基于GC-MS和GC-O联用法分析佛手精油关键香气成分
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摘要
研究佛手精油的挥发性物质和关键香气成分。佛手经水蒸气蒸馏法提取精油,利用气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)结合气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)技术对挥发性物质和香气成分进行分析。GC-MS-O检测出36种挥发性物质,主要成分为D-柠檬烯(34.69%)、γ-松油烯(20.42%)、β-甜没药烯(4.59%)。采用稀释法和强度法分析发现D-α-蒎烯、D-柠檬烯、β-芳樟醇、别罗勒烯、4-松油醇、α-佛手柑烯具有较大的香气强度;D-α-蒎烯、β-蒎烯、β-罗勒烯、橙花乙酸酯、α-佛手柑烯具有较大风味稀释因子。综合分析认为D-α-蒎烯和α-佛手柑烯是佛手精油的关键特征香味成分。
The volatile constitutes and odorous compounds in essential oil of finger citron(Citrus medica L. var.sarcodactylis Swingle) were evaluated. The oil was extracted by hydrodistillation and analyzed by gas chromatographymass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O). A total of 36 compounds in the oil were identified, among which, D-limonene(34.69%), γ-terpinene(20.42%), and β-bisabolene(4.59%) were the main compounds. D-α-pinene, D-limonene, β-linalool, allo-ocimene, terpin-4-ol and α-bergamotene displayed strong aromatic intensity, while D-α-pinene, β-pinene, β-ocimene, neryl acetate and α-bergamotene showed relatively higher flavor dilution(FD) factor. The results demonstrated that D-α-pinene and α-bergamotene were the key contributors to the characteristic aroma of finger citron oil.
The volatile constitutes and odorous compounds in essential oil of finger citron(Citrus medica L. var.sarcodactylis Swingle) were evaluated. The oil was extracted by hydrodistillation and analyzed by gas chromatographymass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O). A total of 36 compounds in the oil were identified, among which, D-limonene(34.69%), γ-terpinene(20.42%), and β-bisabolene(4.59%) were the main compounds. D-α-pinene, D-limonene, β-linalool, allo-ocimene, terpin-4-ol and α-bergamotene displayed strong aromatic intensity, while D-α-pinene, β-pinene, β-ocimene, neryl acetate and α-bergamotene showed relatively higher flavor dilution(FD) factor. The results demonstrated that D-α-pinene and α-bergamotene were the key contributors to the characteristic aroma of finger citron oil.
引文
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[23]牛丽影,郁萌,刘夫国,等.香橼精油的组成及香气活性成分的GCMS-O分析[J].食品与发酵工业,2013,39(4):186-191.
[24]GONZALEZ-MOLINA E,DOMINGUEZ-PERLES R,MORENO D A,et al.Natural bioactive compounds of citrus limon for food and health[J].Journal of Pharmaceutical and Biomedical Analysis,2010,51(2):327-345.
[25]MICHEL T,COKOJA M,SIEBER V,et al.Selective epoxidation of(+)-limonene employing methyltrioxorhenium as catalyst[J].Journal of Molecular Catalysis A:Chemical,2012,358:159-165.
[26]KAMADIA V V,YOON Y,SCHILLING M W,et al.Relationships between odorant concentration and aroma intensity[J].Journal of Food Science,2006,71(3):193-197.
[2]何云芳,金晓玲.佛手的研究现状及发展前景[J].经济林研究,2001,19(4):41-43.
[3]王建英,施长春,朱婉萍.金佛手挥发油化学成分的GC-MS研究[J].中国现代应用药学杂志,2006,23(1):32-34.
[4]PENG C H,KER Y B,WENG C F,et al.Insulin secretagogue bioactivity of fi nger citron fruit(Citrus medica L.var.sarcodactylis Hort,Rutaceae)[J].Journal of Agricultural and Food Chemistry,2009,57(19):8812-8819.
[5]FARHAT A,FABIANO A.Microwave steam diffusion for extraction of essential oil from orange peel:kinetic data,extract’s global yield and mechanism[J].Food Chemistry,2011,125(1):255-261.
[6]ESPINA L,SOMOLINOS M,LORAN S,et al.Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes[J].Food Control,2011,22(6):896-902.
[7]张萍,王平,石超峰,等.油樟油主成分对几种常见病原菌的抑菌活性研究[J].四川农业大学学报,2013,31(4):393-397.
[8]郭卫东,郑建树,邓刚,等.佛手挥发油抑菌活性的研究[J].中国粮油学报,2009,24(8):103-107.
[9]SOMRUDEE S,CHARLES A M.Acute effects of bergamot oil on anxiety-related behaviour and corticosterone level in rats[J].Phytother Research,2011,25(6):858-862.
[10]杨慧,周爱梅,林敏浩,等.佛手挥发精油提取及其药理研究进展[J].食品安全质量检测学报,2013,4(5):1347-1352.
[11]B A G E T TA G,M O R R O N E L A,R O M B O L A L,e t a l.Neuropharmacology of the essential oil of bergamot[J].Fitoterapia,2010,81(6):453-461.
[12]BUENO M,RESCONI V C,CAMPO M,et al.Gas chromatographicolfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat[J].Food Chemistry,2011,129(4):1909-1918.
[13]ZHANG S,CAI L,KOZIEL J A,et al.Field air sampling and simultaneous chemical and sensory analysis of livestock odorants with sorbent tubes and GC-MS/olfactometry[J].Sensors and Actuators B:Chemical,2010,146(2):427-432.
[14]张玉玉,孙宝国,祝钧.牛至精油挥发性成分的GC-MS与GC-O分析[J].食品科学,2009,30(16):275-277.
[15]乔宇,范刚,程薇,等.固相微萃取结合GC-O分析两种葡萄柚汁香气成分[J].食品科学,2012,33(2):194-198.
[16]杨峥,公敬欣,张玲,等.汉源红花椒和金阳青花椒香气活性成分研究[J].中国食品学报,2014,14(5):226-230.
[17]RUTH S M V.Methods for gas chromatography-olfactometry:a review[J].Biomolecular Engineering,2001,17(4):121-128.
[18]陈丽君.采用GC-MS/O分析精油和烟草中致香物质[D].上海:复旦大学,2011.
[19]陈丽君,高建宏,王申,等.气相色谱-质谱与嗅觉测量法联用分析橙油中致香物质[J].精细化工,2012,29(2):142-208.
[20]金宏,公衍玲,赵文英.佛手挥发油GC-MS指纹图谱研究[J].化学与生物工程,2009,26(4):76-78.
[21]赵磊,籍保平,周峰,等.十二种金华佛手挥发油成分的比较研究[J].食品科学,2006,27(6):179-184.
[22]KIM K N,KO Y J,YANG H M,et al.Anti-inflammatory effect of essential oil and its constituents from fi ngered citron(Citrus medica L.var.sarcodactylis)through blocking JNK,ERK and NF-kappa B signaling pathways in LPS-activated RAW 264.7 cells[J].Food and Chemical Toxicology,2013,57:126-131.
[23]牛丽影,郁萌,刘夫国,等.香橼精油的组成及香气活性成分的GCMS-O分析[J].食品与发酵工业,2013,39(4):186-191.
[24]GONZALEZ-MOLINA E,DOMINGUEZ-PERLES R,MORENO D A,et al.Natural bioactive compounds of citrus limon for food and health[J].Journal of Pharmaceutical and Biomedical Analysis,2010,51(2):327-345.
[25]MICHEL T,COKOJA M,SIEBER V,et al.Selective epoxidation of(+)-limonene employing methyltrioxorhenium as catalyst[J].Journal of Molecular Catalysis A:Chemical,2012,358:159-165.
[26]KAMADIA V V,YOON Y,SCHILLING M W,et al.Relationships between odorant concentration and aroma intensity[J].Journal of Food Science,2006,71(3):193-197.