食品与发酵工业 >

2025 , Vol. 51 >Issue 5: 322 - 328

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038006

分析与检测

溶剂辅助蒸馏结合气质联用法分析劲酒中的萜类化合物

  • 解倩倩 ,
  • 孙细珍 ,
  • 熊亚青 ,
  • 李强 ,
  • 杨波
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  • 1(劲牌有限公司,湖北 黄石,435100)
    2(中药保健食品质量与安全湖北省重点实验室,湖北 黄石,435100)
第一作者:硕士研究生(孙细珍高级工程师为通信作者,E-mail:347739489@qq.com)

收稿日期: 2023-11-20

  修回日期: 2024-04-16

  网络出版日期: 2025-03-28

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Analysis of terpenoids in Jingjiu by solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry

  • XIE Qianqian ,
  • SUN Xizhen ,
  • XIONG Yaqing ,
  • LI Qiang ,
  • YANG Bo
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  • 1(Jing Brand Co.Ltd., Huangshi 435100, China)
    2(Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China)

Received date: 2023-11-20

  Revised date: 2024-04-16

  Online published: 2025-03-28

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摘要

该研究采用溶剂辅助蒸馏(solvent-assisted flavor evaporation, SAFE)技术和GC-MS深入探讨了劲酒中丰富的萜类化合物的组成、含量及其潜在价值。采用液液萃取结合SAFE提取劲酒的挥发性成分并除去不挥发性成分,提取液浓缩后经GC-MS分析,实验优化了液液萃取和SAFE条件。通过谱库检索与保留指数对比,从劲酒中鉴定出71种萜类化合物,其中单萜类29种,倍半萜42种。通过定量分析,发现劲酒中主要的萜类化合物为乙酸龙脑酯[(17 222.4±335.2) μg/L]和樟脑[(10 920.8±225.1) μg/L],都属于单萜化合物,呈清爽松木香气,具有杀菌、抗炎、止痛功效。劲酒中倍半萜类种类丰富,结构复杂,其含氧衍生物大多有较强的生物活性,其中含量较高的倍半萜菖蒲烯[(237.09±6.11) μg/L]和α-杜松醇[(236.2±20.3) μg/L]具有抗癌潜力,α-白菖考烯[(172.49±3.71) μg/L]也具有清热平喘的功效。这些化合物对形成劲酒独特的风味与功能具有重要贡献,为劲酒中功能因子的研究提供了新的思路和方向。

关键词： 劲酒; 中药材; 萜类化合物; 感官品质; 生理活性

本文引用格式

解倩倩 , 孙细珍 , 熊亚青 , 李强 , 杨波 . 溶剂辅助蒸馏结合气质联用法分析劲酒中的萜类化合物[J]. 食品与发酵工业, 2025 , 51(5) : 322 -328 . DOI: 10.13995/j.cnki.11-1802/ts.038006

Abstract

This study investigated the composition, content, and potential value of diverse terpenoids in Jingjiu based on solvent-assisted flavor evaporation (SAFE) and GC-MS techniques.Volatile components of Jingjiu were extracted and non-volatile components were removed using liquid-liquid extraction combined with SAFE.The concentrated extracts were then subjected to GC-MS analysis.The experimental conditions for liquid-liquid extraction and SAFE were optimized.By utilizing spectral library retrieval and retention index comparisons, a total of 71 terpenoid compounds were identified in Jingjiu, including 29 monoterpenes and 42 sesquiterpenes.Quantitative analysis revealed that the predominant terpenoid compounds in Jingjiu were the monoterpenes, including bornyl acetate[(17 222.4±335.2) μg/L] and (+)-2-bornanone[(10 920.8±225.1) μg/L].Both of these compounds imparted a refreshing pine aroma and possess antimicrobial, anti-inflammatory, and analgesic properties.The sesquiterpenes exhibited structural complexity and many of their oxygenated derivatives demonstrated significant biological activity.Among them, the sesquiterpenes calamenene[(237.09±6.11) μg/L] and α-cadinol[(236.2±20.3) μg/L] showed potential anti-cancer properties, while α-calacorene[(172.49±3.71) μg/L] exhibited anti-inflammatory and bronchodilatory effects.These compounds significantly contribute to the distinctive flavor and functionality of Jingjiu, offering novel insights and directions for the study of functional factors in Jingjiu.

Key words： Jingjiu; Chinese medicinal materials; terpenoid compounds; sensory quality; physiological activity

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