文献类型：期刊文献

英文题名：Volatile flavour identification and odour complexity of radix Angelicae sinensis by electronic nose, integrated gas chromatography–mass spectrometry/olfactometry and comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry

作者：Zhang, Junhan[1,2]; Cheng, Ming[1,2]; Xue, Yanbin[1,2]; Lin, Li[1]; Wang, Yali[1,2]; Li, Boyan[3]

第一作者：张君菡

机构：[1] School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou, China; [2] Gansu Key Laboratory for Quality and Standard Research of Traditional Chinese Medicine, Gansu University of Chinese Medicine, Lanzhou, China; [3] School of Public Health, Guizhou Medical University, Guiyang, China

第一机构：甘肃中医药大学

年份：2023

卷号：34

期号：3

起止页码：329

外文期刊名：Phytochemical Analysis

收录：EI(收录号：20231413855273);Scopus(收录号：2-s2.0-85147497335)

语种：英文

外文关键词：GC–MS/O; odour complexity; radix Angelicae sinensis; SPME-GC × GC-TOF-MS; volatile flavour

摘要：Introduction: Radix Angelicae sinensis (Danggui, DG) is known as one of the typical traditional Chinese medicines. DG material consists of a variety of volatile substances, polysaccharides, organic acids, ceramides, amino acids, vitamins, microelements, among others, and thus has been used for medicinal and edible purposes in a long history. The fragrance is of importance to assessing the DG material quality. Objectives: This study was to determine volatile flavour compositions of DG materials and to reveal the odour complexity. Material and methods: Electronic nose (E-nose), integrated gas chromatography–mass spectrometry/olfactometry (GC–MS/O) and comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry (GC × GC-TOF-MS), combined with solid-phase micro-extraction (SPME), were mainly used to address the flavour complexity of DG materials. Results: Using the E-nose sensor responses, a total of 105 batches of DG samples cultivated in six provinces of China were categorised according to their odour differentiations, and a principal component analysis (PCA) model was established for evaluating the sample quality through a combination of Hotelling's T2 and Q-residual values in a statistical quantitative sense. By the GC–MS/O and GC × GC-TOF-MS analyses, 196 volatile flavour compounds were identified, 51 odour-active areas discerned and 39 odourants determined. It was terpenes and aromatics of the flavour compounds that mainly contributed to the odour attributes of DG herb. Conclusion: The SPME-GC × GC-TOF-MS method was the first time employed to analyse the volatile flavours of DG materials, and thus made a breakthrough in determining 196 flavour compounds, much more than those in any previous report. The work also made a significant step forward to link the flavour compositions and odour complexity of radix Angelicae sinensis by E-nose and GC–MS/O techniques. It not only provided a statistical PCA model that did not depend on any predetermined compositions or sensory properties for, but also a comprehensive insight into the quality evaluation of DG materials. ? 2023 John Wiley & Sons, Ltd.