| 基于HS-SPME-GC-MS分析阿胶、龟甲胶、鹿角胶3种动物胶蛤粉烫炮制前后挥发性成分变化 |
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| 引用本文： | 杜莉杰,张帅,王计童,朱建光,张振凌. 基于HS-SPME-GC-MS分析阿胶、龟甲胶、鹿角胶3种动物胶蛤粉烫炮制前后挥发性成分变化[J]. 中草药, 2022, 53(4): 1030-1041 |
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| 作者姓名： | 杜莉杰 张帅 王计童 朱建光 张振凌 |
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| 作者单位： | 河南中医药大学, 河南 郑州 450046;河南省中药特色炮制技术工程研究中心, 河南 郑州 450046;河南中医药大学, 河南 郑州 450046;河南省中药特色炮制技术工程研究中心, 河南 郑州 450046;呼吸疾病中医药防治省部共建协同创新中心, 河南 郑州 450046 |
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| 基金项目： | 公益性行业专项—中药炮制技术传承基地建设（00104296） |
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| 摘 要： | 目的 分析探讨蛤粉烫对阿胶、龟甲胶、鹿角胶3种动物胶挥发性成分的影响.方法 采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对阿胶、龟甲胶、鹿角胶3种动物...
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| 关 键 词： | HS-SPME-GC-MS 炮制 ROAV法 驴皮 龟甲 鹿角 阿胶 龟甲胶 鹿角胶 阿胶珠 龟胶珠 鹿胶珠 2-戊基呋喃 戊醛 己醛 正辛醛 2,6,10-三甲基十四烷 壬醛 庚醛 |
| 收稿时间： | 2021-09-01 |
Changes of volatile components in Asini Corii Colla, Testudinis Carapacis et Plastri Colla and Cervi Cornus Colla before and after clam powder stir-frying by HS-SPME-GC-MS |
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| DU Li-jie,ZHANG Shuai,WANG Ji-tong,ZHU Jian-guang,ZHANG Zhen-ling. Changes of volatile components in Asini Corii Colla, Testudinis Carapacis et Plastri Colla and Cervi Cornus Colla before and after clam powder stir-frying by HS-SPME-GC-MS[J]. Chinese Traditional and Herbal Drugs, 2022, 53(4): 1030-1041 |
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| Authors: | DU Li-jie ZHANG Shuai WANG Ji-tong ZHU Jian-guang ZHANG Zhen-ling |
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| Affiliation: | Henan University of Chinese Medicine, Zhengzhou 450046, China;Henan Research Center for Special Processing Technology of Chinese Medicine, Zhengzhou 450046, China; Henan University of Chinese Medicine, Zhengzhou 450046, China;Henan Research Center for Special Processing Technology of Chinese Medicine, Zhengzhou 450046, China;Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan & Education Ministry, Zhengzhou 450046, China |
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| Abstract: | Objective The effects of clam powder stir-frying on volatile components of Ejiao (Asini Corii Colla, ACC), Guijiajiao (Testudinis Carapacis et Plastri Colla, TCPC) and Lujiaojiao (Cervi Cornus Colla, CCC) were analyzed.Methods The volatile components from three kinds of animal glue, processed products by clam powder stir-frying, and their raw products by HS-SPME-GC-MS, combined with relative odor activity value (ROAV) to analyze the volatile flavor compounds of samples. Results There were 36, 40, 54, 39, 36, 34, 48, 54 and 38 volatile compounds identified from donkey skin, Guijia (Testudinis Carapax et Plastrum, TCP), Lujiao (Cervi Cornu, CC), ACC, TCPC, CCC, Ejiaozhu, Guijiaozhu and Lujiaozhu. The relative content of heterocycles, alkanes, alcohols in ACC and Ejiaozhu were the highest, the relative content of ester compounds in TCPC and Guijiaozhu was the highest, the relative content of aldehyde compounds in CCC and Lujiaozhu was the highest. After three kinds of animal glue were scalded with clam powder, the content of alkanes was increased, and the content of alcohol and aldehyde components were decreased. The content of common components in these products of 2-pentylfuran, valeraldehyde, hexanal and n-octanal were decreased, while the content of 2,6,10-trimethyltetradecane and nonanal were increased. ROAV method was used to determine the five common key aroma components of three kinds of animal glue and Jiaozhu by clam powder stir-frying, which were valeraldehyde, hexanal, heptanal, n-octanal and nonanal. Conclusion The changes of volatile components of the three kinds of animal glue in the process of clam powder stir-frying had some common and individual relationship, which could provide reference for the study of clam powder stir-frying. |
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| Keywords: | headspace solid-phase microextraction-gas chromatography-mass spectrometry processing relative odor activity value method donkey skin Testudinis Carapax et Plastrum Cervi Cornu Asini Corii Colla Testudinis Carapacis et Plastri Colla Cervi Cornus Colla Ejiaozhu Guijiaozhu Lujiaozhu 2-pentylfuran pentanal hexanal n-octanal 2,6,10-trimethyltetradecane nonanal heptanal |
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