摘要
目的探究4种人参酒中皂苷和挥发性成分的差异。方法将4种参粉碎后用乙醇浸泡后,经顶空固相微萃取结合气相色谱-质谱联用法(gaschromatography-massspectrometry,GC-MS)测定其挥发性成分,再用高效液相色谱法(high performance liquid chromatography,HPLC)测定其皂苷成分。结果分别在红参、西洋参、鲜参和生晒参酒中检测出39、28、39和28种挥发性成分,其中白菖烯、(E)-β-金合欢烯、表蓝桉醇为共有的挥发性成分,倍半萜类化合物是人参酒的主要化合物,相对含量分别为42.3%、37.71%、46.25%和54.68%;在红参、西洋参、鲜参和生晒参酒分别检测出11、9、13和9种皂苷,其中Rg3仅在红参酒中检测出。结论4种参酒中的皂苷种类和挥发性成分均有差异,红参酒和鲜参酒呈现出更多种类的皂苷和挥发性成分。
Objective To explore the differences of saponins and volatile components in 4 kinds of ginseng wine.Methods Four kinds of ginseng powder were crushed and soaked in ethanol,their volatile components were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(GC-MS),and their saponins were determined by high performance liquid chromatography(HPLC).Results Thirty-nine,28,39 and 28 kinds of volatile components were detected in red ginseng,American ginseng,fresh ginseng and raw ginseng wine,respectively.Gladiolene,(E)-β-farnesene and eucalyptol were the common volatile components,and sesquiterpenes were the main compounds of ginseng wine,with relative contents of 42.3%,37.71%,46.25%and 54.68%,respectively.Eleven,9,13 and 9 kinds of saponins were detected in red ginseng,American ginseng,fresh ginseng and raw ginseng wine,respectively,of which Rg3 was only detected in red ginseng wine.Conclusion There are differences in saponins and volatile components in 4 kinds of ginseng wine.Red ginseng wine and fresh ginseng wine show more kinds of saponins and volatile components.
作者
曾承
杨定宽
季香青
史玉
黄一承
李丹
李晓磊
ZENG Cheng;YANG Ding-Kuan;JI Xiang-Qing;SHI Yu;HUANG Yi-Cheng;LI Dan;LI Xiao-Lei(Key Laboratory of Agricultural Products Processing,Changchun University,Changchun 130022,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第16期6448-6456,共9页
Journal of Food Safety and Quality
基金
吉林省科技厅国际交流项目(20190701075GH)
吉林省发改委计划项目(2020LY700L01)
吉林省教育厅科研项目(JJKH20200578KJ)
长春大学长大学者攀登计划项目(ZKP202006、ZKP202016)~~。
关键词
高效液相色谱法
顶空固相微萃取法
气相色谱-质谱法
人参酒
人参皂苷
挥发性成分
high performance liquid chromatography
headspace solid phase microextraction
gas chromatography-mass spectrometry
ginseng wine
saponin
volatile components
