Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra‐fast gas phase electronic nose

Abstract

Introduction: Magnoliae officinalis cortex (MOC), a traditional Chinese medicine, has been used in treating gastrointestinal diseases since ancient time. According to the Chinese Pharmacopoeia, it includes two kinds of decoction pieces, raw and ginger juice processed Magnoliae officinalis cortex (RMOC and GMOC).Objective: The aim of this paper was to study the differences between non-volatile and volatile components in RMOC and GMOC. Methods:The non-volatile components were detected by HPLC fingerprinting coupled with content determination (syringin, magnoflorine, honokiol and magnolol).Meanwhile, their odor information was obtained using a Heracles NEO ultra-fast gas phase electronic nose to conduct radar fingerprint analysis, principal component analysis and discriminant factor analysis, and the volatile components were analyzed qualitatively by the Kovats retention index and the AroChemBase database.Results: The HPLC fingerprints were established and 20 common peaks were found in all chromatograms with similarity values of more than 0.900. The content determination results showed that the contents of syringin and magnoflorine decreased, while the contents of honokiol and magnolol increased in GMOC. By the gas phase electronic nose, the two decoction pieces could be distinguished obviously and 16 possible compounds were identified. Among them, the relative contents of (À)-α-pinene and β-pinene increased, while β-phellandrene and (+)-limonene levels decreased. Conclusion:The results suggested that honokiol, magnolol, (À)-α-pinene and β-pinene might be the main substances which could enhance the harmonizing effect on the stomach. Moreover, this paper could lay a foundation for exploring the processing mechanism of MOC and provide a novel method for the research of other traditional Chinese medicine with strong aroma.

GC–MS Combined with Fast GC E-Nose for the Analysis of Volatile Components of Chamomile (Matricaria chamomilla L.)

“…The ultra-fast gas chromatography electronic nose technology can extract major aroma components from chamomile and provide corresponding sensory information within 110 s [ 36 ]. Sensory evaluation results indicate that the primary aromas of chamomile are concentrated on sweet and spicy odors, consistent with the general records of chamomile scent [ 2 , 30 ].…”

Traditional uses, phytochemistry, pharmacology, quality control and clinical studies of Cimicifugae Rhizoma: a comprehensive review

“…However, the processing process is mostly based on personal experience and lacks standardized preparative techniques, making it difficult to ensure the consistency of the decoction pieces quality. Electronic nose, electronic tongue and electronic eye are used to achieve objective evaluation of the odor and appearance of the processed products in order to standardize the processing technology of Cimicifugae Rhizoma [ 154 ]. Meanwhile, quality evaluation indicators should be established by measuring the changes in the content of relevant components in the processed products.…”

Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process

“…Heracles NEO Electronic Nose combines gas chromatography with traditional electronic noses while possessing the qualitative analysis ability for the gas phase and discrimination ability of the traditional sensor, which can separate and identify volatile gas substances in samples [34], as well as group pickle samples by some chemometric analysis, such as PCA and DFA [35]. PCA of a rapid gas-phase electronic nose is shown in Fig- ure 6A.…”