干燥温度对陈皮活性成分及表面细菌群落结构的影响  

Effects of Different Drying Temperatures on Chemical Constituents and Surface Bacterial Population Structure of Citri Reticulatae pericarpium

作　　者：朱晓富 卢圣鄂 卓维 刘艳 任风鸣[2] Zhu Xiaofu;Lu Shenge;Zhuo Wei;Liu Yan;Ren Fengming(Chongqing College of Traditional Chinese Medicine,Chongqing 402760,China;Chongqing Institute of Medicinal Plant Cultivation,Chongqing 408435,China)

机构地区：[1]重庆中医药学院,重庆402760 [2]重庆市药物种植研究所,重庆408435

出　　处：《世界科学技术-中医药现代化》2023年第8期2709-2716,共8页Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology

基　　金：重庆市科技局鲁渝科技协作计划项目(cstc2021jscx-lyjsAX0015):古红桔陈皮标准化加工技术示范,负责人:朱晓富;重庆市科技局技术创新与应用发展重点项目(cstc2021jscx-dxwtBX0017):重庆道地药材质量分析平台能力提升,负责人:卢圣鄂;重庆市技术创新与应用发展专项(CSTB2022TIAD-ZXX0043):万州红桔种质资源保护与高效综合利用,负责人:聂青玉。

摘　　要：目的探研不同干燥温度(35、45、55、65℃)对陈皮化学成分和表面细菌群落结构的影响,为陈皮的加工利用技术提供参考。方法以重庆市万州区产鲜橘皮为原料,采用不同干燥温度进行干燥;采用HPLC法比较不同干燥温度下陈皮中橙皮苷、川陈皮素、桔皮素含量;采用GC-MS法比较不同干燥温度下陈皮中挥发性成分;采用高通量测序技术比较不同干燥温度下陈皮表面细菌群落结构。结果温度越高陈皮干燥速度越快,不同干燥温度对陈皮中橙皮苷、桔皮素含量影响不显著,而川陈皮素含量随着烘干温度升高有上升趋势;GC-MS分析鉴定出陈皮中15种主要成分,随着烘干温度升高部分挥发性香气成分占比有所下降,如月桂烯、芳樟醇、香芹酚、α-甜橙醛等。随着烘干温度的升高,Proteobacteria优势细菌菌门有上升的趋势,同时,以Halomonas、Porphyromonas为优势转变为以Methylobacterium为主。结论干燥温度过高,陈皮中挥发性成分受热不稳定发生转化或被破坏有关,不同干燥温度陈皮表面菌群的差异可能会引起后期陈化过程中挥发性成分变化。综合考虑陈皮品质,低温热风干燥为陈皮较佳的干燥方式。Objective To investigate the differences in chemical components and bacterial diversity on the surface of Citrus reticulata at various drying temperatures(35、45、55、65℃).Methods At various drying temperatures,Citrus reticulata from Dahongpao produced in Chongqing Wanzhou was dried.By using HPLC,the effects of various drying temperatures on the hesperidin,hesperidin,and kaempferin concentrations in Citrus reticulata were examined.By using GC-MS,the effects of various drying temperatures on the Citrus reticulata volatile components were examined.The differences in bacterial population structure on the surface of Citrus reticulata at various drying temperatures were examined using high throughput sequencing.Results The higher the temperature,the quicker Citrus reticulata will dry.The amount of hesperidin and hesperidin in Citrus reticulata was not significantly affected by different drying temperatures.The amount of Citrus reticulata increased as the drying temperature rose.GC-MS analysis identified 15 main components in Citrus reticulata,and the proportion of some volatile aroma components decreased with the increase of drying temperature;Such as laurylene,linalool,carvol α-Orange aldehyde,etc.With the increase of drying temperature,the dominant bacteria of Proteobacteria has an upward trend.At the same time,the dominant bacteria of Halomonas and Porphyromonas have changed to Metallobacterium.Conclusion If the drying temperature is too high,the volatile components in the dried Citrus reticulata may be transformed or destroyed due to the instability of heating.The difference of the bacterial flora on the surface of Citrus reticulata at different drying temperatures may cause the change of the volatile components in the later aging process.Considering the quality of dried tangerine peel,low temperature and hot air drying is the better drying method.

关 键 词：陈皮 干燥温度 气相色谱-质谱联用 高效液相色谱 细菌多样性 

分 类 号：R283.1[医药卫生—中药学]