基于电子鼻技术的中药蕲蛇饮片炮制矫味物质基础研究
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摘要
目的:基于电子鼻技术对中药蕲蛇药材及其不同饮片规格的挥发性成分进行分析,探讨中药炮制对蕲蛇矫正不良气味的物质基础,以期诠释古人炮制意图,为蕲蛇饮片炮制规范化奠定基础。方法:样品在超快速气相色谱电子鼻HeraclesII上进行测定分析,用主成分分析法(PCA)进行数据处理,通过AroChemBase数据库对化合物进行定性,并用峰面积进行归一化定量,测定蕲蛇药材及其不同饮片规格的挥发性成分。结果:蕲蛇药材、蕲蛇、蕲蛇肉及酒蕲蛇中分别检测出7种、12种、12种和11种挥发性物质,其共有成分有6种。其中二甲基硫醚的相对含量均最高,蕲蛇药材54.22%、蕲蛇89.45%、蕲蛇肉73.27%、酒蕲蛇88.89%。二硫化碳相对含量:蕲蛇药材(10.12%)>蕲蛇肉(3.33%)>蕲蛇(2.69%),其在酒蕲蛇中未检出;己醛相对含量:蕲蛇药材(2.57%)>蕲蛇肉(0.61%)>蕲蛇(0.36%)>酒蕲蛇(0.25%)。蕲蛇三种饮片均另检出3-甲基-1-丁醇、异戊酸乙酯、香茅醛、乙酸苯乙酯、L-香芹酮等5种偏香味物质。结论:二甲基硫醚可能为蕲蛇特异气味的主要物质基础,而二硫化碳、己醛可能为蕲蛇腥臭等不良气味的物质基础。蕲蛇炮制以后气味改善可能与二硫化碳、己醛等成分的降低及3-甲基-1-丁醇、异戊酸乙酯、香茅醛、乙酸苯乙酯、L-香芹酮等5种偏香味物质的出现有关,为蕲蛇炮制矫味提供了科学依据。
Objective:Based on the electronic nose technology,the volatile components of processed Agkistrodo Nacutus medicinal slices were analyzed.The material basis of traditional Chinese medicine for the correction of bad odor of python was explored,in order to explain the intention of the ancients and lay the foundation for the standardization of Agkistrodo Nacutus.Methods:The samples were analyzed by ultra-fast gas chromatography on the electron nose Heracles II.The data were processed by principal component analysis(PCA).The compounds were characterized by AroChemBase database and normalized by peak area to determine the medicinal materials of Agkistrodo Nacutus.The volatile ingredients in different processed Agkistrodo Nacutus medicinal pieces were observed.Results:There are 7,12,12 and 11 volatile substances were detected in Agkistrodo Nacutus medicinal materials,Agkistrodo Nacutus,Agkistrodo Nacutus meat and wine-processed Agkistrodo Nacutus,in which there were 6 shared components.The relative content of dimethyl sulfide was the highest,54.22% in processed Agkistrodo Nacutus medicinal slices,89.45% in Agkistrodo Nacutus,73.27% in Agkistrodo Nacutus meat,and 88.89% in wine-processed Agkistrodo Nacutus.Relative content of carbon disulfide:Agkistrodo Nacutus medicine(10.12%) > Agkistrodo Nacutus meat(3.33%) > Agkistrodo Nacutus(2.69%) yet it is not detected in wine-processed Agkistrodo Nacutus.The relative content of hexanal:Agkistrodo Nacutus medicine(2.57%)>Agkistrodo Nacutus meat(0.61%) > Agkistrodo Nacutus(0.36%) > wine-processed Agkistrodo Nacutus(0.25%).Five kinds of partial aroma substances such as 3-methyl-1-butanol,ethyl isovalerate,citronellal,phenylethyl acetate and L-carvone were detected in the three kinds of processed Agkistrodo Nacutus medicinal slices.Conclusion:Dimethyl sulfide may be the main material basis of the specific odor of Agkistrodo Nacutus,and carbon disulfide and hexanal may be the material basis of bad odor such as python.After the Agkistrodo Nacutus is processed,the odor improvement may be reduced with carbon disulfide,hexanal and other components,and 5-methyl-1-butanol,ethyl isovalerate,citronellal,phenylethyl acetate,and L-carvone.Related to the appearance of partial aroma substances,it provides a scientific basis for the Agkistrodo Nacutus processing in taste.
Objective:Based on the electronic nose technology,the volatile components of processed Agkistrodo Nacutus medicinal slices were analyzed.The material basis of traditional Chinese medicine for the correction of bad odor of python was explored,in order to explain the intention of the ancients and lay the foundation for the standardization of Agkistrodo Nacutus.Methods:The samples were analyzed by ultra-fast gas chromatography on the electron nose Heracles II.The data were processed by principal component analysis(PCA).The compounds were characterized by AroChemBase database and normalized by peak area to determine the medicinal materials of Agkistrodo Nacutus.The volatile ingredients in different processed Agkistrodo Nacutus medicinal pieces were observed.Results:There are 7,12,12 and 11 volatile substances were detected in Agkistrodo Nacutus medicinal materials,Agkistrodo Nacutus,Agkistrodo Nacutus meat and wine-processed Agkistrodo Nacutus,in which there were 6 shared components.The relative content of dimethyl sulfide was the highest,54.22% in processed Agkistrodo Nacutus medicinal slices,89.45% in Agkistrodo Nacutus,73.27% in Agkistrodo Nacutus meat,and 88.89% in wine-processed Agkistrodo Nacutus.Relative content of carbon disulfide:Agkistrodo Nacutus medicine(10.12%) > Agkistrodo Nacutus meat(3.33%) > Agkistrodo Nacutus(2.69%) yet it is not detected in wine-processed Agkistrodo Nacutus.The relative content of hexanal:Agkistrodo Nacutus medicine(2.57%)>Agkistrodo Nacutus meat(0.61%) > Agkistrodo Nacutus(0.36%) > wine-processed Agkistrodo Nacutus(0.25%).Five kinds of partial aroma substances such as 3-methyl-1-butanol,ethyl isovalerate,citronellal,phenylethyl acetate and L-carvone were detected in the three kinds of processed Agkistrodo Nacutus medicinal slices.Conclusion:Dimethyl sulfide may be the main material basis of the specific odor of Agkistrodo Nacutus,and carbon disulfide and hexanal may be the material basis of bad odor such as python.After the Agkistrodo Nacutus is processed,the odor improvement may be reduced with carbon disulfide,hexanal and other components,and 5-methyl-1-butanol,ethyl isovalerate,citronellal,phenylethyl acetate,and L-carvone.Related to the appearance of partial aroma substances,it provides a scientific basis for the Agkistrodo Nacutus processing in taste.
引文
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[2]施莉婷,江和源,张建勇,等.茶叶香气成分及检测技术研究进展[J/OL].食品工业科技:1-6[2018-03-06].http://kns.cnki.net/kcms/detail/11.1759.TS.2 0180129.1456.036.html.
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[5]杨春,周雪,莫雪,等.炒青绿茶香气品质形成过程中芳香物质的动态变化[J].贵州农业科学,2017,45(1):122-126.
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[7]吴建平,牛丽影,李大婧,等.鲜食糯玉米挥发性成分与感官属性相关性分析[J].食品科学,2016,37(16):94-99.
[8]丁学锋,杨书梅,张慧君,等.橡胶制品工业含硫恶臭气体分析与评价[J].环境科学导刊,2014,33(3):70-72.
[9]莫曦明,李月欢.顶空色谱法测定水中二硫化碳[J].中华预防医学杂志,2003,26(4):61-62.
[10]邓大川,贺稚非,张东,等.顶空气相色谱法测定兔肉中挥发性风味物质己醛和己酸[J/OL].食品与发酵工业:1-9[2018-03-03].https:// doi.org/10.139 95/ j.cnki.11-1802/ts.014403.
[11]吴建平,牛丽影,李大婧,等.鲜食糯玉米挥发性成分与感官属性相关性分析[J].食品科学,2016,37(16):94-99.
[12]李凯,黄建全,商佳胤,等.二氧化碳浸渍法和传统法酿造条件下玫瑰香葡萄酒香气成分的对比分析[J/OL].食品与发酵工业:1-11[2018-03-06].https:1-11[2018-03-06].https://doi.org/10.13995/j.cnki.11-1802/ts.015474.
[13]李洪波,刘胜辉,李映志,等.顶空固相微萃取和气相色谱-质谱法测定菠萝蜜果肉中的香气成分[J].热带作物学报,2013,34(4):755-763.
[14]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.
[15]张峰榛,张伟,刘兴勇,等.短程蒸馏分离香茅油中的香茅醛实验及传质模型研究[J].现代食品科技,2017,33(10):105-109.
[16]季迪,张炜栋,周梦瑶,等.香茅天然驱避剂提取技术研究[J].江苏工程职业技术学院学报,2017,17(1):11-14.
[17]刘沛通,王亚钦,燕国梁.复合添加支链氨基酸对“赤霞珠”干红葡萄酒挥发性物质的影响[J].中国食品学报,2018,18(2):174-182.
[18]宁准梅,高冠明,李爽.三种酒曲酿造的崇明老白酒的挥发性风味物质分析及比较[J].工业微生物,2016,46(1):8-15.
[19]乔宇,谢笔钧,张妍,等.固相微萃取-气相色谱-质谱联用结合嗅觉检测法鉴定血橙汁中的香气活性化合物[J].色谱,2008,25(4):509-514.
[2]施莉婷,江和源,张建勇,等.茶叶香气成分及检测技术研究进展[J/OL].食品工业科技:1-6[2018-03-06].http://kns.cnki.net/kcms/detail/11.1759.TS.2 0180129.1456.036.html.
[3]杜瑞超,冯怡,徐德生,等.电子鼻技术及其在中药行业中的应用前景[J].中国实验方剂学杂志,2013,19(5):348-351.
[4]张冬璇,瞿晶田.中药蕲蛇的化学成分和药理作用研究进展[J].吉林中医药,2016,36(8):862-864.
[5]杨春,周雪,莫雪,等.炒青绿茶香气品质形成过程中芳香物质的动态变化[J].贵州农业科学,2017,45(1):122-126.
[6]刘源,周光宏,王锡昌,等.顶空固相微萃取气质联用分析香葱挥发性风味成分[J].中国调味品,2007(9):62-64.
[7]吴建平,牛丽影,李大婧,等.鲜食糯玉米挥发性成分与感官属性相关性分析[J].食品科学,2016,37(16):94-99.
[8]丁学锋,杨书梅,张慧君,等.橡胶制品工业含硫恶臭气体分析与评价[J].环境科学导刊,2014,33(3):70-72.
[9]莫曦明,李月欢.顶空色谱法测定水中二硫化碳[J].中华预防医学杂志,2003,26(4):61-62.
[10]邓大川,贺稚非,张东,等.顶空气相色谱法测定兔肉中挥发性风味物质己醛和己酸[J/OL].食品与发酵工业:1-9[2018-03-03].https:// doi.org/10.139 95/ j.cnki.11-1802/ts.014403.
[11]吴建平,牛丽影,李大婧,等.鲜食糯玉米挥发性成分与感官属性相关性分析[J].食品科学,2016,37(16):94-99.
[12]李凯,黄建全,商佳胤,等.二氧化碳浸渍法和传统法酿造条件下玫瑰香葡萄酒香气成分的对比分析[J/OL].食品与发酵工业:1-11[2018-03-06].https:1-11[2018-03-06].https://doi.org/10.13995/j.cnki.11-1802/ts.015474.
[13]李洪波,刘胜辉,李映志,等.顶空固相微萃取和气相色谱-质谱法测定菠萝蜜果肉中的香气成分[J].热带作物学报,2013,34(4):755-763.
[14]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.
[15]张峰榛,张伟,刘兴勇,等.短程蒸馏分离香茅油中的香茅醛实验及传质模型研究[J].现代食品科技,2017,33(10):105-109.
[16]季迪,张炜栋,周梦瑶,等.香茅天然驱避剂提取技术研究[J].江苏工程职业技术学院学报,2017,17(1):11-14.
[17]刘沛通,王亚钦,燕国梁.复合添加支链氨基酸对“赤霞珠”干红葡萄酒挥发性物质的影响[J].中国食品学报,2018,18(2):174-182.
[18]宁准梅,高冠明,李爽.三种酒曲酿造的崇明老白酒的挥发性风味物质分析及比较[J].工业微生物,2016,46(1):8-15.
[19]乔宇,谢笔钧,张妍,等.固相微萃取-气相色谱-质谱联用结合嗅觉检测法鉴定血橙汁中的香气活性化合物[J].色谱,2008,25(4):509-514.
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