| 引用本文: | 马鸿雁,范红,刘倩,李雪,叶慧,张定堃,管咏梅,杨明,夏厚林.顶空固相微萃取-GC-MS结合气味活度值分析土鳖虫关键腥臭气成分[J].中国现代应用药学,2024,41(1):88-96. |
| MA Hongyan,FAN Hong,LIU Qian,LI Xue,YE Hui,ZHANG Dingkun,GUAN Yongmei,YANG Ming,XIA Houlin.Key Components of Fishy Smell of Eupolyphaga Steleophaga by Head Space-Solid Phase Microextraction-GC-MS and Odor Activity Value[J].Chin J Mod Appl Pharm(中国现代应用药学),2024,41(1):88-96. |
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| 顶空固相微萃取-GC-MS结合气味活度值分析土鳖虫关键腥臭气成分 |
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马鸿雁1, 范红1, 刘倩1, 李雪1, 叶慧1, 张定堃1, 管咏梅2, 杨明2, 夏厚林1
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1.成都中医药大学药学院，西南特色中药资源国家重点实验室，成都 611137;2.江西中医药大学, 现代中药制剂教育部重点实验室，南昌 330004
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| 摘要: |
| 目的 确定土鳖虫腥臭气的主要成分，为土鳖虫去腥除臭提供理论基础。方法 采用顶空固相微萃取-气质联用技术鉴定10批次的土鳖虫成分，结合面积归一化法和化学计量法分析不同批次腥臭气物质；采用气味活度值(odor activity value，OAV)评价气味成分贡献度，确定关键腥臭气味组分。结果 共鉴定出87种挥发性气味成分，关键性腥臭气成分(OAV≥1)为间甲基苯酚、二甲基三硫、4-甲基苯酚、2-甲基异冰片、2-茨醇、4-甲基戊酸、异戊酸等；修饰性腥臭气成分(0.1<OAV<1)为2-氯苯酚、邻甲酚、苯酚、2-莰酮、吲哚、正辛醇、二甲基二硫等。结论 土鳖虫腥臭气成分主要为酚类、羧酸类和硫化物，关键腥臭气成分为间甲基苯酚、二甲基三硫、4-甲基苯酚、4-甲基戊酸、异戊酸、丙酸、丁酸等物质。 |
| 关键词: 土鳖虫 顶空固相微萃取-气相色谱-质谱 腥臭气 气味活度值 |
| DOI：10.13748/j.cnki.issn1007-7693.20221872 |
| 分类号:R284.1 |
| 基金项目: |
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| Key Components of Fishy Smell of Eupolyphaga Steleophaga by Head Space-Solid Phase Microextraction-GC-MS and Odor Activity Value |
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MA Hongyan1, FAN Hong1, LIU Qian1, LI Xue1, YE Hui1, ZHANG Dingkun1, GUAN Yongmei2, YANG Ming2, XIA Houlin1
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1.State Key Laboratory of Southwest Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China;2.Key Laboratory of Modern Preparation of Traditional Chinese Medicine of Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
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| Abstract: |
| OBJECTIVE To determine the main components of the fishy smell of the Eupolyphaga Steleophaga, and to provide a theoretical basis for deodorizing the Eupolyphaga Steleophaga. METHODS Head space-solid phase microextraction-gas chromatography-mass spectrometry was used to identify the components of 10 batches of Eupolyphaga Steleophaga, and area normalization method and chemometrics method were used to analyze the smelly gas of different batches. Odor activity value(OAV) was used to evaluate the contribution of odor components and identify key odor components. RESULTS A total of 87 volatile odor components were identified, the key fishy smell compounds(OAV≥1) were m-methylphenol, dimethyltrisulfide, 4-methylphenol, 2-methyliso-borneol, 2-etzol, 4-methylvaleric acid, iso-valeric acid, etc. Modified fishy gas composition(0.1<OAV<1) were 2-chloro phenol, o-cresol, phenol, 2-camphor, indole, n-octyl alcohol, dimethyl disulfide and so on. CONCLUSION The main components of the smell of Eupolyphaga Steleophaga are phenols, acids and sulfides. The key components of smelly gas are m-methylphenol, dimethyl ltrisulfide, 4-methylphenol, 4-methylvalanoic acid, isovalanoic acid, propionic acid, butyric acid and so on. |
| Key words: Eupolyphaga Steleophaga solid phase microextraction-GC-MS fishy smell odor activity value |
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