中国药房2025，Vol.36Issue(21)：2651-2655,5.DOI:10.6039/j.issn.1001-0408.2025.21.06
大果大戟奶制、酒制后挥发性成分的变化研究
Study on the changes of volatile components in Euphorbia wallichii after milk and wine processing
摘要
Abstract
OBJECTIVE To systematically investigate the changes of volatile components in Euphorbia wallichii after milk and wine processing,and preliminarily elucidate the material basis for reducing toxicity.METHODS Using headspace gas chromatography-mass spectrometry technology,the volatile components in raw E.wallichii,milk-processed E.wallichii,and wine-processed E.wallichii were isolated and identified,and the relative percentage content of each component was calculated by the peak area normalization method.Combining chemometric methods such as principal component analysis and orthogonal partial least-squares discriminant analysis,changes in volatile components in samples after milk and wine processing were compared.Differential components were screened.RESULTS A total of 66 volatile components were identified from the three samples,with the types of compounds primarily comprising alkanes,olefins,heterocycles and esters,among others.A total of 39,24 and 36 volatile components were identified from raw E.wallichii,milk-processed E.wallichii,and wine-processed E.wallichii,respectively,with 10 components common to all three preparations.Compared with raw E.wallichii,the relative percentage of other components in milk-processed E.wallichii decreased,except for alkanes and esters.The relative percentage of alkanes,olefins,aldehydes and esters in wine-processed E.wallichii increased,but the contents of heterocyclic compounds,ketones,ethers and alcohols decreased.The results of chemometric analysis showed that the volatile components of raw and processed products were significantly different.A total of 5 kinds of differential components in milk-processed products and 3 kinds of differential components in wine-processed products were screened out.Among them,the relative percentage of potential toxic components such as linalool,octanal and 3-pentanone decreased significantly after processing(P＜0.05).CONCLUSIONS Milk and wine processing may exert a toxicity-reducing effect by reducing the contents of toxic components such as linalool,octanal and 3-pentanone in E.wallichii.关键词
大果大戟/奶制/酒制/挥发性成分/减毒/物质基础Key words
Euphorbia wallichii/milk processing/wine processing/volatile components/reducing toxicity/material basis分类
中医学引用本文复制引用
蔡瑛,田婷,格桑顿珠,罗珍,彭希帆,郭子良,林芳腾,索朗次仁,严志宏..大果大戟奶制、酒制后挥发性成分的变化研究[J].中国药房,2025,36(21):2651-2655,5.基金项目
国家自然科学基金项目(No.82160827) （No.82160827）
2024年西藏藏医药大学藏药博士点建设项目(No.BSDJS-XKJS-24-04) （No.BSDJS-XKJS-24-04）
西藏藏医药大学藏药炮制学科方向团队建设项目(No.BSDJS-TDPY-23-08) （No.BSDJS-TDPY-23-08）
