Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS

被引：3
|
作者：
Pan, Yu [1 ]
Qiao, Liya [1 ]
Liu, Shanshuo [2 ]
He, Ye [2 ]
Huang, Danna [1 ]
Wu, Wuwei [1 ]
Liu, Yingying [3 ]
Chen, Lu [1 ]
Huang, Dan [2 ]
机构：
[1] Natl Engn Res Ctr Southwest Endangered Med Resourc, Guangxi Zhuang Autonomous Reg Chinese Med Mat Prod, Guangxi Bot Garden Med Plants, Nanning 530023, Peoples R China
[2] Hunan Univ Chinese Med, Sci & Technol Innovat Ctr, State Key Lab Chinese Med Powder & Med Innovat Hun, Changsha 410208, Peoples R China
[3] Key Lab High Qual Format & Utilizat Daodi Herbs, Guangxi Bot Garden Med Plants, Nanning, Guangxi, Peoples R China
来源：
METABOLITES | 2024年 / 14卷 / 05期
关键词：
cinnamon; volatile organic compounds; GC-IMS; PCA; CA; PLS-DA;
D O I：
10.3390/metabo14050274
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Cinnamon is one of the most popular spices worldwide, and volatile organic compounds (VOCs) are its main metabolic products. The misuse or mixing of cinnamon on the market is quite serious. This study used gas chromatography-ion migration spectroscopy (GC-IMS) technology to analyze the VOCs of cinnamon samples. The measurement results showed that 66 VOCs were detected in cinnamon, with terpenes being the main component accounting for 45.45%, followed by aldehydes accounting for 21.21%. The content of esters and aldehydes was higher in RG-01, RG-02, and RG-04; the content of alcohols was higher in RG-01; and the content of ketones was higher in RG-02. Principal component analysis, cluster analysis, and partial least squares regression analysis can be performed on the obtained data to clearly distinguish cinnamon. According to the VIP results of PLS-DA, 1-Hexanol, 2-heptanone, ethanol, and other substances are the main volatile substances that distinguish cinnamon. This study combined GC-IMS technology with chemometrics to accurately identify cinnamon samples, providing scientific guidance for the efficient utilization of cinnamon. At the same time, this study is of great significance for improving the relevant quality standards of spices and guiding the safe use of spices.
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页数：13
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