[Objectives] To analyze the volatile components in different parts of Polygala japonica Houtt. and compare the differences of these volatile components. [Methods] The volatile components in different parts of P. japon...[Objectives] To analyze the volatile components in different parts of Polygala japonica Houtt. and compare the differences of these volatile components. [Methods] The volatile components in different parts of P. japonica Houtt. were analyzed by the headspace solid-phase microextraction( HS-SPME) combined with GC-MS,and the relative percentage of each component was determined by peak area normalization. [Results] Thirty kinds of volatile components were identified from the leaves and rhizomes of P. japonica Houtt.,mainly including olefins,aromatic hydrocarbons,alkanes and esters. [Conclusions] The volatile components in different parts of P. japonica Houtt. were different,and there may be difference in the medicinal value of volatile components in different parts,thus it is required to take an overall consideration of these differences in the development and utilization of P. japonica Houtt.展开更多
Methyl jasmonate（MeJA） was widely applied in promoting food quality.Aroma is one of the key indicators in judging the quality of tea.This study examined the effect of exogenous MeJA treatment on tea aroma.The aroma ...Methyl jasmonate（MeJA） was widely applied in promoting food quality.Aroma is one of the key indicators in judging the quality of tea.This study examined the effect of exogenous MeJA treatment on tea aroma.The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction（HS-SPME） and were analyzed using gas chromatography-mass spectrometry（GC-MS） and GC-olfactometry（GC-O）.Forty-five volatile compounds were identified.The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea.Moreover,several newly components,including copaene,cubenol,and indole,were induced by the MeJA treatment.The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment.Quantitative real-time polymerase chain reaction（qRT-PCR） analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds,respectively,by the MeJA treatment（P0.01）; however,the gene expression of β-glucosidase was downregulated to a half level.In general,the aroma quality of the MeJAtreated black tea was clearly improved.展开更多
文摘[Objectives] To analyze the volatile components in different parts of Polygala japonica Houtt. and compare the differences of these volatile components. [Methods] The volatile components in different parts of P. japonica Houtt. were analyzed by the headspace solid-phase microextraction( HS-SPME) combined with GC-MS,and the relative percentage of each component was determined by peak area normalization. [Results] Thirty kinds of volatile components were identified from the leaves and rhizomes of P. japonica Houtt.,mainly including olefins,aromatic hydrocarbons,alkanes and esters. [Conclusions] The volatile components in different parts of P. japonica Houtt. were different,and there may be difference in the medicinal value of volatile components in different parts,thus it is required to take an overall consideration of these differences in the development and utilization of P. japonica Houtt.
基金supported by the National Natural Science Foundation of China(No.31270734)the Construction Project of Modern Agricultural Technology System(No.CARS-23)the Zhejiang Provincial Science and Technology Plan Project(No.2007C12G3020014),China
文摘Methyl jasmonate（MeJA） was widely applied in promoting food quality.Aroma is one of the key indicators in judging the quality of tea.This study examined the effect of exogenous MeJA treatment on tea aroma.The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction（HS-SPME） and were analyzed using gas chromatography-mass spectrometry（GC-MS） and GC-olfactometry（GC-O）.Forty-five volatile compounds were identified.The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea.Moreover,several newly components,including copaene,cubenol,and indole,were induced by the MeJA treatment.The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment.Quantitative real-time polymerase chain reaction（qRT-PCR） analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds,respectively,by the MeJA treatment（P0.01）; however,the gene expression of β-glucosidase was downregulated to a half level.In general,the aroma quality of the MeJAtreated black tea was clearly improved.
