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Discrimination of the origin of commercial red ginseng concentrates using LC-MS/MS and electronic nose analysis based on a mass spectrometer

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Abstract

The geographical origin of commercial red ginseng concentrates was studied using LC-MS/MS and electronic nose analysis based on mass spectrometry. For LC-MS/MS, the Ra1, Rb1, Rg2 ginsenosides showed large differences between Korean and Chinese varieties. Rh2 and F2 were found only in Chinese red ginseng concentrate. Ion fragments were obtained using an electronic nose. Discriminant function analysis of fragment patterns allowed grouping into Korean, Chinese, and suspect origin concentrates. The mixing ratios of suspect origin specimens were predicted based on analysis of different mixing ratios of known specimens of Korean and Chinese origin. LC-MS/MS and electronic nose analysis together allowed method advantages and disadvantages to complement and compensate.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, Seoul, 139-774, Korea

    Ji Young Moon, Hyun Jung Han, Su Won Park, Hyemin Dong, Kee-Young Han & Bong Soo Noh

  2. National Agricultural Products Qulity Management Service, Experiment Research Institute, Gimcheon, Gyeongbuk, 641-905, Korea

    Ji Young Moon & Hyun Jung Kim

  3. Ginseng Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Suwon, Gyeonggi, 440-706, Korea

    Kyong-Hwan Bang

  4. Department of Food Science and Culinary Arts, Shinhan University, Gyeonggi, 480-701, Korea

    Jin Yong Choi

Authors
  1. Ji Young Moon
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  2. Hyun Jung Han
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  3. Su Won Park
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  4. Hyemin Dong
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  5. Kee-Young Han
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  6. Hyun Jung Kim
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  7. Kyong-Hwan Bang
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  8. Jin Yong Choi
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  9. Bong Soo Noh
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Corresponding author

Correspondence to Bong Soo Noh.

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Moon, J.Y., Han, H.J., Park, S.W. et al. Discrimination of the origin of commercial red ginseng concentrates using LC-MS/MS and electronic nose analysis based on a mass spectrometer. Food Sci Biotechnol 23, 1433–1440 (2014). https://doi.org/10.1007/s10068-014-0196-z

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  • DOI: https://doi.org/10.1007/s10068-014-0196-z

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