Development of panax quinquefolius yaoqu and panax quinquefolius sake and determination of ginsenosides Rg1, Rb1, and re in both samples by HPLC-MS/MS

Abstract

The mixed starter composed of high-quality Panax quinquefolius Yaoqu has been developed in our laboratory. Compared to traditional rice-koji, Panax quinquefolius Yaoqu demonstrated apparently higher saccharifying and liquefying power in shallow tray fermentation, and the Panax quinquefolius Sake’s indexes were better than rice-koji Sake’s. a sensitive determination method of ginsenosides Rg1, Rb1, Re in Panax quinquefolius Yaoqu and Panax quinquefolius Sake using high-performance liquid chromatography-tandem mass spectrometry was developed and validated with electrospray ionization in positive multiple reactions monitoring mode. The physical and chemical indexes of Panax quinquefolius Yaoqu and Panax quinquefolius Sake were better than rice-koji’s and rice-koji Sake’s. Specifically, saccharifying power, liquefaction power, amino acid nitrogen, total acid, and total sugar were improved to 1,764.95 U/g dry Qu, 56.61 U/g dry Qu, 0.56 g/l, 3.23 g/l, and 85 g/l, respectively, which were 31.52, 48.70, 211.10, 18.75, and 18.06% higher than the rice-koji’s and rice-koji Sake’s.