Differential analysis of volatile substances in fresh Gastrodia elata from different varieties and origin
Objective:This study aimed to analyze the differences of volatile compounds among fresh Gastrodia elata of different varieties and origins.Methods:Volatile components of fresh G. elata from six origin and three varieties were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology, and quantified and qualitatively from different angles using VOCal and Reporter, Gallery Plot and Dynamic PCA inserts and "nearest neighbor" fingerprint analysis.Results:In this study, a total of 75 kinds of volatile compounds were detected. Among them, 45 kinds of compounds were identified, including 16 aldehydes, 9 esters, 6 alcohols, 5 ketones and 3 acids. Principal component analysis (PCA) was used to effectively distinguish different varieties of fresh G. elata. However, it was not sensitive enough to distinguish the G. elata from different origins.Conclusion:GC-IMS can be used to quickly analyze the differences of volatile compounds in different varieties of fresh G. elata.
Hai-yan, SUN; Dan-qing, HAO; Xin-sheng, LI; and Wen-gang, JIN
"Differential analysis of volatile substances in fresh Gastrodia elata from different varieties and origin,"
Food and Machinery: Vol. 38:
4, Article 10.
Available at: https://www.ifoodmm.cn/journal/vol38/iss4/10
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