Wu Shimin, Xu Ting, Huang Danfeng
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China.
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China.
J Food Drug Anal. 2015 Jun;23(2):253-259. doi: 10.1016/j.jfda.2014.10.006. Epub 2014 Dec 3.
Volatile extracts from the seeds of Dendranthema nankingense Hand.-Mazz. and Borago officinalis L. were prepared using simultaneous distillation and extraction, and analyzed with gas chromatography-mass spectrometry on two capillary gas chromatography columns of different polarity. Ninety-five volatile compounds were identified in D. nankingense seeds, with hexanal, benzeneacetaldehyde, borneol, (-)-camphor, and 3-methyl-1-butanol being the predominant species. Sixty-five volatile compounds were identified in B. officinalis seeds, with 2-pentanone, 2,3-dihydro-benzofuran, 3-methyl butanal, and hexanal being the most abundant species. Thirty-three compounds, including short-chain aliphatic aldehydes, alcohols, and ketones, were common to both seeds. The volatile composition of both seeds varied significantly depending on their respective origins. The volatile terpenoids borneol and (-)-camphor could be key bioactive contributors to the characteristic flavor and cooling effects of D. nankingense. For the first time, coumaran was identified as an abundant species in plant seeds.
采用同时蒸馏萃取法制备了菊花脑（Dendranthema nankingense Hand.-Mazz.）和琉璃苣（Borago officinalis L.）种子的挥发性提取物，并在两根不同极性的毛细管气相色谱柱上进行了气相色谱-质谱联用分析。在菊花脑种子中鉴定出95种挥发性化合物，其中己醛、苯乙醛、冰片、（-）-樟脑和3-甲基-1-丁醇为主要成分。在琉璃苣种子中鉴定出65种挥发性化合物，其中2-戊酮、2,3-二氢苯并呋喃、3-甲基丁醛和己醛含量最高。两种种子共有33种化合物，包括短链脂肪醛、醇和酮。两种种子的挥发性成分因其各自来源的不同而有显著差异。挥发性萜类化合物冰片和（-）-樟脑可能是菊花脑特征风味和清凉效果的关键生物活性成分。香豆冉首次被鉴定为植物种子中的一种主要成分。
