Objective:To analyze the difference of chemical composition of Acorus tatarinowii before and after processing,and to provide the basis for the quality control of Acorus tatarinowii and different processed products.Methods:The volatile components of Acorus tatarinosus and processed products were analyzed and identified by gas chromatography-mass spectrometry(GC-MS),and the relative content of each component was calculated according to the peak area normalization method.Fingerprints of 15 batches of Acorus tatarinosus and its processed products were established by GC.The similarity evaluation,cluster analysis(HCA),principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to evaluate the quality difference of Acorus tatarinosus before and after processing.Results:GC-MS analysis showed that a total of 40 compounds were identified in Acorus tatarinous and processed products.After acorus tatarinous was treated with wine and ginger,the relative contents of artemisinin,methyl eugenol and trans-methyl eugenol decreased,while the relative contents of elemin,α-asarone and β-asarone increased.There were 25,20 and 22 common peaks in the fingerprint of Acorus tatarinosus,wine Acorus tatarinosus and Ginger Acorus tatarinosus,respectively.There were 28 common peaks in the fingerprint of Acorus tatarinosus and different processed products.HCA could classify the raw Acorus tatarinosus and its processed products into three categories,PCA results extracted six principal components,OPLS-DA could effectively distinguish the raw Acorus tatarinosus and different processed products,and 12 main differential components were screened out.Conclusion:The fingerprint established in this study combined with chemical pattern recognition study and GC-MS analysis is helpful for the discrimination and overall quality evaluation of Acorus tatarinosus and its processed products.
TatarinowiiVolatile OilGC-MSFingerprintChemical Recognition ModeAssessment of Quality
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