Flavor Characteristics of Polygonatum cyrtonema from Different Producing Areas Analysis by SPME-HS-GC-MS and Electronic Nose
[Objective]To analyze the odor characteristics of Polygonatum cyrtonema from different producing areas,provide the basis for the improvement of identification and analysis methods of producing area.[Method]Polygonatum cyrtonema fine powder from 11 producing areas as the research sample,volatile components were analyzed by Solid Phase Microextraction-Headspace Sampling-Chromatography Mass Spectrometry(SPME-HS-GC-MS),smell radar map was analyzed by electronic nose intelligent sensory evaluation technology,the identification model of producing areas was constructed according to electronic nose signal response by Principal Component Analysis(PCA)and Loadings Analysis.[Result]A total of 32 volatile components were identified by GC-MS method,among which 19 differential volatile components could be used to distinguish 8 producing areas.The results of electronic nose showed that PCA could distinguish Polygonatum cyrtonema from different producing areas.The difference of Polygonatum cyrtonema in flavor was mainly reflected in aromatic components,nitrogen oxides,ammonia,alkane,methane and other short alkane,inorganic sulfide,organic sulfide and so on.[Conclusion]There are differences in the flavor characteristics of Polygonatum cyrtonema from different producing areas,which can be used as the basis for identification of producing areas.Electronic nose technology can provide a simple and rapid new method for the analysis and quality standard of Polygonatum cyrtonema.
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