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Open AccessArticle
Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS
by
Gaigai Liu
Gaigai Liu 1,2,
Hao Duan
Hao Duan 1,2,
Yue Zheng
Yue Zheng 1,2,3,
Jinhong Guo
Jinhong Guo 1,2,
Diandian Wang
Diandian Wang 1,2 and
Wenjie Yan
Wenjie Yan
Prof. Wenjie Yan is a postdoctoral fellow at the School of
Food Science and Nutritional China He of [...]
Prof. Wenjie Yan is a postdoctoral fellow at the School of
Food Science and Nutritional Engineering, China Agricultural University. He is
currently the legal representative and director of the Health Food Function
Testing Center at Beijing Union University and the head of the research and
development team for food and drug homologous raw materials, new food raw
materials, and health food at Beijing Union University. Has won one first prize
for scientific and technological progress from the China Food Science and
Technology Society, one second prize for scientific and technological progress
from the China Light Industry Federation, and one second prize for scientific
and technological progress from Nanjing City.
1,2,*
1
College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
2
Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China
3
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Xianyang 712100, China
*
Author to whom correspondence should be addressed.
Molecules 2024, 29(19), 4609; https://doi.org/10.3390/molecules29194609 (registering DOI)
Submission received: 10 August 2024
/
Revised: 23 September 2024
/
Accepted: 25 September 2024
/
Published: 27 September 2024
Abstract
Chrysanthemums and wild chrysanthemums are herbs with high application value. As edible plants of the Asteraceae family, they have good antioxidant, anti-inflammatory and hepatoprotective properties. Chrysanthemums and wild chrysanthemums contain a wide variety of volatile organic compounds, and these volatile components are the main factors contributing to the flavor differences. Therefore, in this study, we investigated the volatile components of holland chrysanthemum from Bozhou, Anhui Province, Chu-chrysanthemum from Chuzhou, Anhui Province, Gong-chrysanthemums from Huangshan, Anhui Province, Huai-chrysanthemums from Jiaozuo, Henan Province, Hang-chrysanthemum from Hangzhou, Zhejiang Province, and wild chrysanthemum from Dabie Mountain by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) coupled with principal component analysis (PCA). The results showed that Chrysanthemum and wild chrysanthemum contain alcohols, esters, hydrocarbons, ketones, aldehydes, acids, camphor, pyrazines and furans. Among them, alcohols, esters and hydrocarbons accounted for more than 15%. It was hypothesized that 2-methyl-1-propanol, 2-methylbutanol, 1-hexanol in alcohols and hexyl acetate, 3-methylbutyl acetate and ethyl 2-methylpropanoate in esters might be the main reasons for the alcoholic and sweet flavors of chrysanthemum and chrysanthemum officinale. Based on the principal component analysis, cluster analysis with the Euclidean distance and similarity analysis of fingerprints, it was found that there were significant differences in the volatile components in chrysanthemums from different origins, among which the differences between Chu-chrysanthemum and Hang-chrysanthemum were the most significant. In addition, as a genus of wild chrysanthemum with the same species, it contains a richer variety of volatile organic compounds, and the content of hydrocarbons and alcohols is significantly higher than that of chrysanthemum.
Share and Cite
MDPI and ACS Style
Liu, G.; Duan, H.; Zheng, Y.; Guo, J.; Wang, D.; Yan, W.
Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS. Molecules 2024, 29, 4609.
https://doi.org/10.3390/molecules29194609
AMA Style
Liu G, Duan H, Zheng Y, Guo J, Wang D, Yan W.
Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS. Molecules. 2024; 29(19):4609.
https://doi.org/10.3390/molecules29194609
Chicago/Turabian Style
Liu, Gaigai, Hao Duan, Yue Zheng, Jinhong Guo, Diandian Wang, and Wenjie Yan.
2024. "Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS" Molecules 29, no. 19: 4609.
https://doi.org/10.3390/molecules29194609
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