Establishment and Application of Identification Method for Fishy Odor of Cordyceps Based on HS-SPME/GC-QQQ-MS/MS
10.13422/j.cnki.syfjx.20202149
- VernacularTitle:基于HS-SPME/GC-QQQ-MS/MS的冬虫夏草“腥气”辨识方法建立与应用
- Author:
Peng TAN
1
;
Wei ZHU
2
;
Xiao-ming BAO
2
;
Fu-neng GENG
3
;
Yong-sheng WEN
4
;
Ding-kun ZHANG
1
Author Information
1. College of Pharmacy，Chengdu University of Traditional Chinese Medicine（TCM），Chengdu 611137，China
2. Shimadzu Enterprise Management （China） Co. Ltd.，Chengdu 610023，China
3. Sichuan Key Laboratory for Medicinal American Cockroach， Sichuan Good Doctor Panxi Pharmaceutical Co. Ltd.， Chengdu 615000，China
4. Key Laboratory for Quality Monitoring and Evaluation of TCM，National Medical Products Administration，Chengdu Institute for Food and Drug Control，Chengdu 610045，China
- Publication Type:Research Article
- Keywords:
Chinese medicines;
quality evaluation;
volatile components;
headspace-solid phase microextraction-gas chromatography-triple quadrupole mass spectrometry （HS-SPME/GC-QQQ-MS/MS）;
Cordyceps;
fishy odor;
markers
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2021;27(7):100-111
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish and apply a new practical analytical method for identifying the fishy odor of Cordyceps based on headspace-solid phase microextraction-gas chromatography-triple quadrupole mass spectrometry （HS-SPME/GC-QQQ-MS/MS） technique. Method:The InertCap Pure-WAX capillary column （0.25 mm×30 m， 0.25 μm） was used for chromatographic separation. The injection port temperature was set at 250 ℃. The injection mode was split injection with a ratio of 5∶1. High purity helium was used as the carrier gas and control mode was set to constant pressure. The column flow rate was 1.43 mL∙min-1， the linear velocity was 43.3 cm∙s-1， and the purge flow rate was 3.0 mL∙min-1. The chromatographic column temperature program as follows：maintained the initial temperature at 50 ℃ for 5 min， and increased the temperature at a rate of 10 ℃∙min-1 to 250 ℃， held for 10 min. The column equilibrium time was 2.0 min. The ion source of mass spectrographic analysis was electron ionization with ion source temperature of 200 ℃， and the monitoring mode was set to multiple reaction monitoring. Result:Seven batches of Cordyceps samples were collected， including 3 batches from Sichuan， 3 batches from Qinghai and 1 batch from Tibet. There were six batches of counterfeits， including 3 batches from Sichuan， 2 batches from Guizhou and 1 batch in Xinjiang. A total of 81 volatile compounds were screened out in Cordyceps， which could be divided into 13 types （esters， ketones， aldehydes and others） according to the compound structure， indicating that the fishy odor of Cordyceps was a complex odor. There was no significant difference in the types of volatile compounds of Cordyceps from different regions， which suggested that these volatile compounds in Cordyceps produced in Tibet （Naqu）， Qinghai （Yushu and Guoluo） and Sichuan （Litang， Rangtang and Seda） were relatively consistent. However， the contents of some volatile compounds in Cordyceps produced in different regions were quite different， and 16 volatile compounds with significant difference were screened out， including 1-methoxy-2-propyl acetate， γ-octalactone， hexyl acetate and others， those compounds maybe could been used as the quality markers for identification of regions of Cordyceps. There was a large difference in volatile compounds between Cordyceps and its counterfeits， and 34 volatile compounds were screened out， including ethyl acetate， acetophenone， 2-ethyl-1-hexanol and others， those compounds maybe could been used as the quality markers for authenticity identification of Cordyceps. Conclusion:In summary， the established method for identifying the fishy odor of Cordyceps in this paper has the characteristics of high sensitivity， accuracy and simplicity， which can provide reference for the analysis of volatile compounds in other Chinese herbal medicines.
