Impact of sulphur fumigation on the chemistry of ginger.

Published on Jan 15, 2018in Food Chemistry6.306
· DOI :10.1016/J.FOODCHEM.2017.07.033
Cheng-Ying Wu2
Estimated H-index: 2
(Nanjing University of Chinese Medicine),
Ming Kong11
Estimated H-index: 11
(Nanjing University of Chinese Medicine)
+ 6 AuthorsSong-Lin Li26
Estimated H-index: 26
(Nanjing University of Chinese Medicine)
Sources
Abstract
Abstract Ginger (Zingiberis Rhizoma), a commonly-consumed food supplement, is often sulphur-fumigated during post-harvest handling, but it remains unknown if sulphur fumigation induces chemical transformations in ginger. In this study, the effects of sulphur fumigation on ginger chemicals were investigated by ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS/MS)-based metabolomics. The results showed that sulphur fumigation significantly altered the holistic chemical profile of ginger by triggering chemical transformations of certain original components. 6-Gingesulphonic acid, previously reported as a naturally-occurring component in ginger, was revealed to be a sulphur fumigation-induced artificial derivative, which was deduced to be generated by electrophilic addition of 6-shogaol to sulphurous acid. Using UHPLC-QTOF-MS/MS extracting ion analysis with 6-gingesulphonic acid as a characteristic chemical marker, all the commercial ginger samples inspected were determined to be sulphur-fumigated. The research outcomes provide a chemical basis for further comprehensive safety and efficacy evaluations of sulphur-fumigated ginger.
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