Evaluation of the Quality of Domestically Produced Different Batches of Nutmeg Volatile Oil Based on Principal Component and Cluster Analysis
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Abstract:
In this work, the chemical compositions of 16 batches of nutmeg samples were identified and analyzed, and their common chemical components were analyzed by principal component analysis and cluster analysis. The color, odor, shape and other properties of 16 batches of nutmeg samples were recorded, and the essential oil of nutmeg was extracted by steam distillation. The volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with the NIST08 series standard library, artificial identification and analysis. These 16 batches of nutmeg samples were comprehensively evaluated using principal component analysis and cluster analysis. Most of the 16 batches of nutmeg were oval, grayish brown, with strong aroma. The 17 compounds were identified from all the nutmeg volatile oil, which could be summarized into 4 main components by principal component analysis, including 86.26% of source information. The cluster analysis results showed that 16 batches of nutmeg samples could be clustered into two categories. The S15 batche was clustered into one category, S1-S14 batches, S16 batche were clustered into one category, respectively. The two analysis results were agreed with each other. Through principal component analysis and cluster analysis, combined with trait quality and safety analysis, a quality evaluation system for nutmeg volatile oil was established, which could provide a reference basis for further development and research of nutmeg volatile oil in other aspects. It will be a comprehensive method.
