新鲜及干燥槲树叶挥发油的GC-MS分析及β-葡萄糖苷酶对其增香作用的研究
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摘要
研究槲树叶中挥发油的化学成分及β-葡萄糖苷酶对其的增香作用,为进一步开发利用槲树资源提供理论支持。采用水蒸气蒸馏法提取新鲜及干燥槲树叶挥发油,结合气相色谱-质谱联用技术(GC-MS)对其进行分析鉴定,用面积归一化法获得各化合物的相对含量,并对加入β-葡萄糖苷酶前后槲树叶挥发油化学成分进行比较。结果从新鲜槲树叶挥发油中共分离鉴定出32个化合物,干燥槲树叶中72个化合物,表明槲树叶中所含化学成分丰富但新鲜槲树叶与干燥槲树叶中化学成分差别大;加入β-葡萄糖苷酶提高了槲树叶中某些香精成分的相对含量,说明β-葡萄糖苷酶对槲树叶具有增香作用。
The chemical constituents of the essential oil from Quercus dentata Thunb leaves and the effect of β-glucosidase on enhancing its aroma was explored in this article which provides further support for the development of Quercus dentata Thunb.The essential oil from fresh and dried Quercus dentata Thunb leaves was extracted by water-steam distillation,which was analyzed by chromatography-mass spectrometer(GC-MS) and the relative content of each compound was determined by peak area normalization method.By comparing the changes in chemical constituents of essential oil before and after enzymolysis,we also investigated the effect of β-glucosidase on enhancing the aromaticity of Quercus dentata Thunb leaves.The result was as follows:32 components was identified in the fresh Quercus dentata Thunb leaves and 72 compounds in the dried which indicates the chemical constituents in the leaves are abundant while the composition of fresh and dried leaves is very different.The relative content of certain flavor ingredients increased after hydrolysis of β-glucosidase which means β-glucosidase may promote the aroma of Quercus dentata Thunb leaves.
The chemical constituents of the essential oil from Quercus dentata Thunb leaves and the effect of β-glucosidase on enhancing its aroma was explored in this article which provides further support for the development of Quercus dentata Thunb.The essential oil from fresh and dried Quercus dentata Thunb leaves was extracted by water-steam distillation,which was analyzed by chromatography-mass spectrometer(GC-MS) and the relative content of each compound was determined by peak area normalization method.By comparing the changes in chemical constituents of essential oil before and after enzymolysis,we also investigated the effect of β-glucosidase on enhancing the aromaticity of Quercus dentata Thunb leaves.The result was as follows:32 components was identified in the fresh Quercus dentata Thunb leaves and 72 compounds in the dried which indicates the chemical constituents in the leaves are abundant while the composition of fresh and dried leaves is very different.The relative content of certain flavor ingredients increased after hydrolysis of β-glucosidase which means β-glucosidase may promote the aroma of Quercus dentata Thunb leaves.
引文
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2 Xu BG,Tao SJ,Liu JY,et al.Inhibitory effect of chemical constituents of Quercus dentata Thunb leaves on calcium oxalate monohydrate crystallization[J].Shandong Med J(山东医药工业),2003,22(6):5-6.
3 Lin YL,Hou XL.The application of quercetin dietary fiber in meat products[J].Mod Food(现代食品),2018,24(10):73-75.
4 Liu CX.Comprehensive exploration of Quercus dentata Thunb leaves[J].Henan Sci & Tech(河南科技),2000,16(2):37.
5 Li BC.Elementary discussion on industrialization of Quercus dentata Thunb in southern Shaanxi[J].New West(新西部),2014,31(2):17-18.
6 Nan HJ,Mo HZ,Yan ZM,et al.Study on antioxidant activity of flavonoids from the leaves of Quercus dentata[J].China Food Add(中国食品添加剂),2013,24(2):83-87.
7 Lu J,Lu S.Study of the chemical ingredients of live oak chloroform extraction Parts[J].Chin Arch Trad Chin Med(中华中医药学刊),2013,31:399-401.
8 Zhao HJ,Zhao L,Sun CJ,et al.Determination of quercetin in oak leaves by HPLC[J].Chem Engineer(化学工程师),2011,25(7):23-24.
9 Zhao S,Jiang L,Zou M.Study on the quality standard of Oak leaf flavonoids[J].Chin Med Modern Dist Educ China(中国中医药现代远程教育),2016,14:143-144.
10 Zhou YJ,Xu SX,Che QM,et al.Flavonoids from the leaves of Quercus dentata[J].Indian J Chem,2001,40:394-398.
11 Meng Z,Zhou Y,Lu J,et al.Effect of five flavonoid compounds isolated from Quercus dentata Thunb on superoxide generation in human neutrophils and phosphorylation of neutrophil proteins[J].Clinica Chimica Acta,2001,306:97-102.
12 Zhou YJ,Li B,Liang JN,et al.Five phenolic constituents from the leaves of Quercus dentata[J].Chin J Org Chem(有机化学),2005,25:109-112.
13 Wu ZW,Wu CC,Shi Q.The research on essential oils from Quercus dentata Thunb[J].J Centr South Fores Univ(中南林业科技大学学报),1999,18(4):38-40.
14 Li XH,Jia TQ,Ren L,et al.Advances in research on volatile oil of traditional chinese medicine in anti-hyperlipidemia[J].Mod Chin Med(中国现代中药).2018,20:367-370.
15 Yang C,Yan QZ,Tang J,et al.Study on chemical composition of volatile oil from Taraxaci Herba and its anti-inflammatory and anti-tumor activities[J].Chin J Tradit Chin Med Pharm(中华中医药杂志),2018,33:3106-3111.
16 Ou YT,Huang XY,Yuan JM,et al.Antibacterial and antioxidant activities of the volatile oil of cymbopogon citrates from different regions[J].Nat Prod Res Dev(天然产物研究与开发),2018,30(1):65-72.
17 Wang P,Zhou WJ,Tian HL,et al.Effects of β-glucosidase on the aroma enhancement of flat peach juice using GC-MS combined with PCA[J].Modern Food Science and Technology(现代食品科技),2017,33:197-204.
18 Tian HL,Wang P,Zhan P,et al.Effects of β-glucosidase on the aromacharacteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression[J].Lwt-Food,Sci and Tech,2017,82:113-120.
19 Guo K,Rui HM,Zhou LJ.Study on formation of Lentius Edodeg aroma during hot-air drying[J].Food Fer Indu(食品与发酵工业),2007,33(10):62-65.
20 Chen YL,Guo FJ,Bian XL,et al.Study on chemical constituents and pharmacodynamic changes of Bufonis Venenum with different drying methods[J].Chin Tradit Herb Drugs(中草药),2018,49:1816-1822.
21 He MM.Study on the changes of glycosidic aroma precursors and β-Glycosidase activity in citrus and their correlatios[D].Wuhan:Huazhong Agricultural University(华中农业大学),2013.