Integration of ion-mobility high-resolution liquid chromatography/mass spectrometry-based untargeted metabolomics and desorption electrospray ionization-mass spectrometry imaging to unveil the ginsenosides variation induced by steaming for Panax ginseng, P. quinquefolius and P. notoginseng

The raw and steamed products of ginseng exhibit different efficacy, and elucidation of the underlying chemical transformation is significant for their rational application and quality control. This work was designed to holistically depict the chemical variation of Panax ginseng (PG), P. quinquefolius (PQ), and P. notoginseng (PN) induced by the steaming, and to unveil the steaming-associated markers diagnostic for differentiating between the raw and processed products, following a three-step strategy: 1) systematic ginsenosides characterization by hybrid scan (namely HDDIDDA) available on the Vion™ ion mobility-quadrupole time-of-flight mass spectrometer coupled with reversed-phase ultra-high performance liquid chromatography; 2) holistic depiction of the chemical variation and discovery of potential markers by the pattern recognition untargeted metabolomics analysis; and 3) construction of steaming-induced transformation network combined with desorption electrospray ionization-mass spectrometry imaging (DESI-MSI). Consequently, 542 ginsenosides were characterized from the raw and processed PG/PQ/PN. Steaming at 1–10 h could cause significant chemical variation, and separately 26, 28, and 18 potential markers were found for the steaming of PG, PQ, and PN. Steaming-induced transformation network mainly involved hydration of the malonyl group, hydrolysis of the glycosyl moiety, and dehydration at C-20. DESI-MSI further revealed spatial distribution of marker saponins in the cork layer, phloem, and xylem, and primarily confirmed the hydrolysis reactions occurring to ginseng steaming. Conclusively, the established strategy is practical to unveil the holistic ginsenosides variation of ginseng induced by the processing, which is useful in the quality control of both the herbal medicines and foods.