Using GC-IMS to compare difference of specific odor components of Angelicae Sinensis Radix by different yellow wine processing methods / 中草药

ABSTRACT

Objective: To compare the difference of volatile specific odor components of Angelicae Sinensis Radix (ASR) processed by different methods such as yellow wine washing, dipping and firing, so as to provide research ideas for establishing the identification methods of different processed products of ASR and further study the mechanism of ASR traditional methods. Methods: Gas chromatography-ion mobility spectrometry (GC-IMS) was used to detect and compare the volatile components of ASR samples washed with different concentrations and processed by different methods, and compare the composition changes. PCA, partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze the differences in volatile components combined with SIMCA 14.1 software. Results: GC-IMS fingerprints showed that the volatile components of ASR at different concentrations were different. It was identified that the volatile components included 55 monomers and dimers and polymers of some substances. 2-Octanol, E-2-heptan aldehydes, acetone, 2-pentanone and 5-methyl-2-furan methanol could be used as the characteristic volatile substances of yellow wine washing of ASR. Ethyl acetate, 3-methyl-1-pentanol, 2-hexanol and ethyl 2-methylbutyrate could be used as characteristic flavor substances of yellow wine dipping of ASR. Furfural dimer, 3-methylbutanol and benzaldehyde could be used as characteristic volatile substances of yellow wine firing of ASR. The results of PCA showed that the resolution of each group of samples was good. PLS-DA analysis showed that 2-undecenal, 2-butanone, and acetone were different components with different concentrations yellow wine washing of ASR samples. OPLS-DA analysis showed that 2-undecenal, ethyl octanoate, dimer and acetone were the main components of ASR samples processed by different methods. Conclusion: The GC-IMS technology combined with stoichiometry proved that the volatile components of ASR processed by yellow wine washing, dipping and firing were different, which provided a reference for further research on traditional processing methods in classical prescription.