Unveiling the formation mechanism of characteristic components in steam pot chicken soup with <i>sanchi-ginseng</i> based on HPLC, GC-MS combined with metabolomics.

ABSTRACT: Steam pot chicken soup with sanchi-ginseng is a traditional Chinese specialty food, and its flavor formation mechanism is currently unclear. The differences of saponins, free fatty acids and small molecular metabolites in the steam pot chicken soup with sanchi-ginseng (PC), steam pot sanchi-ginseng soup (P) and steam pot chicken soup (C) groups were analyzed by HPLC, GC-MS and UHPLC-QE-MS, respectively. The results showed that the concentration of three saponins in the PC group was significantly reduced compared to the P group. The FFA concentration in PC group was significantly higher than P and C groups. 13 differential metabolites shared in common were identified in the two comparison groups. KEGG results indicated that amino acid and fatty acid metabolism were the major metabolic pathways affecting the differences in steam pot chicken soup with sanchi-ginseng. This study elucidate the formation mechanism of the flavor characteristics of steam pot chicken soup with sanchi-ginseng.

SUBMITTER: Du Y 

PROVIDER: S-EPMC12445720 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature