HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
文献类型：期刊论文
| 作者 | Gu,Wei ; Wei,Yinghuan; Fu,Xianjie; Gu,Ronghui; Chen,Junlei; Jian,Junyou; Huang,Liejun; Yuan,Chunmao; Guan,Wenling; Hao,Xiaojiang
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| 刊名 | FOODS
 |
| 出版日期 | 2023 |
| 卷号 | 12期号:11页码:2225 |
| 关键词 | Zanthoxylum motuoense volatile components HS-SPME/GCxGC-TOFMS flavoromics strategy antimicrobial activities ANTIBACTERIAL ACTIVITY ANTIFUNGAL ACTIVITIES SILVER NANOPARTICLES ESSENTIAL OILS VOLATILE CONSTITUENTS PLANTS |
| ISSN号 | 2304-8158 |
| DOI | 10.3390/foods12112225 |
| 英文摘要 | Zanthoxylum motuoense Huang, native to Tibet, China, is a newly discovered Chinese prickly ash, which, recently, has increasingly attracted the attention of researchers. In order to understand its volatile oil compositions and flavor characteristics, and to explore the flavor difference between Z. motuoense and the common Chinese prickly ash sold in the market, we analyzed the essential oils of Z. motuoense pericarp (MEO) using HS-SPME/GCxGC-TOFMS coupled with multivariate data and flavoromics analyses. The common commercial Chinese prickly ash in Asia, Zanthoxylum bungeanum (BEO), was used as a reference. A total of 212 aroma compounds from the 2 species were identified, among which alcohols, terpenoids, esters, aldehydes, and ketones were the major compounds. The predominant components detected from MEO were citronellal, (+)-citronellal, and beta-phellandrene. Six components-citronellal, (E,Z)-3,6-nonadien-1-ol, allyl methallyl ether, isopulegol, 3,7-dimethyl6-octen-1-ol acetate, and 3,7-dimethyl-(R)-6-octen-1-ol-could be used as the potential biomarkers of MEO. The flavoromics analysis showed that MEO and BEO were significantly different in aroma note types. Furthermore, the content differences of several numb taste components in two kinds of prickly ash were quantitatively analyzed using RP-HPLC. The antimicrobial activities of MEO and BEO against four bacterial strains and nine plant pathogenic fungi were determined in vitro. The results indicated that MEO had significantly higher inhibitory activities against most microbial strains than BEO. This study has revealed the fundamental data in respect of the volatile compound properties and antimicrobial activity of Z. motuoense, offering basic information on valuable natural sources that can be utilized in the condiment, perfume, and antimicrobial sectors. |
| 学科主题 | Food Science & Technology |
| WOS记录号 | WOS:001005752700001 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/75007]  |
| 专题 | 中国科学院昆明植物研究所 |
| 推荐引用方式 GB/T 7714 | Gu,Wei,Wei,Yinghuan,Fu,Xianjie,et al. HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense[J]. FOODS,2023,12(11):2225. |
| APA | Gu,Wei.,Wei,Yinghuan.,Fu,Xianjie.,Gu,Ronghui.,Chen,Junlei.,...&Hao,Xiaojiang.(2023).HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense.FOODS,12(11),2225. |
| MLA | Gu,Wei,et al."HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense".FOODS 12.11(2023):2225. |
入库方式： OAI收割
来源：昆明植物研究所
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