**5. Conclusions**

In this study, the volatile components of turmeric volatile oil samples with three different irradiation intensities were analyzed by GC–IMS. A total of 97 volatile substances were detected, and a total of 64 components were determined by database retrieval, such as dimers of some substances. The volatile organic compounds in three turmeric volatile oil samples, mainly including terpenes, esters, aldehydes, alcohols, and ketones, were found. The results showed that the chemical components of the three turmeric volatile oil samples were similar, but the contents were quite different, suggesting that the irradiation intensities might have an impact on the volatile organic compounds of turmeric volatile oil. JH-1 and JH-3 have great differences in irradiation strength, and the difference in the principal component analysis is also large, indicating that the difference in chemical composition is the largest. This study provides a scientific basis for the dose control of irradiation sterilization of turmeric and its volatile oil. With the increase in irradiation dose, the peak area decreased, and so the irradiation dose of 5 kGy/min was better for 60Co irradiation of turmeric (Curcumae Longae Rhizoma). This study provides a sound basis for the use of 60Co-γ ray irradiation sterilization technology during the preparation of medicinal herbs.

It is shown that irradiation technology has good application prospects in the sterilization of foods with volatile components, However, attention must be paid to the changes in radiation dose and chemical composition. GC–IMS which has the advantages of simple operation, strong separation ability, short detection cycle, and retaining the original flavor of samples to the greatest extent, can be successfully applied to foods.

**Author Contributions:** Conceptualization, L.Y. and Y.H.; methodology, W.Z.; software, H.W.; validation, L.Y., Y.H. and H.W.; formal analysis, L.Y.; investigation, Y.H.; resources, W.Z.; data curation, H.W.; writing—original draft preparation, S.L.; writing—review and editing, D.H.; visualization, C.L.; supervision, S.L.; project administration, S.L.; funding acquisition, D.H. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by Hunan Provincial Natural Science Foundation of China (No. 2019JJ60018), Department of Science and Technology of Hunan Province (No. 2021CB1012), and the First-class Discipline Project on Traditional Chinese Medicine of Hunan University of Chinese Medicine (No. 2018), Department of Science and Technology of Xiangxi Tujiazu & Miaozu Autonomous Prefeture (No. 2022JSGG03). Hunan Province College Students Innovation and Entrepreneurship Training Program Project (No. 20212442).

**Data Availability Statement:** Data is contained within the article.

**Conflicts of Interest:** The authors declare no conflict of interest.

#### **References**


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