基于电子鼻与气质联用的肉豆蔻霉变气味分析

Odor analysis of nutmeg mildew based on electronic nose and gas chromatography-mass spectrometry

目的:分析不同霉变程度肉豆蔻整体气味、挥发油成分和挥发性气味的差异,为实现中药霉变的早期鉴别提供科学依据。方法:采用加速试验法制备不同霉变程度肉豆蔻样品,气质联用(GC-MS)测定样品挥发油成分,顶空GC-MS测定挥发性成分,电子鼻测定整体气味。通过正交偏最小二乘法建立判别模型并分析差异代谢物。结果:电子鼻和GC-MS均能实现不同霉变程度样品的判别,3种检测方法的差异产物有相似之处。结论:电子鼻联合GC-MS可用于肉豆蔻霉变的早期鉴别和监测。

Objective:To analyze the differences in overall odor,volatile oil composition and volatile odor of nutmeg with different degrees of mildew,so as to provide scientific basis for early identification of traditional Chinese medicine mildew.Methods:Nutmeg samples with different mildew degree were prepared by accelerated test.The volatile oil components were determined by GC-MS,the volatile components were determined by HS-GC-MS,and the overall odor were determined by electronic nose.The discriminant model was established by orthogonal partial least squares-discriminant analysis and the differential metabolites were analyzed.Results:Both electronic nose and GC-MS could distinguish samples with different degrees of mildew,and the different products of the three detection methods have similarities.Conclusion:Electronic nose combined with GC-MS could be used for early identification and monitoring of nutmeg mildew.