Study on Variation of Non-Volatile Compounds of Raw Ginger after Processing by UHPLC-Orbitrap/HRMS

OBJECTIVE To study the different non-volatile compounds between raw ginger and processed ginger by UHPLC-Orbitrap/HRMS. METHEODS Raw ginger and processed ginger were extracted by 80% methanol， respectively. The characteristic compounds were identified by retention time， accurate molecular weight and MS fragmentation. The different compounds were screened by multivariate analysis and their bioactivities were measured. RESULTS Seventy-two compounds were identified or tentatively characterized. The combination of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed the different chemical profiles of raw ginger and processed ginger and 11 compounds， including 6-shogaol， 8-shogaol， 10-shogaol， 12-shogaol， 6-gingerol， 10-gingerol， 6-paradol， 6-dehydrogingerdione， 8-dehydrogingerdione， methylacetoxy-6-gingerdiol and 7-(4-hydroxyphenyl)-1-phenylhept-4-en-3-one were found changed after processing. Among those compounds， shogaols showed significant anti-inflammatory activities. CONCLUSION The results provide evidence to explain the efficacy differences between raw ginger and processed ginger as well as the processing mechanism.