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使用挥发性"指纹"和电子鼻子,对商业薄荷和薄荷茶进行快速头部空间分析
Matthew S Siderhurst1, William D Bartel2, Anna G Hoover2
1Daniel K Inouye US Pacific Basin Agricultural Research Center, United States Department of Agriculture, Agricultural Research Service, Hilo, HI, USA.
Journal of the science of food and agriculture
|September 27, 2024
概括
用气色谱-质谱法 (GC-MS) 和电子鼻子 (enose) 分析了薄荷和薄荷茶的挥发性概况. 鲜明的化学指纹使薄荷茶区分开来,使其能够快速识别和验证真实性.
科学领域:
- 分析化学 分析化学
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
背景情况:
- 薄荷和薄荷茶因其感官吸引力和健康益处而在全球范围内被消费.
- 确保这些广泛使用的草药产品的质量和真实性至关重要.
研究的目的:
- 为了研究和区分薄荷和薄荷茶的挥发性概况.
- 评估动态头部空间采样与GC-MS和电子鼻子技术相结合的实用性,用于薄荷茶的认证.
主要方法:
- 使用动态头部空间采样 (HS) 与气体染色学/质谱学 (GC-MS) 相结合.
- 主要成分分析 (PCA) 用于分析挥发性"指纹"配置文件.
- 电子鼻子 (enose) 用于对薄荷茶进行比较分析.
主要成果:
- 在薄荷茶中发现了20种已知的挥发性化合物.
- 根据挥发性概况,PCA成功区分了薄荷,薄荷和混合薄荷/薄荷茶.
- 电子鼻子分析提供了所有测试的薄荷茶治疗的清晰分离,没有重叠.
结论:
- 挥发性指纹和鼻分析为薄荷茶的特征提供了独特和可靠的方法.
- 这些技术可用于在整个供应链中快速识别,质量控制和验证薄荷茶的真实性.
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