为明确不同化学型樟树(Cinnamomum camphora)叶挥发性成分的异同, 以5种不同樟树叶的25个样本为实验材料, 采用静态顶空-气相色谱-质谱联用法(SHS-GC-MS)研究了其挥发性成分组成, 并运用主成分分析(PCA)、聚类分析(CA)和判别分析(DA)等对不同化学型樟树叶挥发性成分组成进行了多变量分析。研究结果表明, 不同化学型樟树叶的挥发性成分共有8种: β-芳樟醇、莰烯、β-愈创木烯、γ-松油烯、α-侧柏烯、2-乙基呋喃、α-石竹烯和大牛儿烯; 不同化学型樟树叶的挥发性化合物种类和含量存在显著差异。检测出的平均化合物数量分别为52(异樟)、40(脑樟)、37(油樟)、34(芳樟)和33(龙脑樟)。主成分分析提取了3个主成分因子, 累计贡献率达到86.40%。聚类分析和判别分析结果表明, 其中的12种挥发性成分能够对5种化学型樟树进行较好的区分, 准确率分别为96%和100%。实验结果说明, 这12种挥发性成分可以较好地用于樟树化学型分类。
We detected the chemical composition of volatiles in 25 leaf samples of 5 chemotypes of Cinnamomum camphora by static headspace-gas chromatography-mass spectrometry. Multivariate analysis, including principal component analysis (PCA), cluster analysis (CA), and linear discriminant analysis (DA), was used to reveal the relationship of chemical composition of volatiles in the 25 samples. We found 8 compounds in all samples: β-linalool, camphene, β-guaiene, γ-terpinene, α-thujene, 2-ethylfuran, α-caryophyllene and D-germacrene. The leaves of 5 chemotypes significantly differed in chemical composition and content of volatiles. The mean number of detected compounds was 52 (isoborneol-type), 40 (camphora-type), 37 (cineole-type), 34 (linalool-type) and 33 (borneol-type). Three principal components were formed, and their total accounted for 86.4% of the total variation. The results of CA and DA analyses showed that 12 volatiles are important discriminating variables to identify 5 chemotypes of C. camphora leaves. The accuracy rate of CA and DA analyses was 96% and 100%, respectively. These 12 volatile compounds can be used to classify chemotypes of C. camphora.
[1]陈超,邹滢 (2009).SPSS 15.0中文版常用功能与应用实例精讲. 北京:电子工业出版社. pp. 311-334
[2]程必强,喻学俭,丁婧凯 (1997).中国樟属植物资源及其芳香成分. 昆明:云南科学技术出版社. pp. 3-6
[3]高祥宝,董寒青 (2007).数据分析与SPSS应用.北京:清华大学出版社. pp. 1-9; 311-364
[4]巩丽丽 .静态顶空进样GC-MS分析三棱挥发性成分[J].食品与药品,2011,13:349-350
[5]李锡文 (1982).樟科. 见:植物志编委会主编. 中国植物志,第31卷.北京:科学出版社.pp. 182-191
[6]刘亚,李茂昌,张承聪,张莹,赵荣,李光雄.香樟树叶挥发油的化学成分研究[J].分析试验室,2008,27:88-91
[7]肖俊松,袁英髦,张爱雪,曹雁平.茶叶中茶多酚和生物碱的测定及聚类线性判别分析[J].食品科学,2010,31:343-348
[8]张国防,陈存及.不同化学型樟树的RAPD分析[J].植物资源与环境学报,2007,16:17-21
[9]张国防,陈存及.福建省樟树叶精油的主成分分析及其化学型[J].植物资源与环境学报,2008,17:24-27
[10]张松山,李海鹏,孙宝忠.发酵牛肉中香味活性化合物的分析[J].食品科学,2009,30:316-319
[11]周翔,莫建光,谢一兴,李奥峰.广西芳香醇型樟树精油成分的GC-MS研究[J].食品科技,2011,36:282-284
[12]朱亮锋,陆碧瑶,李毓敬,麦浪天 .大叶芳樟精油的化学成分研究[J].植物学报,1985,27:407-411
[13]Cristina SL,I?igo NB.Chemometric analysis of minerals and trace elements in raw cow milk from the community of Navarra,Spain[J].Food Chem,2009,112:189-196
[14]Feng JS,Geoffrey AL,Stephen RD.A multivariate analysis of cymopterus glomeratus,formerly known as C. Acaulis (apiaceae)[J].Rhodora,2005,107:359-385
[15]Tsimidou M,Macrae R,Wilson I.Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 1-Classification of greek olive oils[J].Food Chem,1987,25:227-239
[16]Yang C,Luo LP,Zhang HJ,Yang X,Lv Y,Song HL .Common aroma-active components of propolis from 23 regions of China.[J].J Sci Food Agric,2010,90:1268-1282