Abstract
Objective：To understand the difference of cumulative content and species of volatile organic compounds(VOCs) in five different species of Chrysanthemum morifolium Ramat..Methods：In this study， five different species of Chrysanthemum morifolium Ramat.，namely，Jin si huang ju，Huang ju，Hang baiju， Boj u， and Gong ju.The differences and variations of the fingerprints of volatile organic compounds (VOCs) in different species of Chrysanthemum morifolium Ramat.were studied by headspace-gas chromatography-ion mobility spectro s-copy(HS-GC-IMS) ， combined with cluster analysis and relation-ship matrix in the form of data visualization.Results：There were significant differences in VOCs among different varieties of Chrysanthemum mori folium Ramat.(P＜0.05) ， and the similar-ity between them was less than 70%， and all of them had their own unique volatile organic components； the five kinds of Chrys-an the mum mori folium Ramat.in the order of high to low VOCscontent were：Go nj u， Jin shi Huang ju， Huang ju， Boj u， and Hang baiju.Conclusion：HS-GC-IMScanmakeup for theshort-comings of conventional VOCs detection， making detection more data basis and support， and providing theoretical basis and data support for the differentiation and identification of different varie-ties of Chrysanthemum mori folium Ramat..
Publication Date
10-16-2022
First Page
52
Last Page
58
DOI
10.13652/j.spjx.1003.5788.2022.90145
Recommended Citation
un-long, DINGY; Hao-dong(1,2), WANG; Guo-wei, TANG; and Xing, TIAN
(2022)
"HS-GC-IMS analysis and fingerprint study of volatile organic compounds infive species medicinal and edible Chrysanthemum mori folium Ramat.,"
Food and Machinery: Vol. 38:
Iss.
9, Article 10.
DOI: 10.13652/j.spjx.1003.5788.2022.90145
Available at:
https://www.ifoodmm.cn/journal/vol38/iss9/10
References
[1] 陈志星,杨敏,赵娅红,等.SPME-GC/MS联合分析法测定食用菊花花朵挥发性成分研究[J].食品研究与开发,2020,41(17):161-165.CHEN ZX,YANG M,ZHAO YH,etal.SPME-GC/MS Analysis of chemical components of volatile components from Chrysanth e-mum in flowers[J].Food Research and Development,2020,41(17):161-165.
[2] 潘芸芸,冉聪,刘琼,等.四种食用菊花主要成分分析[刀.食品工业科技,2019,40(12):248-253.PAN YY,RAN C,LIU Q,etal.Analysis of the main components of four cultivars edible Chrysanthemum flowers[J].Science and Tech-nology of Food Industry,2019,40(12):248-253.
[3] 赵宁,魏新元,樊明涛,等.SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质[J].食品科学,2019,40(22):249-255.ZHAO N,WE IXY,FANMT,etal.Analysis of volatile compo-nents of kiwifruit wines made from different cultivars using solid phase micro extraction-gas chromatography-mass spectrometry com-bined with electronic nose[J].FoodScience,2019,40(22):249-255.
[4] RY AND,SHELLIE R,T RANCHI DAP,etal.Analysis of roasted coffeebean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J].Journal of Chromatography A,2004,1054(1/2):57-65.
[5] BAG GENS TO SSJ,POISSON L,K AEGIR,etal.Coffee roasting and aroma formation:Application of different time-temperature conditions[J].Journal of Agricultural and Food Chemistry,2008,56(14):5836-5846.
[6] KUMA Z AWAK,MASUDA H.Investigation of the change in the flavor of a coffee drink during heat processing[J].Journal of Agri-cultural and Food Chemistry,2003,51(9):2674-2678.
[7] LOPEZ-GALILEA I,FOURNIER N,C IDC,etal.Changes in head-space volatile concentrations of coffee brews caused by the roasting process and the brewing procedure[J].Journal of Agricultural and Food Chemistry,2006,54(22):8560-8566.
[8] MOON JK,SHIBA MOTO T.Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans[J].Journal of Agricultural and Food Chemistry,2009,57(13):5823-5831.
[9] 赵钜阳,李欣,范婷婷.利用分子感官科学技术鉴定咖啡风味物质[J].食品工业,2021,42(12):419-423.ZHAO JY,LIX,FAN TT.Insights into the flavor of coffee by molecular sensory science approaches[J].Food Industry,2021,42(12):419-423.
[10] 张锦程,余佶,麻成金,等.GC-MS结合ROA V分析评价加工工艺对藤茶香气成分的影响[J].食品与机械,2021,37(12):20-25,31.ZHANG JC,YU J,MAC J,etal.Analysis of volatile aroma com-ponents of Am pei ops is grosse dentata tea with different processing technology based onGC-MS combined with ROA V[J].Food&Machinery,2021,37(12):20-25,31.
[11] 贾雪梅.白酒识别电子鼻系统特征降维与分类器设计[D].天津:天津大学,2017:4-6.JIA XM.Feature reduction and classifier design based on elec-tronic nose system for Chinese liquors recognition[D].Tianjin:Tianjin University,2017:4-6.
[12] 孙玉冰.基于电子鼻技术的茶树虫害信息检测[D].杭州:浙江大学,2018:5-9.SUNY B.Study of pest information for tea plant based on elec-tronic nose[D].Hangzhou:Zhejiang University,2018:5-9.
[13] 陈鑫郁,贺金娜,陈通,等.气相色谱离子迁移谱联用技术在食用植物油品质检测中的应用[J].食品安全质量检测学报,2018,9(2):396-401.CHEN XY,HE JN,CHEN T,etal.Application of gas chroma to g-raphy-ion mobility spectrometry in quality determination of ediblevegetable oil[J].Journal of Food Safety and Quality,2018,9(2):396-401.
[14] QI H,DINGS,PAN Z,etal.Characteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC-IMS and HS-SPME-GC-MS].Molecules,2020,25(24):6027.
[15] WANG S,CHEN H,SUN B.Recent progress in food flavor analy-sis using gas chromatography-ion mobility spectrometry(GC-IMS)J].Food Chemistry,2020,315(1):126158-126164.
[16] 弘子姗,谭超,苗玥,等.基于顶空气相色谱一离子迁移谱的不同产地咖啡挥发性有机物指纹图谱分析[J].食品科学,2020,41(8):243-249.HONG ZS,TAN C,MIAO Y,etal.Fingerprint analysis of volatile organic compounds in coffees from different geographical origins by headspace-gas chromatography-ion mobility spectrometry[J].FoodScience,2020,41(8):243-249.
[17] 梁天一,杨娟,董浩,等.基于GC-IMS技术鉴别不同年份新会陈皮中的挥发性风味物质[J].中国调味品,2020,45(4):168-173LIANGTY,YANG J,DONG H,etal.Identification of volatile flavor substances in Xinhui tangerine peel in different years based onGC-IMS technology[J].China Condiment,2020,45(4):168-173.
[18] 李冬玲.不同来源药用菊花挥发油和总黄酮含量的比较分析[J].安徽农业科学,2010,38(7):3444-3446.LIDL.Comparative analysis on essential oil and total flavonoids of medicinal chrysanthemum from different original locations and species[J].Journal of Anhui Agricultural Science,2010,38(7):3444-3446.
[19] 张星海.不同来源菊花化学成分、抗炎作用及其机理的研究[D].南京:南京中医药大学,2014:24-31.ZHANG XH.Study on the changes of chemical composition,anti-inflammatory efficacy and mechanism of different cultivars off los chrysanthemi[D].Nanjing:Nanjing University of Traditional Chi-nese Medicine,2014:24-31.
[20] 姚文生,蔡莹暄,刘登勇,等.不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析[J].食品科学技术学报,2019,37(6):37-45.YAO WS,CAI YX,LIU DY,etal.Volatile compounds analysisin chicken thigh smoked with different materials by GC-I MSf in-ger print[J].Journal of FoodScience and Technology,2019,37(6):37-45.
[21] 尹晓燕,王燕燕.1,8-桉叶素药理作用及其机制研究进展[].生命的化学,2020,40(11):2026-2034.YIN XY,WANG YY.Research progress on pharmacological ac-tivities and mechanism of 1,8-cine ole[J].Chemistry of Life,2020,40(11):2026-2034.
[22] JIANG HD,CA IJ,XU JH,etal.Endothelium-dependent and di-rect relaxation induced by ethyl acetate extract from flos chrys an-them i in rat thoracic aorta[J].Journal of Ethnopharmacology,2005,101(1/2/3):221-226.
[23] 唐钢锋,雷杰,张晋芬.微波提取-GC/MS-SCAN/SIM法定量检测野菊花挥发油中1,8-桉叶素,樟脑,异龙脑,龙脑[J.分析试验室,2010,29(S1):357-360.TANG GF,LEI J,ZHANG JF.Quantitative determination of 1,8-cine ole,camphor,iso borneo land borneo lin the volatile oil of wild chrysanthemum by microwave extraction GC/MS-SCAN/SIM[J].Chinese Journal of Analysis Laboratory,2010,29(S 1):357-360.
[24] 李晓颍,曹翠玲,武军凯,等.顶空气相色谱一质谱联用法分析两种玉兰花挥发性成分[J].食品科学技术学报,2017,35(5):53-60.LIXY,CAO CL,WU JK,etal.Analysis on volatile components of two kinds of Magnolia flowers by headspace gas chromatogr a-phy-mass spectrometry[J].JournalofFoodScienceandTechnology,2017,35(5):53-60
[25] 周根,张四杰,钱正,等.杭白菊4个品种挥发性成分的GC-MS分析[J].分子植物育种,2018,16(11):3718-3726.ZHOU G,ZHANG SJ,QIAN Z,etal.GC-MS analysis of volatile components in four species of chrysanthemum mori folium[J].Mo-lecular Plant Breeding,2018,16(11):3718-3726.
[26] YANG L,CHENG P,WANG JH,etal.Analysis of floral volatile components and antioxidant activity of different varieties of chrys-an the mum mori folium[J].Molecules,2017,22(10):1790-1803.