Yang Huan-Ya, Yang Lin, Wang Yu-Lu, Hu Yun-Shu, Li Yun, Qu Hua, Wei Wen-Long, Yang Hui-Yan, Bi Qi-Rui, Zhang Jian-Qing, Guo De-An
National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Haike Road #501, Shanghai 201203 China; School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023 China.
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023 China.
Food Res Int. 2025 Feb;203:115820. doi: 10.1016/j.foodres.2025.115820. Epub 2025 Jan 22.
Ginger is extensively utilized in culinary and traditional medicine worldwide. This study presents a comparative analysis on ginger-related varieties from different species, growth stages, processing methods and geographical origins using headspace solid-phase microextraction gas chromatography quadrupole time-of-flight mass spectrometry (HS-SPME-GC-Q-TOF MS) and ultra-high performance liquid chromatography linear-ion-trap-quadrupole orbitrap MS (UHPLC-LTQ-Orbitrap MS). A total of 120 volatiles and 377 non-volatiles were annotated. Metabolomics revealed 44 differential components to discriminate six Zingiberaceae species. Among them, ginger contained the highest levels of chemical components. Additionally, 44 components were found to completely distinguish two growth stages and four processing forms of ginger. As ginger matures, changes in volatiles become more pronounced, while significant differences in non-volatiles were observed across processing stages. Moreover, ginger from three regions was compared, and ginger from Western was found to have more abundant non-volatiles and a higher qualification rate (Yunnan 100 % vs. Fujian 33 %, Henan 15 %). This study maps the chemical profile of ginger and related varieties, providing insights for development of novel products and informing decisions in cultivation, production, and purchasing.
生姜在全球范围内广泛应用于烹饪和传统医学。本研究采用顶空固相微萃取气相色谱 - 四极杆飞行时间质谱（HS-SPME-GC-Q-TOF MS）和超高效液相色谱线性离子阱 - 四极杆轨道阱质谱（UHPLC-LTQ-Orbitrap MS），对来自不同物种、生长阶段、加工方法和地理来源的生姜相关品种进行了比较分析。共鉴定出120种挥发性成分和377种非挥发性成分。代谢组学揭示了44种差异成分，可区分六种姜科植物。其中，生姜所含化学成分水平最高。此外，发现44种成分能完全区分生姜的两个生长阶段和四种加工形式。随着生姜成熟，挥发性成分的变化更为明显，而在加工阶段非挥发性成分存在显著差异。此外，对来自三个地区的生姜进行了比较，发现西部生姜的非挥发性成分更丰富，合格率更高（云南100%，福建33%，河南15%）。本研究描绘了生姜及相关品种的化学图谱，为新产品开发提供了见解，并为种植、生产和采购决策提供了依据。
