Analysis of Volatile Components in Dried Fruits and Branch Exudates of Schisandra chinensis with Different Fruit Colors Using GC-IMS Technology

Abstract

To investigate the volatile components of <i>Schisandra chinensis</i> (Turcz.) Bail (commonly known as northern <i>Schisandra</i>) of different colors and to explore their similarities and differences, to identify the main flavor substances in the volatile components of the branch exudates of northern <i>schisandra</i>, and finally to establish a fingerprint map of the volatile components of the dried fruits and branch exudates of northern <i>Schisandra</i> of different colors, we used GC-IMS technology to analyze the volatile components of the dried fruits and branch exudates of three different colors of northern Schisandra and established a fingerprint spectra. The results showed that a total of 60 different volatile chemical components were identified in the branch exudates and dried fruits of <i>Schisandra</i>. The components of germplasm resources with different fruit colors were significantly different. The ion mobility spectrum and OPLS-DA results showed that white and yellow fruits were more similar compared to red fruits. The volatile components in dried fruits were significantly higher than those in branch exudates. After VIP (variable importance in projection) screening, 41 key volatile substances in dried fruits and 30 key volatile substances in branch exudates were obtained. After screening by odor activity value (OAV), there were 24 volatile components greater than 1 in both dried fruits and branch exudates. The most important contributing volatile substance was 3-methyl-butanal, and the most important contributing volatile substance in white fruit was (<i>E</i>)-2-hexenal.