Study on Material Basis and Processing Principle of Fishy Smell of <italic style="font-style: italic">Pheretima aspergillum</italic> by Electronic Nose and HS-GC-MS

Xiao-mei LIU; Cun-yan ZHANG; Hong-mei LIU; Juan-ru LIU; Yu-shi LIU; Ming-hao YUAN; Ai-ling WEI; Qiang YE; Li GUO

doi:10.13422/j.cnki.syfjx.20201074

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Study on Material Basis and Processing Principle of Fishy Smell of Pheretima aspergillum by Electronic Nose and HS-GC-MS

Pharmacy Fundamentals | 更新时间：2020-08-11

- Study on Material Basis and Processing Principle of Fishy Smell of Pheretima aspergillum by Electronic Nose and HS-GC-MS
  增强出版
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 26, Issue 12, Pages: 154-161(2020)
- 作者机构：
  
  成都中医药大学药学院，西南特色中药资源重点实验室，成都 611137
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20201074
  CLC： R22;R28;R9;O657
- Published Online：25 February 2020，
  
  Published：20 June 2020
- 稿件说明：
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刘晓梅,张存艳,刘红梅等.基于电子鼻和HS-GC-MS研究地龙腥味物质基础和炮制矫味原理[J].中国实验方剂学杂志,2020,26(12):154-161.

LIU Xiao-mei,ZHANG Cun-yan,LIU Hong-mei,et al.Study on Material Basis and Processing Principle of Fishy Smell of Pheretima aspergillum by Electronic Nose and HS-GC-MS[J].Chinese Journal of Experimental Traditional Medical Formulae,2020,26(12):154-161.
刘晓梅,张存艳,刘红梅等.基于电子鼻和HS-GC-MS研究地龙腥味物质基础和炮制矫味原理[J].中国实验方剂学杂志,2020,26(12):154-161. DOI： 10.13422/j.cnki.syfjx.20201074.

LIU Xiao-mei,ZHANG Cun-yan,LIU Hong-mei,et al.Study on Material Basis and Processing Principle of Fishy Smell of Pheretima aspergillum by Electronic Nose and HS-GC-MS[J].Chinese Journal of Experimental Traditional Medical Formulae,2020,26(12):154-161. DOI： 10.13422/j.cnki.syfjx.20201074.

摘要

目的

对生地龙、炒地龙、甘草泡地龙、醋地龙和酒地龙中的腥味成分进行分析和比较，探讨地龙腥味物质基础和炮制矫味原理。

方法

采用Heracles Ⅱ型超快速气相色谱电子鼻结合化学计量学对地龙及其炮制品的挥发性成分进行整体分析。利用顶空-气质联用技术（HS-GC-MS）对地龙及其炮制品的挥发性成分进行分析与鉴定，气相色谱条件为程序升温（初始温度60 ℃，保持5 min，以3 ℃·min

-1

升温至120 ℃，再以10 ℃·min

-1

升温至230 ℃），进样口温度280 ℃，载气高纯度氦气，载气流速1 mL·min

-1

，分流比20∶1；质谱条件为电子轰击离子源（EI），离子源温度230 ℃，四极杆温度150 ℃，电子能量70 eV，检测范围

50~550。利用峰面积归一法计算各组分的相对质量分数。

结果

电子鼻的主成分分析（PCA）和判别因子分析（DFA）均显示地龙及其炮制品能较好地区分，其中生地龙与炒地龙、甘草泡地龙差异小，但与醋地龙、酒地龙差异大。采用HS-GC-MS从生地龙、炒地龙、甘草泡地龙、醋地龙和酒地龙中分别鉴定出了25，27，22，26，33种化合物，五者共有成分13种，包括醛类4种（异戊醛，2-甲基丁醛，己醛，苯甲醛），酮类2种（2-庚酮，2-十三酮），羧酸类1种（月桂酸），杂环类4种（2-甲基吡嗪，2，5-二甲基吡嗪，2-正戊基呋喃，2-乙基-6-甲基吡嗪），胺类1种（三甲胺）和醇类1种（1-辛烯-3-醇）。

结论

地龙腥味成分主要为醛类（异戊醛，2-甲基丁醛，异丁醛，2-乙基己醛，己醛）和胺类（三甲胺），炒制、甘草泡制、醋炙、酒炙均能减少地龙腥味成分，并且酒炙还能增加杂环类和酯类香气成分来掩盖其不良气味，为地龙炮制矫味提供了科学依据，同时可为其他动物药腥臭气味分析与矫正提供参考。

Abstract

Objective

To analyze and compare the fishy components in raw

stir-fried

liquorice-processed

vinegar-processed and wine-processed products of

Pheretima aspergillum

and explore the material basis and processing principle of fishy smell of

P. aspergillum

Method

Heracles Ⅱ ultra-fasted gas chromatography electronic nose technology combined with chemometrics was used for the overall analysis of volatile components in raw

P. aspergillum

and its processed products. Headspace gas chromatography-mass spectrometry (HS-GC-MS) was used to analyze and identify the volatile compositions in the raw products and processed products. Gas chromatographic conditions were as following：temperature program (initial temperature at 60 ℃

kept for 5 min

up to 120 ℃ with the heating rate of 3 ℃·min

-1

and then up to 230 ℃ with the heating rate of 10 ℃·min

-1

and finished)

the inlet temperature at 280 ℃

high purity helium as the carrier gas

the flow rate of 1.0 mL·min

-1

the split ratio of 20∶1. Mass spectrum conditions were as following：electron impact ionization (EI)

electron collision energy of 70 eV

ion source temperature of 230 ℃

quadrupole temperature at 150 ℃

scanning range of

50-550. The relative content of each component was calculated by peak area normalization.

Result

Principal component analysis (PCA) and discriminant factor analysis (DFA) of the electronic nose showed that the raw products and its processed products could be clearly distinguished from each other. Among them

the difference between raw products and stir-fried

liquorice-processed products was small

but the difference between raw products and vinegar-processed

wine-processed products was large. A total of 25

26 and 33 components were respectively identified from raw

stir-fried

liquorice-processed

vinegar-processed and wine-processed products of

P. aspergillum

there were 13 common components in these products

including 4 aldehydes (isovaleraldehyde

2-methylbutyraldehyde

hexanal

benzaldehyde)

2 ketones (2-heptanone

2-tridecanone)

1 carboxylic acid (lauric acid)

4 heterocyclic compounds (2-methylpyrazine

5-dimethyl pyrazine

2-pentylfuran

2-ethyl-6-methyl pyrazine)

1 amine (trimethylamine) and 1 alcohol (1-octen-3-ol).

Conclusion

The odorous components in the raw products are mainly derived from aldehydes (isovaleraldehyde

2-methylbutyraldehyde

isobutyraldehyde

2-ethylhexanal

hexanal) and amines (trimethylamine). Odorous components of

P. aspergillum

can be reduced effectively by stir-fried and liquorice

vinegar

wine processing

while flavoring substances can be increased by wine processing to cover its ugly odor. This paper can provide scientific basis for the deodorization of

P. aspergillum

by processing

and also provide reference for the analysis and correction of ugly odor of other animal medicines.

关键词

Keywords

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Study on Material Basis and Processing Principle of Fishy Smell of Pheretima aspergillum by Electronic Nose and HS-GC-MS

DOI：10.13422/j.cnki.syfjx.20201074

摘要

Abstract

关键词

Keywords

references