The Difference Study of Inorganic Elements and VOCs in 3 Kinds of Polygonatum spp. Based on ICP-MS and HS-GC-IMS

A total of 26 elements and volatile organic compounds (VOCs) of Polygonatum cyrtonema in Kaili City (KL), Polygonatum cyrtonema in Leishan County (LS), Polygonatum kingianum in Zhenyuan County (ZY), and Polygonatum sibiricum in Huangping County (HP) were detected and analyzed by microwave digestion, inductively coupled plasma-mass spectrometry (ICP-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), respectively. The differences of inorganic elements and VOCs of the 4 producing areas 3 kinds of Polygonatum spp. were studied by analyzing the content table of inorganic elements, HS-GC-IMS spectrum, principal component analysis (PCA). The result showed that the content of K was the highest among the 3 kinds of Polygonatum spp., followed by Ca, Mg, Fe, Al, Ba, Mn, Zn and Na. The content of these 9 elements in KL, LS, ZY and HP accounted for 99.73%, 99.74%, 99.80% and 99.85% of the total contents of 26 elements measured respectively. There were differences in the quality of the 3 kinds of Polygonatum spp.. Among the samples, the KL had the highest score and the best quality, while the HP had the lowest score. A total of 159 VOCs were detected from 3 kinds of Polygonatum spp., and 101 of them were identified (contains monomers, dimers and trimers). There were mainly aldehydes, alcohols, acids, esters, ketones and other compounds, of which the main substance was hexanal, and the relative content in KL, LS, ZY, and HP accounted for 21.55%, 17.54%, 19.50%, 20.02%, respectively. Ethyl 2-methylpropanoate was higher in KL and LS but not found in ZY. Ethanol, pentanal were higher in ZY and HP, but lower in KL and LS. The difference in the relative content of these substances was the main reason for the difference in the flavors of the 3 kinds of Polygonatum spp.. The research results can provide theoretical and technical support for the development and utilization of Polygonatum spp. resources, the evaluation of flavor characteristics and the classification and identification of varieties in Guizhou Province.