摘要
柴达木枸杞作为青藏高原特有的中药材之一,为探究不同干燥方式对柴达木枸杞品质以及挥发性成分的影响。本文采用自然阴干、热风烘干、真空冷冻干燥以及微波干燥的方式处理柴达木枸杞鲜果,通过气相色谱-离子迁移谱联用(GC-IMS)法分析枸杞鲜果和各类枸杞干果的挥发性成分的变化,构建挥发性成分的差异谱图,并进行主成分分析。从样品中共鉴别出了52种挥发性有机物质以及部分物质的单体和二聚体,包括醛类、烯醛类、酯类、酮类和醇类等。差异图和主成分分析图表明枸杞干燥后挥发性有机物发生了显著的变化,冷冻干燥后的枸杞中挥发性有机物质的种类和含量与枸杞鲜果较为相近,但与其他干燥方式干燥后的枸杞干果差异较大,而热风烘干和微波干燥后的枸杞干果中挥发性有机物种类非常相似。通过建立一种利用GC-IMS检测分析枸杞中挥发性成分的方法,结果表明与其他干燥方式相比,冷冻干燥法能够有效保留枸杞中的挥发性成分,使枸杞保持较高的品质,该研究结果为后续柴达木枸杞的质量评价和加工提供一定的参考依据。
As one of the unique Chinese medicinal materials in Qinghai-Tibet Plateau,in order to compare the effects of different drying methods on the quality and volatile components of Lycium barbarum fruits from Qaidam was comparied.L.barbarum fruits samples were dried by differernt methods including natural shade,hot air,vacuum freeze and microwave drying.Gas chromatography-ion mobility spectrometry(GC-IMS)was used to compare the changes of volatile components in the fresh L.barbarum fruits and various dried L.barbarum fruits after different treatments.The spectrogram differences of volatile components were compared and principal component analysis(PCA)was carried out.A total of 52 kinds of volatile organic compounds and monomers or dimers of some substances were detected from the samples,including aldehydes,olefinic aldehydes,esters,ketones and alcohols.The diagrams of difference and principal component analysis showed that the volatile organic compounds in L.barbarum fruits have changed significantly after drying.The types and contents of volatile organic substances in L.barbarum fruits after freeze drying are similar to those of fresh L.barbarum fruits,but are quite different from those dried by other drying methods.The content of volatile organic compounds in the dried L.barbarum fruits after hot air drying and microwave drying is very similar.Establishment of a method for the detection and analysis of volatile components in L.barbarum fruits by GC-IMS.The results show that compared with other drying methods,the freeze-drying method can effectively retain the volatile components in L.barbarum fruits,so that L.barbarum fruits maintains a higher quality.The results provide a certain reference for the subsequent quality evaluation and processing of L.barbarum fruits.
作者
高以丹
胡娜
王洪伦
GAO Yi-dan;HU Na;WANG Hong-lun(Qinghai Provincial Key Laboratory of Tibetan Medicine Research,Northwest Institute of Plateau Biology,Chinese Academy of Sciences,Xining 810008,China;University of Chinese Academy of Sciences,Beijing 100049,China)
出处
《天然产物研究与开发》
CAS
CSCD
2022年第12期1989-1998,2033,共11页
Natural Product Research and Development
基金
青海省科技厅县域创新试点县建设专项(2020-0407-NCC-0001)。
关键词
柴达木枸杞
不同干燥方式
挥发性风味物质
气相色谱-离子迁移谱联用技术
主成分分析
Lycium barbarum from Qaidam
diffenernt drying methods
volatile flavor compounds
gas chromatography-ion mobility spectrometry
principal component analysis
作者简介
通信作者:王洪伦,Tel:86-013997384106,E-mail:hlwang@nwipb.cas.cn。
