Discrimination of pharmacodynamic components and volatile compounds of Poria Cocos cultivated with five different materials based on GC-IMS analysis

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-11-20 DOI:10.1093/fqsafe/fyad058

Yinan Wang, Fei Zhou, Hui Wang, Jinping Zhang, Hongxia Xu

引用次数: 0

Abstract

The chemical constituents of Poria Cocos grown with different substrates vary significantly, and thus, it is important to identify and compare their biomarkers. Herein, the chemical constituents of Poria Cocos obtained with five different substrates were assessed using gas chromatography-ion mobility spectrometry (GC-IMS), high performance liquid chromatography (HPLC) and multivariate statistical analysis. The contents of moisture, ash, alcohol-soluble matters and heavy metals of all, except for the miscellaneous wood Poria Cocos, conform to the specifications defined in Chinese Pharmacopoeia (Edition 2020), and the polysaccharide contents are all higher than 57%. Based on GC-IMS and the established fingerprints, 87 compounds are detected and 70 of them are identified in each group. The multivariate statistical analysis screened out 7 compounds (2 esters, 3 alcohols, and 2 aldehydes), which could be considered as potential marker compounds for the discrimination.

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基于 GC-IMS 分析的五种不同材料栽培的茯苓药效成分和挥发性化合物的鉴别

使用不同基质生长的茯苓的化学成分差异很大，因此，识别和比较其生物标志物非常重要。本文采用气相色谱-离子迁移质谱法（GC-IMS）、高效液相色谱法（HPLC）和多元统计分析法对五种不同基质下生长的茯苓的化学成分进行了评估。除杂木茯苓外，其余茯苓的水分、灰分、醇溶物和重金属含量均符合《中国药典》（2020 年版）的规定，多糖含量均高于 57%。根据气相色谱-质谱（GC-IMS）和已建立的指纹图谱，共检测出 87 种化合物，每组中鉴定出 70 种。多元统计分析筛选出 7 种化合物（2 种酯、3 种醇和 2 种醛），可作为潜在的标记化合物进行鉴别。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.