HS-SPEM-GC-MS结合PLS-DA分析三种姜科植物果实挥发性香气成分

Analysis of volatile aroma compounds in fruits of three Zingiberaceae plants by HS-SPME-GC-MS coupled with PLS-DA

为了探明草果、艳山姜、草豆蔻三种姜科香料植物果实的挥发性香气成分,提高其果实的综合利用率。本研究以怒江州本地草果、艳山姜、草豆蔻三种姜科香料植物果实为原料,采用顶空固相微萃取气质联用(headspace solid-phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)法比较分析了草果、艳山姜、草豆蔻三种姜科香料植物果实的挥发性香气成分,并基于三种姜科植物果实挥发性香气成分的相对含量,建立偏最小二乘判别分析(partial least squares diseriminant analysis,PLS-DA)模型,筛选关键挥发性香气成分。结果发现,三种姜科植物果实的挥发性香气成分种类及相对含量存在明显差异,共鉴定出88种挥发性香气成分,其中共有挥发性香气成分6种,分别为桉叶油醇、芳樟醇、α-松油醇、1 R-α-蒎烯、α-水芹烯、罗勒烯。草果中主要有桉叶油醇、反式-2-癸烯醛、4-丙基苯甲醛、(Z)-3,7-二甲基-2,6-辛二烯醛、α-松油醇等挥发性香气成分,艳山姜中主要以右旋樟脑、桉叶油醇、β-蒎烯、莰烯等挥发性香气成分为主,草豆蔻中相对含量较高的挥发性香气成分主要有右旋樟脑、桉叶油醇、芳樟醇、β-石竹烯、石竹烯、α-松油醇等。通过建立PLS-DA模型,从草果、艳山姜、草豆蔻三种姜科植物果实中挑选出VIP值>1的关键挥发性香气成分共计21种,主要包括为桉叶油醇、芳樟醇、右旋樟脑、β-蒎烯、石竹烯等挥发性香气成分。研究结果可为草果、艳山姜、草豆蔻中挥发性香气成分的功能性、药用价值挖掘方面,及与风味相关的产品开发利用提供理论支持。

In order to explore the volatile aroma components of Amomum tsao-ko,Alpinia zerumbet and Alpinia katsumadai fruits,and improve the comprehensive utilization rate of their fruits.The fruits of three Zingiberaceae plants in Nujiang Prefecture were used as raw materials in this study.Headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)method was used to compare and analyze the volatile aroma components of A.tsao-ko,Al.zerumbet and Al.katsumadai.Based on the relative content of volatile aroma components in the fruits of three Zingiberaceae plants,a partial least squares diseriminant analysis(PLS-DA)model was established to screen the key volatile aroma components.The results showed that there were significant differences in the types and relative contents of volatile aroma components in the fruits of three Zingiberaceae plants.A total of 88 volatile aroma components were identified,including six volatile aroma components,namely eucalyptol,linalool,α-terpineol,1R-α-pinene,α-phellandrene and ocimene.The main volatile aroma components in A.tsao-ko are eucalyptol,trans-2-decenal,4-propylbenzaldehyde,(Z)-3,7-dimethyl-2,6-octadienal,α-terpineol and so on.The main volatile aroma components in Al.zerumbet are dextro-camphor,eucalyptol,β-pinene,camphene and so on.The main volatile aroma components in Al.katsumadai are dextro-camphor,eucalyptol,linalool,β-caryophyllene,caryophyllene,α-terpineol and so on.Through the establishment of PLS-DA model,a total of 21 key volatile aroma components with VIP value>1 were selected from the fruits of three Zingiberaceae plants,including eucalyptol,linalool,dextrocamphor,β-pinene,caryophyllene and other volatile aroma components.The results of this study can provide theoretical support for the functional and medicinal value mining of volatile aroma components in A.tsao-ko,Al.zerumbet and Al.katsumadai,and the development and utilization of flavor-related products.