当归中关键气味活性化合物的鉴定及其在煎煮过程中变化规律研究
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摘要
通过溶剂辅助风味蒸发制样(SAFE)和动态顶空制样(DHS)与气相色谱-嗅闻仪-质谱联机法(GC-O-MS)结合,对当归药材中的主要气味活性化合物进行分析,最终分别鉴定出43种和47种气味活性化合物。此外,采用香气提取物稀释分析(AEDA)和动态顶空稀释分析(DHDA)共同确定了贡献度较大的6种关键气味活性化合物:6-十一酮(泥土味、中药味)、藁本内酯(药草味)、丁烯基苯酞(药草味)、己醛(青草味)、辛醛(清香)和2-甲氧基-4-乙烯基苯酚(咖喱味)。最后,采用固相微萃取法(SPME)提取当归煎煮液的挥发性成分,并以内标法对关键气味活性化合物进行定量分析。结果表明:上述6种关键气味化合物在煎煮过程中含量发生改变,致使煎煮液清新香韵先增强后减弱,泥土香韵强度减弱,药草和咖喱香韵整体增强。
Predominant aroma- active compounds in Radix Angelica sinensis were analysed by solvent- assisted flavor evaporation( SAFE) and dynamic headspace sampling( DHS),combined with gas chromatography-olfactromrtry- mass spectrometry( GC- O- MS).A total of 43 and 47 odorants were identified,respectively.In addition,aroma extract dilution analysis( AEDA) and dynamic headspace dilution analysis( DHDA) were carried out to screen the key aroma- active compounds in Radix Angelica sinensis.The result showed that 6 key odorants with stronger flavor properties in overall odor profile were identified : 6- undecanone( earthy,herbal),ligustilide( herbal),butylidenephthalide( herbal),hexanal( cut- grass),octanal( green) and 2- methoxy-4- vinylphenol( curry- like).At last,the key aroma- active compounds identified above in Radix Angelica sinensis decoction were extracted by solid- phase micro- extraction( SPME),quantified with internal standard method.The result showed that the contents of the 6 compounds varied during the boiling process so that the enhancement and reduction of green aroma,reduction of earthy aroma and enhancement of herbal and curry aroma were found in the decoction.
Predominant aroma- active compounds in Radix Angelica sinensis were analysed by solvent- assisted flavor evaporation( SAFE) and dynamic headspace sampling( DHS),combined with gas chromatography-olfactromrtry- mass spectrometry( GC- O- MS).A total of 43 and 47 odorants were identified,respectively.In addition,aroma extract dilution analysis( AEDA) and dynamic headspace dilution analysis( DHDA) were carried out to screen the key aroma- active compounds in Radix Angelica sinensis.The result showed that 6 key odorants with stronger flavor properties in overall odor profile were identified : 6- undecanone( earthy,herbal),ligustilide( herbal),butylidenephthalide( herbal),hexanal( cut- grass),octanal( green) and 2- methoxy-4- vinylphenol( curry- like).At last,the key aroma- active compounds identified above in Radix Angelica sinensis decoction were extracted by solid- phase micro- extraction( SPME),quantified with internal standard method.The result showed that the contents of the 6 compounds varied during the boiling process so that the enhancement and reduction of green aroma,reduction of earthy aroma and enhancement of herbal and curry aroma were found in the decoction.
引文
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[10]卢森华,李耀华,陈勇,等.当归藤不同部位挥发油成分GC-MS分析[J].安徽农业科学,2012(2):733-735.
[11]许舜军,杨柳,谢培山,等.中药气味鉴别的研究现状与展望[J].中药新药与临床药理,2011(2):228-231.
[2]夏泉,张平,李绍平,等.当归的药理作用研究进展[J].时珍国医国药,2004(3):164-166.
[3]陈慧珍.当归的研究进展[J].海峡药学,2008(8):83-85.
[4]Kim M,El-Aty AMA,Kim I,et al.Determination of volatile flavor components in danggui cultivars by solvent free injection and hydrodistillation followed by gas chromatographic-mass spectrometric analysis[J].Journal of Chromatography A,2006,1116:259-264.
[5]Kim M,El-Aty AMA,Jeong H,et al.Identification of volatile components in Angelica species using supercritical-CO2 fluid extraction and solid phase microextraction coupled to gas chromatography-mass spectrometry[J].Biomedical Chromatography,2006,20:1267-1273.
[6]Tan H,Hu D,Song J,et al.Distinguishing Radix Angelica sinensis from different regions by HS-SFME/GC-MS[J].Food Chemistry,2014,186:200-206.
[7]宋焕禄.分子感官科学及其在食品感官品质评价方面的应用[J].食品与发酵工业,2011(8):126-130.
[8]Engel W,Bahr W,Schieberle P.Solvent Assisted Flavour Evaporation(SAFE)-a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices[J].European Food Research&Technology,1999,209(3):237-241.
[9]胡长鹰.当归挥发油的提取与成分分析[J].食品与机械,2006(2):24-26.
[10]卢森华,李耀华,陈勇,等.当归藤不同部位挥发油成分GC-MS分析[J].安徽农业科学,2012(2):733-735.
[11]许舜军,杨柳,谢培山,等.中药气味鉴别的研究现状与展望[J].中药新药与临床药理,2011(2):228-231.