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Comparison of volatile components and principal component analysis of Cuscuta chinensis and its processed pro- ducts / 中国药房
China Pharmacy ; (12): 729-734, 2022.
Artigo em Chinês | WPRIM | ID: wpr-923010
Biblioteca responsável: WPRO
ABSTRACT
OBJECTIVE To compar e the volatile components of Cuscuta chinensis and its processed products ,and to conduct principal component analysisPCA). METHODS The volatile components of C. chinensis ,C. chinensis stir-frying with saltwater , C. chinensis stir-frying with wine were identified by headspace solid phase microextraction combined with gas chromatography- mass spectrometry. The relative percentage of each component was calculated by area normalization method. The PCA was conducted by using SPSS 21.0 software. RESULTS A total of 117 compounds were identified from C. chinensis ,C. chinensis stir-frying with saltwater and C. chinensis stir-frying with wine ,of which 68 compounds were identified from C. chinensis (relative percentage of 92.41%),such as phytone ,2-methoxy-3-(2-propenl)phenol,n-pentadecane,β-caryophyllene. Sixty compounds (relative percentage of 89.41%) were identified from C. chinensis stir-frying with saltwater ,such as maltol ,2,3-dihydro- benzofuran,4-vinyl-2-methoxyphenol. Fifty-eight compounds (relative percentage of 87.02%)were identified from C. chinensis stir-frying with wine ,such as phenylethanol ,β-caryophyllene,macrocarehe D. There were 24 common components in the three , and relative percentage of them were 38.56%,30.61%,33.07%,respectively. After processing ,there were 49 new components , such as furfural ,n-hexanoic acid ,caryophyllene oxide. The results of PCA showed that the cumulative contribution rate of the former two principal components was 100% ;comprehensive score of volatile components of C. chinensis was the highest , followed by C. chinensis stir-frying with wine and C. chinensis stir-frying with saltwater. CONCLUSIONS The quality of volatile components in C. chinensis is good ;the volatile components in processed products are more than those in C. chinensis .

Texto completo: Disponível Base de dados: WPRIM Idioma: Chinês Revista: China Pharmacy Ano de publicação: 2022 Tipo de documento: Artigo
Texto completo: Disponível Base de dados: WPRIM Idioma: Chinês Revista: China Pharmacy Ano de publicação: 2022 Tipo de documento: Artigo
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