Comparison of chemical components and quality evaluation of Panax ginseng and its processed products from different habitats in Northeastern China

Ginseng (Panax ginseng C.A. Meyer) is a widely used dietary supplement in Traditional Chinese Medicine due to its numerous health-promoting properties. However, limited research is available on the distinctions in the chemical composition between different ginsengs. Hence, this study explores the chemical composition of different ginsengs obtained from different habitats in Northeastern China. The fresh, red, and white ginsengs were collected from different places in the Jilin province, China. Ginsenoside and non-ginsenoside contents in the ginseng extracts were analyzed by an Ultra-high performance liquid chromatography system & VION® ion mobility hybrid Quadrupole Time-of-Flight. The results show a notable difference in the ginsenoside content among the samples. The qualification ratio of ginsenoside Re, Rg1, and Rb was 46.2%, with Re being the most abundant, followed by Rg1 and Rb1 in all the ginseng analyzed. Furthermore, the study revealed that white and red ginseng had higher total ginsenosides (8.18 ± 0.04 mg/kg) and total polysaccharides (17.4%) content, respectively. The fresh ginseng samples exhibited higher protein content (20.02 ± 0.2 g/100g) and lower fat content (2.0 g/100g) than others. Further, the ginseng samples analyzed in this study met the requirements specified in the Chinese Pharmacopoeia for total ash, heavy metals, and organochlorine pesticide residues. This study offers a comprehensive comparative analysis of the chemical composition of P. ginseng sourced from various habitats in Northeastern China. It underscores the significance of making informed choices when selecting ginseng types for scientific evaluation.