基于ICP-MS和HS-GC-IMS分析3种黄精中的无机元素及VOCs差异

曾珠亮; 刘人源; 李权

doi:10.13386/j.issn1002-0306.2022090149

基于ICP-MS和HS-GC-IMS分析3种黄精中的无机元素及VOCs差异

The Difference Study of Inorganic Elements and VOCs in 3 Kinds of Polygonatum spp. Based on ICP-MS and HS-GC-IMS

摘要

摘要: 采用微波消解电感耦合等离子体-质谱（ICP-MS）和顶空-气相色谱-离子迁移谱（HS-GC-IMS）对贵州省凯里市多花黄精（KL）、雷山县多花黄精（LS）、镇远县滇黄精（ZY）、黄平县鸡头黄精（HP）中的26种元素和挥发性有机物（VOCs）进行分析。通过对无机元素含量、HS-GC-IMS谱图、主成分分析（PCA）的解析，探究这4个产地3种黄精的无机元素和VOCs差异。结果发现：K在3种黄精中的含量最高，含量其次的元素为Ca、Mg、Fe、Al、Ba、Mn、Zn和Na，这9种元素含量在KL、LS、ZY和HP中分别占26种所测元素总含量的99.73%、99.74%、99.80%和99.85%。3种黄精质量存在差异，样品中得分最高、质量最好的是凯里市多花黄精，得分较低的是黄平县鸡头黄精。从3种黄精中共检测出159种VOCs，并鉴定出其中的101种（包括单体、二聚体与三聚体），主要有醛类、醇类、酸类、酯类和酮类等化合物，其中相对含量最高的己醛在KL、LS、ZY和HP中的占比分别为21.55%、17.54%、19.50%和20.02%。2-甲基丙酸乙酯在KL和LS中相对含量较高，但在ZY中未被发现。乙醇、戊醛在ZY和HP中的相对含量较高，但在KL和LS中相对含量低。这些物质含量的不同是导致3种黄精风味差异的主要原因。研究结果可为贵州省黄精资源的开发利用、风味特征的评价以及品种的分类鉴定提供理论和技术支持。

Abstract: A total of 26 elements and volatile organic compounds (VOCs) of Polygonatum cyrtonema in Kaili City (KL), Polygonatum cyrtonema in Leishan County (LS), Polygonatum kingianum in Zhenyuan County (ZY), and Polygonatum sibiricum in Huangping County (HP) were detected and analyzed by microwave digestion, inductively coupled plasma-mass spectrometry (ICP-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), respectively. The differences of inorganic elements and VOCs of the 4 producing areas 3 kinds of Polygonatum spp. were studied by analyzing the content table of inorganic elements, HS-GC-IMS spectrum, principal component analysis (PCA). The result showed that the content of K was the highest among the 3 kinds of Polygonatum spp., followed by Ca, Mg, Fe, Al, Ba, Mn, Zn and Na. The content of these 9 elements in KL, LS, ZY and HP accounted for 99.73%, 99.74%, 99.80% and 99.85% of the total contents of 26 elements measured respectively. There were differences in the quality of the 3 kinds of Polygonatum spp.. Among the samples, the KL had the highest score and the best quality, while the HP had the lowest score. A total of 159 VOCs were detected from 3 kinds of Polygonatum spp., and 101 of them were identified (contains monomers, dimers and trimers). There were mainly aldehydes, alcohols, acids, esters, ketones and other compounds, of which the main substance was hexanal, and the relative content in KL, LS, ZY, and HP accounted for 21.55%, 17.54%, 19.50%, 20.02%, respectively. Ethyl 2-methylpropanoate was higher in KL and LS but not found in ZY. Ethanol, pentanal were higher in ZY and HP, but lower in KL and LS. The difference in the relative content of these substances was the main reason for the difference in the flavors of the 3 kinds of Polygonatum spp.. The research results can provide theoretical and technical support for the development and utilization of Polygonatum spp. resources, the evaluation of flavor characteristics and the classification and identification of varieties in Guizhou Province.