基于化学计量学研究黄丝郁金及醋制品化学成分差异

Study on the Chemical Compositions Differences of Curcuma longa Tuberous Roots and Vinegar Products Based on Stoichiometry

目的:比较黄丝郁金生品、不同醋制品(醋蒸、醋煮、醋炒)中的挥发性成分及姜黄素类成分。方法:样品经水蒸气蒸馏法提取,利用GC-MS技术分析3批生品及其不同醋制品中挥发性成分,采用多元统计分析方法找出主要差异性成分,并以3个主要姜黄素类成分为评价指标,分析不同醋制方法之间的差异。结果:3批生品、醋蒸品、醋煮品、醋炒品中分别鉴定出化合物23、31、29、28个,共有成分12个。此外,醋制能增加姜黄素的溶出度。结论:对黄丝郁金及其不同醋制品姜黄素类成分及挥发性成分进行对比研究,有助于促进各地醋制工艺统一,为筛选出最佳醋制工艺提供理论依据;对促进不同醋制品的临床应用也具有积极指导意义。

Objective:To compare the volatile components and curcumin components in raw Curcuma longa tuberous roots and different vinegar products,including vinegar steamed,boiled,fired products.Methods:The volatile components in three batches of raw samples and different vinegar products were extracted by steam distillation and determined by GC-MS.The main differential components were found by multivariate statistical analysis,and the differences between different vinegar preparation methods were analyzed with three main curcumin components as evaluation indexes.Results:23,31,29,28 compounds were identified in three batches of raw products,vinegar steamed products,vinegar boiled products and vinegar fried products,respectively,with 12 common components.In addition,vinegar could increase the dissolution of curcumin.Conclusion:The comparative study on curcumin and volatile components of Curcuma longa tuberous roots and its different vinegar products will help to promote the unification of vinegar making process in different areas and provide a theoretical basis for screening the best vinegar making process;It also has positive guiding significance for promoting the clinical application of different vinegar products.