Identification of different degrees of processed ginger using GC-IMS combined with machine learning

二维码有效期 120s

摘要Ginger,the rhizomes of Zingiber officinale Roscoe,was a well-known edible plant species commonly used in China,which has pungent flavor[1].Ginger has numerous chemical compounds,such as phenolic constituents,volatile compounds(VOCs),and polysaccharides[2].Among them,VOCs are considered one of the effective compounds in ginger due to their functional properties,including anti-inflammatory,antioxidant,and analgesic[3].Ginger has four different degrees of processed products,including fresh ginger(SJ),dried ginger(GJ),baked ginger(PJ),and ginger charcoal(JT),and they have different types and contents of VOCs[4].

作者 Shuang Liu ^[1] Hongjing Dong ^[1] Minmin Zhang ^[1] Wei Geng ^[2] Xiao Wang ^[1] 学术成果认领

作者单位 Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province,Shandong Analysis and Test Center,Qilu University of Technology(Shandong Academy of Sciences),Jinan,250014,China;Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province,School of Pharmaceutical Sciences,Qilu University of Technology(Shandong Academy of Sciences),Jinan,250014,China ^[1] Shandong Provincial Maternal and Child Health Care Hospital Affiliated to Qingdao University,Jinan,250014,China ^[2]

栏目名称 Short Communications

DOI 10.1016/j.jpha.2023.10.005

发布时间 2024-04-12

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