顶空固相微萃取气质联用研究菊苣各部位挥发性成分

Analysis on volatile components of various parts of chicory from Guizhou using HS-HPME-GC-MS

对菊苣的根、茎、叶、花、种子挥发性成分进行比较分析,为其后续的应用及开发提供科学参考。采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS),提取分析菊苣样品的挥发性成分,用峰面积归一化法测定和比对各成分的相对含量,并结合主成分分析(PCA)和聚类分析(HCA)方法分析其成分的差异。从菊苣各部位中共鉴定出191种化合物,其中醛类、烷烃类化合物总占比较大。共有的挥发性成分有9种,对9个共有化合物相对含量进行HCA分析,得菊苣根、花、种子为一类,而茎和叶为一类。通过PCA分析菊苣叶挥发性成分的综合得分最高,其次分别是茎、根、种子、花。菊苣不同部位挥发性成分的种类和含量均有差异,为菊苣非常规用药部位的药食两用深入开发运用提供科学依据。

A comparative analysis of the volatile components in the roots,stems,leaves,flowers,and seeds of chicory was conducted to provide scientific references for its subsequent applications and development.The volatile components of chicory samples were extracted and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The relative content of each component was determined and compared using peak area normalization method,and the differences in its components were analyzed using principal component analysis(PCA)and hierarchical cluster analysis(HCA)methods.A total of 191 components were identified from various parts of chicory,with aldehydes and alkanes accounting for a relatively large proportion.9 common volatile components were identified,and HCA analysis revealed that chicory roots,flowers,and seeds formed one cluster,while stems and leaves formed another.PCA indicated that the chicory leaf volatile components had the highest overall scores,followed by stems,roots,seeds,and flowers.The types and amounts of volatile components in different parts of chicory varied,providing a scientific basis for the in-depth development and application of unconventional medicinal and edible parts of chicory.