Analysis of the Effect of 60Co-γ Irradiation Sterilization Technology on the Chemical Composition of Saffron Using UPLC and UPLC/Q-TOF-MS

An Evaluation of the Impact of 60Co Irradiation on Volatile Organic Compounds of Olibanum Using Gas Chromatography Ion Mobility Spectrometry

Olibanum is a resinous traditional Chinese medicine that is directly used as a powder. It is widely used in China and is often combined with other traditional Chinese medicine powders to promote blood circulation and relieve pain, as well as to treat rheumatism, rheumatoid arthritis, and osteoarthritis. Powdered traditional Chinese medicine is often easily contaminated by microorganisms and 60Co irradiation is one of the good sterilization methods. Volatile organic compounds (VOCs) are the main active ingredient of olibanum. The aim of this study was to validate the optimum doses of 60Co irradiation and its effect on VOCs. 60Co irradiation was applied in different doses of 0 kGy, 1.5 kGy, 3.0 kGy, and 6.0 kGy. Changes in VOCs were detected using gas chromatography ion mobility spectrometry. A total of 81 VOCs were identified. The odor fingerprint results showed that, with an increase in irradiation dose, most of the VOCs of olibanum changed. Through principal component analysis, cluster analysis, and partial least squares discriminant analysis, it was demonstrated that, at 1.5 kGy, the impact of radiation on the VOCs of olibanum was minimal, indicating this is a relatively good irradiation dose. This study provides a theoretical basis for the irradiation processing and quality control of resinous medicinal materials such as olibanum and it also provides a good reference for irradiation technology development and its application to functional foods, thus making it both significant from a research perspective and useful from an application perspective.

Analysis of the effect of 60Co irradiation sterilization on the chemical composition of volatile organic compounds in Rhizoma Acori Tatarinowii using GC-IMS

The volatile organic compounds (VOCs) of Rhizoma Acori Tatarinowii were extracted via steam distillation and then irradiated with 60Co-γ rays, in which doses of 60Co-γ 0, 5, and 10 kGy were selected to irradiate the VOCs. Finally, gas chromatography-ion mobility spectrometry (GC-IMS) was used to compare the differences between the VOCs, and then qualitatively analyse the components and contents of each part of the VOCs The results showed that under the three irradiation doses of 60Co-γ 0, 5 and 10 kGy, the VOCs of unirradiated and 5 kGy-irradiated samples were closer, and the samples irradiated at a 10 kGy dose were quite different from the other two components, meaning that when the calamus medicinal materials were sterilised by means of 60Co irradiation, the dose of 5 kGy was closer to the original compound content of the medicinal materials.

An overview of analytical methods employed for quality assessment of Crocus sativus (saffron)

This paper reviews qualitative and quantitative analytical methodologies used for the appraisal of saffron quality, as the most expensive spice. Due to the chemical diversity of biologically active compounds of the Crocus genus, analytical methods with different features are required for their complete analysis. However, screening of the main components, such as carotenoids and flavonoids, appears to be sufficient for quality control, a more precise examination needs evaluation of minor compounds, including anthocyanins and fatty acids. High-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), ultraviolet-visible spectroscopy (UV), nuclear magnetic resonance spectroscopy (NMR), and thin-layer chromatography (TLC), are elementary and applicable methods in quality control analysis, whereas HPLC provides metabolite fingerprint and monitoring multi-compound instances at preparative and analytical levels. Combination approaches like metabolomics using different methods could classify saffron types, identify its adulterations, contaminants and provide a comprehensive metabolite map for quality control of selected compounds.

Investigation of 60Co Irradiation on the Volatile Organic Compounds from Finger Citron (Citri Sarcodactylis Fructus) Using GC-IMS

In recent years, as the desire for a healthy lifestyle has become more widespread, consumers are gaining an increasing appreciation for safe, high-quality food. Researchers are constantly seeking new ways to protect foods from insect pests and fungi. This study used GC-IMS to analyze the volatile organic compounds and flavor characteristics of Finger Citron in response to different doses of 60Co irradiation. The principal component analysis method was used to explore the overall differences in flavor spectra, and a total of 60 compounds were identified. The fingerprints of volatile organic compounds in the samples showed that the volatile organic compounds with doses of 60Co irradiation in about 0 kGy and 5 kGy are similar, while the 10 kGy samples are quite different. The PCA results showed that the similarity between 0 kGy and 5 kGy was slightly higher, and the difference between 10 kGy and other samples was greater. Therefore, it was determined that 60Co irradiation with a 10 kGy intensity has a significant influence on the content of volatile oils components, while 60Co irradiation with a 5 kGy intensity has little effect. Irradiation technology is demonstrated as a promising method of food sterilization, but the irradiation dose and chemical composition must be taken into consideration.