Analysis of Volatile Components in Crataegus pinnatifida and its Processed Products by HS-SPME-GC-MS
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Abstract:
To analyze and compare the volatile components in raw Crataegus pinnatifida and its processed products (i.e., its fried and charred products), headspace solid phase microextraction together with gas chromatography-mass spectrometry was used. Area normalization was used to calculate the relative contents of volatile components as percentages. In addition, principal component analysis (PCA) was performed. In total, 76 components were detected, among which 72 components were identified. Thirty-four peaks were detected and 29 components were identified from raw C. pinnatifida, accounting for 98.35% of the volatile components present. In the fried products, 41 peaks were detected and 33 components were identified. These accounted for 97.15% of the volatile components present. Lastly, 48 peaks were detected and 36 components were identified from the charred products, accounting for 84.78% of the volatile components present. There are five common volatile components in the three products, but the contents of these components are different in the products. Meanwhile, the PCA comprehensive scores of the three products varied significantly. Raw and fried products scored higher than charred products. The composition and content of volatile components in C. pinnatifida have changed considerably after processing, and the medicinal value of fried C. pinnatifida is relatively high.
