PT-GC-MS结合ROAV评价竹叶中对大熊猫采食有积极影响的气味成分  

Evaluation of Odor Components of Bamboo Leaves with Positive Influence on Feeding Behaviors of Giant Panda by PT-GC-MS Combined with ROAV

作　　者：柏超 由玉岩[1,2] 刘聪 汪雨[3] 王伟[1,2] 赵素芬[1,2] 倪艳霞 王伯[1] 马涛 杨长江 孟庆辉[5] 张成林[1,2] 贾婷 卢岩 刘学锋[1,2] BAI Chao;YOU Yuyan;LIU Cong;WANG Yu;WANG Wei;ZHAO Sufen;NI Yanxia;WANG Bo;MA Tao;YANG Changjiang;MENG Qinghui;ZHANG Chenglin;JIA Ting;LU Yan;LIU Xuefeng(Beijing Zoo,Beijing 100044,China;Beijing Key Laboratory of Captive Wildlife Technologies,Beijing,100044,China;Beijing Center for Physical&Chemical Analysis,Beijing 100089,China;China Conservation and Research Centre for the Giant Panda;Beijing Milu Ecological Research Center,Beijing Research Institute of Science and Technology,Beijing 100076,China)

机构地区：[1]北京动物园,北京100044 [2]圈养野生动物技术北京市重点实验室,北京100044 [3]北京市理化分析测试中心,北京100089 [4]中国大熊猫保护研究中心,成都611800 [5]北京市科学技术研究院北京麋鹿生态实验中心,北京100076

出　　处：《饲料博览》2023年第1期35-41,共7页Feed Review

基　　金：国家林业和草原局大熊猫国际资金项目“大熊猫食物选择的嗅觉化学机制”(林护发[2017]115号);北京市公园管理中心项目“竹食性大熊猫食物选择的味觉感受机制研究”(zx2020011)。

摘　　要：为提升圈养野生动物福利和选配大熊猫饲喂优良竹种,采用吹扫捕集进样-气相色谱-质谱(GC-MS)联用法,对5种大熊猫喜食竹样品中的挥发性物质进行分析鉴定,并结合感觉阈值,首次利用气味活度值确定了5种大熊猫喜食竹关键性挥发性风味物质。结果显示:5种样品中均检测出36种挥发性物质,通过对这些挥发性物质分析发现5种样品中挥发性物质的种类相同,但同种物质在不同种大熊猫喜食竹中的含量有所不同;在5种大熊猫喜食竹样品中总离子流图(TIC图)峰面积百分含量均大于1%的挥发性物质有13种。同时,结合相对气味活度值确定了9种关键性挥发性香气物质及8种主要修饰作用的挥发性物质成分。研究中鉴定出的重要的风味成分可为研究大熊猫主食竹偏好提供化学依据。In order to promote the welfare of wild animals in captivity and select superior bamboo species,the volatile components of five species of bamboo preferred by giant panda were analyzed and identified by purge-and-trap sampling and gas chromatography/mass spectrometry(GC-MS)and the key volatile flavor compounds of five species of bamboo preferred by giant panda were determined by using the relative odor activity values for the first time.According to the analyses on volatile components of five species of staple bamboos of pandas,a total of 36 volatile components were detected in the samples,but the contents of the same substance in different species of giant pandas who like to eat bamboos were different.There were 13 volatile components with the area of the total ion flow diagram(TIC plot)higher than 1%in five species of pandas'staple bamboo samples.More importantly,nine key volatile aroma components and eight main modified volatile compounds were determined by relative odor activity values.In this study,the nine kinds of important flavor components in the volatile components of five species of bamboos preferred by giant panda provided chemical basis for studying feeding behavior preference of giant panda.

关 键 词：吹扫捕集 大熊猫喜食竹 气相色谱-质谱法 挥发性成分 相对气味活度 

分 类 号：S816.17[农业科学—饲料科学]