Analysis of Volatile Components in Anemarrhena asphodeloides and Its Processed Products Based on HS-SPME-GC-MS and PCA
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Abstract:
To provide theoretical guidance for the edible and medicinal uses of Anemarrhena asphodeloides, its volatile components and processed products were analyzed and compared. The volatile components of raw, salt-processed, and wine-processed A. asphodeloides were analyzed and identified usingheadspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The relative percentage of each component was calculated by area normalization and principal component analysis (PCA) was performed. A total of 70 volatile components were identified from the three types of A. asphodeloides, including 28, 28, and 29 components in raw, salt-processed, and wine-processed A. asphodeloides, respectively. The compound with the highest relative content was phenethyl alcohol, accounting for 12.19%, 9.64%, and 20.36%, respectively. Only salt-processed A. asphodeloides contained limonene, hexanoic acid, and α-terpineol, which have lipid-lowering, analgesic, anti-inflammatory and anticonvulsant effects. The volatile components common to all three products of A. asphodeloides were n-hexanal and benzyl alcohol β-caryophyllene, the levels of which differed significantly across the different samples. PCA was performed on the volatile components and their levels using SPSS 21.0. The results showed that the comprehensive score of volatile components insalt-processed A. asphodeloides was the highest, where as the scores of raw and wine-processed A. asphodeloides were lower. There were significant differences in the composition and levels of volatile components between raw A. asphodeloides and its products, among which salt-processed A. asphodeloides scored the highest.
