Study on statistical evaluation techniques of volatile substances from seven kinds of bamboo leaves
WEI Jie1, YIN Yajie1,2,3, JIANG Wei2*, SONG Cengye1, WEI Ling1, LIAO Zhili1, HAN Xinglin2
1(Sichuansheng Yibin Zhu Hai Jiu Ye Co.Ltd, Yibin 644304, China) 2(International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China) 3(Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China)
Abstract: Bamboo leaves and bamboo leaf extracts were widely used in Chinese baijiu, Chinese yellow rice wine and health drinks. The volatile substances of seven kinds of bamboo leaves were studied based on head space solid phase microextraction (HS-SPME), gas chromatography mass spectrometry (GC-MS) and statistical analysis in order to support theoretical foundation for the flavor of bamboo liquor. One hundred and forty two volatile substances were accurately identified from seven kinds of bamboo leaves by the index retrieval and retention index validation which including esters, alcohols, aromatic compounds, aldehydes, ketones, heterocycles, acids, ethers and terpenes. And among which nine substances such as hexanal, 2-hexenal and methyl heptene were common volatile components in seven kinds of bamboo leaves. According to the classified statistics of seven kinds of bamboo leaf compounds, it was found that cis-2-hexenal was the main aldehydes and the relative content range from 26.14% to 62.26%. The content of methyl decanoate (23.84%-49.96%) in esters and lactones were relatively higher, and the content of α-ionone in ketones was higher which between 0% and 53.33%. The phenyl ethanol was the main compound of alcohols, ranged from 18.49% to 75.65%. Moreover, terpenoids were the main components of bamboo leaves, and the relative content of linalool (39.12%-100%) was the highest. Three principal components were extracted by PCA (the contribution rate was 73.52%), in which esters and lactones and aromatic substances were closer on the PC1 and made a greater positive contribution to PC1. The cluster analysis showed that Dendrocalamus membranceus Munro were quite different from with the other six varieties, and the flavors of Fargesia spathacea Franch, Pleioblastus amarus and Phyllostachys bambusoides f. lacrima-deae bamboo leaves were similar, meanwhile, endrocalamus latiflorus Munro, Lingnania intermedia and Pleioblastus amarus leaves had little difference.
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