Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng.
Electrospray ionisation-mass spectrometry (ESI-MS) was applied to analyse the water-soluble extract of red ginseng (RG). Several new compounds were produced from the Maillard reaction during the steaming and drying process for preparing RG. Both the tandem electrospray ionisation (ESI-MS(n)) and Fourier transform ion cyclotron resonant mass spectrometric (FT-ICR-MS) data of these products proved that they were the initial Maillard reaction products (MRPs) of maltose with glutamic acid/aspartic acid, which were specific components in RG. In addition, their anti-diabetic and antioxidant activities were examined in vitro. The anti-diabetic activities were evaluated by studying the α-glucosidase inhibition using ultrafiltration LC-MS/MS techniques, while the antioxidant activities were investigated by UPLC-ESI-MS method. The results demonstrated that four initial MRPs in RG were identified as α-glucosidase inhibitors, and showed marked scavenging effect on the hydroxyl radical ((·)OH). Based on these studies, the processing method of RG was improved to generate more active compounds.
Changchun Center of Mass Spectrometry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China.
SourceFood chemistry 135:2 2012 Nov 15 pg 832-8
Chromatography, High Pressure Liquid
Spectrometry, Mass, Electrospray Ionization
Pub Type(s)Journal Article
Research Support, Non-U.S. Gov't