E Yue, Li Weimiao, Guo Hongbin, Zhang Xianman, Caiyin Qinggele, Yuan Yi
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
Zhejiang Institute of Tianjin University, Shaoxing, 312300 Shaoxing, Zhejiang, China.
Food Chem X. 2024 Jul 18;23:101668. doi: 10.1016/j.fochx.2024.101668. eCollection 2024 Oct 30.
Yuling paste, a traditional Chinese health food derived from longan pulp and American ginseng, undergoes a unique processing method involving nine cycles of steaming and sun-drying. Ultra-high-performance liquid chromatography tandem mass spectrometry combined with widely targeted metabolomics has been used to examine the dynamic change in metabolite profiles through the processing. A total of 758 metabolites were identified. Processing significantly affects metabolite changes, and network pharmacology is subsequently used to explore potential pharmacological ingredients. After processing, the contents of active ingredients such as ginsenoside rh2, oleanolic acid, choline, d-glucose, and D-galacturonic acid were found to increase significantly. These increases can be correlated to the enhancement of five distinct pathways, and the contents of naringenin-7-O-glucoside, adenosine, pantothenic acid, and D-sucrose decreased after the processing, correlating with decreases in two different pathways. This study provides a comprehensive reference and scientific basis for understanding the health benefits associated with this traditional health food.
玉灵膏是一种源自龙眼肉和西洋参的传统中式保健食品，采用独特的九蒸九晒加工方法。超高效液相色谱串联质谱联用广泛靶向代谢组学技术，用于检测加工过程中代谢物谱的动态变化。共鉴定出758种代谢物。加工显著影响代谢物变化，随后采用网络药理学探索潜在的药理成分。加工后，人参皂苷rh2、齐墩果酸、胆碱、D-葡萄糖和D-半乳糖醛酸等活性成分的含量显著增加。这些增加与五条不同途径的增强相关，柚皮素-7-O-葡萄糖苷、腺苷、泛酸和D-蔗糖的含量在加工后降低，与两条不同途径的减少相关。本研究为理解这种传统保健食品的健康益处提供了全面的参考和科学依据。
