文献类型：期刊文献

英文题名：HS-GC-IMS detection of volatile organic compounds in cistanche powders under different treatment methods

作者：Zhou, Shi-qi[1,2];Feng, Duo[1,2];Zhou, Ya-xi[1,2];Zhao, Jian[1,2];Zhao, Jiang-yan[1,2];Guo, Yu[1,2];Yan, Wen-jie[1,2,3]

第一作者：Zhou, Shi-qi

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Bioact Subst & Funct Food, Beijing, Peoples R China;[3]Beijing Union Univ, 18,Dist 3, Beijing, 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, 18,Dist 3, Beijing, Peoples R China.|[11417]北京联合大学;

年份：2022

卷号：165

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20222912372837);Scopus(收录号：2-s2.0-85134192327);WOS:【SCI-EXPANDED(收录号:WOS:000843833300007)】；

基金：This research was supported by the National Natural Science Foundation of China, (32172244) , and the Academic Research Projects of Beijing Union University (JB202101) .

语种：英文

外文关键词：Cistanche; Volatile organic compounds; HS-GS-IMS; PCA; Fingerprint similarity

摘要：Cistanche is a valuable Chinese medicinal material with medicinal and edible value. In order to study the effects of different treatment methods on the volatile components in cistanche. First, the current study carried out the synergistic, ultra-fine powdering, alcohol extraction and water extraction treatment of cistanche, and then used the HS-GC-IMS method to detect the volatile components, and established the characteristic fingerprints of the synergistic cistanche powder (a), fresh cistanche powder (b), ultra-micro meat cistanche powder (c), the water extract of cistanches powder (d) and the ethanol extract of cistanches (e). A total of 48peaks were detected, and 32 volatile compounds were identified, including 17 aldehydes, 5 ketones, 1 furan, 5 alcohols, phenols, 1 lactone, 3 ester compounds. In addition, the similarity analysis of PCA and fingerprinting showed that the volatile components of the five treatment methods could be significantly distinguished. The results showed that the types and contents of volatile components in synergistic cistanche were relatively low, the volatile components and types in fresh cistanche were relatively high, and the five treatment methods each had their own characteristic volatile components.