基于电子鼻和顶空固相微萃取-气相质谱联用技术分析柠檬草中的挥发性成分
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摘要
利用电子鼻结合顶空固相微萃取-气相质谱联用(headspace-solid phase micro extraction followed by gas chromatography mass spectrometry,HS-SPME-GC-MS)技术,对不同处理方法得到的柠檬草提取物挥发性成分进行分析,并研究电子鼻对柠檬草提取物挥发性成分的判别能力。应用主成分分析(principal component analysis,PCA)、识别因子法(discriminate factorial analysis,DFA)及峰面积归一化法从挥发性成分差异及挥发性物质组成的角度比较处理方法的不同对提取物中挥发性香味物质的影响。电子鼻结果表明,通过不同方法提取的柠檬草水提物中,挥发性成分差异较小,尤其是通过沸水冲泡得到的柠檬草水提物中挥发性成分与柠檬草精油中的挥发性成分最为接近; HS-SPME-GC-MS检测分析后共得到24种主要挥发性物质,如橙花醛、香叶醛,香叶醇等,结果表明不同方法得到的柠檬草提取物中挥发性成分组成接近于柠檬草精油,尤其是通过沸水冲泡得到的柠檬草提取物。由此得出结论,沸水冲泡柠檬草是得到柠檬草中大部分挥发性物质的有效手段;电子鼻结合HS-SPMEGC-MS可以对不同方法得到的柠檬草提取物中挥发性成分进行有效分析与判别。
Electronic nose(E-nose) and headspace-solid phase micro extraction-gas chromatography mass spectrometry(HS-SPME-GC-MS) were used together to evaluate and compare volatile compounds of Cymbopogon Citratus extracted by different methods. The ability of E-nose to distinguish volatile components of Cymbopogon Citratus was also evaluated. The results of both E-nose and HS-SPME-GC-MS showed that volatile compounds of Cymbopogon Citratus extracted by water were similar to its essential oil,especially from boiling water. In addition,twenty-four kinds of volatile compounds were analyzed by HS-SPME-GC-MS,such as neroli,geranyl,and geraniol etc. Therefore,Cymbopogon Citratus brewed with boiling water can obtain most of its volatile compounds. E-nose combined with HS-SPMEGC-MS can be used as an effective technique to analyse and discriminate volatile compounds of Cymbopogon citratus,and also for its quality control during process.
Electronic nose(E-nose) and headspace-solid phase micro extraction-gas chromatography mass spectrometry(HS-SPME-GC-MS) were used together to evaluate and compare volatile compounds of Cymbopogon Citratus extracted by different methods. The ability of E-nose to distinguish volatile components of Cymbopogon Citratus was also evaluated. The results of both E-nose and HS-SPME-GC-MS showed that volatile compounds of Cymbopogon Citratus extracted by water were similar to its essential oil,especially from boiling water. In addition,twenty-four kinds of volatile compounds were analyzed by HS-SPME-GC-MS,such as neroli,geranyl,and geraniol etc. Therefore,Cymbopogon Citratus brewed with boiling water can obtain most of its volatile compounds. E-nose combined with HS-SPMEGC-MS can be used as an effective technique to analyse and discriminate volatile compounds of Cymbopogon citratus,and also for its quality control during process.
引文
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[4]赵杰,周超英,顾振芳,等.柠檬草精油对9种植物病原菌的抑菌活性[J].上海交通大学学报(农业科学版),2011,29(4):72-74; 86.
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[7]李楠.柠檬草精油对食用油脂的抗氧化性研究[J].安徽农业科学,2012,40(4):2 315-2 317.
[8]吴慧清,吴清平,石立三,等.植物精油对微生物的抑菌效果评估研究[J].食品科学,2008,29(12):83-86.
[9]陈佳龄,张凯,郭平叶,等.迷迭香、柠檬草、薄荷水提液清除羟自由基能力的研究[J].日用化学品科学,2014,37(3):27-29.
[10]陈丽芬,施茂周,蔡伟琼,等.柠檬草水提物对高血糖模型小鼠降糖作用的实验研究[J].现代医药卫生,2014(21):3 203-3 205.
[11]赵国群,姚瑶,关军锋.鸭梨、雪梨果醋挥发性成分的电子鼻分析[J].食品工业科技,2013,34(22):62-65.
[12]曾辉,刘璇,吴昕烨,等.基于电子鼻技术的不同苹果品种挥发性的表征与识别[J].食品与发酵工业,2016,42(4):197-203.
[13]孙海燕,郭松年,王华.电子鼻对不同年份赤霞珠葡萄酒挥发性的检测分析[J].食品工业,2017,38(4):281-284.
[14]何余勤,胡荣锁,张海德,等.基于电子鼻技术检测不同焙烤程度咖啡的特征性挥发性[J].农业工程学报,2015,31(18):247-255.
[15]孙建勋,杨飞,王金梅,等.固相微萃取-气质联用法分析贵州产贯叶连翘叶挥发性成分[J].中国实验方剂学杂志,2011,17(11):96-99.
[16]徐刚,史茗歌,吴明红,等.固相微萃取的原理及应用[J].上海大学学报,2013,15(4):368-373.
[17] REINHARD H,SAGER F,ZOLLER O. Citrus juice classification by SPME-GC-MS and electronic nose measurements[J]. LWT-Food Science and Technology,2008,41(10):1 906-1 912.
[18]樊美余,曹福福,徐萌,等. HS-SPME-GC-MS法分析5种蜡梅属植物叶片的挥发性成分[J].分子植物育种,2017,15(6):2 381-2 388.
[19]邓霞,李臻峰,王辉,等.基于z NoseTM电子鼻对不同品牌汾酒的快速识别[J].食品与发酵工艺,2017,47(11):211-215.
[20]吴靖娜,路海霞,蔡水淋,等.基于电子鼻和SPME-GCMS评价烟熏液对熏鲍挥发性风味物质的影响[J].现代食品科技,2016,32(7):220-230.
[21]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的挥发性成分[J].食品科学,2013,34(18):239-244.
[22]李婷婷,丁婷,邹朝阳,等.顶空固相微萃取-气质联用技术结合电子鼻分析4℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技,2015,31(2):249-260.
[23]陆宽,王雪雅,霍昕,等.电子鼻结合顶空SPME-GCMS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J].食品科学,2018,39(4):199-205.
[24]金洋,步婷婷,李密,等.电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术对干制乌贼挥发性成分分析[J].食品科学,2016,37(20):75-80.
[25] URAKU A J. Determination of chemical compositions of Cymbopogon citratus leaves by gas chromatography-mass spectrometry(GC-MS)method[J]. Research Journal of Phytochemistry,2015,9(4):175-187.
[26] KASALI A A,OYEDEJI A O,ASHILOKUN A O. Volatile leaf oil constituents of Cymbopogon citratus(DC)Stapf[J]. Flavour&Fragrance Journal,2001,16(5):377-378.
[27] FARHANG V,AMINI J,JAVADI T,et al. Chemical composition and antifungal activity of essential oil of Cymbopogon citratus(DC.)Stapf[J]. Against Three Phytophthora Species,2013,3(8):292-298.
[28]赵建芬,韦寿莲,陈子冲.香茅草挥发油的提取及其化学成分分析[J].食品研究与开发,2015,19(1):55-58.
[29]王勇,王瑞祥,李永辉.新鲜海南柠檬草精油的GC-MS分析[J].海南医学院学报,2012,9(1):1 203-1 205.
[30]邓小勇,谷茂,许伯球,等. SPME/GC-MS法分析柠檬草挥发气体成分[J].深圳职业技术学院学报,2008,7(2):36-40.
[31]欧阳婷,杨琼梁,颜红,等.不同产地香茅挥发油的化学成分比较研究[J].林产化学与工业,2017,37(1):141-148.
[2] BARBOSA L C,PEREIRA U A,MARTINAZZO A P,et al. Evaluation of the chemical composition of Brazilian commercial Cymbopogon citratus(D. C.)Stapf samples[J]. Molecules,2008,13(8):1 864-1 874.
[3]杨欣,姜子涛,李荣,等.柠檬草精油的成分分析和抗氧化能力比较[J].食品科技,2010,35(8):311-316.
[4]赵杰,周超英,顾振芳,等.柠檬草精油对9种植物病原菌的抑菌活性[J].上海交通大学学报(农业科学版),2011,29(4):72-74; 86.
[5]佟棽棽.迷迭香和柠檬草的挥发性成分及其抗抑郁、抑菌作用的研究[D].上海:上海交通大学,2009.
[6] MARQUES A M,LIMA C H P,ALVIANO D S,et al.Traditional use, chemical composition and antimicrobial activity of Pectis brevipedunculata essential oil:A correlated lemongrass species in Brazil[J]. Emirates Journal of Food&Agriculture,2013,25(10):798-808.
[7]李楠.柠檬草精油对食用油脂的抗氧化性研究[J].安徽农业科学,2012,40(4):2 315-2 317.
[8]吴慧清,吴清平,石立三,等.植物精油对微生物的抑菌效果评估研究[J].食品科学,2008,29(12):83-86.
[9]陈佳龄,张凯,郭平叶,等.迷迭香、柠檬草、薄荷水提液清除羟自由基能力的研究[J].日用化学品科学,2014,37(3):27-29.
[10]陈丽芬,施茂周,蔡伟琼,等.柠檬草水提物对高血糖模型小鼠降糖作用的实验研究[J].现代医药卫生,2014(21):3 203-3 205.
[11]赵国群,姚瑶,关军锋.鸭梨、雪梨果醋挥发性成分的电子鼻分析[J].食品工业科技,2013,34(22):62-65.
[12]曾辉,刘璇,吴昕烨,等.基于电子鼻技术的不同苹果品种挥发性的表征与识别[J].食品与发酵工业,2016,42(4):197-203.
[13]孙海燕,郭松年,王华.电子鼻对不同年份赤霞珠葡萄酒挥发性的检测分析[J].食品工业,2017,38(4):281-284.
[14]何余勤,胡荣锁,张海德,等.基于电子鼻技术检测不同焙烤程度咖啡的特征性挥发性[J].农业工程学报,2015,31(18):247-255.
[15]孙建勋,杨飞,王金梅,等.固相微萃取-气质联用法分析贵州产贯叶连翘叶挥发性成分[J].中国实验方剂学杂志,2011,17(11):96-99.
[16]徐刚,史茗歌,吴明红,等.固相微萃取的原理及应用[J].上海大学学报,2013,15(4):368-373.
[17] REINHARD H,SAGER F,ZOLLER O. Citrus juice classification by SPME-GC-MS and electronic nose measurements[J]. LWT-Food Science and Technology,2008,41(10):1 906-1 912.
[18]樊美余,曹福福,徐萌,等. HS-SPME-GC-MS法分析5种蜡梅属植物叶片的挥发性成分[J].分子植物育种,2017,15(6):2 381-2 388.
[19]邓霞,李臻峰,王辉,等.基于z NoseTM电子鼻对不同品牌汾酒的快速识别[J].食品与发酵工艺,2017,47(11):211-215.
[20]吴靖娜,路海霞,蔡水淋,等.基于电子鼻和SPME-GCMS评价烟熏液对熏鲍挥发性风味物质的影响[J].现代食品科技,2016,32(7):220-230.
[21]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的挥发性成分[J].食品科学,2013,34(18):239-244.
[22]李婷婷,丁婷,邹朝阳,等.顶空固相微萃取-气质联用技术结合电子鼻分析4℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技,2015,31(2):249-260.
[23]陆宽,王雪雅,霍昕,等.电子鼻结合顶空SPME-GCMS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J].食品科学,2018,39(4):199-205.
[24]金洋,步婷婷,李密,等.电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术对干制乌贼挥发性成分分析[J].食品科学,2016,37(20):75-80.
[25] URAKU A J. Determination of chemical compositions of Cymbopogon citratus leaves by gas chromatography-mass spectrometry(GC-MS)method[J]. Research Journal of Phytochemistry,2015,9(4):175-187.
[26] KASALI A A,OYEDEJI A O,ASHILOKUN A O. Volatile leaf oil constituents of Cymbopogon citratus(DC)Stapf[J]. Flavour&Fragrance Journal,2001,16(5):377-378.
[27] FARHANG V,AMINI J,JAVADI T,et al. Chemical composition and antifungal activity of essential oil of Cymbopogon citratus(DC.)Stapf[J]. Against Three Phytophthora Species,2013,3(8):292-298.
[28]赵建芬,韦寿莲,陈子冲.香茅草挥发油的提取及其化学成分分析[J].食品研究与开发,2015,19(1):55-58.
[29]王勇,王瑞祥,李永辉.新鲜海南柠檬草精油的GC-MS分析[J].海南医学院学报,2012,9(1):1 203-1 205.
[30]邓小勇,谷茂,许伯球,等. SPME/GC-MS法分析柠檬草挥发气体成分[J].深圳职业技术学院学报,2008,7(2):36-40.
[31]欧阳婷,杨琼梁,颜红,等.不同产地香茅挥发油的化学成分比较研究[J].林产化学与工业,2017,37(1):141-148.
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