基于HS-SPME-GC-MS和PCA分析知母及其制品的挥发性成分

Analysis of Volatile Components in Anemarrhena asphodeloides and Its Processed Products Based on HS-SPME-GC-MS and PCA

该文分析比较了知母及其制品的挥发性成分,为知母的食用和药用提供理论指导。使用顶空固相微萃取法(HS-SPME)与气质联用技术(GC-MS)相结合来分析鉴定生知母、盐知母和酒知母的挥发性成分,用面积归一化法计算各成分的相对百分含量,并进行主成分分析(PCA)。由实验可知,三种知母共鉴定出70种挥发性成分,其中生知母28种,盐知母28种,酒知母29种,三者中相对含量最高的化合物均为苯乙醇,占比分别为12.19%、9.64%、20.36%,盐知母特有的柠檬烯、己酸和α-松油醇具有降脂、镇痛抗炎和抗惊厥等药理作用,3种知母共有挥发性成分为正己醛、苯甲醇、β-石竹烯,且在不同样品中含量明显不同。通过SPSS 21.0软件对挥发性成分及其含量进行PCA,结果表明盐知母挥发性成分的综合得分最高,生知母和酒知母得分较低。知母及其制品的挥发性成分组成和含量有明显区别,其中盐知母的得分最高。

To provide theoretical guidance for the edible and medicinal uses of Anemarrhena asphodeloides, its volatile components and processed products were analyzed and compared. The volatile components of raw, salt-processed, and wine-processed A. asphodeloides were analyzed and identified usingheadspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS). The relative percentage of each component was calculated by area normalization and principal component analysis(PCA) was performed. A total of 70 volatile components were identified from the three types of A. asphodeloides, including 28, 28, and 29 components in raw, salt-processed,and wine-processed A. asphodeloides, respectively. The compound with the highest relative content was phenethyl alcohol, accounting for 12.19%, 9.64%, and 20.36%, respectively. Only salt-processed A. asphodeloides contained limonene, hexanoic acid, and α-terpineol, which have lipid-lowering, analgesic, anti-inflammatory and anticonvulsant effects. The volatile components common to all three products of A.asphodeloides were n-hexanal and benzyl alcohol β-caryophyllene, the levels of which differed significantly across the different samples. PCA was performed on the volatile components and their levels using SPSS 21.0. The results showed that the comprehensive score of volatile components insalt-processed A. asphodeloides was the highest, where as the scores of raw and wine-processed A. asphodeloides were lower.There were significant differences in the composition and levels of volatile components between raw A. asphodeloides and its products, among which salt-processed A. asphodeloides scored the highest.