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Influence of sulphur-fumigation on the quality of white ginseng: A quantitative evaluation of major ginsenosides by high performance liquid chromatography
Jin X.; Zhu L.-Y.; Shen H.; Xu J.; Li S.-L.; Jia X.-B.; Cai H.; Cai B.-C.; Yan R.
2012
Source PublicationFood Chemistry
ISSN3088146
Volume135Issue:3Pages:1141
Abstract

White ginseng was reported to be sulphur-fumigated during post-harvest handling. In the present study, the influence of sulphur-fumigation on the quality of white ginseng and its decoction were quantitatively evaluated through simultaneous quantification of 14 major ginsenosides by a validated high performance liquid chromatography. Poroshell 120 EC-C18 (100 mm × 3.0 mm, 2.7 μm) column was chosen for the separation of the major ginsenosides, which were eluted with gradient water and acetonitrile as mobile phase. The analytes were monitored by UV at 203 nm. The method was validated in terms of linearity, sensitivity, precision, accuracy and stability. The sulphur-fumigated and non-fumigated white ginseng samples, as well as their respective decoctions, were comparatively analysed with the newly-validated method. It was found that the contents of nine ginsenosides detected in raw materials decreased by about 3-85%, respectively, and the total content of the nine ginsenosides detected in raw materials, decreased by almost 54% after sulphur-fumigation. On the other hand, the contents of 10 ginsenosides detected in decoctions of sulphur-fumigated white ginseng were decreased by about 33-83%, respectively, and the total content of ginsenosides was decreased by up to 64% when compared with that of non-fumigated white ginseng. In addition, ginsenoside Rh 2 and Rg5 could be detected in the decoctions of sulphur-fumigated white ginseng but not in that of non-fumigated white ginseng. It is suggested that sulphur-fumigation can significantly influence not only the contents of original ginsenosides, but also the decocting-induced chemical transformation of ginsenosides in white ginseng. © 2012 Elsevier Ltd. All rights reserved.

KeywordGinsenosides Hplc Quantification Sulphur-fumigation White Ginseng
DOIhttp://doi.org/10.1016/j.foodchem.2012.05.116
URLView the original
Indexed BySCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000310396700040
The Source to ArticleScopus
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Cited Times [WOS]:26   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
AffiliationDepartment of Pharmaceutical Analysis and Metabolomics, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing 210028, PR China
Recommended Citation
GB/T 7714
Jin X.,Zhu L.-Y.,Shen H.,et al. Influence of sulphur-fumigation on the quality of white ginseng: A quantitative evaluation of major ginsenosides by high performance liquid chromatography[J]. Food Chemistry,2012,135(3):1141.
APA Jin X..,Zhu L.-Y..,Shen H..,Xu J..,Li S.-L..,...&Yan R..(2012).Influence of sulphur-fumigation on the quality of white ginseng: A quantitative evaluation of major ginsenosides by high performance liquid chromatography.Food Chemistry,135(3),1141.
MLA Jin X.,et al."Influence of sulphur-fumigation on the quality of white ginseng: A quantitative evaluation of major ginsenosides by high performance liquid chromatography".Food Chemistry 135.3(2012):1141.
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