六种香料的挥发性有机化合物,包括黑胡椒,干姜,肉桂,茴香,丁香,还有花椒,采用气相色谱-离子迁移谱(HS-GC-IMS)结合主成分分析(PCA)和欧氏距离进行分析。在进一步的分析中,在3-硝基苯磺酸诱导的斑马鱼模型中,测定了六种香料中挥发油对溃疡性结肠炎的影响。共检测出120种挥发性有机物,鉴定出80种,其中包括10种常见成分和3至24种属于不同香料的特征成分。6种香料中挥发性有机化合物主要为萜烯类,含量为45.02%,56.87%,36.68%,58.19%,68.68%,和30.62%,分别。同时,茴香的挥发性成分,干姜,黑胡椒,和肉桂非常相似,但不同于丁香和花椒。六种香料中的挥发油具有改善溃疡性结肠炎的有效活性,可以减少中性粒细胞的数量,恢复肠上皮的结构和上皮细胞的形态。我们的研究对六种香料中的挥发性有机化合物和香料进行了快速分析,并进一步揭示了其挥发油对溃疡性结肠炎的潜在健康益处。尤其是丁香和花椒.本研究有望为六种香料的质量评价及其在功能性食品中的潜在应用提供一定的数据支持。
The volatile organic compounds of six spices, including black pepper, dried ginger, cinnamon, fennel, clove, and zanthoxylum, were analyzed by gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA) and Euclidean distance. In further analyses, the effects of volatile oils in six spices on ulcerative colitis were assayed in a zebrafish model induced by 3-nitrobenzenesulfonic acid. A total of 120 kinds of volatile organic compounds were detected and 80 among them were identified, which included 10 common components and 3 to 24 characteristic components belonging to different spices. The major VOCs in six spices were estimated to be terpenes with the contents of 45.02%, 56.87%, 36.68%, 58.19%, 68.68%, and 30.62%, respectively. Meanwhile, the volatile components of fennel, dried ginger, black pepper, and cinnamon are quite similar, but differ from clove and zanthoxylum. The volatile oils in six spices presented efficient activity to improve ulcerative colitis which can decrease the number of neutrophils, restore the structure of intestinal epithelial and the morphology of the epithelial cells. Our study achieved rapid analysis of the volatile organic compounds and flavors in six spices and further revealed the potential health benefits of their volatile oils on ulcerative colitis, especially for clove and zanthoxylum. This study is expected to provide certain data support for the quality evaluation and the potential use in functional foods of six spices.