A novel comprehensive strategy for high-thoroughly studying released compounds during the combustion process of herbs. A case study for Artemisia argyi Levl. et Vant

The comprehensive study of compound variations in released smoke during the combustion process is a great challenge in many scientific fields related to analytical chemistry like traditional Chinese medicine, environment analysis, food analysis, etc. In this work, we propose a new comprehensive strategy for efficiently and high-thoroughly characterizing compounds in the online released complex smokes: (i) A smoke capture device was designed for efficiently collecting chemical constituents to perform gas chromatography-mass spectrometry (GC-MS) based untargeted analysis. (ii) An advanced data analysis tool, AntDAS-GCMS, was used for automatically extracting compounds in the original acquired GC-MS data files. Additionally, a GC-MS data analysis guided instrumental parameter optimizing strategy was proposed for the optimization of parameters in the smoke capture device. The developed strategy was demonstrated by the study of compound variations in the smoke of traditional Chinese medicine, Artemisia argyi Levl. et Vant. The results indicated that more than 590 components showed significant differences among released smokes of various moxa velvet ratios. Finally, about 88 compounds were identified, of which phenolic compounds were the most abundant, followed by aromatics, alkenes, alcohols and furans. In conclusion, we may provide a novel approach to the studies of compounds in online released smoke.

A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with chemometrics

Volatile compound variations during the roasting procedure play an essential role in the flaxseed-related product. In this work, we proposed a new strategy to high-throughput characterize the dynamic variations of flavors in flaxseed. Volatile compounds released at various roasting times were comprehensively investigated by a newly developed real-time solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). Raw data files were analyzed by our advanced GC-MS data analysis software AntDAS-GCMS. Chemometric methods such as principal component analysis and partial least squares-discrimination analysis have realized the differences of samples with various roasting times. Finally, a total of 51 compounds from 11 aromas were accurately identified and confirmed with standards, and their variations as a function of roasting time were studied. In conclusion, we provided a new solution for the online monitoring of volatile compounds during the industrial roasting process.