葡萄柚薄荷茎叶组织风味物质的GC-IMS分析

GC-IMS snalysis of flavor compounds in grapefruit mint stem and leaf

以鱼-花共生闭环系统中葡萄柚薄荷为研究对象,采用气相色谱-离子迁移谱(GC-IMS)技术分析其茎叶组织中挥发性组分的差异。结果表明:在茎叶组织中共定性出36种挥发性物质,主要有醇12种、醛6种、酯6种、酮6种、醚2种、萜烯1种及杂环3种。其中芳樟醇、二甲基三硫和乙酸乙酯在叶茎中峰体积较大,而叶中反式-2-己烯醇、香叶醇、桉叶油醇峰体积较大;茎中异戊醛、丁醛峰体积较大。PCA分析表明,葡萄柚薄荷茎、叶中挥发性物质组成差异明显。这为进一步研究葡萄柚薄荷的药理机制提供了理论基础,并为产品的研发提供了参考。

To distinguish the difference of volatile components in the stem and leaf tissue of grapefruit mint. In this study, gas chromatography-ion mobility spectroscopy(GC-IMS) technology was used to analyze the differences in volatile components in grapefruit mint leaves and stem tissues derived from the closed-loop system of fish-flower symbiosis. A total of 36 volatile substances were identified in leaf and stem tissues, mainly including 12 alcohols, 6 aldehydes, 6 esters, 6 ketones, 2 ethers, 1 terpene and 3 heterocycles. Among them, linalool, dimethyl trisulfide, and ethyl acetate had larger peak volumes in leaf stems, while trans-2-hexenol, geraniol, and eucalyptol had larger peak volumes in stems;The peak volume of isovaleraldehyde and butyraldehyde was relatively large. PCA analysis showed that the composition of volatile substances in grapefruit mint leaves and stems was significantly different. This article aims to provide a theoretical basis for further research on the pharmacological mechanism of grapefruit mint, and to provide a reference for product development.