| Title: | The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS |
| Author(s): | Wu X; Yin J; Ding H; Li W; Han L; Yang W; Li F; Song X; Bie S; Gong X; Yu H; Li Z; |
| Address: | "College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China. State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China. Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China. Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well. In this experiment, the volatile organic compounds (VOCs) of the pericarps of Zanthoxylum bungeanum in Sichuan (SJ) and its leaves (SJY) and the pericarps of Zanthoxylum bungeanum in Shaanxi (SHJ) and its leaves (SHJY) were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The fingerprint of HS-GC-IMS and the heat maps of HS-SPME-GC-MS were established. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed. The results showed that a total of 95 components were identified, 62 components identified by HS-SPME-GC-MS and 40 components identified by HS-GC-IMS, of which 7 were the same. The analysis found that SJ and SHJ were obviously distinguished, while SJY and SHJY were not. There were considerably fewer VOCs in the leaves than in the pericarps. In the characterization of the VOCs of ZBL and ZBP, the flavor of ZBP was more acrid and stronger, while the flavor of ZBL was lighter and slightly acrid. Thirteen and eleven differential markers were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. This is helpful in distinguishing between SHJ and SJ, which contributes to their quality evaluation" |
| Keywords: | Zanthoxylum bungeanum fingerprint headspace gas chromatography-ion mobility spectrometry headspace solid phase microextraction-gas chromatography-mass spectrometry orthogonal partial least squares discriminant analysis principal component analysis; |
| Notes: | "PubMed-not-MEDLINEWu, Xinlong Yin, Jiaxin Ding, Hui Li, Wei Han, Lifeng Yang, Wenzhi Li, Fangyi Song, Xinbo Bie, Songtao Gong, Xingchu Yu, Heshui Li, Zheng eng 22ZYJDSS00100/the Science and Technology Program of Tianjin/ ZYYCXTD-D-202002/Innovation Team and Talents Cultivation Program of National Ad-ministration of Traditional Chinese Medicine/ Switzerland 2022/11/27 Foods. 2022 Nov 21; 11(22):3745. doi: 10.3390/foods11223745" |
