Ayvazyan Arpine, Stegemann Thomas, Galarza Pérez Mayra, Pramsohler Manuel, Çiçek Serhat Sezai
Department of Pharmaceutical Biology, Kiel University, Gutenbergstraße 76, 24118 Kiel, Germany.
Botanical Institute and Botanic Gardens, Kiel University, Am Botanischen Garten 1-9, 24118 Kiel, Germany.
Plants (Basel). 2023 Mar 3;12(5):1154. doi: 10.3390/plants12051154.
The herb of (Fabaceae), commonly known as blue fenugreek, is used for the production of traditional cheese and bread varieties in the Alpine region. Despite its frequent consumption, only one study so far has focused on the constituent pattern of blue fenugreek, revealing qualitative information on some flavor-determining constituents. However, with regard to the volatile constituents present in the herb, the applied methods were insufficient and did not take relevant terpenoids into account. In the present study, we analyzed the phytochemical composition of herb applying a set of analytical methods, such as headspace-GC, GC-MS, LC-MS, and NMR spectroscopy. We thus determined the most dominant primary and specialized metabolites and assessed the fatty acid profile as well as the amounts of taste-relevant α-keto acids. In addition, eleven volatiles were quantified, of which tiglic aldehyde, phenylacetaldehyde, methyl benzoate, -hexanal, and -menthone were identified as most significantly contributing to the aroma of blue fenugreek. Moreover, pinitol was found accumulated in the herb, whereas preparative works led to the isolation of six flavonol glycosides. Hence, our study shows a detailed analysis of the phytochemical profile of blue fenugreek and provides an explanation for its characteristic aroma and its health-beneficial effects.
豆科（Fabaceae）的一种草本植物，通常被称为蓝胡芦巴，在阿尔卑斯地区用于生产传统奶酪和面包品种。尽管其食用频率很高，但迄今为止只有一项研究关注蓝胡芦巴的成分模式，揭示了一些风味决定成分的定性信息。然而，关于该草本植物中存在的挥发性成分，所应用的方法并不充分，且未考虑相关萜类化合物。在本研究中，我们应用了一系列分析方法，如顶空-气相色谱法（headspace-GC）、气相色谱-质谱联用法（GC-MS）、液相色谱-质谱联用法（LC-MS）和核磁共振光谱法（NMR spectroscopy），对蓝胡芦巴草本植物的植物化学成分进行了分析。因此，我们确定了最主要的初级和特殊代谢产物，并评估了脂肪酸谱以及与味道相关的α-酮酸的含量。此外，对11种挥发物进行了定量分析，其中惕各醛、苯乙醛、苯甲酸甲酯、己醛和薄荷酮被确定为对蓝胡芦巴香气贡献最为显著的成分。此外，发现肌醇在该草本植物中积累，而制备工作导致分离出六种黄酮醇苷。因此，我们的研究展示了对蓝胡芦巴植物化学成分谱的详细分析，并为其特征香气和有益健康的作用提供了解释。
