Hu Fei, Zhang Ai, Ji Zhong-Liang, Thakur Kiran, Zhang Jian-Guo, Wei Zhao-Jun
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
School of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.
Food Chem X. 2025 Jul 21;29:102820. doi: 10.1016/j.fochx.2025.102820. eCollection 2025 Jul.
( Maxim. and DC.) is a traditional Chinese spice with a unique flavor and taste. In this study, the extractions from four cultivars of were prepared using steam distillation (SD), Soxhlet extraction (SE), and ultrasound-assisted extraction (UE), and the functional compounds were determined by ultra-performance liquid chromatography (UPLC), gas chromatography-mass spectrometry (GC-MS) and -nose. The UE extract possessed the highest concentration of both scent components and numbing agents, meanwhile, it was more stable. The SD extracts showed a marked rise in acidic chemicals and the least concentration of volatile organic compounds and numbing agents. Sixteen important biomarkers were found using Variable Importance Projection (VIP) in the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, and twelve important odorants were chosen based on their Odor Activity Value (OAV). UE was deemed to a superior extraction method in preserving numb taste and aromatic scent. This study offered a valuable foundation for future research on the aroma differences of , and it could function as a theoretical guideline for flavor extraction and subsequent seasoner processing.
（Maxim. 和 DC.）是一种具有独特风味和口感的中国传统香料。在本研究中，使用水蒸气蒸馏（SD）、索氏提取（SE）和超声辅助提取（UE）制备了四种[此处原文缺失该香料名称]品种的提取物，并通过超高效液相色谱（UPLC）、气相色谱 - 质谱联用（GC - MS）和电子鼻对功能化合物进行了测定。UE提取物的香气成分和麻木剂浓度均最高，同时更稳定。SD提取物的酸性化学物质显著增加，挥发性有机化合物和麻木剂浓度最低。在正交偏最小二乘判别分析（OPLS - DA）模型中，使用变量重要性投影（VIP）发现了16种重要生物标志物，并根据气味活性值（OAV）选择了12种重要气味物质。UE被认为是保留麻木味道和芳香气味的 superior extraction method（此处superior extraction method未准确翻译，可能是高级提取方法之类的，但原文有误）。本研究为未来关于[此处原文缺失该香料名称]香气差异的研究提供了有价值的基础，并可为风味提取及后续调味料加工提供理论指导。
