Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-27 DOI:10.1080/19476337.2022.2136761

Yanzhi Sun, Yingjie Fu, Rirong Chen, Yipeng Zhang, Tougen Liao, Hui Xi, Shihao Sun, Zhihong Cheng

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引用次数: 1

Abstract

ABSTRACT The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions.

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静态顶空气相色谱-质谱联用分析滇红中挥发性和非挥发性化合物

摘要系统识别挥发性有机物（VOCs）和非挥发性有机物将有助于了解滇红的特征香气和生物活性成分。本文首次报道了滇红四个主产区的挥发性和非挥发性成分剖面。采用静态顶空气相色谱-质谱联用技术从4个滇红样品中共鉴定出42种挥发性有机物。研究发现，13种挥发性有机物是滇红特有香气的重要常见成分。采用UPLC-ESI-MS对滇红的非挥发性有机物进行了评价，来自四个产区的滇红样品具有几乎相同的组分特征。对奎宁酸、没食子酸和儿茶素衍生物、黄酮C-糖苷、黄酮醇O-糖苷和生物碱等34种成分进行了表征。最后，以儿茶素、没食子酸、5-O-没食子酰基奎宁酸和可可碱为主要的非挥发性有机化合物。在我们优化的GC-MS和LC-MS条件下，来自四个主产区的滇红样品显示出相似的挥发性有机物和非挥发性有机物特征。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.