Key Components of Fishy Smell of Eupolyphaga Steleophaga by Head Space-Solid Phase Microextraction-GC-MS and Odor Activity Value
10.13748/j.cnki.issn1007-7693.20221872
- VernacularTitle:顶空固相微萃取-GC-MS结合气味活度值分析土鳖虫关键腥臭气成分
- Author:
Hongyan MA
1
;
Hong FAN
1
;
Qian LIU
1
;
Xue LI
1
;
Hui YE
1
;
Dingkun ZHANG
1
;
Yongmei GUAN
2
;
Ming YANG
2
;
Houlin XIA
1
Author Information
1. State Key Laboratory of Southwest Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
2. Key Laboratory of Modern Preparation of Traditional Chinese Medicine of Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
- Publication Type:Journal Article
- Keywords:
Eupolyphaga Steleophaga ； solid phase microextraction-GC-MS ； fishy smell ； odor activity value
- From:
Chinese Journal of Modern Applied Pharmacy
2024;41(1):88-96
- CountryChina
- Language:Chinese
-
Abstract:
To determine the main components of the fishy smell of the Eupolyphaga Steleophaga, and to provide a theoretical basis for deodorizing the Eupolyphaga Steleophaga.
METHODS
Head space-solid phase microextraction-gas chromatography-mass spectrometry was used to identify the components of 10 batches of Eupolyphaga Steleophaga, and area normalization method and chemometrics method were used to analyze the smelly gas of different batches. Odor activity value(OAV) was used to evaluate the contribution of odor components and identify key odor components.
RESULTS
A total of 87 volatile odor components were identified, the key fishy smell compounds(OAV≥1) were m-methylphenol, dimethyltrisulfide, 4-methylphenol, 2-methyliso-borneol, 2-etzol, 4-methylvaleric acid, iso-valeric acid, etc. Modified fishy gas composition(0.1
