Food and Fermentation Industries >

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

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

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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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

Cite this article

XIE Qianqian , SUN Xizhen , XIONG Yaqing , LI Qiang , YANG Bo . Analysis of terpenoids in Jingjiu by solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2025 , 51(5) : 322 -328 . DOI: 10.13995/j.cnki.11-1802/ts.038006

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