Identification of Different Steaming Degrees of Panax quinquefolius L. Based on GC-IMS Combined With Machine Learning.

Journal: Rapid communications in mass spectrometry : RCM
PMID: 39834138

Abstract

RATIONALE: Panax quinquefolius L. (PQ), a commonly used traditional Chinese medicine and a food, is usually processed into various products, including white PQ, red PQ (two- or three-time steamed PQ), and black PQ (nine-time steamed PQ). Previous studies demonstrated that volatile components (VOCs) were the important active substances of PQ, which had antibacterial, antiviral, and anti-leukemia activities. However, most research had focused on ginsenosides, and few studies on the volatile components (VOCs) of PQ.

Authors

  • Yuzhang Mi
    Shandong Engineering Research Center for Innovation and Application of General Technology for Separation of Natural Products, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Hongjing Dong
    Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China.
  • Xiao Wang
    Research Centre of Basic Integrative Medicine, School of Basic Medical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong, China.
  • Shuang Liu
    Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China.
  • Min Jiang
    Eli Lilly and Company, Indianapolis, IN, United States.
  • Qi Liang
    Department of Radiology, The Third Xiangya Hospital of Central South University, Changsha 410013, China.
  • Jian Chen
    School of Pharmacy, Shanghai Jiaotong University, Shanghai, China.

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