摘要
研究了宜昌花椒3年贮藏过程中挥发性有机物的变化。通过水蒸气蒸馏法提取不同贮藏年份的花椒挥发油,采用气相色谱-质谱联用法(GC-MS)分析,通过质谱相似度(SI),保留时间(RT)比对结合保留指数法(RI)共鉴定出29种主要挥发性有机物,用于主成分分析(PCA)与热图分析(HM)。结果表明,随着贮藏时间的增加,花椒挥发油含量显著性下降。其中13种对花椒挥发油占主要贡献的挥发性成分相对含量随着贮藏时间增加而减少,这13种物质包括6种单环单萜,5种萜醇,1种酮,1种倍半萜;另外12种挥发性成分相对含量随着贮藏时间增加而增加,这12种物质主要为4种双环单萜,3种无环单萜,1种单环单萜,4种酯;还有4种高沸点的挥发性成分相对含量在贮藏过程中变化较小。这些结果不仅阐明了花椒在贮藏过程中的双环单萜、链状单萜和酯在增加,单环单萜与萜醇在减少等挥发性成分特征,而且为花椒挥发油开发和综合利用提供了重要的理论支持。
This study investigated the changes in volatile organic compounds of Zanthoxylum bungeanum during the three-year storage. Zanthoxylum bungeanum essential oils with different storage years were extracted by steam-distillation,and analyzed by gas chromatography-mass spectrometry( GC-MS). 29 major volatile organic compounds were identified by similarity( SI) matching in the reference mass spectral library. The retention time( RT) and retention index( RI) were utilized to make comparison for the principal component analysis( PCA)and heat map( HM). The results showed that the content of essential oil decreased significantly with the increase in storage time. Among these,the relative concentrations of 13 volatiles decreased with the increased storage time. The 13 kinds of substances include 6 monocyclic monoterpenes,5 terpene alcohols,1 ketone and 1 sesquiterpene. The relative contents of another 12 volatile components increased with the storage time increasing.These 12 substances include 4 bicyclic monoterpenes,3 chain monoterpenes,1 monocyclic monoterpene and 4 esters. The relative contents of the other 4 high boiling point volatile components changed little during storage.These results not only clarified the characteristics of volatile components like the increase of bicyclic monoterpenes,chain monoterpenes and esters,as well as the decrease of monocyclic monoterpenes and terpene alcohols during storage of Zanthoxylum bungeanum,but also provided important theoretical support for the development and comprehensively utilization of Zanthoxylum bungeanum essential oil.
作者
袁源
刘洋洋
张利
周伟
廖良坤
李积华
查云盛
胡剑
朱姝
YUAN Yuan;LIU Yangyang;ZHANG Li;ZHOU Wei;LIAO Liangkun;LI Jihua;ZHA Yunsheng;HU Jian;ZHU Shu(Key Laboratory of Tropical Crop Products Processing Ministry of Agriculture,Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524001;Hainan Key Laboratory of Storage&Processing of Fruits and Vegetables,Zhanjiang 524001;Nujiang Green Flavor Industry Research Institute,Nujiang 673200;Jiangsu Jinjiaohong Spices and Condiment Technology Research Institute,Nanjing 211899)
出处
《分析试验室》
CAS
CSCD
北大核心
2021年第11期1309-1313,共5页
Chinese Journal of Analysis Laboratory
基金
怒江州产业科技扶贫示范项目(2020CY006)
广东省现代农业产业共性关键技术研发创新团队建设项目(2019KJ117)
中国热带农业科学院基本科研业务费专项资金项目(1630122017017)
“一带一路”热带项目(BARTP-10)资助。
关键词
花椒
挥发油
贮藏年份
气相色谱-质谱联用
主成分分析
Zanthoxylum bungeanum Maxim
essential oil
storage years
gas chromatography-mass spectrometry
principal component analysis
作者简介
袁源,女(1984-),硕士,副研究员。研究方向:热带植物精油物质基础与开发应用,jobyuanyuan@qq.com;通信作者:李积华.男(1979-),博士,研究员研究方向:热带作物应用基础与加工,1274044249@qq.com。
