Analysis of substance changes of clove and cinnamon before and after blending based on HS-SPME-GC/MS
Based on the prescription"Dingguisan",the changes of volatile components before and after the blending of cloves and cinnamon were studied.Headspace-Solid Phase Micro-Extraction-Gas Chromatography/Mass Spectrometry(HS-SPME-GC/MS)combined with statistical methods were used to compare and analyze the vola-tile substances of clove,cinnamon and their blends.60 kinds,55 kinds and 61 kinds of volatile components were i-dentified from clove,cinnamon and their blends,respectively.Among the three groups of samples,clove,cinnamon and blend have 31 kinds of volatile componentsin common,accounting for 444.84‰,666.63％oand 505.51‰ of their total content respectively.13 kindsand 10 kinds of volatile components in clove and cinnamon were not detec-ted in the blend.The results showed that there was no change in the types of volatile substances after blending.However,the proportion of volatile substances content in the blend has changed significantly compared with the sin-gle raw material before blending.There was a linear relationship between the similarity of Euclidean distance of"Dingguisan"with different blending ratios,y=-0.375x+0.423,R2=0.993,and clove had a dominant effect on the volatile substances after blending.
万方数据
维普
