GC–MS Combined with Fast GC E-Nose for the Analysis of Volatile Components of Chamomile (Matricaria chamomilla L.)

Foods Pub Date : 2024-06-13 DOI:10.3390/foods13121865
Jiayu Lu, Zheng Jiang, Jing Dang, Dishuai Li, Daixin Yu, Cheng Qu, Qinan Wu
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Abstract

Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography–mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene, α-bisabolol oxide B, spathulenol and α-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol, γ-terpinene. This study demonstrates that GC–MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.
气相色谱-质谱与快速气相色谱电子鼻相结合分析洋甘菊(Matricaria chamomilla L.)的挥发性成分
洋甘菊因其独特的功效而成为世界上最受欢迎的花草茶之一。洋甘菊被广泛用于膳食补充剂、化妆品和草药产品中。本研究旨在调查洋甘菊中的挥发性芳香成分。研究采用气相色谱-质谱法(GC-MS)和超快速气相色谱电子鼻两种分析技术,对来自中国新疆(XJ)、山东(SD)和河北(HB)的样品以及来自德国(GER)的进口样品进行了检测。结果表明,所有洋甘菊样品都含有特定的倍半萜化合物,包括α-二羟基二苯酚、氧化二羟基二苯酚、氧化二羟基二苯酚酮和洋甘菊烯。此外,电子鼻还识别出了 40 种潜在的芳香成分。洋甘菊的主要气味成分以果味和辛辣味为特征。甘菊油成分的主要差异被鉴定为 (E)-β-法呢烯、甘菊烯、α-氧化双香叶醇 B、鞘氨醇和α-氧化双香叶醇 A;香气化合物的显著差异包括地奥明、丁酸、2-丁烯、呋喃烯醇、γ-萜品烯。本研究表明,气相色谱-质谱法和超快速气相色谱电子鼻可以初步区分不同地区的甘菊,为甘菊的产地选择和感官评价提供了方法和指导。本研究受样本量的限制,只能得出初步结论。今后有必要进行样本量更大的研究,以进一步完善这些结论。
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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