Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology
10.13422/j.cnki.syfjx.20250663
- VernacularTitle:基于HS-GC-MS及智能感官技术分析赤石脂炒陈皮炮制前后的挥发性成分差异
- Author:
Li XIN
1
;
Jiawen WEN
1
;
Wenhui GONG
1
;
Beibei ZHAO
1
;
Shihao YAN
1
;
Huashi CHEN
2
;
Haiping LE
2
;
Jinlian ZHANG
1
;
Yanhua XUE
2
Author Information
1. Jiangxi University of Chinese Medicine，Nanchang 330004，China
2. Jianchangbang Pharmaceutical Co. Ltd.，Fuzhou 344100，China
- Publication Type:Journal Article
- Keywords:
Citri Reticulatae Pericarpium;
processing;
Halloysitum Rubrum;
α-pinene;
β-myrcene;
headspace gas chromatography-mass spectrometry（HS-GC-MS）;
intelligent sensory technology
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(7):157-162
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo analyze the differences in color， odor and volatile components of Citri Reticulatae Pericarpium（CRP） before and after being stir-fried with Halloysitum Rubrum， and to explore the material basis of enhancing the effect of strengthening spleen after processing and the scientific connotation of decoction pieces processed with Halloysitum Rubrum as the auxiliary material. MethodsThe volatile components of the samples before and after processing were identified and relatively quantified by headspace gas chromatography-mass spectrometry（HS-GC-MS）， and the volatile components were analyzed by principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis（OPLS-DA）. According to the principle of variable importance in the projection（VIP） value>1.5， volatile differential components before and after processing were screened. And combined with intelligent sensory technologies such as colorimeter and electronic nose， the chroma and odor information of CRP before and after being stir-fried with Halloysitum Rubrum were identified. Pearson correlation analysis was used to explore the correlation between volatile differential components and chroma values. ResultsA total of 112 volatile components were identified from CRP and CRP stir-fried with Halloysitum Rubrum， of which 84 were from CRP and 97 were from CRP stir-fried with Halloysitum Rubrum. And 7 differential components were selected， including α-pinene， β-myrcene， linalool， sabinene， ocimene isomer mixture， A-ocimene， and δ-elemene. After being processed with Halloysitum Rubrum， the brightness value（L*）， yellow-blue value（b*） and total chromatic value（E*ab） of CRP were decreased（P<0.01）， and red-green value（a*） was increased（P<0.01）， the response values of S4， S5， S10 and S13 sensors were significantly increased（P<0.05）， and the response values of S3 and S8 sensors were significantly decreased（P<0.05）. Correlation analysis showed that α-pinene and β-myrcene were negatively correlated with L* and E*ab， but positively correlated with a*. Sabinene was positively correlated with L* and E*ab. Linalool was positively correlated with L* and E*ab， and negatively correlated with a*. The ocimene isomer mixture was positively correlated with the L*. ConclusionAfter being processed with Halloysitum Rubrum， the appearance color， odor and volatile components of CRP change significantly， and α-pinene， β-myrcene， sabinene， linalool and A-ocimene are the characteristic volatile components before and after processing， which can provide references for the quality evaluation and clinical application of CRP and its processed products.
