使用GC-MS基于挥发力学研究,探索原料和加工黄中的挥发性化合物的变化
Xiaoliu Hu1, Zhaoxiang Zeng1, Chao Su1
1Hubei University of Chinese Medicine, School of Pharmacy, Wuhan, Hubei 430065, China.
Journal of AOAC International
|May 28, 2025
概括
加工原黄 (CT) 显著改变其挥发性有机化合物 (VOC). 不同的方法,如或大米加工造成更多的VOC变化比炸或葡萄酒加工,影响黄.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 代谢学 代谢学 代谢学
背景情况:
- 原黄 (CT) 经历了各种加工方法,但它们对挥发性有机化合物 (VOC) 的影响尚未得到充分记录.
- 了解VOC变化对于评估加工的黄品质和治疗潜力至关重要.
研究的目的:
- 调查五种不同的加工方法对原的VOC概况的影响.
- 为了比较加工的黄品种和原始黄之间的挥发性代谢差异.
主要方法:
- 应用了五种加工方法:用处理 (VT),用粉处理 (MT),用大米加工 (RT),炸 (ST) 和用葡萄酒加工 (WT) 的黄.
- 气色谱-质谱法 (GC-MS) 用于识别VOCs.
- 使用挥发性物质数据的多变量统计分析来评估代谢变异.
主要成果:
- 总共检测到79种挥发性有机化合物,其中类是最丰富的.
- 与CT相比,ST和WT的VOC变化较小.
- VT,RT和MT表现出显著的VOC变化,主要显示代谢物水平下降趋势.
- 挥发力学分析确定了13种潜在的差异性化合物,其中包括三种跨方法的常见化合物.
结论:
- 黄加工方法显著影响VOC成分,影响程度各不相同.
- 这项研究为评估加工的黄质量及其药理活性提供了基础.
- 这些发现为研究黄的治疗应用提供了有价值的数据.
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