4种不同的干燥处理对草果挥发性成分的影响
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摘要
为了解不同干燥处理对草果挥发性成分的影响,对采自怒江州贡山县普拉底乡的新鲜草果样品分别采用自然晾干、55℃烘干、冷冻干燥以及熏干4种处理方式进行干燥,干燥处理后的果实分开为果壳和种仁,并分别粉碎成粉末,粉末用正己烷经超声提取获得提取液,提取液经GC-MS仪器检测分析,结果显示全部样品共检测出53个成分。其中熏干处理的果壳和种仁与其他3种处理的果壳和种仁相比在化合物种类偏多,但对应化合物的含量偏低,说明熏干处理后果壳和种仁的成分都变得丰富和复杂。而且在4种处理中都显示同一化合物在种仁中的相对含量明显比在果壳中的高,然而果壳在化合物种类上更丰富。由此说明不同干燥处理的果壳和种仁之间挥发性成分种类和含量上都呈现一定差异。该研究结果为草果后期的深加工、保存及应用提供了一定的技术参考。
In order to study on volatile components under four different preprocessing models,fresh fruit samples from Gongshan,Yunnan were dried by natural drying,55 ℃ baking,lyophilization drying and smoking drying,respectively.The dried fruit was separated into pericarp and kernel,grounded and extracted with n-hexane,and the extraction was analyzed by GC-MS.53 components were detected at present research.Higher content and more compound types were found in the smoking drying treatment of pericarp and kernel than that of the other three treatment groups,indicating that the components of pericarp and kernel after smoking drying treatment became rich and complex.In addition,the relative content of the same compound in the kernel was significantly higher than that in the pericarp in all four treatments.Although the pericarp had more compound types,the relative content of the same compound was generally not high.The results would provide a certain technical reference for the later processing,preservation and application of grass fruit.
In order to study on volatile components under four different preprocessing models,fresh fruit samples from Gongshan,Yunnan were dried by natural drying,55 ℃ baking,lyophilization drying and smoking drying,respectively.The dried fruit was separated into pericarp and kernel,grounded and extracted with n-hexane,and the extraction was analyzed by GC-MS.53 components were detected at present research.Higher content and more compound types were found in the smoking drying treatment of pericarp and kernel than that of the other three treatment groups,indicating that the components of pericarp and kernel after smoking drying treatment became rich and complex.In addition,the relative content of the same compound in the kernel was significantly higher than that in the pericarp in all four treatments.Although the pericarp had more compound types,the relative content of the same compound was generally not high.The results would provide a certain technical reference for the later processing,preservation and application of grass fruit.
引文
[1]杨志清,胡一凡,侬佩瑶,等.云南草果种植区域调查及生态适宜性气候因素分析[J].中国农业资源与区划,2017,38(12):178-186.
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[12]赵怡,邱琴,张国英,等.桂产、滇产草果挥发油化学成分的研究[J].中草药,2004(11):29-31.
[13]杨耀文,钱子刚,黎勇坤.草果种子挥发油含量及其影响因素的研究[J].中药材,2014(3):388-392.
[14]彭美芳,陈文学,仇厚援.草果抑菌活性物质的分离纯化[J].中国调味品,2015,40(4):107-109.
[15]查云盛,张国凤,张明龙,等.怒江州不同产地草果挥发油含量比较研究[J].中国民族民间医药,2009,18(9):13.
[16]Yu L,Shirai N,Suzuki H,et al.The effect of methanol extracts of tsao-ko(Amomum tsao-ko Crevost et Lemaire)on digestive enzyme and antioxidant activity in vitro,and plasma lipids and glucose and liver lipids in mice[J].Journal of Nutritional Science and Vitaminology,2010,56(3):171-176.
[17]马洁,彭建明,吴志红.国产草果化学成分研究进展[J].中国中医药信息杂志,2005,12(9):97-98.
[18]张薇,杨生超,魏翔,等.云南草果种植发展现状及对策[J].世界科学技术(中医药现代化),2011,13(5):899-903.
[19]姜太玲,刘光华,沈绍斌,等.草果加工产业研究现状与展望[J].农产品加工,2016(19):48-51.
[20]梁晟,李雅文,赵晨曦,等.GC-MS结合保留指数对中药挥发油的定性[J].分析测试学报,2008,27(1):84-87.
[21]丁艳霞,崔秀明,戴云.草果的研究进展[J].特产研究,2005,27(4):60-63.
[22]Cui Q,Wang L T,Liu J Z,et al.Rapid extraction of Amomum tsao-ko essential oil and determination of its chemical composition,antioxidant and antimicrobial activities[J].Journal of Chromatography B,2017,1061-1062:364-371.
[23]彭美芳,陈文学,李宇真,等.草果提取物对金黄色葡萄球菌抑菌机制的初探[J].食品工业科技,2013,34(24):79-82.
[24]罗士数,刘小玲.草果提取物对鲫鱼的防腐保鲜研究[J].现代食品科技,2013,29(6):1285-1287.
[2]彭建明,马洁,张丽霞.近年来草果的研究概况[J].中成药,2006(7):1036-1038.
[3]Shin J S,Ryu S,Jang D S,et al.Amomum tsao-ko fruit extract suppresses lipopolysaccharide-induced inducible nitric oxide synthase by inducing heme oxygenase-1 in macrophages and in septic mice[J].International Journal of Experimental Pathology,2015,96(6):395-405.
[4]Yang Y,Yang Y,Yan R,et al.Cytotoxic,apoptotic and antioxidant activity of the essential oil of Amomum tsao-ko[J].Bioresource Technology,2010,101(11):4205-4211.
[5]付益剑,白春宏,祝建华.云南怒江草果产业发展现状及对策[J].热带农业科技,2011,34(1):33-35.
[6]熊建秀,杨志清.云南怒江草果产业现状及可持续发展对策[J].安徽农业科学,2017,45(10):236-237.
[7]Rahman M R,Lou Z,Yu F,et al.Anti-quorum sensing and anti-biofilm activity of Amomum tsaoko(Amommum tsao-ko Crevost et Lemarie)on foodborne pathogens[J].Saudi Journal of Biological Sciences,2017,24(2):324-330.
[8]Jin J,Cheng Z,Chen D.Two new compounds and anti-complementary constituents from Amomum tsao-ko[J].Natural Product Communications,2013,8(12):1715-1718.
[9]李祖强,罗蕾,代万华,等.滇产草果的精油成分[J].云南植物研究,1998(1):119-122.
[10]孟大威,李伟,王鹏君,等.草果精油成分鉴定及其抗菌活性研究[J].食品科学技术学报,2013,31(5):24-30.
[11]杜玫,谢家敏.草果杆精油化学成份的研究[J].云南化工,1994(3):17-18.
[12]赵怡,邱琴,张国英,等.桂产、滇产草果挥发油化学成分的研究[J].中草药,2004(11):29-31.
[13]杨耀文,钱子刚,黎勇坤.草果种子挥发油含量及其影响因素的研究[J].中药材,2014(3):388-392.
[14]彭美芳,陈文学,仇厚援.草果抑菌活性物质的分离纯化[J].中国调味品,2015,40(4):107-109.
[15]查云盛,张国凤,张明龙,等.怒江州不同产地草果挥发油含量比较研究[J].中国民族民间医药,2009,18(9):13.
[16]Yu L,Shirai N,Suzuki H,et al.The effect of methanol extracts of tsao-ko(Amomum tsao-ko Crevost et Lemaire)on digestive enzyme and antioxidant activity in vitro,and plasma lipids and glucose and liver lipids in mice[J].Journal of Nutritional Science and Vitaminology,2010,56(3):171-176.
[17]马洁,彭建明,吴志红.国产草果化学成分研究进展[J].中国中医药信息杂志,2005,12(9):97-98.
[18]张薇,杨生超,魏翔,等.云南草果种植发展现状及对策[J].世界科学技术(中医药现代化),2011,13(5):899-903.
[19]姜太玲,刘光华,沈绍斌,等.草果加工产业研究现状与展望[J].农产品加工,2016(19):48-51.
[20]梁晟,李雅文,赵晨曦,等.GC-MS结合保留指数对中药挥发油的定性[J].分析测试学报,2008,27(1):84-87.
[21]丁艳霞,崔秀明,戴云.草果的研究进展[J].特产研究,2005,27(4):60-63.
[22]Cui Q,Wang L T,Liu J Z,et al.Rapid extraction of Amomum tsao-ko essential oil and determination of its chemical composition,antioxidant and antimicrobial activities[J].Journal of Chromatography B,2017,1061-1062:364-371.
[23]彭美芳,陈文学,李宇真,等.草果提取物对金黄色葡萄球菌抑菌机制的初探[J].食品工业科技,2013,34(24):79-82.
[24]罗士数,刘小玲.草果提取物对鲫鱼的防腐保鲜研究[J].现代食品科技,2013,29(6):1285-1287.