现代食品科技2017，Vol.33Issue(2)：217-222,216,7.DOI:10.13982/j.mfst.1673-9078.2017.2.033
GC-MS指纹图谱结合主成分分析法评价不同产地陈皮挥发油的质量
Quality Evaluation of Tangerine Peel Volatile Oils from Different Origins by GC-MS Fingerprint and PCA
摘要
Abstract
The chromatographic fingerprints of 22 types of tangerine peel volatile oils from eight different regions were established by gas chromatography-mass spectrometry (GC-MS) in this study.Seven volatile components (L-a-pinene,β-pinene,β-myrcene,o-cymene,D-limonene,terpinene,and terpinolene) were identified as common characteristic peaks.These seven identified peaks and some trace elements were used as the data sources for principal component analysis (PCA).PCA and semblance analysis methods were applied to assess similarities and differences among 22 types of tangerine peel volatile oils.The results showed that the similarities of the oils ranged between 0.886～1.The samples from Sihui,Szechwan,Nanfeng,Xinhui,and Guiling were well distinguished,and the samples from Yunfu,Wuzhou,and Qingyuan were grouped in one cluster.The L-α-pinene,α-famesene,and β-pinene common characteristic peaks and germacrene from the trace composition in the fingerprints were determined as the principal components with a significant contribution.The changes in the content of the main components could be used to distinguish the origin of the samples,and this study provides guidance for the overall quality control of tangerine peel volatile oils and the quality evaluation of their preparation.关键词
陈皮挥发油/GC-MS指纹图谱/主成分分析法/质量评价Key words
volatile oil of tangerine peel/gas chromatography mass spectrometry fingerprint/principal component analysis/quality evaluation引用本文复制引用
陈彤,曹庸,刘飞,郭斌..GC-MS指纹图谱结合主成分分析法评价不同产地陈皮挥发油的质量[J].现代食品科技,2017,33(2):217-222,216,7.基金项目
广东省科技厅应用型科技研发专项资金项目(2015B020230008) （2015B020230008）
