Comparative study of fresh and dried houttuynia based on the electronic nose and GC-MS technique and correlations between “ fishy odor ” components

doi:10.19803/j.1672-8629.20230056

Abstract

Abstract: Objective To conduct a comparative study of the odor and chemical composition of fresh and dried houttuynia samples. Methods The “fishy odor” and volatile components of fresh and dried houttuynia samples were analyzed using the electronic nose technique and gas chromatography-mass spectrometry (GC-MS). The correlation between the expressions of chemical components and the “fishy odor” indexes was analyzed based on a comparison of fresh and dried houttuynia samples. Results The radar map of 10 sensors of the electronic nose visually depicted the differences in the “fishy odor” between fresh and dried houttuynia. The differences in odor between fresh and dried houttuynia groups were characterized by modeling analysis (PCA, OPLS-DA). Four main differential sensor indicators-W1W, W2W, W3C, W5C-were screened. GC-MS analysis identified and characterized a total of 90 volatile components from fresh and dried houttuynia, while modeling analysis (PCA, OPLS-DA) characterized the differences in chemical composition between fresh and dried houttuynia groups before 35 major components were screened. The results of correlation analysis showed that nine substances, including d-pinene, (±)-2-pinene, beta-pinene, stigmasterol, (-)-spathulenol, n-nonenal, (Z)-beta-farnesene, lauricene and o-isopropylbenzene, played an important role in the “ fishy odor “ of houttuynia. Conclusion The above findings reveal the characteristics of and differences in the “fishy odor” of fresh and dried houttuynia, and provide reference for the establishment of a quality evaluation system based on sensory evaluation techniques and quality control of fresh and dried houttuynia.

Key words: fresh houttuynia, dried houttuynia, electronic nose, gas chromatography-mass spectrometry (GC-MS), aroma characteristics, correlation analysis, odor fingerprinting technology, fishy odor

CLC Number:

R994.11

DONG Caihong, HU Shaowei, TIAN Guanghuan, KONG Xixian, WU Hongwei, LI Hui. Comparative study of fresh and dried houttuynia based on the electronic nose and GC-MS technique and correlations between “ fishy odor ” components[J]. Chinese Journal of Pharmacovigilance, 2023, 20(12): 1368-1374.

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