探究“金花菌”发酵牡丹花瓣过程中挥发性物质和酚酸化合物的成分及含量。采用GC-IMS技术和HPLC-MS技术研究“金花菌”发酵过程中挥发物质和酚酸类物质,通过主成分分析和聚类分析阐明发酵过程中挥发性物质和酚酸类物质变化。GC-IMS共检测出51种挥发性物质,定性出33种,并能表明发酵前后及发酵过程中挥发性物质的变化,将牡丹花瓣分为3类,即未发酵,发酵3 d和发酵5~11 d;HPLC-MS技术共检出并定量21种酚酸类物质,在发酵5 d时牡丹花瓣中多酚达到最大值为4.31%,通过聚类分析和主成分分析能将牡丹花瓣分为3类:即未发酵,发酵3、5、7 d和发酵9、11 d。研究结果为牡丹花瓣发酵过程中挥发性物质和多酚类物质的变化和品质控制提供理论依据,同时为牡丹花瓣的加工与利用提供新思路。
To explore the composition and content of volatile compounds and phenolic acid compounds in peony petals during the fermentation process by Aspergillus chevalieri. GC-IMS and HPLC-MS techniques were used to investigate the volatile substances and phenolic acids in the fermentation of peony petals. Principal component analysis and cluster analysis can elucidate the change of volatile and phenolic acid substances during fermentation. GC-IMS detects 51 volatile substances, and 33 were qualified. It clearly showed the changes of volatile substances before, after, and during fermentation. Peony petals can be divided into three categories: unfermented, fermented for 3 d and fermented for 5-11 d. HPLC-MS detect 21 phenolic acids, and the maximum value of polyphenols in peony petals is 4.31% at 5 d fermentation. By cluster analysis and principal component analysis, peony petals can be divided into three categories: unfermented, fermented for 3, 5 and 7 d, and fermented for 9 and 11 d. The results of this study provide a theoretical basis for the change of volatile compounds and polyphenols and the quality control of peony petals during fermentation. At the same time, it provides a new idea for the processing and utilization of peony petals.
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