中国药物警戒 ›› 2023, Vol. 20 ›› Issue (12): 1368-1374.
DOI: 10.19803/j.1672-8629.20230056

• 基础与临床研究 • 上一篇    下一篇

基于电子鼻与GC-MS技术的鲜、干鱼腥草的比较研究及腥味成分相关性分析

董彩虹1,3, 胡少伟2, 田广环4, 孔熙贤2, 吴宏伟2, 李慧2,3*   

  1. 1江西中医药大学药学院，江西 南昌 330004;
    2中国中医科学院中药研究所，北京 100700;
    3中国中医科学院中医药健康产业研究所，江西 南昌 330029;
    4遵义医科大学药学院，贵州 遵义 563000
  • 收稿日期:2023-02-04 出版日期:2023-12-15 发布日期:2023-12-15
  • 通讯作者: *李慧,女,研究员·博导,新药研发与中药新型给药系统制备与评价研究。E-mail:lihuiyiren@163.com
  • 作者简介:董彩虹,女,在读硕士,中药制剂开发研究。
  • 基金资助:
    中国中医科学院科技创新工程（CI2021A05208）; 中央级公益性科研院所基本科研业务费专项资金资助（ZZ16- ND-12）; 国家自然科学基金资助项目（81973711）

Comparative study of fresh and dried houttuynia based on the electronic nose and GC-MS technique and correlations between “ fishy odor ” components

DONG Caihong1,3, HU Shaowei2, TIAN Guanghuan4, KONG Xixian2, WU Hongwei2, LI Hui2,3,*   

  1. 1Jiangxi University of Chinese Medicine, Nanchang Jiangxi 330004, China;
    2Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China;
    3Institute of Traditional Chinese Medicine Health Industry, China Academy of Chinese Medical Sciences, Nanchang Jiangxi 330029, China;
    4Zunyi Medical University, Zunyi Guizhou 563000, China
  • Received:2023-02-04 Online:2023-12-15 Published:2023-12-15

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摘要： 目的 从气味和化学成分2个方面对鲜、干两类鱼腥草样本进行比较研究。方法 采用电子鼻技术和气相色谱质谱联用技术分别对鲜、干两类鱼腥草样本的“腥味”和挥发性成分进行分析,采用雷达图、主成分分析（PCA）、正交偏最小二乘判别分析 (OPLS-DA)等数据建模及可视化分析方法,对鲜、干两类鱼腥草样本进行比较,在此基础上采用相关性分析揭示化学成分表达与“腥味”指标间的相关性。结果 电子鼻10种传感器检测指标的雷达图直观表达了鲜、干鱼腥草的“腥味”特征差异,通过建模分析（PCA、OPLS-DA）整体表征了鲜、干鱼腥草组间的气味差异并对两者进行了区分,筛选确定了W1W、W2W、W3C、W5C 4种主要差异传感器指标;GC-MS分析从鲜、干鱼腥草中共鉴定表征了90个挥发性成分,建模分析（PCA、OPLS-DA）整体表征了鲜、干鱼腥草组间的化学成分差异并对两者进行了区分,筛选得到35个主要差异成分;相关性分析结果表明d-柠檬烯、(±)-2-蒎烯、Beta-蒎烯、石竹素、（-）- spathulenol、正壬醛、（Z）-β-法呢烯、月桂烯、邻-异丙基苯为代表的9种物质,在鱼腥草“腥味”中起到重要影响。结论 以上研究结果揭示了鲜、干两类鱼腥草的“腥气”特征及差异,为建立基于感官评价技术的鱼腥草质量评价体系以及鲜、干鱼腥草的质量控制提供参考。

关键词: 鲜鱼腥草, 干鱼腥草, 电子鼻, 气相色谱-质谱联用仪, 气味特征, 相关性分析, 气味指纹图谱技术, 腥味

Abstract: Objective To conduct a comparative study of the odor and chemical composition of fresh and dried houttuynia samples. Methods The “fishy odor” and volatile components of fresh and dried houttuynia samples were analyzed using the electronic nose technique and gas chromatography-mass spectrometry (GC-MS). The correlation between the expressions of chemical components and the “fishy odor” indexes was analyzed based on a comparison of fresh and dried houttuynia samples. Results The radar map of 10 sensors of the electronic nose visually depicted the differences in the “fishy odor” between fresh and dried houttuynia. The differences in odor between fresh and dried houttuynia groups were characterized by modeling analysis (PCA, OPLS-DA). Four main differential sensor indicators-W1W, W2W, W3C, W5C-were screened. GC-MS analysis identified and characterized a total of 90 volatile components from fresh and dried houttuynia, while modeling analysis (PCA, OPLS-DA) characterized the differences in chemical composition between fresh and dried houttuynia groups before 35 major components were screened. The results of correlation analysis showed that nine substances, including d-pinene, (±)-2-pinene, beta-pinene, stigmasterol, (-)-spathulenol, n-nonenal, (Z)-beta-farnesene, lauricene and o-isopropylbenzene, played an important role in the “ fishy odor “ of houttuynia. Conclusion The above findings reveal the characteristics of and differences in the “fishy odor” of fresh and dried houttuynia, and provide reference for the establishment of a quality evaluation system based on sensory evaluation techniques and quality control of fresh and dried houttuynia.

Key words: fresh houttuynia, dried houttuynia, electronic nose, gas chromatography-mass spectrometry (GC-MS), aroma characteristics, correlation analysis, odor fingerprinting technology, fishy odor

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