Comparison of volatile components and principal component analysis of Cuscuta chinensis and its processed pro- ducts
- VernacularTitle:菟丝子及其炮制品中挥发性成分比较及主成分分析
- Author:
Tianqi LIU
1
;
Hanmei JIANG
1
;
Yu TIAN
1
;
Jinmin LIU
1
Author Information
1. School of Pharmacy，Hubei University of Chinese Medicine/ Research and Development Center of Medicinal Plant in Hubei Province，Wuhan 430065，China
- Publication Type:Journal Article
- Keywords:
Cuscuta chinensis;
Cuscuta chinensis stir-frying with wine;
Cuscuta chinensis stir-frying with saltwater;
volatile
- From:
China Pharmacy
2022;33(6):729-734
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To compar e the volatile components of Cuscuta chinensis and its processed products ，and to conduct principal component analysis （PCA）. METHODS The volatile components of C. chinensis ，C. chinensis stir-frying with saltwater ， C. chinensis stir-frying with wine were identified by headspace solid phase microextraction combined with gas chromatography- mass spectrometry. The relative percentage of each component was calculated by area normalization method. The PCA was conducted by using SPSS 21.0 software. RESULTS A total of 117 compounds were identified from C. chinensis ，C. chinensis stir-frying with saltwater and C. chinensis stir-frying with wine ，of which 68 compounds were identified from C. chinensis （relative percentage of 92.41％），such as phytone ，2-methoxy-3-（2-propenl）phenol，n-pentadecane，β-caryophyllene. Sixty compounds （relative percentage of 89.41％） were identified from C. chinensis stir-frying with saltwater ，such as maltol ，2，3-dihydro- benzofuran，4-vinyl-2-methoxyphenol. Fifty-eight compounds （relative percentage of 87.02％）were identified from C. chinensis stir-frying with wine ，such as phenylethanol ，β-caryophyllene，macrocarehe D. There were 24 common components in the three ， and relative percentage of them were 38.56％，30.61％，33.07％，respectively. After processing ，there were 49 new components ， such as furfural ，n-hexanoic acid ，caryophyllene oxide. The results of PCA showed that the cumulative contribution rate of the former two principal components was 100％ ；comprehensive score of volatile components of C. chinensis was the highest ， followed by C. chinensis stir-frying with wine and C. chinensis stir-frying with saltwater. CONCLUSIONS The quality of volatile components in C. chinensis is good ；the volatile components in processed products are more than those in C. chinensis .
