Background: Peucedanum praeruptorum Dunn (PPD) is a Chinese herbal medicine with medicinal value. Clinical studies have shown that PPD has protective effects against wind-heat, cough, asthma, cardiovascular diseases, and cancer. Therefore, cultivation of PPD is becoming more common. However, it has been difficult to determine the optimal harvest period for botanical Chinese medicines such as PPD.
Objectives: Odor characteristics are directly related to the chemical components contained in traditional Chinese medicines. In particular, for traditional Chinese medicines such as PPD that are rich in volatile components, higher quality usually means more beneficial volatile components. The purpose of this study was to analyze changes in PPD volatile components across different harvest periods, and provide the basis for the identification of the ideal harvest period to ensure PPD quality.
Methods: We measured the volatile components of PPD at different harvest periods using HS-GC-IMS to characterize its volatile component fingerprint at different harvest periods.
Results: We identified 80 volatile components in PPD across five harvest periods, and combined complex heatmap and PCA methods distinguish the characteristics of the different harvest periods, and used ion mobility spectrometry to determine the volatile organic compounds (VOCs), which mainly included compounds such as olefins, esters, alcohols, aldehydes, and ketones, and determined that the abundance of volatile components reached a peak in December.
Conclusions: The fingerprint determination of characteristic volatile components based on HS-GC-IMS can distinguish PPD in different harvest periods.
Highlights: We used HS-GC-IMS to determine the characteristic fingerprint of volatile components from PPD across different harvest periods. This approach differs from past studies, which have determined the optimal harvest time of medicinal materials based on only the content of a single active ingredient.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1093/jaoacint/qsac108 | DOI Listing |
Pest Manag Sci
January 2025
State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China.
Background: Bactrocera cucurbitae (Coquillett) is a distructive quarantine insect pest that causes significant economic losses on cucurbit crops. To explore a green control approach, we investigated the behavioral responses of B. cucurbitae larvae and adults to bacterial suspensions, sediments, and supernatants derived from eight gut microbial strains across four distinct genera.
View Article and Find Full Text PDFFoods
January 2025
Research Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Spain.
This study aimed to investigate the nutritional value and potential for herbal tea production of two species . The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of flowers (EBF) and thorns (EBT), as well as flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.
View Article and Find Full Text PDFFoods
January 2025
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.
View Article and Find Full Text PDFFoods
January 2025
Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China.
Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required.
View Article and Find Full Text PDFFoods
January 2025
Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
The 'Jingbaili' pear is a national geographical indication product of China, featuring an oblate shape and being rich in nutrients. But the quality of the 'Jingbaili' pear is unstable. Xenia can cause changes in the quality of pears, but the effect of xenia on the 'Jingbaili' pear is unknown, and its mechanism is still unclear.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!