Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins
Abstract E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxi...
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| Format: | Article |
| Language: | English |
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SpringerOpen
2018-02-01
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| Series: | Natural Products and Bioprospecting |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1007/s13659-017-0149-3 |
| _version_ | 1818518974497816576 |
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| author | Shan Zhang Lu Xu Yang-Xi Liu Hai-Yan Fu Zuo-Bing Xiao Yuan-Bin She |
| author_facet | Shan Zhang Lu Xu Yang-Xi Liu Hai-Yan Fu Zuo-Bing Xiao Yuan-Bin She |
| author_sort | Shan Zhang |
| collection | DOAJ |
| description | Abstract E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxidant activity of 19 CCAs from different geographical origins. CCA extracts obtained by simultaneous distillation and extraction were analyzed by gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O) and sensory analysis. The antioxidant activity of CCAs was determined by ABTS and DPPH assays. A total of 65 volatile compounds were identified and quantified by GC–MS and 23 aroma-active compounds were identified by GC–O and aroma extract dilution analysis. The most powerful aroma-active compounds were identified based on the flavor dilution factor and their contents were compared among the 19 CCAs. Principal component analysis of the 23 aroma-active components showed 3 significant clusters. Canonical correlation analysis between antioxidant assays and the 23 aroma-active compounds indicates strong correlation (r = 0.9776, p = 0.0281). Analysis of aroma-active components shows potential for quality evaluation and discrimination of CCAs from different geographical origins. Graphical Abstract |
| first_indexed | 2024-12-11T01:17:33Z |
| format | Article |
| id | doaj.art-446a570225f04a16bda9c2a7bfe99eed |
| institution | Directory Open Access Journal |
| issn | 2192-2195 2192-2209 |
| language | English |
| last_indexed | 2024-12-11T01:17:33Z |
| publishDate | 2018-02-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Natural Products and Bioprospecting |
| spelling | doaj.art-446a570225f04a16bda9c2a7bfe99eed2022-12-22T01:25:50ZengSpringerOpenNatural Products and Bioprospecting2192-21952192-22092018-02-0182718210.1007/s13659-017-0149-3Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical OriginsShan Zhang0Lu Xu1Yang-Xi Liu2Hai-Yan Fu3Zuo-Bing Xiao4Yuan-Bin She5State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of TechnologyCollege of Material and Chemical Engineering, Tongren UniversitySchool of Pharmaceutical Sciences, South-Central University for NationalitiesSchool of Pharmaceutical Sciences, South-Central University for NationalitiesSchool of Perfume and Aroma Technology, Shanghai Institute of TechnologyState Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of TechnologyAbstract E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxidant activity of 19 CCAs from different geographical origins. CCA extracts obtained by simultaneous distillation and extraction were analyzed by gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O) and sensory analysis. The antioxidant activity of CCAs was determined by ABTS and DPPH assays. A total of 65 volatile compounds were identified and quantified by GC–MS and 23 aroma-active compounds were identified by GC–O and aroma extract dilution analysis. The most powerful aroma-active compounds were identified based on the flavor dilution factor and their contents were compared among the 19 CCAs. Principal component analysis of the 23 aroma-active components showed 3 significant clusters. Canonical correlation analysis between antioxidant assays and the 23 aroma-active compounds indicates strong correlation (r = 0.9776, p = 0.0281). Analysis of aroma-active components shows potential for quality evaluation and discrimination of CCAs from different geographical origins. Graphical Abstracthttp://link.springer.com/article/10.1007/s13659-017-0149-3Colla Corii AsiniAroma-active compoundsAntioxidant activityChemometrics |
| spellingShingle | Shan Zhang Lu Xu Yang-Xi Liu Hai-Yan Fu Zuo-Bing Xiao Yuan-Bin She Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins Natural Products and Bioprospecting Colla Corii Asini Aroma-active compounds Antioxidant activity Chemometrics |
| title | Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins |
| title_full | Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins |
| title_fullStr | Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins |
| title_full_unstemmed | Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins |
| title_short | Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins |
| title_sort | characterization of aroma active components and antioxidant activity analysis of e jiao colla corii asini from different geographical origins |
| topic | Colla Corii Asini Aroma-active compounds Antioxidant activity Chemometrics |
| url | http://link.springer.com/article/10.1007/s13659-017-0149-3 |
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