Scientific Reports ( IF 4.6 ) Pub Date : 2021-01-15 , DOI: 10.1038/s41598-021-81079-w Fan Yao 1 , Xiang Li 1 , Jing Sun 1 , Xinxin Cao 1 , Mengmeng Liu 1 , Yuanhang Li 1 , Yujun Liu 1
The present study was conducted to qualitatively and quantitatively elucidate dynamic changes of ginsenosides in ginseng pulp steamed under different temperatures (100 or 120 °C) for different durations (1–6 h) through UPLC-QTOF-MS/MS and HPLC with the aid of as numerous as 18 authentic standards of ginsenosides. Results show that levels of eight polar ginsenosides (i.e., Rg1, Re, Rb1, Rc, Rb2, Rb3, F1, and Rd) declined but those of 10 less-polar ginsenosides [i.e., Rf, Rg2, 20(S)-Rh1, 20(R)-Rg2, F4, 20(S)-Rg3, 20(R)-Rg3, PPT, Rg5, and 20(R)-Rh2] elevated with increases of both steaming temperature and duration; the optimum steaming conditions for achieving the highest total ginsenosides were 100 °C for 1 h. Particular, 20(R)-Rg3, a representative less-polar ginsenoside with high bioactivity such as potent anti-cancer effect, increased sharply but Re, the most abundant polar ginsenoside in fresh ginseng pulp, decreased dramatically. More importantly, ginsenoside species enhanced from 18 to 42 after steaming, mainly due to transformation of polar into less-polar ginsenosides. Furthermore, four malonyl-ginsenosides were detected in fresh ginseng pulps and ten acetyl-ginsenosides were formed during steaming, demonstrating that demalonylation and acetylation of ginsenosides were the dominant underling mechanisms for transformation of polar into less-polar ginsenosides.
中文翻译:
人参果肉提取物中通过脱丙二酰化和去糖基化将极性人参皂苷热转化为低极性人参皂苷
本研究旨在通过 UPLC-QTOF-MS/MS 和 HPLC 辅助,定性和定量地阐明在不同温度(100 或 120 °C)下蒸煮不同时间(1-6 h)的人参果肉中人参皂苷的动态变化。多达18种人参皂苷的真实标准。结果表明,8 种极性人参皂苷(即 Rg 1、Re、Rb 1、Rc、Rb 2、Rb 3、F 1和 Rd)的水平下降,但 10 种极性较小的人参皂苷 [即 Rf、Rg 2、 20( S )-Rh 1 , 20( R )-Rg 2 , F 4 , 20( S )-Rg 3、20( R )-Rg 3、PPT、Rg 5和20( R )-Rh 2 ]随着汽蒸温度和持续时间的增加而升高;获得最高总人参皂苷的最佳蒸煮条件是 100 °C 1 小时。特别是,20( R )-Rg 3具有高生物活性(如有效抗癌作用)的代表性弱极性人参皂苷急剧增加,但鲜人参果肉中含量最丰富的极性人参皂苷 Re 急剧下降。更重要的是,蒸煮后人参皂苷种类从 18 增加到 42,主要是由于极性人参皂苷转化为低极性人参皂苷。此外,在新鲜人参果肉中检测到 4 种丙二酰人参皂苷,在蒸煮过程中形成 10 种乙酰人参皂苷,表明人参皂苷的脱丙二酰化和乙酰化是将极性人参皂苷转化为低极性人参皂苷的主要基础机制。