萜类化合物发生变化，其中包括30种人参皂苷，新鲜人参果肉中许多微量人参皂苷Rh4、Rg6、Rk2、F4、Rs3、Rk3、Rk1、Rg5、Rg3、Rg4显著增加。重要的是，在新鲜人参果肉中检测到了人参皂苷ST3，同时还发现了F4、Rg3和Rg5。121℃商业灭菌30分钟会显著影响人参食品中人参皂苷的种类和数量。
