湖南中医药大学学报2026，Vol.46Issue(3)：509-519,11.DOI:10.3969/j.issn.1674-070X.2026.03.010
基于GC-IMS和化学计量学分析不同颜色永顺莓茶挥发性有机物差异
Comparative analysis of VOCs in different-colored Yongshun vine tea based on GC-IMS and chemometrics
摘要
Abstract
Objective To explore the differences in volatile organic compounds(VOCs)among different-colored Yongshun vine tea and provide a theoretical basis for its development and utilization.Methods Gas chromatography-ion mobility spectrometry(GC-IMS)was employed to check the VOCs in purple and green Yongshun vine tea.Identification was performed by combining the gas chromatography retention index database(NIST 2020)with the IMS migration time database.The VOCal 04.03 data processing software was used to generate characteristic fingerprints for analyzing differential components.Principal component analysis(PCA),"nearest-neighbor"fingerprint analysis,and orthogonal partial least squares discriminant analysis(OPLS-DA)were conducted on the peak volumes of VOCs checked by GC-IMS.Characteristic markers distinguishing the different-colored Yongshun vine tea were screened by using variable importance in projection(VIP)values＞1 and cluster analysis(CA).Results A total of 115 VOC peaks were checked in two different-colored Yongshun vine tea samples,among which 91 VOCs were identified,including 25 aldehydes,16 ketones,15 alcohols,11 esters,5 terpenoids,5 pyrazines,5 furans,5 carboxylic acids,and 4 other types of components.GC-IMS fingerprints showed that the types of VOCs in the two samples were relatively consistent,while the differences were mainly reflected in relative contents.PCA,"nearest-neighbor"fingerprint analysis,and OPLS-DA models could clearly distinguish the two types of Yongshun vine tea.A total of 21 VOCs were screened as characteristic markers based on VIP＞1 and CA.Conclusion Significant differences in VOCs were observed between the two different-colored Yongshun vine tea samples.The screened characteristic VOCs can provide a scientific reference for further studies on their pharmacological,material basis,and comprehensive resource development and utilization.关键词
莓茶/气相色谱-离子迁移谱/挥发性有机物/不同颜色/化学计量学Key words
vine tea/GC-IMS/volatile organic compounds/different-colored/chemometrics分类
医药卫生引用本文复制引用
谢瑜,杨梅萍,王艾琳,张小英,饶斌,向韵,雷昌..基于GC-IMS和化学计量学分析不同颜色永顺莓茶挥发性有机物差异[J].湖南中医药大学学报,2026,46(3):509-519,11.基金项目
湖南省科技特派员服务乡村振兴项目——紫色莓茶培育关键技术研究及应用(2024RC8309). （2024RC8309）
