Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS

被引：10
作者：
Zhou, Shiqi [1 ,2 ]
Feng, Duo [1 ,2 ]
Zhou, Yaxi [1 ,2 ]
Duan, Hao [1 ,2 ]
He, Yue [1 ,2 ]
Jiang, Yongjun [3 ]
Yan, Wenjie [1 ,2 ]
机构：
[1] Beijing Union Univ, Coll Biochem Engn, 18,Chaoyang Dist 3, Beijing 100023, Peoples R China
[2] Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Bioact Subst & Funct Food, 18,Chaoyang Dist 3, Beijing 100023, Peoples R China
[3] Inner Mongolia Sankou Biotechnol Co Ltd, Ordos 017000, Peoples R China
来源：
MOLECULES | 2022年 / 27卷 / 20期
关键词：
oil cistanche; blood cistanche; cistanche tubulosa in Xinjiang; HS-GC-IMS; VOCs; STRATEGY;
D O I：
10.3390/molecules27206789
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in Xinjiang for HS-GC-IMS volatile organic compounds, and established the characteristic fingerprints of different cistanches for organic content and characteristic organic compound analysis. PCA and cluster analysis were used to study the similarity between different cistanches. After qualitative analysis, a total of 32 volatile organic compounds were identified, covering aldehydes (17), ketones (5), furans (1), alcohols (5), lactones (1) and esters (3), and the volatile organic compounds between samples a, b and c could be significantly distinguished, affecting the flavor of cistanche itself. It provides a basic theoretical basis for the study of cistanche flavor.
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页数：12
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