Rapid identification for the species discrimination of Curcumae Rhizoma using spectrophotometry and flash gas chromatography e-nose combined with chemometrics

Zhang, Jiuba; Fei, Chenghao; Zhang, Wei; Qin, Yuwen; Liu, Yu; Wang, Bin; Jin, Shijie; Su, Lianlin; Mao, Chunqin; Ji, De; Lu, Tulin

doi:10.1016/j.cjac.2022.100167

Cited by 4 publications

(1 citation statement)

References 22 publications

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“…The fast GC e-nose is an advanced olfactive tool with the high-efficiency separation ability of GC and the biological simulation of smell that has been widely used in the food industry [16,17]. Moreover, due to its advantages in the rapid and objective evaluation of the quality of food and medicinal materials, it has been widely developed in the field of identification and separation of food and medicinal materials [18]. In this study, 27 batches of PGF, PQF, and PNF flavor compounds from different regions were detected using two columns with different polarities (MXT-5 and MXT-1701).…”

Section: Characterization Of the Flavor Components By Fast Gc E-nosementioning

confidence: 99%

Comparative Analysis of Volatile Compounds in the Flower Buds of Three Panax Species Using Fast Gas Chromatography Electronic Nose, Headspace-Gas Chromatography-Ion Mobility Spectrometry, and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Multivariate Statistical Analysis

Yue,

Yin,

Xie

et al. 2024

Molecules

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The flower buds of three Panax species (PGF: P. ginseng; PQF: P. quinquefolius; PNF: P. notoginseng) widely consumed as health tea are easily confused in market circulation. We aimed to develop a green, fast, and easy analysis strategy to distinguish PGF, PQF, and PNF. In this work, fast gas chromatography electronic nose (fast GC e-nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to comprehensively analyze the volatile organic components (VOCs) of three flowers. Meanwhile, a principal component analysis (PCA) and heatmap were applied to distinguish the VOCs identified in PGF, PQF, and PNF. A random forest (RF) analysis was used to screen key factors affecting the discrimination. As a result, 39, 68, and 78 VOCs were identified in three flowers using fast GC e-nose, HS-GC-IMS, and HS-SPME-GC-MS. Nine VOCs were selected as potential chemical markers based on a model of RF for distinguishing these three species. Conclusively, a complete VOC analysis strategy was created to provide a methodological reference for the rapid, simple, and environmentally friendly detection and identification of food products (tea, oil, honey, etc.) and herbs with flavor characteristics and to provide a basis for further specification of their quality and base sources.

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Section: Characterization Of the Flavor Components By Fast Gc E-nosementioning

confidence: 99%