新疆孜然中挥发性有机化合物及抗氧化多酚的研究

Study on Volatile Organic Compounds and Antioxidant Polyphenols in Cumin Produced in Xinjiang.

作者信息

Sun Minghao, Lv Xufang, Liu Xiuxiu, Chen Wenyu, Shen Xing, Chai Zhongping, Zeng Maomao

机构信息

College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China.

Xinjiang Key Laboratory of Soil and Plant Ecological Processes, Xinjiang Agricultural University, Urumqi 830052, China.

出版信息

Int J Mol Sci. 2025 Mar 14;26(6):2628. doi: 10.3390/ijms26062628.

DOI:10.3390/ijms26062628

PMID:40141270

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11941958/

Abstract

This article investigated the composition and content of volatile organic compounds (VOCs) in cumin from three Xinjiang origins (Hami, Turpan, and Hetian) at different processing temperatures. VOCs varied with temperature and origin, but alcohols and terpenes were predominant in all samples. Hetian cumin exhibited the highest VOC content and stability under specific treatments, divided into an ambient temperature treatment (AMB) and a 70 °C heat treatment. A cluster analysis revealed high similarity between replicates and significant differences among the samples. A Venn diagram comparison showed that 70 °C processing reduced the number of common VOCs among the three origins from 36 to 19, which is a decrease of 47.22%, indicating a significant impact of heating on cumin VOCs and possibly promoting the formation of new compounds. Finally, utilizing the varying abilities of different types of polyphenols to inhibit heterocyclic aromatic amines (HAAs), six polyphenolic compounds, identified as sesamin, 6-caffeoylsucrose, apigenin, eschweilenol C, kaempferol glucuronide, and luteolin, were preliminarily determined to play an active role in the -carboline HAA simulation system.

摘要

本文研究了来自新疆三个产地（哈密、吐鲁番和和田）的孜然在不同加工温度下挥发性有机化合物（VOCs）的组成和含量。VOCs随温度和产地的不同而变化，但所有样品中醇类和萜类物质占主导地位。和田孜然在特定处理下（分为室温处理（AMB）和70°C热处理）表现出最高的VOC含量和稳定性。聚类分析显示重复样品之间具有高度相似性，而不同样品之间存在显著差异。维恩图比较表明，70°C处理使三个产地孜然中常见VOCs的数量从36种减少到19种，减少了47.22%，这表明加热对孜然VOCs有显著影响，并可能促进新化合物的形成。最后，利用不同类型多酚抑制杂环芳香胺（HAAs）的能力差异，初步确定芝麻素、6-咖啡酰蔗糖、芹菜素、埃施魏勒醇C、山柰酚葡萄糖醛酸苷和木犀草素这六种多酚化合物在β-咔啉HAA模拟体系中发挥积极作用。