Zhiyong Zhang , Jiahe Qian , Guangpu Fang , Wennan Nie , Hongxia Gan , Jingchao Chen , Wenlong Li
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Investigating the impact of geographical origin and harvesting season on the quality of Hypericum perforatum L. using LC-MS, GC-MS, and ICP-MS technologies in conjunction with random forest model
In this study, liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and inductively coupled plasma mass spectrometry (ICP-MS) were applied to analyze secondary metabolites and elemental content in Hypericum perforatum L. (HPL). Following this, random forest (RF) model was established to highlight the differences among HPL originating from various sources. SHapley Additive exPlanations (SHAP) values were utilized to elucidate the contribution of each variable. Ultimately, the levels of these differential metabolites and elements were analyzed to evaluate their impact on quality. The established RF models exhibit excellent classification accuracy and can effectively identify HPL samples from different sources. From the perspective of secondary metabolite content, HPL harvested in July from Xinjiang demonstrated superior quality compared to samples collected in September, with both outperforming HPL harvested from southwestern China. In terms of elemental composition, all collected HPL samples complied with the heavy metal content standards as stipulated by the pharmacopoeia.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.