Analysis of Chemical Differences in Red Ginseng by UPLC-Q-Orbitrap Mass Spectrometry

Red ginseng is processed by steaming the fresh ginseng. The decay reaction and hydrolysis reaction were occurred to result in the kinds and contents of ginsenosides to change when the process of fresh ginseng. The purpose of the study is to evaluate the chemical transformation of steamed red ginseng, vinegared red ginseng and dried red ginseng by ultra high performance liquid chromatography coupled with quadrupole orbitrap mass spectrometry (UPLC-Q-Orbitrap MS). Based on the heat degradation passways and mass spectra data of panaxatriol saponins (Re, Rg1, Rg2, Rh1) and protopanaxodiol saponins (Rb1, Rb2, Rc, Rd, Rg3, Rh2), 32 kinds of ginsenosides were identified in different processed red ginseng. Ginsenosides mRb1，Rh1, F1, 20(R)-Rh1, Rg5 and Rs5 were only found in red ginseng processed by vinegar, which notoR1 is only detected in streamed red ginseng. Ginsenosides mRb1 exist in fresh ginseng and white ginseng, which is easy to decompose, can be found in red ginseng processed by vinegar, but it was detected in steamed red ginseng and dried red ginseng. The results show that C-20 is easy to lose glucosyl in MS/MS, and which needs lower energy and can be used for reference to distinguish isomers. The acidic condition with stable function for methylmalonyl ginsenosides, which has the ability to promote the generation of rare ginsenosides at the same time. The application identified the chemical composition differences of 3 kinds of ginseng products, which would guide the classification of the different processed red ginseng. The three kinds processed ginseng products would like different clinic application because of different chemical composition. The method is rapid and easy, which is suitable for natural products analysis and application.