文献类型：期刊文献

英文题名：Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS

作者：Zhou, Shiqi[1,2];Feng, Duo[1,2];Zhou, Yaxi[1,2];Duan, Hao[1,2];He, Yue[1,2];Jiang, Yongjun[3];Yan, Wenjie[1,2]

第一作者：Zhou, Shiqi

通讯作者：Yan, WJ[1];Yan, WJ[2]

机构：[1]Beijing Union Univ, Coll Biochem Engn, 18,Chaoyang Dist 3, Beijing 100023, Peoples R China;[2]Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Bioact Subst & Funct Food, 18,Chaoyang Dist 3, Beijing 100023, Peoples R China;[3]Inner Mongolia Sankou Biotechnol Co Ltd, Ordos 017000, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, 18,Chaoyang Dist 3, Beijing 100023, Peoples R China;[2]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Bioact Subst & Funct Food, 18,Chaoyang Dist 3, Beijing 100023, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2022

卷号：27

期号：20

外文期刊名：MOLECULES

收录：;Scopus(收录号：2-s2.0-85140927373);WOS:【SCI-EXPANDED(收录号:WOS:000872865300001)】；

基金：This research was funded by the Beijing Municipal University Classification Development Project.

语种：英文

外文关键词：oil cistanche; blood cistanche; cistanche tubulosa in Xinjiang; HS-GC-IMS; VOCs

摘要：Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in Xinjiang for HS-GC-IMS volatile organic compounds, and established the characteristic fingerprints of different cistanches for organic content and characteristic organic compound analysis. PCA and cluster analysis were used to study the similarity between different cistanches. After qualitative analysis, a total of 32 volatile organic compounds were identified, covering aldehydes (17), ketones (5), furans (1), alcohols (5), lactones (1) and esters (3), and the volatile organic compounds between samples a, b and c could be significantly distinguished, affecting the flavor of cistanche itself. It provides a basic theoretical basis for the study of cistanche flavor.