药食同源植物绞股蓝的风味物质及其活性研究
文献类型：学位论文
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| 作者 | 王忠泽 |
| 答辩日期 | 2020-08 |
| 导师 | 杜芝芝 |
| 英文摘要 | Flavor is an important part of the sensory function of food, and taste and smell are the two most important aspects of food flavor. The research of food flavor is very important for the development of food. In order to prove the chemical substance basis of the fragrance and sweetness of Gynostemma pentaphyllum (Thunb.) Makino, the homologous plant, and the pharmacological activity of flavor substances, this paper takes the stem and leaves of Gynostemma pentaphyllum as the research object, and uses solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry Combined technology (GC-MS) to extract and analyze the volatile components of G. pentaphyllum; guided by taste sensory evaluation, through various chromatographic separation methods and techniques (reverse phase silica gel column chromatography, normal phase silica gel column chromatography, Medium-pressure liquid chromatograph, semi-preparative high-performance liquid chromatograph, etc.) systematically track and separate the chemical components of its taste active parts, combined with various modern spectrum analysis techniques (1H NMR, 13C NMR, UV, IR, ESI-MS/MS, HRESI- MS, 1H-1H COSY, HMBC, HSQC, ROESY, etc.) Analyze and identify the separated chemical components; study the composition of the flavor compounds of G. pentaphyllum from both aspects of smell and taste. Based on its folk usage and activity, the compounds isolated from it were evaluated for activity from four aspects: drug activity for treating diabetes/metabolic diseases, antibacterial activity, antitumor (anti-inflammatory) drug activity, and cardiovascular natural drug activity. A total of 98 compounds were identified from five samples of G. pentaphyllum tea. These compounds belong to 9 chemical categories, including aldehydes, acids, phenols, esters, nitriles, heterocyclic compounds, ketones, alcohols and hydrocarbons. Its derivatives. 48, 49, 50, 51 and 50 compounds were identified from samples from Guangxi, Anhui, Hunan, Shaanxi and Yunnan, respectively. Five different origins of Gynostemma have 15 common components. The peak area normalization method was used to calculate the relative percentage content of each volatile component, and the relative percentage content of esters was the highest. The relative contents of ethyl palmitate and dihydrokiwifruit lactone in the five samples were all high. By consulting the literature, a total of 65 volatile odor descriptions were obtained, including 28 compounds in Anhui samples, 35 compounds in Guangxi samples, 40 compounds in Hunan samples, 35 compounds in Shaanxi samples, and 31 compounds in Yunnan samples. Combining the threshold value of aroma components in the water and the relative percentage content of the compound, it is preliminary analyzed that Dihydroactinidiolide is a key component shared by five different origins of G. pentaphyllum tea, and contributes to the woody aroma of G. pentaphyllum tea. In addition, the key aroma components of |
| 源URL | [http://ir.kib.ac.cn/handle/151853/74190]  |
| 专题 | 昆明植物研究所_昆明植物所硕博研究生毕业学位论文 |
| 推荐引用方式 GB/T 7714 | 王忠泽. 药食同源植物绞股蓝的风味物质及其活性研究, Study on Flavor and Activity of Drug and Food Homologue Gynostemma pentaphyllum (Thunb.) Makino[D]. 2020. |
入库方式： OAI收割
来源：昆明植物研究所
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