TY - JOUR
T1 - Synchronous characterization of carbohydrates and ginsenosides yields deeper insights into the processing chemistry of ginseng
AU - Zhou, Shan Shan
AU - XU, Jun
AU - Kong, Ming
AU - Yip, Ka Man
AU - Xu, Jin Di
AU - Shen, Hong
AU - ZHAO, Zhongzhen
AU - Li, Song Lin
AU - CHEN, Hubiao
N1 - Funding Information:
The work was financially supported by National Natural Science Foundation of China (81573596).
PY - 2017/10/25
Y1 - 2017/10/25
N2 - Carbohydrates and ginsenosides in ginseng are biologically interrelated. Their synchronous analysis is therefore essential in chemical research on ginseng to characterize its “holistic” quality. Here we investigated the processing chemistry of red ginseng (RG), a ginseng product processed by water-steaming, for which both carbohydrates and ginsenosides were qualitatively and quantitatively determined through multiple analytical techniques. Results revealed that the steam-processing not only qualitatively and quantitatively altered the ginsenosides but also affected the polymeric carbohydrates via changing their physiochemical parameters, i.e. water-solubility, molecular size, types and ratios of constituent monosaccharides. Potential mechanisms involved in the transformation of ginseng chemicals are proposed and discussed, including hydrolysis (deglycosylation, demalonylation, deacetylation), dehydration, polymerization, volatilization, reduction and the Maillard reaction. The study strengthens the research on the processing chemistry of RG, and therefore should be helpful for elucidating the scientific basis of RG preparation and application.
AB - Carbohydrates and ginsenosides in ginseng are biologically interrelated. Their synchronous analysis is therefore essential in chemical research on ginseng to characterize its “holistic” quality. Here we investigated the processing chemistry of red ginseng (RG), a ginseng product processed by water-steaming, for which both carbohydrates and ginsenosides were qualitatively and quantitatively determined through multiple analytical techniques. Results revealed that the steam-processing not only qualitatively and quantitatively altered the ginsenosides but also affected the polymeric carbohydrates via changing their physiochemical parameters, i.e. water-solubility, molecular size, types and ratios of constituent monosaccharides. Potential mechanisms involved in the transformation of ginseng chemicals are proposed and discussed, including hydrolysis (deglycosylation, demalonylation, deacetylation), dehydration, polymerization, volatilization, reduction and the Maillard reaction. The study strengthens the research on the processing chemistry of RG, and therefore should be helpful for elucidating the scientific basis of RG preparation and application.
KW - Carbohydrate
KW - Ginsenoside
KW - Processing chemistry
KW - Red ginseng
KW - Steaming liquid
UR - http://www.scopus.com/inward/record.url?scp=85021058845&partnerID=8YFLogxK
U2 - 10.1016/j.jpba.2017.06.042
DO - 10.1016/j.jpba.2017.06.042
M3 - Journal article
C2 - 28651108
AN - SCOPUS:85021058845
SN - 0731-7085
VL - 145
SP - 59
EP - 70
JO - Journal of Pharmaceutical and Biomedical Analysis
JF - Journal of Pharmaceutical and Biomedical Analysis
ER -