Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color

Detalhes bibliográficos
Autor(a) principal: CUI,Lili
Data de Publicação: 2020
Outros Autores: XU,Jingying, FENG,Zhiwei, YAN,Meixia, PIAO,Xiangmin, YU,Ying, HOU,Wei, JIN,Yinping, Ying-Ping,WANG
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300532
Resumo: Abstract The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 μm) and identified by gas chromatography mass spectrometry (GC-MS). Then, the volatile components compared by principal component analvsis (PCA). As the results, the 23 voltile components were identified from 3 colors samples and consisted mainly of sesquiterpene hydrocarbons. The differences among the different colors of the samples were obvious from the PC1 and PC2 scatter point plot. As the conclusion, The volatile components of ginseng fruits are different from those of ginseng roots. the fruits colors can affect to produce the volatile components of ginseng fruits.
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spelling Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit colorpanax ginsengfruitsvolatile componentsprincipal component analysishead-space solid phase microextractionAbstract The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 μm) and identified by gas chromatography mass spectrometry (GC-MS). Then, the volatile components compared by principal component analvsis (PCA). As the results, the 23 voltile components were identified from 3 colors samples and consisted mainly of sesquiterpene hydrocarbons. The differences among the different colors of the samples were obvious from the PC1 and PC2 scatter point plot. As the conclusion, The volatile components of ginseng fruits are different from those of ginseng roots. the fruits colors can affect to produce the volatile components of ginseng fruits.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300532Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.26718info:eu-repo/semantics/openAccessCUI,LiliXU,JingyingFENG,ZhiweiYAN,MeixiaPIAO,XiangminYU,YingHOU,WeiJIN,YinpingYing-Ping,WANGeng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300532Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
title Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
spellingShingle Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
CUI,Lili
panax ginseng
fruits
volatile components
principal component analysis
head-space solid phase microextraction
title_short Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
title_full Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
title_fullStr Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
title_full_unstemmed Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
title_sort Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
author CUI,Lili
author_facet CUI,Lili
XU,Jingying
FENG,Zhiwei
YAN,Meixia
PIAO,Xiangmin
YU,Ying
HOU,Wei
JIN,Yinping
Ying-Ping,WANG
author_role author
author2 XU,Jingying
FENG,Zhiwei
YAN,Meixia
PIAO,Xiangmin
YU,Ying
HOU,Wei
JIN,Yinping
Ying-Ping,WANG
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv CUI,Lili
XU,Jingying
FENG,Zhiwei
YAN,Meixia
PIAO,Xiangmin
YU,Ying
HOU,Wei
JIN,Yinping
Ying-Ping,WANG
dc.subject.por.fl_str_mv panax ginseng
fruits
volatile components
principal component analysis
head-space solid phase microextraction
topic panax ginseng
fruits
volatile components
principal component analysis
head-space solid phase microextraction
description Abstract The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 μm) and identified by gas chromatography mass spectrometry (GC-MS). Then, the volatile components compared by principal component analvsis (PCA). As the results, the 23 voltile components were identified from 3 colors samples and consisted mainly of sesquiterpene hydrocarbons. The differences among the different colors of the samples were obvious from the PC1 and PC2 scatter point plot. As the conclusion, The volatile components of ginseng fruits are different from those of ginseng roots. the fruits colors can affect to produce the volatile components of ginseng fruits.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300532
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300532
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.26718
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.3 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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