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KMID : 1007520230320070911
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Food Science and Biotechnology
2023 Volume.32 No. 7 p.911 ~ p.920
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Multivariate analysis of original identification and chemical markers exploration of Chinese ginger
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Mengqing Guo
Qian Shen
Yu Wu
Lili Li
Lin Zhang
Yu Wang
Yanjun Zhang
Pengwei Zhuang
Hong Guo
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Abstract
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Ginger (Zingiber officinale) is one of the most widely consumed dietary supplements. However, the content of active ingredients varied greatly from place to place. In this study, we first identified and compared the compositions of ginger samples from six different origins. Then, we evaluated the anti-inflammatory activity of different samples in LPS-stimulated RAW264.7 cells. The results indicated that highly variable in chemical composition and activity for ginger from different origin. Further, correlation analysis showed that isoborneol, terpineol, α-curcumene, germacrene D, α-elemol and 8-shogaol exhibited a strong correlation with inflammatory factors, which could be used as potential chemical markers to evaluate quality and distinguish source of ginger. Finally, comprehensive evaluation found that the ginger from Sichuan exerts stronger anti-inflammatory properties. This study will help to select ginger varieties with excellent characteristics, provide theoretical basis for the development and utilization of ginger.
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KEYWORD
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Ginger (Zingiber officinale), GC-MS, UPLC-Q-TOF/MS, Chemical markers, Anti-inflammatory activity
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