This study aims at the effects of steaming on the chemical profile of raw Panax notoginseng and the effects of steaming duration on anti-proliferative activities of P. notoginseng.
With ultra-high pressure liquid chromatography and mass spectrometry applied, a standard mixture containing ginsenosides Rb1, Rb2, Rc, Rd, Re, Rg1, Rg2, Rg3, Rh1, Rh2 and notoginsenoside R1 was prepared in 50% (v/v) methanol. A volume of 2 μl of a standard mixture was used for the validation of retention time reproducibility and mass accuracy. A blank sample consisting of 50% methanol (2 μl) was injected between analyses to validate inter-sample cross- talking effect.
Results and Discussion
I. Distinct chromatographic profiles of the raw and steamed Panax notoginseng, indicate that steaming altered the ginsenosides composition via increasing the generation of non-polar ginsenosides.
II. Chromatographic analyses of raw and steamed P. notoginseng were consistent. The concentrations of less polar saponins such as ginsenosides 20S-Rh1, 20R-Rh1, Rk3, Rh4, 20S-Rg3, 20R-Rg3, Rk1 and Rg5 were reported to be increased in steamed Panax notoginseng.
III. Ginsenosides in the raw Panax notoginseng through hydrolysis to form other ginsenosides upon steaming, which indicate that steaming changed the compositional profiles of the Panax species and altered their biological activities.