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Simultaneous Determination And Difference Evaluation Of Volatile Components Generated From Ginseng Fruit By Hs-Spme Coupled With Gc-Ms According To Fruit Color

文献类型： 外文期刊

作者： Cui, LL; Xu, JY; Feng, ZW; Yan, MX; Piao, XM; Yu, Y; Hou, W; Jin, YP; Wang, YP

作者机构：

关键词： Panax Ginseng; Fruits; Volatile Components; Principal Component Analysis; Head-Space Solid Phase Microextraction

期刊名称： FOOD SCIENCE AND TECHNOLOGY

ISSN： 0101-2061

年卷期： 2020 年 40 卷 3 期

页码：

收录情况： JCR（2021版）

摘要： The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 gm) and identified by gas chromatography mass spectrometry (GC-MS). Then, the volatile components compared by principal component analysis (PCA). As the results, the 23 voltile components were identified from 3 colors samples and consisted mainly of sesquiterpene hydrocarbons. The differences among the different colors of the samples were obvious from the PC1 and PC2 scatter point plot. As the conclusion, The volatile components of ginseng fruits are different from those of ginseng roots. the fruits colors can affect to produce the volatile components of ginseng fruits.

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