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林产化学与工业 ›› 2021, Vol. 41 ›› Issue (4): 101-110.doi: 10.3969/j.issn.0253-2417.2021.04.014

• 研究报告 • 上一篇    下一篇

生物预处理对肉桂枝叶化学成分的影响

曾维星1,2(), 程贤1, 毕良武1,*(), 李胜男1, 陈玉湘1, 赵振东1   

  1. 1. 中国林业科学研究院 林产化学工业研究所; 生物质化学利用国家工程实验室; 国家林业和草原局林产化学工程重点实验室; 江苏省生物质能源与材料重点实验室, 江苏 南京 210042
    2. 南京林业大学 江苏省林业资源高效加工利用协同创新中心, 江苏 南京 210037
  • 收稿日期:2021-03-04 出版日期:2021-08-28 发布日期:2021-08-31
  • 通讯作者: 毕良武 E-mail:15083856979@163.com;biliangwu@126.com
  • 作者简介:毕良武, 研究员, 博士, 博士生导师, 主要从事天然产物化学与利用研究; E-mail: biliangwu@126.com
    曾维星(1995-), 男, 江西宜春人, 硕士生, 从事天然产物化学与利用研究; E-mail: 15083856979@163.com
  • 基金资助:
    国家重点研发计划资助项目(2018YFD0600405);中国林科院林产化学工业研究所研究团队建设创新工程项目(LHSXKQ2)

Effect of Biological Pretreatment on Chemical Components from Cinnamon Twigs and Leaves

Weixing ZENG1,2(), Xian CHENG1, Liangwu BI1,*(), Shengnan LI1, Yuxiang CHEN1, Zhendong ZHAO1   

  1. 1. Institute of Chemical Industry of Forest Products, CAF; National Engineering Lab. for Biomass Chemical Utilization; Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration; Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
    2. Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
  • Received:2021-03-04 Online:2021-08-28 Published:2021-08-31
  • Contact: Liangwu BI E-mail:15083856979@163.com;biliangwu@126.com

摘要:

分别使用加水、加酵母液、45天陈化的方式对新鲜肉桂枝叶进行预处理,然后采用水蒸气蒸馏提取肉桂油,GC-MS鉴定肉桂油化学成分;最后利用UHPLC-QTOFMS技术对肉桂枝叶甲醇提取物主要化学成分进行鉴定,并对肉桂枝叶主要化学成分进行差异分析。研究结果表明:酵母液预处理原料枝叶后肉桂油提取得率相对于空白组提高20.63%;以生物预处理干预后所得肉桂油和自然陈化后所得肉桂油的主要成分组成基本一致。利用UHPLC-QTOFMS从4组肉桂枝叶的甲醇提取物混合样品中共鉴定出34个化合物,包括酸类17个、醇类5个、苷类4个、醛类3个、黄酮类3个和酯类2个。通过对34个化合物进行差异分析,发现酵母液预处理后肉桂枝叶甲醇提取物中挥发性成分的相对含量有所提高,非挥发性成分的相对含量有所降低,变化趋势与自然陈化干预下的变化趋势一致。

关键词: 肉桂, 液相色谱-质谱, 成分鉴定, 差异分析

Abstract:

The fresh cinnamon twigs and leaves were pretreated by adding water, adding yeast solution, and aging for 45 days, then steam distillation was used to extract the cinnamon oil. GC-MS was used to identify the chemical composition of the cinnamon oil, and finally UHPLC-QTOFMS technology was used to identify the main chemical components of the methanol extract of cinnamon twigs and leaves, and the differences in the main chemical components of the twigs and leaves of cinnamon were analyzed. The results showed that the extraction rate of cinnamon oil after the yeast liquid pretreated the raw twigs and leaves increased by 20.63% when compared with the control group. Biological pretreatment had no significant effect on the composition of cinnamon oil. Using UHPLC-QTOFMS, 34 kinds of compounds were identified from the methanol extracts of the four groups of cinnamon twigs and leaves, including 17 acids, 5 alcohols, 4 glycosides, 3 aldehydes, 3 flavonoids and 2 esters.Through the difference analysis of 34 compounds, it was found that the relative content of volatile components in the methanol extract of cinnamon twigs and leaves increased after yeast liquid pretreatment, and the relative content of non-volatile components decreased, the change trend was consistent with that under the intervention of natural aging.

Key words: cinnamon, liquid chromatography-mass spectrometry, component identification, variation analysis

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