Volatile flavour identification and odour complexity of radix Angelicae sinensis by electronic nose, integrated gas chromatography–mass spectrometry/olfactometry and comprehensive two‐dimensional gas chromatography‐time‐of‐flight‐mass spectrometry

作者：Junhan Zhang, Ming Cheng, Yanbin Xue, Lin Li, Yali Wang, Boyan Li · 发表于：Phytochemical Analysis · 年份：2023 · DOI：10.1002/pca.3211 · 被引用次数：11 · 研究领域：Advanced Chemical Sensor Technologies、Traditional Chinese Medicine Analysis、Analytical Chemistry and Chromatography

INTRODUCTION: Radix Angelicae sinensis (Danggui, DG) is known as one of the typical traditional Chinese medicines. DG material consists of a variety of volatile substances, polysaccharides, organic acids, ceramides, amino acids, vitamins, microelements, among others, and thus has been used for medicinal and edible purposes in a long history. The fragrance is of importance to assessing the DG material quality. OBJECTIVES: This study was to determine volatile flavour compositions of DG materials and to reveal the odour complexity. MATERIAL AND METHODS: Electronic nose (E-nose), integrated gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry (GC × GC-TOF-MS), combined with solid-phase micro-extraction (SPME), were mainly used to address the flavour complexity of DG materials. RESULTS: and Q-residual values in a statistical quantitative sense. By the GC-MS/O and GC × GC-TOF-MS analyses, 196 volatile flavour compounds were identified, 51 odour-active areas discerned and 39 odourants determined. It was terpenes and aromatics of the flavour compounds that mainly contributed to the odour attributes of DG herb. CONCLUSION: The SPME-GC × GC-TOF-MS method was the first time employed to analyse the volatile flavours of DG materials, and thus made a breakthrough in determining 196 flavour compounds, much more than those in any previous report. The work also made a significant step forward to link ...