Objective: To analyze and compare the volatile components in crude and stir-fried products of Garden Balsam Seed

lay foundation for further study of pharmacological activity

investigate the effects of processing on the composition and relative content of volatile components in Garden Balsam Seed

and provide scientific basis for the clinical application of this herb. Method: Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) (HS-SPME-GC-MS) was used to extract

analyze and identify the volatile components in crude and stir-fried products of Garden Balsam Seed. The mass fraction of each component was calculated by area normalization method. Result: A total of 49 chemical components were identified

mainly including aldehyde compounds

alcohol compounds and terpene compounds. 37 chromatographic peaks were isolated from the volatile compounds of crude Garden Balsam Seed

among which 30 chemical components were identified

accounting for 85.5% of the total volatile components; 30 chromatographic peaks were isolated from the volatile compounds of processed products

among which 24 chemical components were identified

accounting for 90.57% of the total volatile components. Conclusion: The compositions and contents of volatile compounds have great changes after the stir-frying of Garden Balsam Seed

and after stir-frying

the Garden Balsam Seed has higher application values in flavor and food industry. However

there is little change in pharmacological effects after stir-frying of Garden Balsam Seed. This study provides a material basis for the further study of pharmacological action and mechanism before and after stir-frying of Garden Balsam Seed

and provide reference for its clinical application.