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Molecules 2018, 23(11), 2855; https://doi.org/10.3390/molecules23112855

Simultaneous Identification and Dynamic Analysis of Saccharides during Steam Processing of Rhizomes of Polygonatum cyrtonema by HPLC–QTOF–MS/MS

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Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China
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School of Chinese Medicine, Hunan University of Chinese Medicine, Changsha 410208, China
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2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China
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Resgreen Group International Inc., Changsha 410329, China
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College of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China
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Authors to whom correspondence should be addressed.
Received: 4 October 2018 / Revised: 29 October 2018 / Accepted: 31 October 2018 / Published: 2 November 2018
(This article belongs to the Special Issue Advances in Food Analysis)
Full-Text   |   PDF [1335 KB, uploaded 2 November 2018]   |  

Abstract

The sweet rhizomes of Polygonatum cyrtonema are widely used as a tonic and functional food. A sensitive and rapid analytical method was developed for simultaneous identification and dynamic analysis of saccharides during steam processing in P. cyrtonema using HPLC–QTOF–MS/MS. Fructose, sorbitol, glucose, galactose, sucrose, and 1-kestose were identified, as well as a large number of oligosaccharides constituted of fructose units through β-(2→1) or β-(2→6). Polysaccharides and oligosaccharides were decomposed to monosaccharides during a steaming process, since the contents of glucose, galactose, and fructose were increased, while those of sucrose, 1-kestose, and polysaccharides were decreased. The high content of fructose was revealed to be the main determinant for increasing the level of sweetness after steaming. The samples of different repeated steaming times were shown to be well grouped and gradually shift along the PC1 (72.4%) axis by principal component analysis. The small-molecule saccharides, especially fructose, could be considered as markers for the steaming process of rhizomes of P. cyrtonema. View Full-Text
Keywords: Polygonatum cyrtonema; saccharides; oligosaccharides; fructose; HPLC–QTOF–MS/MS; steaming Polygonatum cyrtonema; saccharides; oligosaccharides; fructose; HPLC–QTOF–MS/MS; steaming
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Jin, J.; Lao, J.; Zhou, R.; He, W.; Qin, Y.; Zhong, C.; Xie, J.; Liu, H.; Wan, D.; Zhang, S.; Qin, Y. Simultaneous Identification and Dynamic Analysis of Saccharides during Steam Processing of Rhizomes of Polygonatum cyrtonema by HPLC–QTOF–MS/MS. Molecules 2018, 23, 2855.

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