基于GC-MS技术研究不同产地加工方法对香附挥发性成分的影响

目的 建立香附气质联用(GC-MS)方法,以其主要挥发性成分为指标,对不同产地加工方法处理的香附质量进行综合评价。方法 利用GC-MS技术完成香附挥发油中化学成分的定性鉴别,以其13个主要挥发性成分作为评价指标,利用聚类分析(CA)、主成分分析(PCA)、偏最小二乘法判别分析(PLS-DA)等多种化学计量学方法对不同产地加工方法处理的香附药材进行区分比较。结果 香附挥发油中共鉴别出37个成分,在煮制和蒸制过程中,分别有15个和7个成分逐渐消失。以13个主要挥发性成分作为评价指标,不同产地加工处理的香附化学成分存在明显差异,各成分在蒸煮过程中均有一定程度的损失,聚类热图显示各批样品主要分为两类,蒸制10、15 min及煮制8、12 min香附样品聚为一类,其余香附样品聚为一类。PCA结果显示“蒸制5 min”和“煮制2 min”样品的综合得分高于其他样品,其次是“直接晒干”“蒸制10 min”和“煮制4 min”,且煮制4 min、蒸制10 min后香附综合得分急剧下降;PLS-DA结果显示α-香附酮、圆柚酮、β-芹子烯和香附子烯为区分不同产地加工处理香附的标志性差异成分。结论 不同加工处理方法对香附药材化学成分影响较大,蒸制5 min和煮制2 min香附样品质量最佳,为较为良好的加工工艺,若农户条件不允许亦可采用直接晒干的方法,而煮制4 min、蒸制10 min后香附药材质量急剧下降,应为加工工艺的程度阙值。

Effect of Processing Methods of Different Origins on the Volatile Components of Cyperus rotundus L. Based on GC-MS Technique

OBJECTIVE To establish the GC-MS method for the comprehensive evaluation of the quality of Cyperus rotundus L. treated by different habitat processing method, using their main volatile components as indicators. METHODS The qualitative identification of chemical components in the volatile oil of Cyperus rotundus L. was completed by GC-MS technique, and its 13 main volatile components were used as evaluation indexes, and various chemometric methods such as cluster analysis (CA), principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were used to distinguish and compare Cyperus rotundus L. treated by different habitat processing method. RESULTS A total of 37 components were identified in the volatile oil of Cyperus rotundus L., and 15 and 7 components gradually disappeared during the boiling and steaming processes, respectively. Using the 13 main volatile components as evaluation indexes, the chemical components of the aromatic herbs processed from different origins differed significantly, and each component was lost to some extent during the steaming process. The clustering heat map showed that the samples of each batch were mainly divided into two categories, the steamed 10 and 15 min and boiled 8 and 12 min samples were clustered into one category, and the rest of the samples were clustered into one category. The PCA results showed that the composite scores of “steamed for 5 min” and “boiled for 2 min” were higher than those of other samples, followed by “directly dried”, “steamed for 10 min” and “boiled for 4 min”, and the composite scores of samples decreased sharply after boiling for 4 min and steaming for 10 min; the PLS-DA results showed that α-cyperone, nootkatone, β-selinene and cyperonene were the signature components that distinguished Cyperus rotundus L. treated by different habitat processing method. CONCLUSION Different processing methods have a greater impact on the chemical composition of the herbs, steaming 5 min and boiling 2 min sample quality is the best, for the better processing process. If farmers can not allow the conditions directly sun-dried method can also be used. And boiling 4 min, after steaming 10 min herbs quality decreases sharply, should be the degree of threshold.