# Effects of Different Drying Methods on the Quality of Forest Ginseng Revealed Based on Metabolomics and Enzyme Activity

## TL;DR

This study compares two drying methods for forest ginseng, finding that one better preserves enzyme activity and affects metabolite formation.

## Contribution

A novel drying method (PCAD) is shown to better preserve enzyme activity and influence metabolite profiles in forest ginseng.

## Key findings

- PCAD preserved higher enzyme activity compared to traditional hot air drying (HAD).
- HAD promoted primary metabolites, while PCAD promoted secondary metabolites like terpenoids and phenolic acids.
- Biosynthetic pathways linked to MVA, lipid, phenylpropane, and nucleotide metabolism were identified.

## Abstract

Forest ginseng (FG) is a rare medicinal and culinary plant in China, and its drying quality is heavily dependent on the drying method. This study investigated the effects of traditional hot air drying (HAD) and the self-developed negative-pressure circulating airflow-assisted desiccator drying (PCAD) method on the quality of FG using metabolomics and enzyme activity. The results revealed that the enzyme activities of dried FG were reduced considerably. PCAD preserved higher enzyme activity than HAD. Metabolomics data demonstrate that HAD promotes the formation of primary metabolites (amino acids, lipids, nucleotides, etc.), whereas PCAD promotes the formation of secondary metabolites (terpenoids, phenolic acids, etc.). A change-transformation network was built by combining the metabolites listed above and their biosynthetic pathways, and it was discovered that these biosynthetic pathways were primarily associated with the mevalonate (MVA) pathway, lipid metabolism, phenylpropane biosynthesis, and nucleotide metabolism. It is also believed that these findings are related to the chemical stimulation induced by thermal degradation and the ongoing catalysis of enzyme responses to drought stress. The facts presented above will give a scientific basis for the selection of FG drying processes, as well as helpful references for increasing the nutritional quality of processed FG.