[1]周纪廷,王纪辉,胡伯凯.顶空固相微萃取-气相色谱-质谱法分析核桃分心木中挥发性成分[J].南京师范大学学报(工程技术版),2024,24(02):043-49.[doi:10.3969/j.issn.1672-1292.2024.02.006]
　Zhou Jiting,Wang Jihui,Hu Bokai.Analyzing the Volatile Components of Diaphragma Juglandis Fructus Based on HS-SPME-GC-MS[J].Journal of Nanjing Normal University(Engineering and Technology),2024,24(02):043-49.[doi:10.3969/j.issn.1672-1292.2024.02.006]
点击复制

顶空固相微萃取-气相色谱-质谱法分析核桃分心木中挥发性成分
分享到：

南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

卷:
24卷
期数:
2024年02期
页码:
043-49
栏目:
食品科学与工程
出版日期:
2024-06-15

文章信息/Info

Title:
Analyzing the Volatile Components of Diaphragma Juglandis Fructus Based on HS-SPME-GC-MS
文章编号:
1672-1292(2024)02-0043-07
作者:
周纪廷1; 王纪辉2; 3; 4; 胡伯凯2; 3; 4
(1.贵州方略经济资讯有限公司,贵州 贵阳 550001)
(2.贵州省核桃研究所,贵州 贵阳 550005)
(3.贵州省核桃工程技术研究中心,贵州 贵阳 550005)
(4.贵州省林业科学研究院,贵州 贵阳 550005)
Author(s):
Zhou Jiting1; Wang Jihui2; 3; 4; Hu Bokai2; 3; 4
(1.Guizhou Fanglüe Economic Information Co.,Ltd.,Guiyang 550001,China)
(2.Guizhou Institute of Walnut,Guiyang 550005,China)
(3.Guizhou Province Walnut Engineering and Technology Research Center,Guiyang 550005,China)
(4.Guizhou Academy of Forestry,Guiyang 550005,China)
关键词:
HS-SPME-GC-MS; 核桃分心木; 挥发性成分; 主成分分析
Keywords:
HS-SPME-GC-MS; diaphragma juglandis fructus; volatile components; principal component analysis
分类号:
TS255.1
DOI:
10.3969/j.issn.1672-1292.2024.02.006
文献标志码:
A
摘要:
为揭示核桃分心木的关键挥发性风味物质,采用HS-SPME-GC-MS定性、定量分析核桃分心木中挥发性化合物,并通过主成分分析法分析其特征挥发性成分. HS-SPME-GC-MS从核桃分心木中共鉴定出7种挥发性成分,其中醛类占总含量的30.12%,酸类占总含量的21.38%,醇类、酮类及杂环类化合物含量较低. 对7种主要挥发性物质进行主成分分析,提取了两个主成分,累计方差贡献率达到100%. 分析发现,乙醛、壬醛、乙酸、二甲基酮、2-戊基呋喃与第1主成分呈高度正相关,壬烯醛与第1 主成分呈高度负相关. 第2主成分的贡献率为23.21%,其中乙醇的影响最大,呈高度正相关,这些物质是影响核桃分心木香气的关键性成分. 在7种挥发性物质中,醛类物质占了3种. 综上认为,醛类物质是核桃分心木主要特征香气成分.
Abstract:
In order to determine the key aroma compounds from diaphragma juglandis fructus,the aroma compounds in diaphragma juglandis fructus are analyzed qualitatively and quantitatively by using head-spacesolid-phase microextraction/gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the characteristic volatile components are analyzed by principal component analysis. A total of 7 volatile components are identified from the diaphragma juglandis fructus,aldehydes account for 30.12% of total content,acids account for 21.38% of total content,and the content of alcohols,ketones and heterocyclic compounds are low. Principal component analysis is performed on seven major volatile substances and two principal components are extracted with the cumulative variance contribution rate reaching 100%.The analysis finds that aldehyde,nonanal,acetic acid,acetone,2-pentylfuran are highly positively correlated with first principal component,and nonenal is highly negatively correlated with first principal component.The contribution rate of principal component 2 is 23.21%,among which,ethanol is the most influential one,and highly positively correlated with principal components,these substances are the key component affecting the aroma of diaphragma juglandis fructus.The aldehydes account for three species of the seven kinds of volatile substances. In conclusion,aldehydes are the main characteristic aroma components of diaphragma juglandis fructus.

参考文献/References:

[1]王艳梅. 核桃隔膜黄酮类化合物、挥发油及其微量元素初探[D]. 乌鲁木齐:新疆大学,2009.
[2]韩艳春. 维吾尔药新疆核桃分心木有效化学成分及其药理作用的研究[D]. 乌鲁木齐:新疆医科大学,2010.
[3]景援朝,赵焕新,孙永丽,等. 分心木化学成分的研究[J]. 食品与药品,2015,17(2):87-90.
[4]杨明珠,田新雁,肖朝江,等. 核桃分心木化学成分与生物活性研究[J]. 天然产物研究与开发,2012,24(12):1707-1711.
[5]赵焕新,景援朝,白虹,等. 分心木中的化学成分及抗氧化活性研究[J]. 中国实验方剂学杂志,2016,22(7):54-57.
[6]LIU P Z,LI L L,SONG L J,et al. Characterisation of phenolics in fruit septum of juglans regia Linn,by ultra performance liquid chromatography coupled with orbitrap mass spectrometer[J]. Food Chemistry,2019,286(7):669-677.
[7]石建春,段雅洁,李志刚,等. 核桃分心木袋泡茶制作及冲泡工艺[J]. 食品工业,2020,41(6):93-97.
[8]程艳刚,谭金燕,李国艳,等. 响应面法优化分心木总黄酮提取工艺[J]. 辽宁中医药大学学报,2018,20(2):40-43.
[9]刘静,黄慧福,刘继华,等. 响应面优化核桃分心木多酚超声辅助提取工艺[J]. 食品研究与开发,2020,41(23):155-160.
[10]杨飞,阿吉然姆·阿布拉,木巴拉克·伊明江,等. 响应面法优化核桃分心木中多糖的提取工艺[J]. 食品安全质量检测学报,2020,11(16):5724-5729.
[11]HU G S,GAO S,MOU D H. Water and alcohol extracts from Diaphragm juglandis on anti-fatigue and antioxidative effects in vitro and vivo[J]. Journal of the Science of Food and Agriculture,2021,101(8):3132-3139.
[12]赵娟娟. 分心木黄酮超声-微波协同提取及抗氧化性研究[J]. 食品研究与开发,2018,39(18):70-76.
[13]刘亚娜,王朴,杨映娟. 分心木乙醇提取物对人结肠癌HCT116细胞增殖、凋亡和迁移的影响[J]. 中国细胞生物学学报,2020,42(7):1163-1170.
[14]MENG Q R,CHEN F,XIAO T C,et al. Inhibitory effects of polysaccharide from Diaphragm juglandis fructus on alpha-amylase and alpha-D-glucosidase activity,streptozotocin-induced hyperglycemia model,advanced glycation end-products formation,and H2O2-induced oxidative damage[J]. International Journal of Biological Macromolecules:Structure,Function and Interactions,2019,124:1080-1089.
[15]李凯,商佳胤,苏宏,等. 顶空固相微萃取-气相色谱质谱法分析红富士葡萄果实香气[J]. 福建农业学报,2021,36(4):426-432.
[16]LAURIENZO P,STASIO M D,MALINCONICO M,et al. De-hydration of apples by innovative bio-films drying[J]. Journal of Food Engineering,2010,97(4):491-496.
[17]王鹤潼,潘泓杉,王朝,等. 不同品种金针菇特征挥发性物质的差异分析[J]. 食品科学,2021,42(2):193-199.
[18]李凯峰,尹玉和,王琼,等. 不同马铃薯品种挥发性风味成分及代谢产物相关性分析[J]. 中国农业科学,2021,54(4):792-803.
[19]张莹. 几种食用菌风味物质的研究[D]. 合肥:安徽农业大学,2012.
[20]周慧敏,张顺亮,郝艳芳,等. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学,2021,42(2):218-226.
[21]WANG Y,SONG H L,ZHANG Y,et al. Determination of aroma compounds in pork broth produced by different processing methods[J]. Flavour and Fragrance Journal,2016,31(4):319-328.
[22]OLIVARES A,NAVARRO J L,FLORES M. Effect of fat content aroma generation during processing of dry fermented sausages[J]. Meat Science,2011,87(3):264-273.
[23]杨婷,祝霞,赵宾宾,等. 不同酿酒酵母对甜瓜酒香气品质的影响分析[J]. 食品科学,2015,36(14):145-150.
[24]张凯华,臧明伍,张哲奇,等. 微波复热时间对预制猪肉饼过熟味、脂肪氧化和水分分布特性的影响[J]. 食品科学,2020,41(9):50-56.
[25]郇延军,周光宏,徐幸莲. 脂类物质在火腿风味形成中的作用[J]. 食品科学,2004,25(1):186-190.
[26]章辰飞,谢晓鸿,汪庆昊,等. 云锦杜鹃不同花期挥发性成分的HS-SPME-GC-MS检测与主成分分析[J]. 广西植物,2020,40(7):1033-1045.
[27]范睿,郝朝运,秦晓威,等. 胡椒叶片挥发性成分HS-SPME-GC/MS分析[J]. 热带作物学报,2015,36(12):2276-2282.
[28]OLIVEIRA J M,FARIA M,SÁ F,et al. C6-alcohols as varietal markers for assessment of wine origin[J]. Analytica Chimica Acta,2005,563(1):300-309.
[29]卓志航,杨伟,徐丹萍,等. 云斑天牛寄主核桃树皮及树叶的挥发性成分[J]. 西北农林科技大学学报(自然科学版),2016,44(5):205-214.

备注/Memo

备注/Memo:
收稿日期:2023-12-07.
基金项目:国家自然科学基金项目(3186030247)、贵州省科技计划项目(黔科合支撑[2022]重点014号).
通讯作者:王纪辉,副研究员,研究方向:经济林加工. E-mail:shikewangjihui@163.com
更新日期/Last Update: 2024-06-15