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

查看全文 作　　者：Shan [1]Zhang;Lu [2]Xu;Yang-Xi [3]Liu;Hai-Yan [3]Fu;Zuo-Bing [4]Xiao;Yuan-Bin [1]She 高影响力作者 机构地区：[1]State Key Laboratory Breeding Base of Green Chemistry-Synthesis 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高影响力机构 出　　处：《Natural Products and Bioprospecting》索引2018年第8卷第2期,共12页高影响力期刊 基　　金：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);the Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei province(South-Central University for Nationalities). 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
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