摘要
目的:对不同产地、品种的肉桂样品中的挥发性物质进行分析研究,比较分析得到不同品种的肉桂中挥发性物质的差异性,为肉桂的产地溯源、分类提供参考。方法:基于气相色谱-质谱法(GC-MS),采用SHPolarWax色谱柱(60.0 m×0.25 mm,0.25μm),设定进样口温度为250℃,柱温程序为40℃、5 min,3℃·min^(–1)升至250℃保持15 min,以恒线速度模式、线速度为25.5 cm·s^(–1)控制载气,分流进样,分流比为10∶1,离子源温度为200℃,接口温度为250℃,多反应监测(MRM)模式采集。使用岛津公司的香味物质数据库Smart Aroma Database对肉桂样品中的挥发性化合物进行分析。结果:6个产地的肉桂中可稳定检出49个挥发性化合物,含量各有差异。通过在线数据处理平台MetaboAnalyst 5.0进行肉桂样品中挥发性化合物的统计分析,确定了越南清化肉桂和油桂、缅甸肉桂和中国肉桂、印度尼西亚肉桂和中国肉桂、印度肉桂和中国肉桂4个比对组样品之间挥发性化合物的含量差异。结论:建立的方法稳定可行,根据挥发性化合物的差异,可很好地区分不同产地的肉桂,以期为肉桂的产地溯源、分类分型提供参考。
Objective:To analyze the volatile compounds in cinnamon samples from different origins and varieties,compare the differences in volatile compounds among different varieties of cinnamon,and provide a reference for origin tracing and classification of cinnamon.Method:A SH-PolarWax chromatographic column(60 m×0.25 mm,0.25μm)was used.The inlet temperature was set at 250℃,and the column temperature program was set at 40℃(5 min)and then increased at 3℃·min^(–1) to 250℃(15 min).The linear velocity of carrier gas was controlled at 25.5 cm·s^(–1).Split injection mode was used with a split ratio of 10:1.The ion source temperature was set at 200℃,and the interface temperature was set at 250℃.Multi-reaction monitoring(MRM)mode was used for acquisition.The volatile compounds in cinnamon samples were analyzed using the Smart Aroma Database provided by Shimadzu Corporation.Results:A total of 49 volatile compounds were stably detected in cinnamon samples from six origins,with differences in content among samples.Statistical analysis of volatile compounds was performed using MetaboAnalyst 5.0,an online data processing platform.The results revealed significant differences in volatile compounds between four sample comparison groups:Vietnamese Thanh Hoa cinnamon vs.oil cinnamon,Myanmar cinnamon vs.Chinese cinnamon,Indonesian cinnamon vs.Chinese cinnamon,and Indian cinnamon vs.Chinese cinnamon.Conclusion:The method established in this study is stable and feasible.According to the differences in volatile compounds among cinnamon samples from different origins,this method can effectively distinguish cinnamon from different origins,providing a reference for the origin tracing and classification of cinnamon.
作者
向涛
张晓莉
罗轶
黄清泉
黄博
李晓东
XIANG Tao;ZHANG Xiaoli;LUO Yi;HUANG Qingquan;HUANG Bo;LI Xiaodong(Guangxi University of Chinese Medicine,Nanning 530200,China;Shimadzu Innovation Center,Shimadzu(China)Co.,Ltd.,Beijing 100020,China;NMPA Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine,Chinese Materia Medica,Guangxi Institute for Drug Control,Nanning 530021,China)
出处
《中国现代中药》
2025年第7期1273-1282,共10页
Modern Chinese Medicine
基金
广西药品监督管理局科研计划项目(桂药监科2022-05)
国家药品监督管理局药品监管科学体系建设重点项目(RS2024Z006)。
关键词
肉桂
气相色谱-质谱法
挥发性化合物
香味物质数据库
cinnamon
gas chromatography-mass spectrometry
volatile compound
smart aroma database
