生物预处理对肉桂枝叶化学成分的影响

doi:10.3969/j.issn.0253-2417.2021.04.014

Abstract

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

CLC Number:

TQ35

Weixing ZENG, Xian CHENG, Liangwu BI, Shengnan LI, Yuxiang CHEN, Zhendong ZHAO. Effect of Biological Pretreatment on Chemical Components from Cinnamon Twigs and Leaves[J]. Chemistry and Industry of Forest Products, 2021, 41(4): 101-110.

Figures/Tables 6

Table 1

Fig.1

Table 2

Qualitative analysis of methanol extracts from cinnamon twigs and leaves"

类型 types	序号 No.	t_R/min	一级 MS¹	偏差 error	分子式 formula	二级 MS²	化合物名称 compound name
醛 aldehyde	1	18.71	163.07/[M+H]⁺	-0.5	C₁₀H₁₀O₂	77.04/91.05/107.05/131.05/135.09	邻甲氧基肉桂醛 2-methoxycinnamaldehyde
	2	16.05	133.065/[M+H]⁺	1.8	C₉H₈O	77.04/105.07/115.05	反式肉桂醛 trans-cinnamaldehyde
	3	10.73	179.07/[M+H]⁺	-1.6	C₁₀H₁₀O₃	77.04/91.05/119.05/136.05/147.04	松柏醛coniferaldehyde
黄酮 flavonoids	4	12.63	287.05/[M+H]⁺	-0.9	C₁₅H₁₀O₆	93.03/121.02/153.02/165.02	山柰酚kaempferol
	5	11.28	303.05/[M+H]⁺	-0.2	C₁₅H₁₀O₇	137.02/153.09/201.05/229.05/285.04	槲皮素quercetin
	6	8.96	611.16/[M+H]⁺	0.4	C₂₇H₃₀O₁₆	71.05/302.08/303.05/439.13/581.20	芦丁rutin
苷 glycosides	7	10.71	449.11/[M+H]⁺	-0.5	C₂₁H₂₀O₁₁	287.05	槲皮苷quercitrin
	8	9.68	465.10/[M+H]⁺	-0.9	C₂₁H₂₀O₁₂	229.05/303.05	金丝桃苷hyperoside
	9	10.65	435.09/[M+H]⁺	-0.8	C₂₀H₁₈O₁₁	303.05	槲皮素-3-O-木糖苷 quercetin-3-O-xyloside
	10	7.39	327.11/[M-H]^-	-6.6	C₁₅H₂₀O₈	103.06/106.05/121.07/147.05/165.06	木犀草苷 dihydromelilotoside
醇 alcohol	11	18.71	135.08/[M+H]⁺	0.4	C₉H₁₀O	77.04/103.05/117.07	肉桂醇cinnamyl alcohol
	12	18.41	359.15/[M+H]⁺	0.4	C₂₀H₂₂O₆	137.06/165.07/225.09/253.09/285.11	松脂醇pinoresinol
	13	15.26	419.17/[M+H]⁺	-2.2	C₂₂H₂₆O₈	145.06/173.06/217.09/269.08/315.09	丁香树脂醇 syringaresinol
	14	42.46	413.38/[M+H]⁺	0.1	C₂₉H₄₈O	195.10/313.20/328.20/391.10/413.18	豆甾醇stigmasterol
	15	8.65	381.19/[M-H]^-	-9.1	C₂₀H₃₀O₇	167.12/217.94/337.20/337.21	肉桂萜醇A cinncassiol A
酯 ester	16	11.63	147.04/[M+H]⁺	0.9	C₉H₆O₂	65.04/77.04/91.05/101.04	香豆素coumarin
酯 ester	17	19.73	167.07/[M+H]⁺	-1.7	C₉H₁₀O₃	51.03/65.04/66.05/77.04/94.04/123.06	水杨酸乙酯ethyl salicylate
酸 acid	18	12.27	149.06/[M+H]⁺	-1.0	C₉H₈O₂	77.04/103.05/131.05	肉桂酸cinnamic acid
	19	7.20	225.07/[M+H]⁺	-1.0	C₁₁H₁₂O₅	165.13/167.03/191.14/192.99	芥子酸sinapic acid
	20	8.27	167.03/[M-H]^-	4.6	C₈H₈O₄	108.02/108.03/137.02	香草酸vanillic acid
	21	5.64	169.05/[M+H]⁺	0	C₈H₈O₄	68.99/81.03/111.00/126.03/141.06	异香草酸isovanillic acid
	22	11.97	179.03/[M-H]^-	4.7	C₉H₈O₄	120.97/138.97	咖啡酸caffeic acid
	23	2.62	355.09/[M+H]⁺	-6.9	C₁₆H₁₈O₉	103.05/117.22/119.10/163.09/181.05 192.04 /193.05	绿原酸chlorogenic acid
	24	1.41	163.04/[M-H]^-	5.7	C₉H₈O₃	117.03/119.05	对香豆酸p-coumaric acid
	25	8.03	165.05/[M+H]⁺	-0.5	C₉H₈O₃	77.04/91.06/95.05/123.04	邻香豆酸o-coumaric acid
	26	53.05	411.42/[M+H]⁺	-1.8	C₂₇H₅₄O₂	81.07/95.09/159.12	二十七烷酸heptacosanoic acid
	27	3.37	199.06/[M+H]⁺	0.5	C₉H₁₀O₅	65.04/69.07/77.04/125.02/140.05	丁香酸syringate
	28	6.84	139.04/[M+H]⁺	0.3	C₇H₆O₃	65.04/67.02/68.99/93.03/111.04	对羟基苯甲酸 p-hydroxybenzoic acid
	29	2.69	155.03/[M+H]⁺	-0.9	C₇H₆O₄	55.02/68.99/81.03/109.03/137.02	3, 4-二羟基苯甲酸 3, 4-dihydroxybenzoic acid
	30	43.79	283.26/[M+H]⁺	-0.3	C₁₈H₃₄O₂	55.06/69.07/83.09/135.12/177.17	油酸oleic acid
	31	53.41	339.32/[M-H]^-	-9.6	C₂₂H₄₄O₂	183.25/259.24/339.32	山嵛酸behenic acid
	32	50.30	311.29/[M-H]^-	-5.4	C₂₀H₄₀O₂	221.07/311.29	花生酸arachidic acid
	33	43.27	255.23/[M-H]^-	-3.1	C₁₆H₃₂O₂	237.22/255.23	软脂酸palmitic acid
	34	49.96	283.26/[M-H]^-	-3.1	C₁₈H₃₆O₂	265.25/283.17/283.26	硬脂酸stearic acid

Table 2

Fig.2

Fig.3

Table 3

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序号 No.	保留时间/min retention time(t_R)	化合物名称 compound name	分子式 molecular formula	相对峰面积relative area¹⁾/%
序号 No.	保留时间/min retention time(t_R)	化合物名称 compound name	分子式 molecular formula	C	W	Y	A
1	4.52	苯甲醛benzaldehyde	C₇H₆O	—	—	0.32	2.40
2	5.87	苯乙醇phenylethyl alcohol	C₈H₁₀O	—	—	—	0.92
3	7.22	苯丙醛phenylpropanal	C₉H₁₀O	2.26	1.94	2.02	2.14
4	9.73	邻甲氧基苯甲醛2-methoxybenzaldehyde	C₈H₈O₂	4.20	1.95	3.81	1.77
5	10.15	乙酸苯乙酯phenylethyl acetate	C₁₀H₁₂O₂	0.56	1.96	1.30	2.00
6	11.00	反式肉桂醛trans-cinnamaldehyde	C₉H₈O	67.23	62.72	59.08	55.70
7	14.38	邻甲氧基苯丙酮2-methoxy propiophenone	C₁₀H₁₂O₂	6.14	2.81	5.37	2.07
8	16.04	石竹烯caryophyllene	C₁₅H₂₄	0.34	—	0.35	0.16
9	17.21	乙酸肉桂酯cinnamyl acetate	C₁₁H₁₂O₂	6.86	16.84	11.17	18.31
10	20.60	邻甲氧基肉桂醛2-methoxycinnamaldehyde	C₁₀H₁₀O₂	8.84	8.53	13.47	4.43

预处理方式 pretreatment method	不同主成分的响应强度response intensity of different principal components
预处理方式 pretreatment method	反式肉桂醛 trans-cinnamaldehyde	邻甲氧基肉桂醛 2-methoxycinnamaldehyde	肉桂醇 cinnamyl alcohol	肉桂酸 cinnamic acid	香豆素 coumarin	松柏醛 coniferaldehyde
空白control	76116±105443	1314515±475742	232133±89956	77155±31730	411247±209939	9869±4216
水water	104187±77372	1586867±203390	288605±33484	65996±42889	428775±192411	11239±2846
酵母液yeast	396769±215210	2895482±1105225	528014±205925	212680±103795	1247688±626502	24654±10569
自然陈化aging	149165±32394	1364164±426093	239604±82485	79710±29175	397033±224153	10578±3507

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

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