Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 288 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033281

Gas chromatography-mass spectrometry analysis of volatile components in Wudu Zanthoxylum bungeanum and establishment of characteristic fingerprint

  • HOU Yingying ,
  • ZHANG Hongjie ,
  • MA Junyi ,
  • ZHU Jianzhao ,
  • MIAO Xin ,
  • HE Qingyan
Expand
  • 1(College of Life Science, Northwest Normal University, Lanzhou 730070, China)
    2(Institute of Walnut, Longnan Economic Forest Research Institute, Wudu 746000, China)

Received date: 2022-08-10

  Revised date: 2022-09-09

  Online published: 2023-08-30

Fold

Abstract

Sixteen varieties of Zanthoxylum bungeanum from the germplasm bank of the Economic Forest Research Institute of Longnan City, Gansu Province were used as the test materials to construct gas chromatography-mass spectrometry (GC-MS) fingerprints. The volatile components of 16 varieties of Zanthoxylum bungeanum were analyzed and identified by GC-MS, and 16 varieties of Zanthoxylum bungeanum were classified and analyzed by clustering analysis and principal component analysis. The fingerprint was constructed by the Computer Similarity Evaluation System of Traditional Chinese Medicine Chromatographic Fingerprint (2012A version). Results showed that the volatile components of 16 varieties of pepper were similar to little difference, which could be divided into alcohols, olefins, esters, ketones, aldehydes, and benzenes, among which the kinds of alcohols and olefin were more and the relative content was higher. The classification results of cluster analysis and principal component analysis showed that there were no significant differences among 16 varieties of Zanthoxylum bungeanum. The GC-MS fingerprints of volatile components of Zanthoxylum bungeanum were established and 11 common peaks were identified as characteristic peaks of Zanthoxylum bungeanum. Combined with Angle cosine and Pearson correlation coefficient analysis, the similarity of them was all above 0.9, which indicated that the fingerprint establishment method was effective. The research could provide theoretical support for the identification of production area, quality detection, variety classification, and evolutionary relationship of Wudu Zanthoxylum bungeanum.

Key words： Wudu Zanthoxylum bungeanum; volatile components; fingerprint; cluster analysis; principal component analysis

Cite this article

HOU Yingying , ZHANG Hongjie , MA Junyi , ZHU Jianzhao , MIAO Xin , HE Qingyan . Gas chromatography-mass spectrometry analysis of volatile components in Wudu Zanthoxylum bungeanum and establishment of characteristic fingerprint[J]. Food and Fermentation Industries, 2023 , 49(14) : 288 -294 . DOI: 10.13995/j.cnki.11-1802/ts.033281

References

[1] 杨建宇, 李杨, 范竹雯, 等.道地药材川椒的研究近况[J].光明中医, 2020, 35(1):146-148.
YANG J Y, LI Y, FAN Z W, et al.Series of recent research situation of genuine regional drug (5)recent research situation of genuine regional drug Sichuan pepper[J].Guangming Journal of Chinese Medicine, 2020, 35(1):146-148.
[2] TSUNOZAKI M, LENNERTZ R C, VILCEANU D, et al.A ‘toothache tree’ alkylamide inhibits A delta mechanonociceptors to alleviate mechanical pain[J].The Journal of Physiology, 2013, 591(13):3 325-3 340.
[3] 周杰, 刘璐, 邱盛敏, 等.不同产地花椒精油的化学成分分析及花椒精油固体制剂的抗真菌作用考察[J].中国实验方剂学杂志, 2021, 27(2):153-160.
ZHOU J, LIU L, QIU S M, et al.Analysis of chemical composition in essential oil of Zanthoxyli pericarpium from different producing areas and investigation of antifungal effect of Zanthoxyli pericarpium essential oil solid preparation[J].Chinese Journal of Experimental Traditional Medical Formulae, 2021, 27(2):153-160.
[4] YE Q.Rapid analysis of the essential oil components of dried Zanthoxylum bungeanum Maxim by Fe2O3-magnetic-microsphere-assisted microwave distillation and simultaneous headspace single-drop microextraction followed by GC-MS[J].Journal of Separation Science, 2013, 36(12):2 028-2 034.
[5] YANG X G.Aroma constituents and alkylamides of red and green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)[J].Journal of Agricultural & Food Chemistry, 2008, 56(5):1 689-1 696.
[6] EPIFANO F, CURINI M, CARLA MARCOTULLIO M, et al.Searching for novel cancer chemopreventive plants and their products:The genus Zanthoxylum[J].Current Drug Targets, 2011, 12(13):1 895-1 902.
[7] 高逢敬, 蒲彪.青花椒香气成分的抑菌性研究[J].四川食品与发酵, 2007, 43(3):28-30.
GAO F J, PU B.The study on fragrant composition of the Green Zanthoxylum Bungeanum about the bacteriostatic function[J].Sichuan Food and Fermentation, 2007, 43(3):28-30.
[8] QI H, WANG W X, DAI J L, et al. In vitro anthelmintic activity of Zanthoxylum simulans essential oil against Haemonchus contortus[J].Veterinary Parasitology, 2015, 211(3-4):223-227.
[9] 赵晨. 植物挥发油抗氧化活性的研究[J].中国调味品, 2008, 33(11):40-43.
ZHAO C.Research of antioxidative capacity in essential oils of plants[J].China Condiment, 2008, 33(11):40-43.
[10] 臧林泉, 胡枫, 韦敏, 等. 花椒挥发油抗肿瘤药理作用研究. 蛇志, 2006, 18(3):183-186.
ZANG L Q, HU F, WEI M, et al.The anti-tumor effect of Zanthoxylunm maxim and its mechanism of essential oil of Zanthoxylunm maxim[J].Journal of Snake, 2006, 18(3):183-186.
[11] 樊丹青, 刘荣, 杨丽, 等.不同产地花椒挥发油含量及组成成分比较研究[J].中药与临床, 2014, 5(2):16-19.
FAN D Q, LIU R, YANG L, et al.Analysis on volatile oil of Zanthoxylum bungeanum Maxim from different origin[J].Pharmacy and Clinics of Chinese Materia Medica, 2014, 5(2):16-19.
[12] 陈光静, 阚建全, 李建, 等.不同产地红花椒挥发油化学成分的比较研究[J].中国粮油学报, 2015, 30(1):81-87.
CHEN G J, KAN J Q, LI J, et al.Analysis of essential oil compounds in Zanthoxylum bungeanum Maxim from different habitats[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(1):81-87.
[13] 刘静, 亓超凡, 绪扩, 等.指纹图谱技术在食品质量与安全中的应用研究进展[J].食品安全质量检测学报, 2022, 13(10):3 189-3 197.
LIU J, QI C F, XU K, et al.Research progress on the application of fingerprint technology in the field of food quality and safety[J].Journal of Food Safety & Quality, 2022, 13(10):3 189-3 197.
[14] 张晶莹, 魏彦锋, 梁红敏, 等.指纹图谱技术在葡萄及葡萄酒研究上的应用[J].中外葡萄与葡萄酒, 2019(1):57-63.
ZHANG J Y,WEI Y F, LIANG H M, et al.Application of fingerprint technique in grape and wine research[J].Sino-Overseas Grapevine Wine, 2019(1):57-63.
[15] 徐妍, 杨华蕊, 杨永寿, 等.中药指纹图谱研究现状及展望[J].世界最新医学信息文摘, 2018, 18(76):91-94.
XU Y, YANG H R, YANG Y S, et al.Research and prospect of fingerprint of traditional Chinese medicine[J].World Latest Medicine Information, 2018, 18(76):91-94.
[16] 罗凯, 朱琳, 阚建全.水蒸汽蒸馏、溶剂萃取、同时蒸馏萃取法提取花椒挥发油的效果比较[J].食品科技, 2012,37(10):234-236;240.
LUO K, ZHU L, KAN J Q.Comparison on extraction of steam distillation, solvent, simultaneous distillation for Zanthoxylum essential oil[J].Food Science and Technology, 2012,37(10):234-236;240.
[17] 李宝丽, 朱宇轩, 邓建玲, 等.基于GC-MS指纹图谱和化学计量分析鉴别预包装纯葡萄汁及葡萄汁制品[J].食品科学, 2015, 36(8):156-161.
LI B L, ZHU Y X, DENG J L, et al.Discrimination of prepackaged pure grape juice and its commercial products based on gas chromatography-mass spectrometry fingerprints and chemometrics methods[J].Food Science, 2015, 36(8):156-161.
[18] 霍归国, 梁婷玉, 史金涵, 等.武都‘大红袍’花椒品质研究[J].中国农学通报, 2021, 37(22):120-125.
HUO G G, LIANG T Y, SHI J H, et al.Study on the quality of Zanthoxylum bungeanum ‘Dahongpao’ from Wudu[J].Chinese Agricultural Science Bulletin, 2021, 37(22):120-125.
[19] FENG S J, LIU Z S, CHEN L, et al.Phylogenetic relationships among cultivated Zanthoxylum species in China based on cpDNA markers[J].Tree Genetics & Genomes, 2016, 12(3):45.
[20] FENG S J, YANG T X, LIU Z S, et al.Genetic diversity and relationships of wild and cultivated Zanthoxylum germplasms based on sequence-related amplified polymorphism (SRAP) markers[J].Genetic Resources and Crop Evolution, 2015, 62(8):1 193-1 204.
[21] 李立新, 司守霞, 魏安智, 等.基于花椒转录组序列SSR分子标记开发及花椒种质鉴定[J].华北农学报, 2017, 32(5):69-77.
LI L X, SI S X, WEI A Z, et al.Study on development of SSR molecular markers based on transcriptome sequencing and germplasm identification in Zanthoxylum germplasm[J].Acta Agriculturae Boreali-Sinica, 2017, 32(5):69-77.
[22] FARDHYANTI D S, SEDIAWAN W B, HISYAM A.Kinetics of mace (Myristicae arillus) essential oil extraction using microwave assisted hydrodistillation:Effect of microwave power[J].Industrial Crops and Products, 2019, 131:315-322.
[23] SHI J W, FEI X T, HU Y, et al.Identification of key genes in the synthesis pathway of volatile terpenoids in fruit of Zanthoxylum bungeanum Maxim[J].Forests, 2019, 10(4):328.
[24] KIM J H.Seasonal variations in the content and composition of essential oil from Zanthoxylum piperitum[J].Journal of Ecology and Environment, 2012, 35(3):195-201.
[25] 叶洵, 刘子博, 张婷, 等.基于GC-MS结合保留指数法建立花椒挥发油指纹图谱[J].中国调味品, 2022, 47(4):68-73.
YE X, LIU Z B, ZHANG T, et al.Establishment of the fingerprint of Zanthoxylum Bungeanum volatile oils based on GC-MS combined with retention index method[J].China Condiment, 2022, 47(4):68-73.
[26] 课净璇, 瞿瑗, 黎杉珊, 等.基于GC-MS建立花椒挥发油指纹图谱及在汉源红花椒鉴定中的应用[J].中国粮油学报, 2018, 33(11):116-126.
KE J X, QU Y, LI S S, et al.Establishment of GC-MS fingerprint based on essential oil components in Zanthoxylum and application on Hanyaun Zanthoxylum bungeanum[J].Journal of the Chinese Cereals and Oils Association, 2018, 33(11):116-126.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.