4种方法提取蒌叶鲜叶挥发性成分的比较分析
2023,39(5):225-233
摘要：蒌叶鲜叶具有独特的辛香味，在我国南方地区常用作嚼槟榔青果的植物配料。为了探究蒌叶鲜叶的挥发性成分，采用气相色谱-串联质谱仪对不同方法（水蒸气蒸馏法、固相微萃取法、超声辅助正己烷法和超声辅助二氯甲烷法）提取的挥发性成分进行分析。结果显示，4种方法提取和鉴定出的挥发性成分共92种，相对含量较高为酚类、烯类、酯类和醇类，主要成分为蒌叶酚、乙酸丁香酚酯、香叶烯D、4-烯丙基邻苯二酚二乙酸酯、β-石竹烯、γ-衣兰油烯等；水蒸气蒸馏法提取的挥发性成分最多，共鉴定60种；固相微萃取法、超声辅助二氯甲烷和超声辅助正己烷法提取鉴定的挥发性成分分别为53种、42种和25种；4种提取方法共有组分17种，而固相微萃取法特有成分20种，水蒸气蒸馏法获得特有成分18种。不同提取方法获得挥发性成分的种类和含量差异较大，以挥发性活性成分为目的的提取方法，水蒸气蒸馏提取法较为合适，固相微萃取法结合水蒸气蒸馏法提取蒌叶鲜叶，能够获得更加全面的挥发性成分，可为蒌叶香气物质基础的开发与利用提供参考。
关键词：蒌叶；挥发性成分；水蒸气蒸馏法；超声波溶剂提取；顶空固相微萃取；气相色谱-串联质谱仪
Comparative Analysis of Four Methods for Extracting Volatile Constituents from Fresh Piper betle Leaves
Abstract：The fresh leaves of Piper betle have a unique spicy flavor and are usually used as a plant ingredient for chewing betel nut in southern China. In order to explore the volatile constituents of P. betle fresh leaves, the volatile components were extracted by different methods (steam distillation, headspace solid-phase microextraction, ultrasonic-assisted n-hexane extraction and ultrasonic-assisted dichloromethane extraction) and analyzed by gas chromatography-tandem mass spectrometry. The results showed that a total of 92 volatile constituents were extracted and identified, and the volatile constituents with relatively high contents were phenols, alkenes, esters and alcohols, with the main compounds being chavibetol, eugenol acetate, germacrene D,4-Allylpyrocatechol diacetate, β-caryophyllene and γ-muurolene. The number of volatile constituents extracted by steam distillation was the highest, with a total of 60 compounds being identified. There are 53, 42 and 25 volatile components, respectively, extracted by solid-phase microextraction, ultrasonic-assisted dichloromethane extraction method and ultrasonic- assistedn-hexane extraction method. Seventeen common constituents were extracted by the four extraction methods, with 20 unique volatile constituents obtained by headspace solid-phase microextraction, and 18 unique constituents by steam distillation extraction. The types and contents of volatile constituents obtained by the four extraction methods differed largely. For the purpose of extracting volatile active components, steam distillation is more suitable for the extraction of volatile active components. Solid-phase microextraction combined with steam distillation can extract more comprehensive volatile constituents from the fresh leaves of Piper betel. This study provides a reference for the development and utilization of the volatiles constituents of P. betle leaves.
Key words：Piper betle; volatile constituents; steam distillation; ultrasonic-assisted extraction; headspace solid-phase microextraction; gas chromatography-mass spectrometry
收稿日期：2022-05-19
基金项目：国家自然科学基金项目（31800283）
