文献类型：期刊文献

英文题名：Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose

作者：Ma, Jiarong[1];Qiang, Yujing[1];Li, Li[1];Wang, Yuhui[1];Zhao, Min[1];Cui, Fang[1];Hu, Fangdi[2];Li, Yun[1]

第一作者：Ma, Jiarong

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, Lanzhou 730000, Peoples R China.|[10735]甘肃中医药大学;

年份：2025

卷号：1742

外文期刊名：JOURNAL OF CHROMATOGRAPHY A

收录：;EI(收录号：20250217673319);Scopus(收录号：2-s2.0-85214587353);WOS:【SCI-EXPANDED(收录号:WOS:001398103600001)】；

基金：Funding This research was funded by National Natural Science Foundation, grant number 82360773.

语种：英文

外文关键词：Aconitum sinomontanum Nakai; GC-IMS; Statistic Analysis; Volatile Compounds; Different Proportions of Yellow Wine; E -nose

摘要：Gas chromatography-ion mobility spectrometry (GC-IMS) combined with multiple analytical methods and E-nose were used to study the differences in volatile organic compounds (VOCs) in 0 %, 10 %, 15 %, 20 %, 25 % yellow wine steamed A. sinomontanum and its raw products. The results indicated that the VOCs in different proportions of yellow wine steamed A. sinomontanum and its raw products were mainly composed of aldehydes, ketones, alcohols, ethers, esters, acids, and heterocycles. Among them, the contents of the aldehydes, ketones, heterocycles, alcohols and esters are remarkably higher than those of other compounds. The results based on multiple analysis methods such as PCA and fingerprint analysis showed that there were certain differences between steaming A. sinomontanum with different proportions of yellow wine and the raw products. Among them, yellow wine has a 15 % proportion and the highest content of VOCs, and perhaps the best proportion of yellow wine for steaming A. sinomontanum. Simultaneously, it is speculated that the unique odor of steamed A. sinomontanum may be related to the aldehydes and esters it contains, such as benzalde-hyde, 2-Methylbutanol acetate. In addition, the E-nose results of this study could be helpful for flavor identification and distinction of raw and processed products from A. sinomontanum.