SHS-GC-MS 技术结合ROAV 分析6 个 姜黄种质花序的香气成分

Identification of key aroma compounds extracted from inflorescences of Curcuma longa by SHS-GC-MS and ROAV

摘要

为探究不同姜黄（Curcuma longa）种质花序的挥发性成分组成及其香气贡献，揭示品种与地理来源对香气特征的影响。采用静态顶空−气相色谱−质谱联用技术（SHS-GC-MS）对 6 个姜黄种质花序的挥发性成分进行分析，结合相对香气活度值（ROAV）评估关键香气活性物质。结果表明，鉴定出 53 种挥发性成分，总相对含量均高于 98.78%，以萜烯类、醇类和酯类为主，其中萜烯类含量最高（达 54.91%）。不同种质间成分差异显著，同一省内种质亦呈现代谢多样性：C2（泉州洛江）萜烯类含量突出，具木质和胡椒香韵；C1（泉州德化）和 C3（漳州）分别以酯类及萜烯−醇均衡组合为特征；广西种质酯类总量最高（35.51%），果香显著；四川产区种质关键性香气成分均为甜瓜醛，区域香气特征相似。ROAV 分析表明，β−月桂烯、桉叶油醇、异戊酸甲酯等为关键香气成分，共同塑造了以果香、木香、薄荷香和花香为主的复合香型。姜黄花序香气特征受品种和地理来源共同影响，萜烯类（最高占比 54.91%）、酯类（如广西品种达 35.51%）及 ROAV 关键成分（β−月桂烯、桉叶油醇等）共同构成其香气物质基础。研究结果首次明确了姜黄花序的地域性香气特征（如四川产区的甜瓜醛贡献、福建产区的代谢多样性），为高香气品质姜黄种质选育与区域化栽培提供了科学依据。

Abstract

Inflorescences of different accessions of Curcuma longa germplasm were collected to analyze their volatile composition and aroma contributions with a view to elucidating the effects of cultivar and geographical origin on their aroma profiles. Static headspace-gas chromatography-mass spectrometry (SHS-GC-MS) was employed to analyze the volatile compounds from six accessions o C. longa germplasm. Key aroma-active substances were assessed by the relative odor activity value (ROAV). The results showed that 53 volatile compounds were identified, with total relative contents all exceeding 98.78%. Terpenes, alcohols, and esters were the predominant classes, among which terpenes showed the highest relative content (up to 54.91%). Significant compositional differences were observed among the germplasm accessions, and metabolic diversity was also noted within the same province: C2 (Luojiang, Quanzhou) exhibited prominent terpene content, imparting woody and peppery notes; C1 (Dehua, Quanzhou) and C3 (Zhangzhou) were characterized by a high ester content and a balanced terpene-alcohol profile, respectively; the Guangxi germplasm possessed the highest total ester content (35.51%), contributing a distinct fruity aroma; the key aroma component in the germplasm from Sichuan was melonal, indicating similar regional aroma characteristics. ROAV analysis indicated thatβ-myrcene, eucalyptol, and methyl isovalerate, among others, were key aroma compounds, collectively shaping a complex aroma profile dominated by fruity, woody, minty, and floral notes. The aroma profile of C. longa inflorescences is influenced by both germplasm and geographical origin. Terpenes (highest proportion: 54.91%), esters (e.g., 35.51% in the Guangxi germplasm), and key ROAV components (e.g., β-myrcene, eucalyptol) constitute the material basis of their aroma. These findings provide, for the first time, clear evidence of the region-specific aroma profiles inC. longa inflorescences (e.g., the contribution of melonal in Sichuan germplasm and the metabolic diversity in Fujian germplasm), offering a scientific basis for selecting high-aroma-quality germplasm and developing regional cultivation strategies for C. longa.

关键词

姜黄 / 静态顶空 / 花序 / 香气成分 / 相对气味活度值

Key words

Curcuma longa / static headspace / inflorescences / aroma components / relative odor activity value

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基金资助

福建省科技计划项目(2024N0040)