Study on dynamic changes of odor components in Cornus officinalis during processing by ultra -fast gas phase electronic nose
- VernacularTitle:超快速气相电子鼻分析山茱萸炮制过程气味成分动态变化
- Author:
Yijie QIAN
1
;
Wei WEI
1
;
Guangfei ZHU
1
;
Wenxia PI
1
;
Tulin LU
1
;
Chunqin MAO
1
Author Information
1. School of Pharmacy，Nanjing University of Chinese Medicine，Nanjing 210023，China
- Publication Type:Journal Article
- Keywords:
Cornus officinalis;
ultra-fast gas phase electronic nose;
odor;
processing;
wine steaming method;
dynamic
- From:
China Pharmacy
2022;33(18):2182-2186
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To establish the method for monitoring the dynamic changes of odor components in Cornus officinalis during processing . METHODS The decoction pieces of C. officinalis with different processing time were prepared by the wine steaming method . The dynamic changes of odor components were obtained by using ultra -fast gas electronic nose ；odor components were identified by comparing with AroChemBase database ；the dynamic changes of odor compounds were analyzed in combination with peak area ，and the chemical pattern recognition analysis were carried out . RESULTS A total of 12 common peaks of odor components were identified in the fingerprints of raw C. officinalis，and 21 in the fingerprints of decoction pieces of C. officinalis. Eight odor components with the high proportion of peak area during processing were ethanol ， isopropyl alcohol ， 2- methylpropylaldehyde，ethyl acetate ，2-methylbutanal，isoamyl alcohol ，2-hexanol and furfural ，among which ，the peak areas of ethanol，isoamyl alcohol and 2-hexanol showed a trend of first increasing and then decreasing ；at 24 h of processing ，their peak areas were still higher than those of raw products . The peak areas of ethyl acetate ，2-methylbutanal and furfural nearly increased with the increase of processing time . Variable importance in projection of above eight odor components were all greater than 1. CONCLUSIONS The method is established for monitoring the dynamic changes of odor components of C. officinalis during processing. Eight odor components such as ethanol can be used as monitoring indicators of C. officinalis dring processing .
