Differential analysis of volatile substances in fresh Gastrodia elata from different varieties and origin

Abstract

Objective: This study aimed to analyze the differences of volatile compounds among fresh Gastrodia elata of different varieties and origins. Methods: Volatile components of fresh G. elata from six origin and three varieties were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology, and quantified and qualitatively from different angles using VOCal and Reporter, Gallery Plot and Dynamic PCA inserts and "nearest neighbor" fingerprint analysis. Results: In this study, a total of 75 kinds of volatile compounds were detected. Among them, 45 kinds of compounds were identified, including 16 aldehydes, 9 esters, 6 alcohols, 5 ketones and 3 acids. Principal component analysis (PCA) was used to effectively distinguish different varieties of fresh G. elata. However, it was not sensitive enough to distinguish the G. elata from different origins. Conclusion: GC-IMS can be used to quickly analyze the differences of volatile compounds in different varieties of fresh G. elata.

Keywords

• gas chromatography-ion mobility spectrometry (gc-ims)
• gastrodia elata bi
• volatile components
• principal component analysis
• cluster analysis