| 萃取温度对蒙早苦荬菜各部位挥发性成分的影响 |
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| 引用本文： | 郝俊峰,闫雨婷,王志军,贾玉山,袁宁,格根图.萃取温度对蒙早苦荬菜各部位挥发性成分的影响[J].草地学报,2023,31(2):375-387. |
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| 作者姓名： | 郝俊峰 闫雨婷 王志军 贾玉山 袁宁 格根图 |
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| 作者单位： | 内蒙古农业大学草原与资源环境学院, 农业农村部饲草栽培、加工与高效利用重点实验室, 内蒙古 呼和浩特 010019 |
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| 基金项目： | 财政部和农业农村部：国家现代农业产业技术体系；内蒙古自治区自然科学基金(2021MS03095)；内蒙古自治区大学生创新创业训练计划项目(202110129017)资助 |
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| 摘 要： | 为探究蒙早苦荬菜(Lactuca indica L.)不同部位(种子、根、茎、叶和花)挥发性成分的差异，本试验采用顶空固相微萃取(Head space-solid phase microextraction, HS-SPME)结合气质联用仪(Gas chromatography-mass spectrometry, GC-MS),对70℃和90℃萃取条件下蒙早苦荬菜种子、根、茎、叶和花的挥发性成分进行分析，通过NIST质谱库检索并运用峰面积归一法确定各个组分的相对含量。结果表明：蒙早苦荬菜释放的挥发性成分主要为醇类、醛类、酮类和烃类；较高的萃取温度促进了蒙早苦荬菜中挥发性成分的释放，70℃和90℃萃取温度下分别鉴定出116和137种挥发性成分；其中己醇、己醛、β-紫罗兰酮、乙酸、二氢猕猴桃内酯和1-石竹烯为70℃萃取温度下蒙早苦荬菜的主要成分；戊醇、壬醛、β-紫罗兰酮、十八烷二酸和二氢猕猴桃内酯为90℃萃取温度下蒙早苦荬菜的主要成分；不同部位释放的挥发性物质组成及含量不同，叶中含有更多的挥发性成分。本试验可为蒙早苦荬菜挥发性成分的开发及其芳香健康功效等精深加工的研究提供科学参考和理论依...
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| 关 键 词： | 蒙早苦荬菜 萃取温度 顶空固相微萃取 挥发性成分 气相色谱-质谱联用技术 |
| 收稿时间： | 2022-08-19 |
Effect of Extraction Temperature on Volatile Components in Different Parts of Lactuca indica L. Mengzao |
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| HAO Jun-feng,YAN Yu-ting,WANG Zhi-jun,JIA Yu-shan,YUAN Ning,GE Gen-tu.Effect of Extraction Temperature on Volatile Components in Different Parts of Lactuca indica L. Mengzao[J].Acta Agrestia Sinica,2023,31(2):375-387. |
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| Authors: | HAO Jun-feng YAN Yu-ting WANG Zhi-jun JIA Yu-shan YUAN Ning GE Gen-tu |
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| Institution: | Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture, College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010019, China |
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| Abstract: | In order to explore the difference of volatile components in different parts (seeds,roots,stems,leaves and flowers) of Lactuca indica L. Mengzao,headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components of seeds,roots,stems,leaves and flowers of Lactuca indica L. Mengzao under the extraction conditions of 70℃ and 90℃. The relative content of each component was determined by searching the NIST mass spectrometry library and using the peak area normalization method. The results showed that the volatile components released from L. indica were mainly alcohols,aldehydes,ketones and hydrocarbons. The higher extraction temperature promoted the release of volatile components from L. indica. A total of 116 and 137 volatile components were identified at 70℃ and 90℃,respectively. Hexanol,hexanal,β-Ionone,acetic acid,dihydroactinidiolide and 1-caryophyllene were the main components of L. indica. at 70℃. Pentanol,nonanal,β-Ionone,octadecanedioic acid and dihydroactinidiolide were the main components in the extraction temperature of 90℃. The composition and content of volatile substances released from different parts are different,and leaves contain more volatile components. This experiment can provide scientific reference and theoretical basis for the development of volatile components of L. indica on its aromatic health effects and other intensive processing. |
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| Keywords: | Lactuca indica L Mengzao Extraction temperature Headspace solid phase microextraction Volatile components Gas chromatography-mass spectrometry |
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