Discrimination of Aromi Fructus from Different Origins Using Electronic Nose Combined with Headspace-Gas Chromatography-Mass Spectrometry Coupled and Chemometrics

LIU Meng-chu; ZOU Xiao-hong; LAN Lun-li; CAO Cheng; JIANG Bin; ZENG Yuan-er

doi:10.13422/j.cnki.syfjx.2017060035

您当前的位置：

首页 >

文章列表页 >

Discrimination of Aromi Fructus from Different Origins Using Electronic Nose Combined with Headspace-Gas Chromatography-Mass Spectrometry Coupled and Chemometrics

更新时间：2024-01-04

- Discrimination of Aromi Fructus from Different Origins Using Electronic Nose Combined with Headspace-Gas Chromatography-Mass Spectrometry Coupled and Chemometrics
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 6, Pages: 35-42(2017)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2017060035
  CLC： R284.1
- Published：2017
- 稿件说明：
移动端阅览
LIU Meng-chu, ZOU Xiao-hong, LAN Lun-li, et al. Discrimination of Aromi Fructus from Different Origins Using Electronic Nose Combined with Headspace-Gas Chromatography-Mass Spectrometry Coupled and Chemometrics[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(6): 35-42.
DOI：

LIU Meng-chu, ZOU Xiao-hong, LAN Lun-li, et al. Discrimination of Aromi Fructus from Different Origins Using Electronic Nose Combined with Headspace-Gas Chromatography-Mass Spectrometry Coupled and Chemometrics[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(6): 35-42. DOI： 10.13422/j.cnki.syfjx.2017060035.

摘要

目的：采用电子鼻及自动顶空-气相色谱-质谱联用（HS-GC-MS）技术从整体香气轮廓和具体香气成分两个方面检测不同产地砂仁的香气物质，研究砂仁气味电子鼻响应的物质基础。方法：以广东、云南、缅甸、越南和老挝等不同产地砂仁药材为研究对象，利用电子鼻和HS-GC-MS技术检测其挥发性成分，采用双标图分析样品-传感器-挥发性化合物三者的联系。结果：电子鼻的PCA双标图显示不同产地的砂仁能较好地被区分，识别指数为83.90%，其中国产的阳春砂仁归为一类，进口的砂仁为一类；采用HS-GC-MS共鉴别得到萜烯、酯、醇、酮及烷烃类等70种挥发性成分，各类成分及含量在不同产地的砂仁中有明显不同，分类与电子鼻的结果相一致；PLS双标图显示传感器s14和s8/s6/s3与萜烯类、酯类和醇类成分的高度相关性揭示了传感器与香气物质之间的内在关系。结论：利用化学计量学，电子鼻检测技术可区分不同产地的砂仁药材，结合自动顶空-气质联用色谱分析方法为砂仁的气味电子鼻响应的物质基础研究提供了进一步的实验依据。

Abstract

Objective: To detect aroma characteristics of Aromi Fructus from different originsby using electronic nose combined with automatic headspace-gas chromatography-mass spectrometry (HS-GC-MS)in two aspects

namely overall aroma profile and specific aroma composition

in order to study material basis of Aromi Fructus's odors. Method: With Aromi Fructus of different varieties and from different origins-Guangdong

Yunnan

Burma

Vietnam and Laos as a research subject

the volatile components were detected by using electronic nose and HS-GC-MS technique.A bioplot was used to analyze the correlation among samples

E-nose gas sensors and chemical volatile compounds. Result: E-nose showed a good differentiation of Aromi Fructus from different origins

with the identification index of 83.9%.Homebred Amomum villosum was classified in class A

and imported Aromi Fructus was classified in class A.A total of 70 volatile components were identified by HS-GC-MS

including terpenes

esters

alcohols

ketone and alkane.Aromi Fructus of different varieties and from different origins have different composition and content

with the same classification with the results of E-nose.A bioplot of PLS displayed the high correlation between sensors s14

s8/s6/s3 and terpenes

esters and alcohols indicating that special sensors were highly correlated with some aroma constituents. Conclusion: Advanced chemometrics and E-nose are used to discriminate Aromi Fructus from different origins.By combining with HS-GC-MS technique

this study provides further experimental evidence for material bases of Aromi Fructus's odors.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Analysis of Changes on Volatile Components of Ligusticum sinense cv. Chaxiong Rhizome Before and After Wine Processing Based on Electronic Nose and HS-GC-MS

Rapid Identification of Different Parts of Nardostachys jatamansi Based on HS-SPME-GC-MS and Ultra-fast Gas Phase Electronic Nose

Analysis of Color and Odor Changes of Different Processed Products of Paeoniae Radix Alba Based on HS-GC-MS and Electronic Sensory Techniques

Comparison on Quality of Honey Processed Lilii Bulbus Prepared by Traditional Empirical and Pharmacopoeial Methods Based on Chemical Analysis and Sensory Techniques

Differential Analysis of Volatile Components of Inulae Flos from Different Producing Areas Based on HS-GC-MS and Electronic Nose Technology

Related Author

ZHANG Wen

ZHENG Peng

ZHANG Jiangshan

XIAO Xiaolin

WU Zaodan

XIN Li

GONG Wenhui

ZHANG Jinlian

Related Institution

Jiangxi Cancer Hospital

Jiangxi Jingde Chinese Traditional Medicine Co. Ltd.

School of Pharmacy， Jiangxi University of Chinese Medicine

Shimadzu Enterprise Management（China） Co. Ltd.

Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine， National Medical Products Administration，Chengdu Institute for Drug Control

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰