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ObjectiveIn order to find a fast odor-based method for the identification of sulfur fumigated Gastrodiae Rhizoma， an ultra-fast gas phase electronic nose technology was used to identify the odors of different degrees of sulfur fumigated Gastrodiae Rhizoma decoction pieces. MethodHeracles NEO ultra-fast gas phase electronic nose was employed to collect gas chromatograms of unsulfured and sulfured with different degrees of Gastrodiae Rhizoma decoction pieces， gas chromatograms were performed under programmed temperature （initial temperature of 40 ℃， 0.2 ℃·s-1 to 60 ℃， and then 4 ℃·s-1 to 250 ℃）， the sample volume was 5 mL， the incubation temperature was 65 ℃ and incubation time was 35 min. Kovats retention index and the AroChemBase database were used for qualitative analysis， and stoichiometric analysis was performed on this basis. Principal component analysis （PCA）， discriminant factor analysis （DFA） and partial least squares-discriminant analysis （PLS-DA） models were established to identify the Gastrodiae Rhizoma decoction pieces with different degrees of sulfur fumigation. ResultAccording to the comparative analysis of AroChemBase database， there were significant differences in the odor characteristics of sulfur fumigated and non-sulfur fumigated Gastrodiae Rhizoma， cyclopentane， acetone and heptane might be the odor components to distinguish the degree of sulfur fumigation in Gastrodiae Rhizoma decoction pieces. The identification index of PCA model was 81， the accumulative discriminant index of the discriminating factors was 92.09% in DFA model， the supervisory model interpretation rate of PLS-DA model was 0.963 and the predictive ability parameter was 0.956， indicating that PCA， DFA and PLS-DA models could well distinguish Gastrodiae Rhizoma decoction pieces with different sulfur fumigation degrees. ConclusionHeracles NEO ultra-fast gas phase electronic nose can be used as a rapid method to identify and distinguish Gastrodiae Rhizoma decoction pieces with different levels of sulfur fumigation. Meanwhile， it can provide a rapid， simple and green method and technology for identification of traditional Chinese medicine decoction pieces by sulfur fumigation.
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OBJECTIVE To analyze the changes of volatile co mponents in Olibanum and its processed products ，and to determine the contents of 4 components as octyl acetate. METHODS The volatile oil of Olibanum ，fried Olibanum and Olibanum stir-baked with vinegar were extracted. The components of volatile components were identified by GC-MS. The structure identification and data analysis of the chemical components with similarity ≥80％ were performed by using Xcalibur 4.0 software and NIST 2.0 mass spectrum database. The peak area normalization method was used to calculate the relative content of each component. GC method was adopted to simultaneously determine and compare the contents of limonene ，octyl acetate ，linalool and n-octanol in volatile components of Olibanum and its processed products. RESULTS Thirteen components were identified from volatile components of Olibanum ，fried Olibanum and Olibanum stir-baked with vinegar ，mainly including alcohols ，olefins and esters；among them ，relative contents of octyl acetate in Olibanum ，fried Olibanum and Olibanum stir-baked with vinegar were higher，which were 23.86％ ，37.80％ and 53.86％ respectively. The linear ranges of limonene ，octyl acetate ，linalool and n-octanol were 0.006 6-0.066 4，0.179 2 -1.792 0，0.003 7-0.037 0 and 0.032 8-0.328 0（r＞0.999 5）respectively；RSDs of precision，repeatability and stability （24 h）tests were all less than 2％；average recoveries were 98.56％，100.02％，99.13％ and 98.66％，respectively（RSD≤2.16，n＝6）. Average contents of 4 components in Olibanum were 0.15％，16.27％，0.36％ and 2.26％，while those of fried Olibanum were 0.85％，17.58％，0.66％ and 3.47％，respectively；those of Olibanum stir-baked with vinegar were 0.50％，19.75％，0.58％ and 3.34％，respectively. Compared with Olibanum ，average contents of octyl acetate ， linalool，n-octanol and limonene in volatile components of fried Olibanum and Olibanum stir-baked with vinegar were increased significantly（P＜0.05 or P＜0.01）. Compared with fried Olibanum ，average contents of limonene ，linalool and n-octanol were decreased significantly ，while those of octyl acetate were increased significantly （P＜0.05 or P＜0.01）. CONCLUSIONS After fried and stir-baked with vinegar ，the volatile components in Olibanum are similar ，but the relative contents are different ，and the contents of octyl acetate and other components are increased.
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"Beany flavor" is one of the important authentic characteristics of Astragali Radix. It is important to clarify the material basis of "Beany flavor" in the characterization of authentic medicinal materials and establishing quality control methods for authentic medicinal materials. At present, the analysis of volatile components in different habitats has been reported, but systematic comprehensive research has not been conducted. The SPME-GC-MS technique was used to analyze the volatile components of Astragali Radix from three producing areas: Shanxi (wild-simulated Astragali Radix), Gansu (cultivated Astragali Radix) and Inner Mongolia (cultivated Astragali Radix). Combined with the method of multivariate statistical analysis, the difference of volatile components of Astragali Radix from the three different producing areas is discussed. Multivariate statistical analysis and evaluation was conducted through principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Seventy-six volatile components of Astragali Radix from the three producing areas were identified by SPME-GC-MS. PCA model results showed that the volatile components correlated with their producing areas. PLS-DA demonstrated that the volatile components of Astragali Radix samples from different producing areas were significantly different. Six volatile substances including hexanoic acid, hexanal, 2-butyl-2-octenal, 1-hexanol, benzyl alcohol and 2-butylfuran were quantified. The ratio of hexanal to hexanoic acid in Astragali Radix from different areas and cultivation methods was significantly different: the ratio of hexanal: hexanoic acid in wild-simulated Astragali Radix of Shanxi was 7.8∶1, while the ratio of hexanal: hexanoic acid in cultivated Astragali Radix of Inner Mongolia and Gansu was 2.3∶1 and 0.96∶1, respectively. The volatile components identified in this study provide a foundation for continued research of and quality control of Astragali Radix.
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OBJECTIVE： To establish a method for simultaneously determining the contents of 6 volatile components such as eugenol， methyl eugenol， isoeugenol， α-asarone， alkaloid and myristyl ether in Zhachong shisan. METHODS：Volatile oil was extracted by steam distillation and analyzed by gas chromatography. The chromatographic column was ov-1701， with hydrogen flame ionization detector. The carrier gas was nitrogen， the inlet temperature was 220 ℃， the detector temperature was 240 ℃， the flow rate was 1.0 mL/min， the injection volume was 1 μL， the split ratio was 10 ∶ 1， with programmed temperature. RESULTS： The linear ranges of eugenol， methyl eugenol， isoeugenol， α-asarone， costunolide and myristyl were 2.00-12.00， 1.00-6.00， 0.60-3.60， 0.05-0.30， 0.05-0.30， 0.60-3.60 mg/mL（r＝0.999 9）. The detection limits were 0.01， 0.01， 0.02， 0.01， 0.01， 0.01 mg/mL， respectively； the limits of quantification were 0.05， 0.03， 0.06， 0.02， 0.02， 0.03 mg/mL， respectively. RSDs of precision， stability and reproducible tests were all lower than 3％； average recovery rates were 99.33％-100.04％， RSDs were 0.02％-0.35％ （n＝6）； RSDs of durability test were all lower than 5％. CONCLUSIONS： The established method was simple and reproducible. It can be used for simultaneous determination of the contents of 6 volatile components in Zhachong shisan.
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Objective:To lay the material foundation for the research of subsequent pharmacological activities by the analysis of volatile components in Kaempferia galanga Linn. from different origins. Methods:It was the first time that headspace solid-phase microextraction and gas chromatography mass spectrometry (HS-SPME/GC-MS) technique was used to extract and analyze the volatile chemical components in Kaempferia galanga Linn. from Guangxi, Guangdong and Yunnan, and the area normalization method was used to calculate the mass fraction of each component. Results:Totally 42 chemical constituents were identified,mainly terpenoids,hydrocarbons,esters and aromatic compounds. A total of 41 chromatographic peaks were isolated from the volatile substances in Guangxi and 38 chemical constituents were identified,which accounted for 99.78% of the total of the volatile components. Totally 37 chromatographic peaks were isolated from the volatile substances in Guangdong, and 26 chemical constituents were identified, which accounted for 80.49% of the total of the volatile components. A total of 31 chromatographic peaks were isolated from the volatile compounds of Yunnan,and 24 chemical constituents were identified,which accounted for 64.72% of the total of the volatile components.Conclusion:The volatile components in Kaempferia galanga Linn. from Guangxi,Guangdong and Yunnan show little difference,and the characteristic components of the three habitats are methoxy cinnamate ethyl cinnamate, ethyl cinnamate and pentadecane, however, the relative contents of the three characteristic components from the three areas are much different,which are 45.02%,17.18% and 9.08% for Guangxi,41.08%,16.25% and 8.04% for Guangdong,and 30.78%,15.66% and 7.89% for Yunnan. One of the main active components in Kaempferia galanga Linn. is methoxy cinnamate ethyl cinnamate,which can be inferred that the quality of Kaempferia galanga Linn. from Guangxi and Guangdong is better than that from Yunnan. This experiment also provides evidence for the geoherbalism of Kaempferia galanga Linn.,and provides reference for the further development of the herb.
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OBJECTIVE:To analyze the volatile components in Descurainia sophia and Lepidium apetalum and compare its dif-ferences. METHODS:HS-SPME was conducted for extracting volatile components in D. sophia and L. apetalum,GC-MS was used for detecting components,and area normalization method was adopted for calculating relative content of each component. RE-SULTS:The volatile components in D. sophia and L. apetalum were 25 and 18,accounting for 75.76% and 64.29% of total vola-tile components,respectively,and chemical components with the highest contents were β-caryophyllene and O-tolunitrile. CON-CLUSIONS:The method is simple,reliable,and can be used for the analysis of volatile components in D. sophia and L. apetalum. The volatile components show great differences in the kinds and contents,the study can provide basis for rapid identification of D. sophia and L. apetalum.
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To establish a method for the determination of three volatile components: menthone, menthol and pulegone in Yinqiao powder (YQP) decoction, explore the change rules of volatile components in decocting process, and provide evidence for elucidating the scientific connotation of its traditional decocting method "taking when the fragrance is volatilized fiercely". YQP decoctions with different decocting time were prepared, and GC-MS was used to qualitatively analyze the volatile components and determine the contents of menthone, menthol and pulegone in decoctions. Then the effects of different decocting time on contents of volatile components were investigated. The results showed that the volatile components in YQP decoctions mainly come from Menthae Haplocalycis Herba, Schizonepetae Herba and Forsythiae Fructus. With the extension of decocting time, the concentrations of all the above 3 volatile components in Yinqiao powder decoction were first increased and then decreased. When soaking for 30 minutes, as well as boiling for 0, 5, 10, 15, 20, 30, 40, 50, 60 minutes, the concentrations of menthone in YQP decoction were 0.058, 0.268, 0.216, 0.073, 0.065, 0.048, 0.048, 0.041, 0.038, 0.034 mg•L ⁻¹; the concentrations of menthol were 0.965, 2.847, 3.633, 2.420, 1.539, 1.189, 1.273, 1.188, 0.905, 0.663 mg•L ⁻¹; the concentrations of pulegone were 0.355, 0.522, 0.598, 0.477, 0.374, 0.374, 0.339, 0.355, 0.248, 0.251 mg•L ⁻¹; and the total concentrations were 1.377, 3.637, 4.446, 2.970, 1.979, 1.611, 1.660, 1.583, 1.191, 0.947 mg•L ⁻¹, respectively. The results showed that the contents of menthone, menthol and pulegone in YQP decoctions were heavily influenced by the decocting time. The fragrance was volatilized fiercely at about 5 minutes after boiling, with larger concentrations of the above three volatile components in decoction; the fragrance got weak after 15 minutes of boiling, the concentrations of menthone, menthol and pulegone in YQP decoctions were significantly decreased, indicating that the traditional decocting method "taking when the fragrance is volatilized fiercely" has some scientific foundation.
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A method was developed for analyzing the stable carbon isotope ratio of five volatile components ( Ethanol, Glycerol, Acetic acid, Ethyl lactate, 2-methyl-butanol ) in wine using gas chromatography-combustion-isotope ratio mass spectrometer ( GC-C-IRMS ) . The sample injection volume was less than 0. 5 μL, and the analytical time of each run was less than 14 min. The precision of this method was 0. 08‰-0. 25‰ for analyzing standards, while 0. 09‰-0. 36‰ for wine samples. Compared to element analysis-isotope ratio mass spectrometry ( EA-IRMS) results, the deviations were lower than 0. 5‰. Fifty-four wine samples from France, Australia, America and China were considered. The δ13 C of five volatile components were measured using GC-C-IRMS. Discriminant analysis ( DA) was employed for analyzing the geographical origin traceability of selected wine. The result indicated that δ13 C of volatile components could be used to distinguish the origin of wines. The method was shown to be effective in improving detection of the origin traceability of wine.
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OBJECTIVE:To conduct a quantitative analysis on the volatile constituents from the flower of Tamarix chinensis. METHODS:The volatile constituents were extracted from the flower of T. chinensis by solid-phase microextraction technique and component identification was carried out by GC-MS combined with retention index. RESULTS:36 kinds of compounds were identified,among which pentadecane took up a greatest proportion (9.80%),followed by 6,10,14-trimethyl-2-pentadecanone (7.61%),5,6-dihydro-6-pentyl-2H-pyran-2-one(6.83%),hexadecane(6.25%)and 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone(5.13%).CONCLUSION:This study serves as a scientific basis for the further development and utilization of T. chinensis.