Analyzing the Volatile Components of Diaphragma Juglandis Fructus Based on HS-SPME-GC-MS
In order to determine the key aroma compounds from diaphragma juglandis fructus,the aroma compounds in diaphragma juglandis fructus are analyzed qualitatively and quantitatively by using head-spacesolid-phase microextraction/gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the characteristic volatile components are analyzed by principal component analysis.A total of 7 volatile components are identified from the diaphragma juglandis fructus,aldehydes account for 30.12%of total content,acids account for 21.38%of total content,and the content of alcohols,ketones and heterocyclic compounds are low.Principal component analysis is performed on seven major volatile substances and two principal components are extracted with the cumulative variance contribution rate reaching 100%.The analysis finds that aldehyde,nonanal,acetic acid,acetone,2-pentylfuran are highly positively correlated with first principal component,and nonenal is highly negatively correlated with first principal component.The contribution rate of principal component 2 is 23.21%,among which,ethanol is the most influential one,and highly positively correlated with principal components,these substances are the key component affecting the aroma of diaphragma juglandis fructus.The aldehydes account for three species of the seven kinds of volatile substances.In conclusion,aldehydes are the main characteristic aroma components of diaphragma juglandis fructus.
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