基于电子鼻和气质联用分析不同生长期茂县花椒叶挥发性风味物质
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摘要
【目的】探究不同生长期花椒叶挥发性风味成分相对含量及其随生长期变化的规律,为花椒叶资源的进一步开发提供参考依据。【方法】以芽期(4月)、生长期(7月)和成熟期(10月)3个不同时期的茂县花椒叶为试验材料,通过电子鼻和固相微萃取—气相色谱质谱联用仪(SPME-GC-MS),结合主成分分析法(PCA)对花椒叶挥发性成分进行分析。【结果】电子鼻分析表明成熟期花椒叶与芽期和生长期的花椒叶在香味上存在明显差异,从芽期到生长期花椒叶香气变化较小;GC-MS共检测到111种挥发性化合物,包括烯烃类、醇类、酯类、醛类、酮类、烷烃、酸类及其他共8类;其中4、7和10月分别检测出74、62和57种挥发性化合物,相对含量分别为87.828%、90.292%和94.286%;3个时期共有成分27种。挥发性化合物在数量和含量上均以烯烃类、醇类和酯类为主。在生长期和成熟期花椒叶中检测到大量乙酸芳樟酯。【结论】不同生长期花椒叶的挥发性化合物各不相同,随着花椒叶的成熟,挥发性化合物种类呈递减趋势;可考虑对生长期和成熟期花椒叶中检出的大量乙酸芳樟酯进行提取利用。
【Objective】The relative content of volatile flavor components in Chinese prickly ash leaves at different growth stages and its variation with growth stages were explored to provide reference for further development of Chinese prickly ash leaves resources.【Method】The volatile compounds of Chinese prickly ash leaves from Maoxiang County were analyzed by electronic nose and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GCMS)combined with principal component analysis(PCA)in three different periods: bud stage(April),growth stage(July)and mature stage(October).【Result】Electronic nose analysis showed that there was large difference in flavor between mature stage and bud stage and between mature stage and growth stage,but the flavor change between bud stage and growth stage was small. A total of 111 volatile compounds detected by GC-MS were classified into 8 categories such as olefins,alcohols,esters,aldehydes,ketones,alkanes,acids and other types,which including 74 volatile compounds detected in April,62 volatile compounds detected in July and 57 volatile compounds detected in October. The relative contents of the volatile compounds accounted for 87.828%,90.292% and 94.286%,respectively. There were 27 common compounds in the three growth stages. The compounds were mainly olefins,alcohols and esters in quantity and content. A large amount of linaloyl acetate was detected in Chinese prickly ash leaves during growth stage and mature stage.【Conclusion】The experiment shows that there are different kinds of volatile compounds in different growth stages,which tend to decrease with the maturity of the Chinese prickly ash leaves. At the same time,the extraction and utilization of a large amount of linaloyl acetate detected in Chinese prickly ash leaves during the growth and mature stages can be considered.
【Objective】The relative content of volatile flavor components in Chinese prickly ash leaves at different growth stages and its variation with growth stages were explored to provide reference for further development of Chinese prickly ash leaves resources.【Method】The volatile compounds of Chinese prickly ash leaves from Maoxiang County were analyzed by electronic nose and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GCMS)combined with principal component analysis(PCA)in three different periods: bud stage(April),growth stage(July)and mature stage(October).【Result】Electronic nose analysis showed that there was large difference in flavor between mature stage and bud stage and between mature stage and growth stage,but the flavor change between bud stage and growth stage was small. A total of 111 volatile compounds detected by GC-MS were classified into 8 categories such as olefins,alcohols,esters,aldehydes,ketones,alkanes,acids and other types,which including 74 volatile compounds detected in April,62 volatile compounds detected in July and 57 volatile compounds detected in October. The relative contents of the volatile compounds accounted for 87.828%,90.292% and 94.286%,respectively. There were 27 common compounds in the three growth stages. The compounds were mainly olefins,alcohols and esters in quantity and content. A large amount of linaloyl acetate was detected in Chinese prickly ash leaves during growth stage and mature stage.【Conclusion】The experiment shows that there are different kinds of volatile compounds in different growth stages,which tend to decrease with the maturity of the Chinese prickly ash leaves. At the same time,the extraction and utilization of a large amount of linaloyl acetate detected in Chinese prickly ash leaves during the growth and mature stages can be considered.
引文
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杜文倩,史波林,欧克勤,陈修红,汪厚银,罗强祖,赵镭,卢大新.2016.基于麻味物质构成特征的红花椒高效液相色谱指纹图谱建立研究[J].食品安全质量检测学报,7(3):1138-1144.[Du W Q,Shi B L,Ou K Q,Chen X H,Wang H Y,Luo Q Z,Zhao L,Lu D X.2016.Establishment of high performance liquid chromatography chromatographic fingerprint of Zanthoxylum bungeanum based on spicy components[J].Journal of Food Safety and Quality,7(3):1138-1144.]
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李本姣,李松,敬勇,马彬荣,赵思毅,徐建俊,李彪.2018.花椒叶的研究现状综述[J].现代农业科技,(7):107-108.[Li B J,Li S,Jing Y,Ma B R,Zhao S Y,Xu J J,Li B.2018.Review on research status of leaves of Zanthoxylum bungeana Maxim.[J].Modern Agricultural Science and Technology,(7):107-108.]
李焱,秦军,黄筑艳,陈桐.2006.同时蒸馏萃取GC-MS分析刺异叶花椒叶挥发油化学成分[J].理化检验-化学分册,42(6):423-425.[Li Y,Qin J,Huang Z Y,Chen T.2006.Analysis of volatile oil from leaves of Zanthoxylum ovalifolium var.Spinifolium by GC/MS[J].Physical Testing and Chemical Analysis Part B:Chemical Analysis,42(6):423-425.]
刘雄.2003.花椒风味物质的提取与分离技术的研究[D].重庆:西南农业大学.[Liu X.2003.Studies on the method of extracting and separating the flavour component from fruit of Zanthorylum L.[D].Chongqing:Southwest Agricultural University.]
刘亚涛,朱志庆,吕自红.2003.由芳樟醇合成乙酸芳樟酯的研究进展[J].化学世界,44(6):327-331.[Liu Y T,Zhu Z Q,LüZ H.2003.Research progress in synthesis of linalyl acetate from linalool[J].Chemical World,44(6):327-331.]
罗爱国,胡变芳,赵健.2014.花椒叶提取物抗氧化性及协同效应[J].江苏农业科学,42(5):240-242.[Luo A G,Hu B F,Zhao J.2014.Antioxidant activity and synergistic effect of extracts from Zanthoxylum bungeanum leaves[J].Jiangsu Agricultural Sciences,42(5):240-242.]
孟佳敏,邸江雪,江汉美,卢金清,喻祥龙,肖宇硕.2018.花椒及花椒叶挥发性成分对比研究[J].中国调味品,43(4):49-52.[Meng J M,Di J X,Jiang H M,Lu J Q,Yu X L,Xiao Y S.2018.Comparative study on volatile components of Zanthoxylum bungeanum and Zanthoxylum bungeanum leaves[J].China Condiment,43(4):49-52.]
史劲松,顾龚平,吴素玲,钱学射,张卫明.2003.花椒资源与开发利用现状调查[J].中国野生植物资源,22(5):6-8.[Shi J S,Gu G P,Wu S L,Qian X S,Zhang W M.2003.Investigation of the Zanthoxylum bungeanum Maxim.resource and status in quo of its utilization[J].Chinese Wild Plant Resources,22(5):6-8.]
孙宝国,陈海涛.2016.食用调香术[M].第3版.北京:化学工业出版社.[Sun B G,Chen H T.2016.Food Flavoring[M].The 3rdEdition.Beijing:Chemical Industry Press.]
孙洁雯,高婷婷,杨克玉,刘玉平,孙宝国.2015.固相微萃取结合气-质联用分析麻椒挥发性成分[J].化学研究与应用,27(3):284-291.[Sun J W,Gao T T,Yang K Y,Liu Y P,Sun B G.2015.Extraction and analysis of volatile components in the hemp pepper by SPME-GC-MS[J].Chemical Research and Application,27(3):284-291.]
唐石云,申钦鹏,刘春波,崔婷惠,李恒,张凤梅,司晓喜,杨光宇,缪明明,刘志华.2018.用超临界流体萃取-气相色谱-质谱法分析薰衣草中挥发性化学成分[J].江西农业学报,30(3):106-111.[Tang S Y,Shen Q P,Liu CB,Cui T H,Li H,Zhang F M,Si X X,Yang G Y,Miao M M,Liu Z H.2018.Determination of volatile chemical components in lavender by supercritical fluid extractiongas chromatography-mass spectrometry[J].Acta Agriculturae Jiangxi,30(3):106-111.]
王琼,徐宝才,于海,李聪.2017.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,50(1):161-170.[Wang Q,Xu B C,Yu H,Li C.2017.Electronic nose and electronic tongue combined with fuzzy mathematics sensory evaluation to optimize bacon smoking procedure[J].Scientia Agricultura Sinica,50(1):161-170.]
王振忠,武文洁.2006.花椒麻味素的研究概况[J].食品与药品,8(3):26-29.[Wang Z Z,Wu W J.2006.Study on the numb-taste components of Zanthoxylum L.[J].Food and Drug,8(3):26-29.]
吴刚,秦民坚,张伟,洪俊丽,吴琼.2011.椿叶花椒叶挥发油化学成分的研究[J].中国野生植物资源,30(3):60-63.[Wu G,Qin M J,Zhang W,Hong J L,Wu Q.2011.Chemical constituents of the volatile oil from the leaves of Zanthoxylum ailanthoides Sieb.et Zucc.[J].Chinese Wild Plant Resources,30(3):60-63.]
袁苏宁,杜卫军,刘丛,田树革.2012.GC-MS法测定不同来源薰衣草挥发油中芳樟醇和乙酸芳樟酯的含量[J].新疆医科大学学报,35(11):1478-1482.[Yuan S N,Du WJ,Liu C,Tian S G.2012.Determination of linalool and linalyl acetate in Lavandual angustifolia Miller by GC-MS[J].Journal of Xinjiang Medical University,35(11):1478-1482.]
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