不同干燥处理后迷迭香叶挥发性成分分析

Analysis of volatile components of Rosmarinus officinalis L. leaves after different drying treatments

中文关键词:  迷迭香叶  气相色谱-离子迁移谱法  指纹图谱  挥发性成分

英文关键词:rosemary leaves  gas chromatography-ion mobility spectrometry  fingerprint  volatile components

中文摘要:

      目的 基于气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)分析不同干燥方式处理的迷迭香(Rosmarinus officinalis L.)叶挥发性成分差异。方法 通过热风干燥(40、60、80℃)、自然晾干和真空冷冻干燥处理迷迭香叶, 比较不同干燥处理对迷迭香叶挥发性成分的影响。采用GC-IMS分析迷迭香叶在不同干燥方式处理后挥发性成分的组成及差异, 构建挥发性成分的差异谱图和指纹图谱。结果 在5种不同干燥方式处理下的迷迭香叶中共鉴定出77种挥发性成分, 包括醇类(18个)、烯萜类(12个)、醛类(10个)、酮类(11个)、酯类(8个)、酸类(5个)、杂环化合物(3个)及其他类物质(10个)。经过差异性对比, 发现了48个差异性物质。真空冷冻干燥法中挥发性成分种类更为丰富, 总体含量更高。自然晾干法保留的挥发性物质和含量次之, 热风干燥法随着干燥温度升高, 挥发性物质种类与含量减少。结论 不同干燥方式的迷迭香叶挥发性成分存在明显差异, 冷冻干燥与40℃烘干均能较大化保留迷迭香挥发性成分, 综合分析得40℃烘干是迷迭香叶保留挥发性成分和风味的最佳干燥方式。

英文摘要:

      Objective To analyze the differences of volatile components in rosemary (Rosmarinus officinalis L.) leaves treated by different drying treatments based on gas chromatography-ion mobility spectrometry (GC-IMS)。Methods Rosemary leaves were treated by hot air drying (40, 60, 80℃), natural drying and vacuum freeze-drying, the effects of different drying treatments on volatile components of rosemary leaves were compared. GC-IMS was used to analyze the composition and differences of volatile components of rosemary leaves after different drying, and the difference spectra and fingerprint of volatile components were constructed. Results A total of 77 volatile compounds were identified under 5 different of drying methods, including 18 kinds of alcohols, 12 kinds of aldehydes, 10 kinds of aldehydes, 11 kinds of ketones, 8 kinds of esters, 5 kinds of acids, 3 kinds of heterocyclic compounds and 10 kinds of other compounds. After the difference comparison, 48 different substances were found. The volatile components in vacuum freeze-drying were more abundant and the total content was higher. The volatile substance and content retained by natural drying method was the second, and the type and content of volatile substance decreased with the increase of drying temperature by hot airdrying method. Conclusion There are significant differences in volatile components of rosemary leaves with different drying methods, both freeze-drying 40℃ drying method can retain the volatile components and flavor of rosemary leave. The 40℃ drying is the best drying method to retain the volatile components and flavor of rosemary leave by comprehensive analysis.