基于多元统计分析的不同产地红花椒挥发性成分差异分析
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摘要
采用快速气相电子鼻、气相色谱-质谱联用技术(GC-MS)结合多元统计方法从挥发性成分的物质构成、模式识别及差异特征方面对我国4大主要产区16个不同产地红花椒进行分析。结果表明4大产区红花椒样品可分为三类,以四川为代表的西南地区为一类,以陕西、青海、甘肃为代表的西北地区为一类,以河北、山西、山东为代表的华北、华东地区为一类。偏最小二乘判别分析(PLS-DA)模型中的变量重要性因子(VIP)分析结果表明γ-萜品烯、大根香叶烯、α-松油烯、α-依兰油烯、反式-2-蒈烯-4-醇、β-合金欢烯是区分不同产地花椒样品的重要贡献性物质。其中,西南地区红花椒中大根香叶烯、α-依兰油烯、反式-2-蒈烯-4-醇、β-合金欢烯含量相对较高,西北地区红花椒中γ-萜品烯、α-松油烯含量相对较高,华北、华东地区红花椒中6种物质含量均较高。
In this paper,rapid gas-phase electronic nose,gas chromatography-mass spectrometry(GC-MS)and multivariate statistical methods are used to analyze the composition,pattern recognition and difference characteristics of volatile components of Zanthoxylum bungeanumin 16 different places of origin from 4 major producing areas in China.The results show that 16 samples can be divided into3 classifications.The southwest region represented by Sichuan is one kind,the northwest region represented by Shaanxi,Qinghai and Gansu is one kind,and the north and east China regions represented by Hebei,Shanxi and Shandong are one kind.Variable importance factor(VIP)analysis in partial least square discriminant analysis(PLS-DA)model shows thatγ-terpene,geranine,terpinene,olefin,trans-2-carene-4-ol and caryophyllene are important contributors to distinguish Zanthoxylum bungeanum samples from different places of origin.Among them,the content of geranine,α-yllanolene,trans-2-carene-4-alcohol andβ-caryophyllene in Zanthoxylum bungeanum in southwest China is relatively high,the content ofγ-terpene andα-terpinene in Zanthoxylum bungeanumin northwest China is relatively high,and the content of the six substances in Zanthoxylum bungeanumin north China and east China is relatively high.
In this paper,rapid gas-phase electronic nose,gas chromatography-mass spectrometry(GC-MS)and multivariate statistical methods are used to analyze the composition,pattern recognition and difference characteristics of volatile components of Zanthoxylum bungeanumin 16 different places of origin from 4 major producing areas in China.The results show that 16 samples can be divided into3 classifications.The southwest region represented by Sichuan is one kind,the northwest region represented by Shaanxi,Qinghai and Gansu is one kind,and the north and east China regions represented by Hebei,Shanxi and Shandong are one kind.Variable importance factor(VIP)analysis in partial least square discriminant analysis(PLS-DA)model shows thatγ-terpene,geranine,terpinene,olefin,trans-2-carene-4-ol and caryophyllene are important contributors to distinguish Zanthoxylum bungeanum samples from different places of origin.Among them,the content of geranine,α-yllanolene,trans-2-carene-4-alcohol andβ-caryophyllene in Zanthoxylum bungeanum in southwest China is relatively high,the content ofγ-terpene andα-terpinene in Zanthoxylum bungeanumin northwest China is relatively high,and the content of the six substances in Zanthoxylum bungeanumin north China and east China is relatively high.
引文
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[22]Xinyi Z,Yang W,Yonghuan Y,et al.A potential tool for diagnosis of male infertility:plasma metabolomics based on GC-MS[J].Talanta,2016,147:82-89.
[23]Wei J,Wan K,Luo Y,et al.The global volatile signature of veal via solid-phase microextraction and gas chromatographymass spectrometry[J].Korean Journal for Food Science of Animal Resources,2014,34(5):700-708.
[24]Alam T M,Neerathilingam M,Alam M K,et al.1H nuclear magnetic resonance(NMR)metabolomic study of chronic organophosphate exposure in rats[J].Metabolites,2012,2(3):479-495.
[25]田卫环,张蓓.4种不同产地青、红花椒挥发油成分及香气特征研究[J].香料香精化妆品,2017(2):7-11.
[26]孙宝国.食用调香术[M].北京:化学工业出版社,2010:207.
[2]中国科学院《中国植物志》编辑委员会.中国植物志[M].北京:科学出版社,1990.
[3]余晓琴.花椒品质评价方法及其应用研究[D].重庆:西南大学,2010.
[4]付陈梅,阚建全,陈宗道,等.花椒的成分研究及其应用[J].中国食品添加剂,2003(4):83-85.
[5]袁超,郭红祥,张慧珍.花椒挥发油研究进展[J].江西农业学报,2008,20(5):32-33.
[6]樊丹青,刘荣,杨丽,等.不同产地花椒挥发油含量及组成成分比较研究[J].中药与临床,2014,5(2):16-19.
[7]陈光静,阚建全,李建,等.不同产地红花椒挥发油化学成分的比较研究[J].中国粮油学报,2015,30(1):81-87.
[8]GB/T 12729.2—2008,香辛料和调味品取样方法[S].
[9]Sliwińska M,Wisniewska P,Dymerski T,et al.Application of electronic nose based on fast GC for authenticity assessment of polish homemade liqueurs called Nalewka[J].Food Analytical Methods,2016(9):2670-2681.
[10]Melucci D,Bendini A,Tesini F,et al.Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J].Food Chemistry,2016,20(4):263-273.
[11]杨静,赵镭,史波林,等.青花椒香气快速气相电子鼻响应特征及GC-MS物质基础分析[J].食品科学,2015,36(22):69-74.
[12]刘飞,梅国荣,卢俊宇,等.GC-MS-AMDIS结合保留指数分析比较花椒与青椒挥发油的组成[J].中国实验方剂学杂志,2017(5):84-89.
[13]宁洪良,郑福平,孙宝国,等.无溶剂微波萃取法提取花椒精油[J].食品与发酵工业,2008,34(5):179-184.
[14]Zhu R X,Zhong K,Zeng W C,et al.Essential oil composition and antibacterial activity of Zanthoxylumb ungeanum[J].Journal of China Pharmaceutical University,2011,32(17):85-88.
[15]Yang X.Aroma constituents and alkylamides of red and green huajiao(Zanthoxylum bungeanumand Zanthoxylum schinifolium)[J].J Agric Food Chem,2008,56(5):1689-1696.
[16]Wold S,Esbensen K,Geladi P.Principal component analysis[J].Chemometrics &Intelligent Laboratory Systems,1987,2(1):37-52.
[17]Moore B.Principal component analysis in linear systems:controllability,observability,and model reduction[J].IEEE Transactions on Automatic Control,1981,26(1):17-32.
[18]Trygg J,Holmes E,Lundstedt T.Chemometrics in metabonomics[J].Journal of Proteome Research,2007,6(2):469-479.
[19]阿基业.代谢组学数据处理方法———主成分分析[J].中国临床药理学与治疗学,2010,15(5):481-489.
[20]蒋红卫,夏结来.偏最小二乘回归及其应用[J].第四军医大学,2003,24(3):280-283.
[21]Boulesteix A L,Strimmer K.Partial least squares:a versatile tool for the analysis of high-dimensional genomic data[J].Briefings in Bioinformatics,2007,8(1):32.
[22]Xinyi Z,Yang W,Yonghuan Y,et al.A potential tool for diagnosis of male infertility:plasma metabolomics based on GC-MS[J].Talanta,2016,147:82-89.
[23]Wei J,Wan K,Luo Y,et al.The global volatile signature of veal via solid-phase microextraction and gas chromatographymass spectrometry[J].Korean Journal for Food Science of Animal Resources,2014,34(5):700-708.
[24]Alam T M,Neerathilingam M,Alam M K,et al.1H nuclear magnetic resonance(NMR)metabolomic study of chronic organophosphate exposure in rats[J].Metabolites,2012,2(3):479-495.
[25]田卫环,张蓓.4种不同产地青、红花椒挥发油成分及香气特征研究[J].香料香精化妆品,2017(2):7-11.
[26]孙宝国.食用调香术[M].北京:化学工业出版社,2010:207.