文献类型：期刊文献

英文题名：Integrated GC-IMS, GC-MS and E-nose coupled with multivariate analysis reveal dynamic evolution of volatile compounds during Pinellia ternata fermentation

作者：Li, Yun[1];Cheng, Lin[1];Fang, Si[1];Tian, Xiujuan[1];Hu, Fangdi[2]

第一作者：李芸

通信作者：Li, Y[1]

机构：[1]Gansu Univ Chinese Med, Lanzhou 730000, Peoples R China;[2]Lanzhou Univ, Lanzhou 730000, Peoples R China

第一机构：甘肃中医药大学

通信机构：[1]corresponding author), Gansu Univ Chinese Med, Sch Pharm, Lanzhou 730000, Peoples R China.|[10735]甘肃中医药大学;

年份：2026

卷号：220

外文期刊名：MICROCHEMICAL JOURNAL

收录：;Scopus(收录号：2-s2.0-105026140973);WOS:【SCI-EXPANDED(收录号:WOS:001656481900001)】；

基金：This work was supported by Gansu Province Characteristic Advan-tage Agricultural Product Evaluation Project (2024ZZBA00099) , Gansu Province Science and Technology Plan Project (25ZDFA001) .

语种：英文

外文关键词：Pinellia ternate; Fermentation process; GC-IMS; GC-MS; E -nose; Multivariate analysis

摘要：This study comprehensively investigated the dynamic evolution of volatile and semi-volatile compounds during the Pinellia ternata fermentation process by integrating gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and electronic nose (E-nose) analysis. Our objective was to elucidate the correlation between fermentation time and volatile profiles to guide toxicity reduction and quality enhancement. A total of 107 distinct compounds were identified. GC-IMS data revealed a significant decrease in most toxic esters and irritants (e.g., 4-hydroxybutanoic acid lactone and alpha-limonene) starting from the third fermentation day. GC-MS analysis highlighted substantial dynamic changes in sugars and acids, which peaked on the 10th and 15 days, respectively. Multivariate data analysis, encompassing PCA, HCA, NNFA, and ANOSIM, collectively revealed that fermentation time was the principal determinant of compositional variation, underscoring its critical role in the process dynamics.Metabolic pathway analysis indicated that the variation in these volatile components is predominantly governed by sugar metabolism and microbial enzymatic reactions. These findings provide a scientific foundation for the directed fermentation and targeted quality enhancement of Pinellia ternata, enabling the maximization of desired bioactivities while minimizing toxic compounds.