Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

doi:10.1007/s13659-017-0149-3

应用天然产物 ›› 2018, Vol. 8 ›› Issue (2): 71-82.DOI: 10.1007/s13659-017-0149-3

• ORIGINAL ARTICLES • 下一篇

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Shan Zhang¹, Lu Xu², Yang-Xi Liu³, Hai-Yan Fu³, Zuo-Bing Xiao⁴, Yuan-Bin She¹

1 State Key Laboratory Breeding Base of Green ChemistrySynthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
2 College of Material and Chemical Engineering, Tongren University, Tongren 554300, Guizhou, China;
3 School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, China;
4 School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

收稿日期:2017-11-13 修回日期:2017-12-12 出版日期:2018-04-24 发布日期:2018-04-26
通讯作者: Zuo-Bing Xiao, Yuan-Bin She
基金资助:
Authors are grateful to the financial support from the National Natural Science Foundation of China (Grants Nos. 21706233, 21776321, 21576297, 21665022, 21476270). Lu Xu is financially supported by Tongren Culture, Science and Technology Industry Innovation Research Center and the China Postdoctoral Science Project (No. 2016M602719), Guizhou Engineering Research Center (QJHKYZ[2017]024), Students Innovation and Entrepreneurship Training Center of Food Science and Technology in Tongren University (No. 2016SJDCZX001), the Open Research Program (Nos. 2015ZD001, 2015ZD002 and 2015ZY006) from the Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei province (South-Central University for Nationalities).

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Shan Zhang¹, Lu Xu², Yang-Xi Liu³, Hai-Yan Fu³, Zuo-Bing Xiao⁴, Yuan-Bin She¹

1 State Key Laboratory Breeding Base of Green ChemistrySynthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
2 College of Material and Chemical Engineering, Tongren University, Tongren 554300, Guizhou, China;
3 School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, China;
4 School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

Received:2017-11-13 Revised:2017-12-12 Online:2018-04-24 Published:2018-04-26
Contact: Zuo-Bing Xiao, Yuan-Bin She
Supported by:
Authors are grateful to the financial support from the National Natural Science Foundation of China (Grants Nos. 21706233, 21776321, 21576297, 21665022, 21476270). Lu Xu is financially supported by Tongren Culture, Science and Technology Industry Innovation Research Center and the China Postdoctoral Science Project (No. 2016M602719), Guizhou Engineering Research Center (QJHKYZ[2017]024), Students Innovation and Entrepreneurship Training Center of Food Science and Technology in Tongren University (No. 2016SJDCZX001), the Open Research Program (Nos. 2015ZD001, 2015ZD002 and 2015ZY006) from the Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei province (South-Central University for Nationalities).

摘要/Abstract

摘要： E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxidant activity of 19 CCAs from different geographical origins. CCA extracts obtained by simultaneous distillation and extraction were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and sensory analysis. The antioxidant activity of CCAs was determined by ABTS and DPPH assays. A total of 65 volatile compounds were identified and quantified by GC-MS and 23 aroma-active compounds were identified by GC-O and aroma extract dilution analysis. The most powerful aroma-active compounds were identified based on the flavor dilution factor and their contents were compared among the 19 CCAs. Principal component analysis of the 23 aroma-active components showed 3 significant clusters. Canonical correlation analysis between antioxidant assays and the 23 aroma-active compounds indicates strong correlation (r=0.9776, p=0.0281). Analysis of aroma-active components shows potential for quality evaluation and discrimination of CCAs from different geographical origins.

关键词: Colla Corii Asini, Aroma-active compounds, Antioxidant activity, Chemometrics

Abstract: E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxidant activity of 19 CCAs from different geographical origins. CCA extracts obtained by simultaneous distillation and extraction were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and sensory analysis. The antioxidant activity of CCAs was determined by ABTS and DPPH assays. A total of 65 volatile compounds were identified and quantified by GC-MS and 23 aroma-active compounds were identified by GC-O and aroma extract dilution analysis. The most powerful aroma-active compounds were identified based on the flavor dilution factor and their contents were compared among the 19 CCAs. Principal component analysis of the 23 aroma-active components showed 3 significant clusters. Canonical correlation analysis between antioxidant assays and the 23 aroma-active compounds indicates strong correlation (r=0.9776, p=0.0281). Analysis of aroma-active components shows potential for quality evaluation and discrimination of CCAs from different geographical origins.

Key words: Colla Corii Asini, Aroma-active compounds, Antioxidant activity, Chemometrics

Shan Zhang, Lu Xu, Yang-Xi Liu, Hai-Yan Fu, Zuo-Bing Xiao, Yuan-Bin She. Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins[J]. 应用天然产物, 2018, 8(2): 71-82.

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Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

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