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超快速气相电子鼻分析山茱萸炮制过程气味成分动态变化
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| 篇名： | 超快速气相电子鼻分析山茱萸炮制过程气味成分动态变化 |
| TITLE： | Study on dynamic changes of odor components in Cornus officinalis during processing by ultra -fast gas phase electronic nose |
| 摘要： | 目的 建立山茱萸炮制过程中气味成分动态变化的监测方法。方法采用酒蒸法制备不同炮制时间的山茱萸饮片（即酒萸肉）。采用超快速气相电子鼻采集气味图谱，与AroChemBase数据库对比得到气味成分信息，结合峰面积分析气味成分动态变化并进行化学模式识别分析。结果净山萸肉共识别出12个共有气味色谱峰，酒萸肉共识别出21个共有气味色谱峰。在炮制过程中，乙醇、异丙醇、2-甲基丙醛、乙酸乙酯、2-甲基丁醛、异戊醇、2-己醇、糠醛8个气味成分的峰面积占比较高，其中乙醇、异戊醇、2-己醇、异丙醇的峰面积随炮制时间增加呈先增加后降低趋势，炮制24h时仍高于净山萸肉；乙酸乙酯、2-甲基丁醛、糠醛的峰面积随炮制时间增加而增加，且上述8个气味成分的变量重要性投影值均大于1。结论建立了山茱萸炮制过程中气味成分的动态变化监测方法，乙醇等8个气味成分可作为山茱萸炮制过程的监测指标。 |
| ABSTRACT： | OBJECTIVE To establish the method for monitoring the dynamic changes of odor components in Cornus officinalis during processing . METHODS The decoction pieces of C. officinalis with different processing time were prepared by the wine steaming method . The dynamic changes of odor components were obtained by using ultra -fast gas electronic nose ；odor components were identified by comparing with AroChemBase database ；the dynamic changes of odor compounds were analyzed in combination with peak area ，and the chemical pattern recognition analysis were carried out . RESULTS A total of 12 common peaks of odor components were identified in the fingerprints of raw C. officinalis，and 21 in the fingerprints of decoction pieces of C. officinalis. Eight odor components with the high proportion of peak area during processing were ethanol ， isopropyl alcohol ， 2- methylpropylaldehyde，ethyl acetate ，2-methylbutanal，isoamyl alcohol ，2-hexanol and furfural ，among which ，the peak areas of ethanol，isoamyl alcohol and 2-hexanol showed a trend of first increasing and then decreasing ；at 24 h of processing ，their peak areas were still higher than those of raw products . The peak areas of ethyl acetate ，2-methylbutanal and furfural nearly increased with the increase of processing time . Variable importance in projection of above eight odor components were all greater than 1. CONCLUSIONS The method is established for monitoring the dynamic changes of odor components of C. officinalis during processing. Eight odor components such as ethanol can be used as monitoring indicators of C. officinalis dring processing . |
| 期刊： | 2022年第33卷第18期 |
| 作者： | 钱怡洁，魏伟，朱广飞，皮文霞，陆兔林，毛春芹 |
| AUTHORS： | QIAN Yijie，WEI Wei，ZHU Guangfei ，PI Wenxia ，LU Tulin，MAO Chunqin |
| 关键字： | 山茱萸；超快速气相电子鼻；气味；炮制过程；酒蒸法；动态监测 |
| KEYWORDS： | Cornus officinalis ；ultra-fast gas phase electronic nose ；odor；processing；wine steaming method ；dynamic |
| 阅读数： | 155 次 |
| 本月下载数： | 4 次 |
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