Cargando…

Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS

Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in Xi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhou, Shiqi, Feng, Duo, Zhou, Yaxi, Duan, Hao, He, Yue, Jiang, Yongjun, Yan, Wenjie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9609497/ https://www.ncbi.nlm.nih.gov/pubmed/36296378 http://dx.doi.org/10.3390/molecules27206789

Ejemplares similares

Differences in Volatile Organic Compounds in Rhizoma gastrodiae (Tian Ma) of Different Origins Determined by HS-GC-IMS
por: Duan, Hao, et al.
Publicado: (2023)

HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times of Rhizoma gastrodiae (Tian Ma) in Yunnan Province
por: Duan, Hao, et al.
Publicado: (2023)

Analysis of the active ingredients and health applications of cistanche
por: Zhou, Shiqi, et al.
Publicado: (2023)

HS‐GC‐IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures
por: Feng, Duo, et al.
Publicado: (2021)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS
por: Huang, Guoxin, et al.
Publicado: (2022)

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS
por: Li, Chao, et al.
Publicado: (2022)

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS
por: Wang, Zhiling, et al.
Publicado: (2021)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

Characterization of Volatile Organic Compounds of Healthy and Huanglongbing-Infected Navel Orange and Pomelo Leaves by HS-GC-IMS
por: Cao, Shan, et al.
Publicado: (2020)

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS
por: Xu, Lirong, et al.
Publicado: (2023)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS
por: Fang, Cuifen, et al.
Publicado: (2022)

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
por: Jiang, Hong, et al.
Publicado: (2023)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, et al.
Publicado: (2022)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut
por: Wang, Shan, et al.
Publicado: (2021)

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC
por: Xu, Lirong, et al.
Publicado: (2022)

Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS
por: Duan, Shengnan, et al.
Publicado: (2023)

Differentiation of Monofloral Honey Using Volatile Organic Compounds by HS-GCxIMS
por: Schanzmann, Hannah, et al.
Publicado: (2022)

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
por: Liu, Baoxiang, et al.
Publicado: (2022)

Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS
por: Wang, Min, et al.
Publicado: (2023)

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures
por: Wang, Cong, et al.
Publicado: (2022)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

Use of GC-IMS for detection of volatile organic compounds to identify mixed bacterial culture medium
por: Lu, Yanyi, et al.
Publicado: (2022)

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
por: Zhang, Kangyi, et al.
Publicado: (2022)

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese
por: Lee-Rangel, Héctor Aarón, et al.
Publicado: (2022)

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS
por: Gao, Guanwei, et al.
Publicado: (2022)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes
por: Feng, Tao, et al.
Publicado: (2022)

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS
por: Yang, Shunbo, et al.
Publicado: (2021)

Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored “Feicheng” peach using HS-GC-IMS
por: Wang, Dan, et al.
Publicado: (2023)

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
por: Xi, Linjie, et al.
Publicado: (2021)

Extraction and Identification of Volatile Organic Compounds Emitted by Fragrant Flowers of Three Tillandsia Species by HS-SPME/GC-MS
por: Lo, Mame-Marietou, et al.
Publicado: (2021)

Extraction and Identification of Volatile Organic Compounds in Scentless Flowers of 14 Tillandsia Species Using HS-SPME/GC-MS
por: Gonzalez, Alexandre, et al.
Publicado: (2022)

Characterization of volatiles in flowers from four Rosa chinensis cultivars by HS-SPME-GC × GC-QTOFMS
por: Quan, Wenxuan, et al.
Publicado: (2023)

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
por: Zhou, Hui, et al.
Publicado: (2022)

Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS
por: Javed, Hafiz Umer, et al.
Publicado: (2023)

Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
por: Zeng, Lin, et al.
Publicado: (2022)

Investigation of (60)Co Irradiation on the Volatile Organic Compounds from Finger Citron (Citri Sarcodactylis Fructus) Using GC–IMS
por: Xiang, Yun, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_bpo09vsu3722imu4clpkkld62q