返回 
加入收藏
大果大戟奶制、酒制后挥发性成分的变化研究
x
请在关注微信后，向客服人员索取文件
| 篇名： | 大果大戟奶制、酒制后挥发性成分的变化研究 |
| TITLE： | Study on the changes of volatile components in Euphorbia wallichii after milk and wine processing |
| 摘要： | 目的 探讨大果大戟奶制、酒制后挥发性成分的变化，初步阐明其炮制减毒的物质基础。方法采用顶空-气相色谱-质谱联用技术对大果大戟生品、奶制大果大戟、酒制大果大戟中的挥发性成分进行分离鉴定，通过峰面积归一化法计算各成分的相对百分含量；结合主成分分析、正交偏最小二乘-判别分析等化学计量学方法比较奶制、酒制后样品中挥发性成分的变化，并筛选差异性成分。结果从3种样品中共鉴定出66种挥发性成分，所含化合物的类型主要为烷烃类、烯烃类、杂环类、酯类等。从大果大戟生品、奶制大果大戟、酒制大果大戟中分别鉴定出39、24、36种挥发性成分，三者共有成分10种。相对于大果大戟生品而言，奶制大果大戟中除烷烃类和酯类成分的相对百分含量升高外，其他种类成分的相对百分含量均降低；酒制大果大戟中烷烃类、烯烃类、醛类和酯类成分的相对百分含量升高，但杂环类、酮类、醚类、醇类成分的含量均降低。化学计量学分析结果显示，生品与炮制品中挥发性成分差异显著，共筛选出5种奶制差异性成分、3种酒制差异性成分，其中芳樟醇、辛醛、3-戊酮等潜在毒性成分的相对百分含量在炮制后均显著降低（P＜0.05）。结论奶制与酒制可能通过降低大果大戟中芳樟醇、辛醛、3-戊酮等毒性成分含量从而发挥减毒的作用。 |
| ABSTRACT： | OBJECTIVE To systematically investigate the changes of volatile components in Euphorbia wallichii after milk and wine processing， and preliminarily elucidate the material basis for reducing toxicity. METHODS Using headspace gas chromatography-mass spectrometry technology， the volatile components in raw E. wallichii， milk-processed E. wallichii， and wine- processed E. wallichii were isolated and identified， and the relative percentage content of each component was calculated by the peak area normalization method. Combining chemometric methods such as principal component analysis and orthogonal partial least- squares discriminant analysis， changes in volatile components in samples after milk and wine processing were compared. Differential components were screened. RESULTS A total of 66 volatile components were identified from the three samples， with the types of compounds primarily comprising alkanes， olefins， heterocycles and esters， among others. A total of 39， 24 and 36 volatile components were identified from raw E. wallichii， milk-processed E. wallichii， and wine-processed E. wallichii， respectively， with 10 components common to all three preparations. Compared with raw E. wallichii， the relative percentage of other components in milk-processed E. wallichii decreased， except for alkanes and esters. The relative percentage of alkanes， olefins， aldehydes and esters in wine-processed E. wallichii increased， but the contents of heterocyclic compounds， ketones， ethers and alcohols decreased. The results of chemometric analysis showed that the volatile components of raw and processed products were significantly different. A total of 5 kinds of differential components in milk-processed products and 3 kinds of differential components in wine-processed products were screened out. Among them， the relative percentage of potential toxic components such as linalool， octanal and 3-pentanone decreased significantly after processing（P＜0.05）. CONCLUSIONS Milk and wine processing may exert a toxicity-reducing effect by reducing the contents of toxic components such as linalool， octanal and 3-pentanonein E. wallichii. |
| 期刊： | 2025年第36卷第21期 |
| 作者： | 蔡瑛；田婷；格桑顿珠；罗珍；彭希帆；郭子良；林芳腾；索朗次仁；严志宏 |
| AUTHORS： | CAI Ying， TIAN Ting，Gesangdunzhu，LUO Zhen，PENG Xifan，GUO Ziliang，LIN Fangteng，Suolangciren，YAN Zhihong |
| 关键字： | 大果大戟；奶制；酒制；挥发性成分；减毒；物质基础 |
| KEYWORDS： | Euphorbia wallichii； milk processing； wine |
| 阅读数： | 1 次 |
| 本月下载数： | 0 次 |
* 注：未经本站明确许可，任何网站不得非法盗链资源下载连接及抄袭本站原创内容资源!在此感谢您的支持与合作！
