中国食品添加剂2024，Vol.35Issue(8)：188-199,12.DOI:10.19804/j.issn1006-2513.2024.8.024
顶空固相微萃取气质联用研究菊苣各部位挥发性成分
Analysis on volatile components of various parts of chicory from Guizhou using HS-HPME-GC-MS
摘要
Abstract
A comparative analysis of the volatile components in the roots,stems,leaves,flowers,and seeds of chicory was conducted to provide scientific references for its subsequent applications and development.The volatile components of chicory samples were extracted and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The relative content of each component was determined and compared using peak area normalization method,and the differences in its components were analyzed using principal component analysis(PCA)and hierarchical cluster analysis(HCA)methods.A total of 191 components were identified from various parts of chicory,with aldehydes and alkanes accounting for a relatively large proportion.9 common volatile components were identified,and HCA analysis revealed that chicory roots,flowers,and seeds formed one cluster,while stems and leaves formed another.PCA indicated that the chicory leaf volatile components had the highest overall scores,followed by stems,roots,seeds,and flowers.The types and amounts of volatile components in different parts of chicory varied,providing a scientific basis for the in-depth development and application of unconventional medicinal and edible parts of chicory.关键词
菊苣/顶空固相微萃取/气质联用技术/挥发性成分/主成分分析Key words
chicory/headspace solid-phase microextraction/gas chromatography-mass spectrometry technology/volatile components/principal component analysis分类
轻工纺织引用本文复制引用
程体艳,马凯,范秀章,何静,张振,韩永芬..顶空固相微萃取气质联用研究菊苣各部位挥发性成分[J].中国食品添加剂,2024,35(8):188-199,12.基金项目
两种地理标志产品特征指标评价及应用研究(黔科院R字[2022]01号) （黔科院R字[2022]01号）
贵阳名特优新农产品特征指标挖掘与区域品牌技术支撑应用示范(筑科合同[2023]6-3号) （筑科合同[2023]6-3号）
