Comparative analysis of volatile components from Clematis species growing in China

被引:76
|
作者
Zeng, Ying-Xu
Zhao, Chen-Xi [1 ]
Liang, Yi-Zeng
Yang, Hong
Fang, Hong-Zhuang
Yi, Lun-Zhao
Zeng, Zhong-Da
机构
[1] Cent S Univ, Coll Chem & Chem Engn, Res Ctr Modernizat Chinese Herbal Med, Changsha 410083, Hunan, Peoples R China
[2] Changsha Univ, Dept Appl Chem & Environm Sci, Changsha 410003, Hunan, Peoples R China
关键词
essential oils; Clematis; gas chromatography-mass spectrometry (GC-MS); temperature-programmed retention indices (PTRIs); alternative moving window factor analysis (AMWFA);
D O I
10.1016/j.aca.2006.12.022
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
The volatile components between stems and roots and also among five Clematis species from China were studied and analyzed by gas chromatography-mass spectrometry (GC-MS) combined with alternative moving window factor analysis (AMWFA), a new chemometric resolution method. Identification of the compounds was also assisted by comparison of temperature-programmed retention indices (PTRIs) on HP-5MS with authentic samples included in our own laboratory database under construction. A total of 153 different compounds accounting for 86.6-96.5% were identified and significant qualitative and quantitative differences were observed among the samples. The major volatile components in different essential oils from Clematis species were n-hexadecanoic acid and (ZZ)-9,12-octadecadienoic acid. Our work further demonstrated chemornetric resolution techniques upon the two-dimensional data and PTRIs can provide a complementary and convenient method for fast and accurate analysis of complex essential oils. (c) 2006 Elsevier B.V. All rights reserved.
引用
收藏
页码:328 / 339
页数:12
相关论文
共 50 条
  • [11] Comparative analysis of the volatile components in Chinese breast milk from three regions
    He, Yangzheng
    Chen, Li
    Liu, Wenqun
    Deng, Ze-yuan
    Li, Jing
    FOOD SCIENCE AND BIOTECHNOLOGY, 2023, 32 (07) : 903 - 909
  • [12] Comparative analysis of the volatile components in Chinese breast milk from three regions
    Yangzheng He
    Li Chen
    Wenqun Liu
    Ze-yuan Deng
    Jing Li
    Food Science and Biotechnology, 2023, 32 : 903 - 909
  • [13] Phytochemical and pharmacological analysis of clematis species
    Monschein, M.
    Pferschy-Wenzig, E. M.
    Binder, M.
    Bulusu, M.
    Bochkov, V
    Zhao, Y. M.
    Miao, J.
    Bauer, R.
    PLANTA MEDICA, 2012, 78 (11) : 1244 - 1245
  • [14] Bioactivities of Volatile Components from Nepalese Artemisia Species
    Satyal, Prabodh
    Paudel, Prajwal
    Kafle, Ananad
    Pokharel, Suraj K.
    Lamichhane, Bimala
    Dosoky, Noura S.
    Moriarity, Debra M.
    Setzer, William N.
    NATURAL PRODUCT COMMUNICATIONS, 2012, 7 (12) : 1651 - 1658
  • [15] Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species
    Carmen Gonzalez-Mas, M.
    Luis Rambla, Jose
    Carmen Alamar, M.
    Gutierrez, Abelardo
    Granell, Antonio
    PLOS ONE, 2011, 6 (07):
  • [16] Comparative analysis of essential oil components of three Phlomis species in Qinling Mountains of China
    Zhang, Yuan
    Wang, Zhe-Zhi
    JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2008, 47 (01) : 213 - 217
  • [17] Comparative Analysis of Purine Alkaloids and Main Quality Components of the Three Camellia Species in China
    Zeng, Wen
    Zeng, Zhen
    Teng, Jie
    Rothenberg, Dylan O'Neill
    Zhou, Mengzhen
    Lai, Ronghui
    Lai, Xingfei
    Zhao, Wenfang
    Li, Dan
    Yan, Changyu
    Huang, Yahui
    FOODS, 2022, 11 (05)
  • [18] Analysis of the volatile components of Lavandula canariensis (L.) Mill., a Canary Islands endemic species, growing in Australia
    Palá-Paúl, J
    Brophy, JJ
    Goldsack, RJ
    Fontaniella, B
    BIOCHEMICAL SYSTEMATICS AND ECOLOGY, 2004, 32 (01) : 55 - 62
  • [19] Comparative Analysis of Volatile Components of Tricholoma matsutake and Agaricus blazei
    Zhang, Xianchen
    Zhang, Pengjie
    Rong, Yutang
    Qiu, Deyi
    Lu, Junwen
    Hua, Hongbo
    Shipin Kexue/Food Science, 2019, 40 (10): : 229 - 235
  • [20] VOLATILE COMPONENTS OF ROASTED PEANUTS - COMPARATIVE ANALYSIS OF BASIC FRACTION
    SHU, CK
    WALLER, GR
    JOURNAL OF FOOD SCIENCE, 1971, 36 (04) : 579 - &