Effects of commercial sterilization on non-ginsenoside functional components in fresh ginseng pulps using widely targeted metabolomics

Commercial sterilization is a typical food processing method. The effects of commercial sterilization on non-ginsenoside functional components including phenolic acids, alkaloids, flavonoids, lignins and coumarins in ginsengs were studied by widely targeted metabolomics based on UPLC-ESI-MS/MS system. These components of ginsengs were significantly distinguished using principal component analysis. The results suggested that a total of 259 non-ginsenoside functional compounds were identified, among which 46 phenolic acids, 12 alkaloids, 18 flavonoids, 12 lignins and coumarins were increased. On the contrary, 7 phenolic acids, 4 alkaloids and 5 flavonoids were decreased. This study systematically analyzed the impact of commercial sterilization on the non-ginsenoside functional components in fresh ginseng pulp and provides novel reference values for ginseng processing. •259 non-ginsenoside functional compounds were identified by UPLC-ESI-MS/MS.•104 non-ginsenoside functional compounds were changed in SGP.•A number of important functional compounds were significantly increased in SGP.