不同产地香椿嫩芽主要营养成分、活性物质及挥发性成分分析
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摘要
为分析比较不同产地香椿嫩芽的品质差异和加工适用性,以6个产地来源的红油香椿为研究对象,采用常规理化方法测定香椿嫩芽中可溶性蛋白、维生素C(V_C)、总黄酮、总生物碱、总多糖、总多酚、总皂苷含量,采用顶空固相微萃取以及气相色谱-质谱联用技术分析鉴定香椿嫩芽的挥发性成分。结果表明:6个产地中,山东淄博香椿嫩芽中可溶性蛋白含量最高,达0.74%;河南桐柏香椿嫩芽中的V_C含量最高,达0.83%,与其他产地差异显著(p <0.05);山西永济香椿嫩芽的总黄酮、总生物碱、总多糖、总多酚和总皂苷含量均明显高于其他产地。6个产地香椿嫩芽共检出87种挥发性物质,其中河南新乡检出16种,河南桐柏33种,山西永济29种,山东淄博28种,陕西安康33种,湖北十堰陆35种,6个产地香椿嫩芽共检出6种共有化合物,分别为2-己烯醛、β-环柠檬醛、2,4-二甲基噻吩、2-巯基-2,3-二氢-3,4-二甲基噻吩、古巴烯和[1R-(1R~*,4Z,9S~*)]-4,11,11-4,11,11-三甲基-8-亚甲基-二环[7.2.0]十一碳-4-烯。不同产地相对含量较高的为萜烯类、醛类和含硫类物质,且检出种类最多的均为萜烯类物质。综合分析山西永济香椿品质较为优良,不同产地香椿营养成分、活性物质及挥发性成分呈现出产地差异性,可根据产品加工需求选择原料产地。
In order to analyze and compare the quality differences and processing applicability of Toona sinensis buds from 6 growing areas,the main chemical components of Toona sinensis buds were investigated.The contents of soluble protein,vitamin C(V_C),total flavonoids,total alkaloids,total polysaccharide,total polyphenol and total saponins were determined by physical and chemical methods. The volatile compounds were determined by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry(GC-MS).The results showed that Toona sinensis buds from Zibo in Shandong exhibited the highest content of soluble protein,which was 0.74%; Toona sinensis buds from Tongbai in Henan exhibited significantly higher content of V_Cthan other areas(p < 0.05),which was 0.83%; Toona sinensis buds from Yongji in Shanxi exhibited significantly highest contents of total flavonoids,total alkaloids,total polysaccharide,total polyphenol and total saponins among the six areas).A total of 87 aroma compounds were identified,16,33,29,28,33 and 35 of which were detected in Toona sinensis buds from Xinxiang of Henan,Tongbai of Henan,Yongji of Shanxi,Zibo of Shandong,Ankang of Shaanxi,Shiyan of Hubei,respectively.6 identical compounds were identified in Toona sinensis buds among the six areas,including 2-hexenal,2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde,2,4-dimethyl-thiophene,2-mercapto-3,4-dimethyl-2,3-dihydrothiophene,copaene,[1R-(1R~*,4Z,9S ~*) ]-bicyclo[7.2.0]undec-4-ene,4,11,11-trimethyl-8-methylene-.Terpenes,aldehydes and the sulfide compounds were present as the dominant compounds in all six samples,and the number of terpenes was the largest. All the above results suggested that the quality of Toona sinensis buds from Yongji of Shanxi was better.Toona sinensis buds from different growing areas had significant differences in nutrients,active ingredients and volatile components,thus the origin of raw materials should be selected according to the processing demand of the products.
In order to analyze and compare the quality differences and processing applicability of Toona sinensis buds from 6 growing areas,the main chemical components of Toona sinensis buds were investigated.The contents of soluble protein,vitamin C(V_C),total flavonoids,total alkaloids,total polysaccharide,total polyphenol and total saponins were determined by physical and chemical methods. The volatile compounds were determined by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry(GC-MS).The results showed that Toona sinensis buds from Zibo in Shandong exhibited the highest content of soluble protein,which was 0.74%; Toona sinensis buds from Tongbai in Henan exhibited significantly higher content of V_Cthan other areas(p < 0.05),which was 0.83%; Toona sinensis buds from Yongji in Shanxi exhibited significantly highest contents of total flavonoids,total alkaloids,total polysaccharide,total polyphenol and total saponins among the six areas).A total of 87 aroma compounds were identified,16,33,29,28,33 and 35 of which were detected in Toona sinensis buds from Xinxiang of Henan,Tongbai of Henan,Yongji of Shanxi,Zibo of Shandong,Ankang of Shaanxi,Shiyan of Hubei,respectively.6 identical compounds were identified in Toona sinensis buds among the six areas,including 2-hexenal,2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde,2,4-dimethyl-thiophene,2-mercapto-3,4-dimethyl-2,3-dihydrothiophene,copaene,[1R-(1R~*,4Z,9S ~*) ]-bicyclo[7.2.0]undec-4-ene,4,11,11-trimethyl-8-methylene-.Terpenes,aldehydes and the sulfide compounds were present as the dominant compounds in all six samples,and the number of terpenes was the largest. All the above results suggested that the quality of Toona sinensis buds from Yongji of Shanxi was better.Toona sinensis buds from different growing areas had significant differences in nutrients,active ingredients and volatile components,thus the origin of raw materials should be selected according to the processing demand of the products.
引文
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[2]周翔宇.中国香椿属的研究[D].南京:南京林业大学,2005.
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[12]刘常金,江慎华,王昌禄,等.不同季节与产地香椿黄酮及皂苷的含量变化[J].天津科技大学学报,2006,21(1):18-20.
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[15]曲春香,沈颂东,王雪峰,等.用考马斯亮蓝测定植物粗提液中可溶性蛋白质含量方法的研究[J].苏州大学学报,2006,22(2):82-85.
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[19]张园园,敖恩宝力格,白雪莲.蒙药耧斗菜总生物碱的测定及提取工艺研究[J].北方药学,2014,11(11):21,137.
[20]Wang K J,Yang C R,Zhang Y J.Phenolic antioxidants from Chinese toon(fresh young leaves and shoots of Toona sinensis)[J].Food Chemistry,2007,101(1):365-371.
[21]农业部.NY/T1676-2008食用菌中粗多糖含量的测定[S].北京:中国标准出版社,2008.
[22]邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学,2012,33(24):185-189.
[23]陈金娥,李冬梅,赵戌利,等.10种生、熟蔬菜中VC含量及抗氧化性对比研究[J].食品科技,2012,37(4):57-59.
[24]Cullere L,San-juan F,Cacho J.Characterisation of aroma active compounds of Spanish saffron by gas chromatographyolfactometry:Quantitative evaluation of the most relevant aromatic compounds[J].Food Chemistry,2011,127(4):1866-1871.
[25]Corbo M R,Lanciotti R,Gardini F,et al.Effects of hexanal,trans-2-hexenal,and storage temperature on shelf life of fresh sliced apples[J].Journal of Agricultural and Food Chemistry,2000,48(6):2401-2408.
[26]Silva Ferreira A C,Monteiro J,Oliveira C,et al.Study of major aromatic compounds in port wines from carotenoid degradation[J].Food Chemistry,2008,110:83-87.
[27]王瑜,邢效娟,景浩.大蒜含硫化合物及风味研究进展[J].食品安全质量检测学报,2014,5(10):3092-3097.
[28]Hu G H,Sheng C,Mao R G,et al.Essential oil composition of Allium tuberosum seed from China[J].Chemistry of Natural Compounds,2013,48(6):1091-1093.
[29]张杰.香椿挥发性成分的分析及其呈香机理的研究[D].天津:天津科技大学,2013:24-25.
[30]Chen M H,Wang C L,Li L,et al.Retention of volatile constituents in dried Toona sinensis by GC-MS analysis[J].International Journal of Food Engineering,2010,6(2):1-8.
[2]周翔宇.中国香椿属的研究[D].南京:南京林业大学,2005.
[3]胡薇,刘艳如,缪妙青,等.多用途树种香椿的研究综述[J].福建林业科技,2008,35(1):244-250.
[4]陈刚,杨玉珍,马晓.香椿化学成分与保健功能研究进展[J].北方园艺,2013,20:189-192.
[5]丁素君.微波消解-ICP-MS测定香椿芽中微量元素含量[J].食品研究与开发,2016,37(14):128-130.
[6]Zhang W,Li C,You L J,et al.Structural identification of compounds from Toona sinensis leaves with antioxidant and anticancer activities[J].Journal of Functional Foods,2014,10:427-435.
[7]Wu J G,Peng W,YI J,et al.Chemical composition,antimicrobial activity against Staphylococcus aureus and a proapoptotic effect in SGC-7901 of the essential oil from Toona sinensis(A.Juss.)Roem.Leaves[J].Journal of Ethnopharmacology,2014,154(1):198-205.
[8]王冲,周镇,孔德龙.香椿和红椿叶片的挥发性有机物成分分析[J].河北林业科技,2017,2:44-47.
[9]Mu R M,Wang X R,Liu S X,et al.Rapid determination of volatile compounds in Toona sinensis(A.Juss.)Rome.by MAE-HS-SPME followed by GC-MS[J].Chromatographia,2007,65:463-467.
[10]杨慧,王赵改,王晓敏,等.红油香椿不同生长期和空间部位挥发性成分分析[J].食品科学,2016,37(22):142-148.
[11]王赵改,陈丽娟,张乐,等.不同采收期红油香椿营养成分和抗氧化活性分析[J].食品科学,2015,36(4):158-163.
[12]刘常金,江慎华,王昌禄,等.不同季节与产地香椿黄酮及皂苷的含量变化[J].天津科技大学学报,2006,21(1):18-20.
[13]王昌禄,高蕾,刘常金,等.不同产地香椿籽风味物质提取及成分分析[J].食品与机械,2007,23(2):83-85.
[14]王晓敏,杨慧,张乐,等.不同产地红油香椿各部位废弃材料主要活性物质含量比较[J].河南农业科学,2016,45(7):105-108.
[15]曲春香,沈颂东,王雪峰,等.用考马斯亮蓝测定植物粗提液中可溶性蛋白质含量方法的研究[J].苏州大学学报,2006,22(2):82-85.
[16]Gao M S,Feng L F,Jiang T J.Browning inhibition and quality preservation of button mushroom(Agaricus bisporus)by essential oils fumigation treatment[J].Food Chemistry,2014,149(8):107-113.
[17]Yokozawa T,Dong E,Liu Z W,et al.Antioxidant activity of flavones and flavonols in vitro[J].Phytotherapy Research,1997,11(6):446-449.
[18]王昌禄,栾颖,陈志强,等.薄层分离-分光光度法测定楝科植物中三萜皂苷含量[J].安徽农业科学,2008,36(14):5708-5712.
[19]张园园,敖恩宝力格,白雪莲.蒙药耧斗菜总生物碱的测定及提取工艺研究[J].北方药学,2014,11(11):21,137.
[20]Wang K J,Yang C R,Zhang Y J.Phenolic antioxidants from Chinese toon(fresh young leaves and shoots of Toona sinensis)[J].Food Chemistry,2007,101(1):365-371.
[21]农业部.NY/T1676-2008食用菌中粗多糖含量的测定[S].北京:中国标准出版社,2008.
[22]邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学,2012,33(24):185-189.
[23]陈金娥,李冬梅,赵戌利,等.10种生、熟蔬菜中VC含量及抗氧化性对比研究[J].食品科技,2012,37(4):57-59.
[24]Cullere L,San-juan F,Cacho J.Characterisation of aroma active compounds of Spanish saffron by gas chromatographyolfactometry:Quantitative evaluation of the most relevant aromatic compounds[J].Food Chemistry,2011,127(4):1866-1871.
[25]Corbo M R,Lanciotti R,Gardini F,et al.Effects of hexanal,trans-2-hexenal,and storage temperature on shelf life of fresh sliced apples[J].Journal of Agricultural and Food Chemistry,2000,48(6):2401-2408.
[26]Silva Ferreira A C,Monteiro J,Oliveira C,et al.Study of major aromatic compounds in port wines from carotenoid degradation[J].Food Chemistry,2008,110:83-87.
[27]王瑜,邢效娟,景浩.大蒜含硫化合物及风味研究进展[J].食品安全质量检测学报,2014,5(10):3092-3097.
[28]Hu G H,Sheng C,Mao R G,et al.Essential oil composition of Allium tuberosum seed from China[J].Chemistry of Natural Compounds,2013,48(6):1091-1093.
[29]张杰.香椿挥发性成分的分析及其呈香机理的研究[D].天津:天津科技大学,2013:24-25.
[30]Chen M H,Wang C L,Li L,et al.Retention of volatile constituents in dried Toona sinensis by GC-MS analysis[J].International Journal of Food Engineering,2010,6(2):1-8.
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