中国现代中药2025，Vol.27Issue(7)：1273-1282,10.DOI:10.13313/j.issn.1673-4890.20241210006
基于GC-MS的不同产地肉桂中挥发性化合物的研究
Study on Volatile Compounds in Cinnamon from Different Origins Based on GC-MS Spectrometry
摘要
Abstract
Objective:To analyze the volatile compounds in cinnamon samples from different origins and varieties,compare the differences in volatile compounds among different varieties of cinnamon,and provide a reference for origin tracing and classification of cinnamon.Method:A SH-PolarWax chromatographic column(60 m×0.25 mm,0.25 μm)was used.The inlet temperature was set at 250℃,and the column temperature program was set at 40℃(5 min)and then increased at 3℃·min-1 to 250℃(15 min).The linear velocity of carrier gas was controlled at 25.5 cm·s-1.Split injection mode was used with a split ratio of 10:1.The ion source temperature was set at 200℃,and the interface temperature was set at 250℃.Multi-reaction monitoring(MRM)mode was used for acquisition.The volatile compounds in cinnamon samples were analyzed using the Smart Aroma Database provided by Shimadzu Corporation.Results:A total of 49 volatile compounds were stably detected in cinnamon samples from six origins,with differences in content among samples.Statistical analysis of volatile compounds was performed using MetaboAnalyst 5.0,an online data processing platform.The results revealed significant differences in volatile compounds between four sample comparison groups:Vietnamese Thanh Hoa cinnamon vs.oil cinnamon,Myanmar cinnamon vs.Chinese cinnamon,Indonesian cinnamon vs.Chinese cinnamon,and Indian cinnamon vs.Chinese cinnamon.Conclusion:The method established in this study is stable and feasible.According to the differences in volatile compounds among cinnamon samples from different origins,this method can effectively distinguish cinnamon from different origins,providing a reference for the origin tracing and classification of cinnamon.关键词
肉桂/气相色谱-质谱法/挥发性化合物/香味物质数据库Key words
cinnamon/gas chromatography-mass spectrometry/volatile compound/smart aroma database分类
医药卫生引用本文复制引用
向涛,张晓莉,罗轶,黄清泉,黄博,李晓东..基于GC-MS的不同产地肉桂中挥发性化合物的研究[J].中国现代中药,2025,27(7):1273-1282,10.基金项目
广西药品监督管理局科研计划项目(桂药监科2022-05) （桂药监科2022-05）
国家药品监督管理局药品监管科学体系建设重点项目(RS2024Z006) （RS2024Z006）
