酒制对多花黄精气味形成影响的GC-MS分析  

Effect of Wine Processing on Odour Formation of Polygonatum cyrtonema Rhizoma by GC-MS

作　　者：刘敏敏 刘颖[1] 张涛[1] 夏澜婷 黄敏[1] 谢亚婷 邓亚羚 康爱圆 任洪民 张金莲[1] LIU Minmin;LIU Ying;ZHANG Tao;XIA Lanting;HUANG Min;XIE Yating;DENG Yaling;KANG Aiyuan;REN Hongmin;ZHANG Jinlian(Jiangxi University of Chinese Medicine,Nanchang 330004,China;Jiangxi Jingde Chinese Traditional Medicine Co.Ltd.,Jingdezhen 333000,China)

机构地区：[1]江西中医药大学,南昌330004 [2]江西景德中药股份有限公司,江西景德镇333000

出　　处：《中国实验方剂学杂志》2023年第17期166-173,共8页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：江西省重点研发计划项目(20192BBG70073);国家级大学生创新创业训练计划项目(202110412015);江西中医药大学首批科技创新团队项目(CXTD22003);江西省中药学一流学科专项科研基金项目(JXSYLXK-ZHYAO039/141)。

摘　　要：目的:通过探究多花黄精炮制前后的挥发性成分、多糖组成及5种糖类成分含量变化,考察酒制对多花黄精气味形成的影响。方法:采用顶空气相色谱-质谱法(HS-GC-MS)检测多花黄精炮制前后的挥发性成分,运用SIMCA 14.1对各样品数据进行主成分分析(PCA)及正交偏最小二乘法-判别分析(OPLS-DA),根据变量重要性投影(VIP)值>1的原则筛选多花黄精炮制前后的差异成分。将多花黄精生品及酒制品的粗多糖进行肟化-硅烷化处理,运用气相色谱-质谱联用法(GC-MS/MS)对多花黄精炮制前后的糖类成分进行分析,通过峰面积归一化法计算各类组分的相对质量分数,同时对多花黄精炮制前后的4种糖类成分进行定量分析。结果:从多花黄精生品及酒制品中共鉴定出23个挥发性成分,其中多花黄精生品中鉴定有15个成分,酒制品中鉴定有20个成分,其中2-甲基丁醛、异戊醛等在炮制之后含量升高,己醛、己酸等含量降低,2-乙酰基呋喃、5-甲基呋喃醛等新成分产生;PCA及OPLS-DA结果表明两者间存在明显差异,共筛选出13个差异化合物,其中7个化合物的相对质量分数呈上升趋势,6个化合物呈下降趋势。多花黄精生品及酒制品粗多糖中共鉴定得到7个糖类成分,包括5个单糖及2个二糖。含量测定结果表明,多花黄精中果糖、葡萄糖、甘露糖和蔗糖经酒制之后含量上升,果糖、蔗糖、甘露糖和葡萄糖的增长倍数分别为4.54、3.66、2.93和1.51倍。结论:多花黄精经酒制后“,香”味增加可能与2-甲基丁醛、异戊醛等醛类成分含量增加有关“,生”味减少可能与己醛和己酸等挥发性成分含量降低有关“,甘”味增加可能与果糖、蔗糖等单糖、寡糖的含量增加有关。Objective:By exploring the volatile components,polysaccharide composition and changes in the contents of five carbohydrate components of Polygonatum cyrtonema rhizoma before and after processing,and then the effect of yellow rice wine on the odour formation of P.cyrtonema rhizoma was investigated.Method:The volatile components of P.cyrtonema rhizoma before and after processing were detected by headspace gas chromatography-mass spectrometry(HS-GC-MS),and sample data were subjected to principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)using SIMCA 14.1,then the differences between these components of P.cyrtonema rhizoma before and after processing were screened according to the principle of variable importance in the projection(VIP)value>1.Crude carbohydrate components in raw and wine-processed P.cyrtonema rhizoma were subjected to oxime and silylation,the carbohydrate components were analyzed by gas chromatography-mass spectrometry(GC-MS/MS),and the relative contents of various components were calculated by peak area normalization,then quantitative analysis of four carbohydrate components was also carried out.Result:A total of 23 volatile components were identified from the raw products and the wine-processed products,including 15 components in raw products and 20 components in wine-processed products.Among them,2-methylbutyraldehyde and isovaleraldehyde had a sweet odor and their contents increased after processing,but the contents of hexanal and caproic acid decreased,new components such as 2-acetylfuran and 5-methylfuranal were produced after processing.PCA and OPLS-DA results showed that there were significant differences between raw products and the wine-processed products,a total of 13 differential compounds were screened out,of which 7 showed an upward trend in relative content and 6 showed a downward trend.A total of 7 carbohydrate components,including 5 monosaccharides and 2 disaccharides,were identified in raw products and the wine-processed products.The re

关 键 词：多花黄精 挥发性成分 炮制 气相色谱-质谱联用法(GC-MS/MS) 肟化-硅烷化 多糖 

分 类 号：R22[医药卫生—中医基础理论] R943.1[医药卫生—中医学] R28[理学—分析化学] O657[理学—化学]