温福丽^1,2，曾 超³，叶青青^1,2，李 姝^1,2，向 玲^1,2，王松涛^1,2,4*，沈才洪^1,2

（1.泸州品创科技有限公司，四川泸州 646000；

2.国家固态酿造工程技术研究中心，四川泸州 646000；

3.重庆大学生物工程学院，重庆 400030；

4.成都中医药大学，四川成都 610032）

摘要：通过比较布福娜（Kadsura coccinea（Lem.）A.C.Sm.）果实的不同部位的代谢成分及风味成分，对布福娜潜在的开发前景进行分析。通过高效液相色谱和紫外分光光度法对布福娜的氨基酸、木脂素、总黄酮、粗脂肪进行分析比较；采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）测定挥发性成分，并利用外标法和保留指数计算等方法进行定性定量比较。结果表明，布福娜种子的氨基酸含量中谷氨酸含量最多，其次为缬氨酸、亮氨酸。布福娜果实中木脂素成分含量主要集中于种子部分。分光光度法显示布福娜种子中总黄酮含量较多，皮部和果肉中含有少量的黄酮类物质。GC-MS数据显示布福娜中数量最多的为萜烯类物质，其中种子部分的萜烯类物质主要为杜松烯（7.52 mg/g）、姜草烯（5.98 mg/g）、β-石竹烯（1.12 mg/g）。本实验为布福娜果实的开发利用提供了数据参考，布福娜种子含有丰富的天然产物，对于进一步开发为食品原料、药品都具有较大潜力。

关键词：布福娜；挥发性成分；顶空固相微萃取；气相色谱-质谱联用法；萜烯物质

中图分类号：R284.1     文献标识码：A     文章编号：1674-506X（2023）01-0146-0009

Determination of Flavor Components and Metabolic Components in Different Parts of 

Kadsura coccinea by Chromatography

WEN Fuli^1,2, ZENG Chao³, YE Qingqing^1,2, LI Shu^1,2, XIANG Ling^1,2, WANG Songtao^1,2,4*, SHEN Caihong^1,2

(1.Luzhou Pinchuang Technology Co., Ltd., Luzhou Sichuan 646000, China;

2.National Engineering Technology Research Center of Solid-state Brewing, Luzhou Sichuan 646000, China;

3.Bioengineering Institute of Chongqing University, Chongqing 400030, China;

4.Chengdu University of TCM, Chengdu Sichuan 610032, China)

Abstract: By comparing the metabolic components and flavor components of different parts of Kadsura coccinea(Lem.)A.C.Sm. Fruit, the potential development prospects of Kadsura coccinea fruit were summarized. The amino acids, lignans, total flavonoids, crude fat were compared by HPLC and UV spectrophotometry to evaluate the using prospect. The volatile elementss were determined by HS-SPME-GC-MS and compared by external standard method and retention index calculation. In the amino acid content of Kadsura coccinea, glutamic acid is the most, valine and leucine are the next. The content of lignan in Kadsura coccinea fruits mainly concentrated in seeds. Spectrophotometry showed that the content of total flavonoids in Kadsura coccinea seeds were higher,and there were a small amount of flavonoids in skin and flesh. GC-MS data showed that terpenes were the most abundant in Kadsura coccinea and the main terpenes in seeds were Cadinene (7.52mg/g), α-curcumene (5.98mg/g), β-caryophyllene (1.12mg/g). This experiment provides data reference for the development and utilization of Bufona Kadsura coccinea. The abundant natural product of Kadsura coccinea seed have great potential for further development as food ingredients and medicine.

Keywords: Kadsura coccinea; aroma compounds; headspace solid phase microextraction; GC-MS; terpenes

doi: 10.3969/j.issn.1674-506X.2023.01-021

收稿日期：2022-06-13

基金项目：四川省科技项目（2021ZYD0102）

作者简介：温福丽（1988-），女，硕士，工程师。研究方向：食品原料研究与开发。

*通信作者：王松涛（1977-），男，正高级工程师。研究方向：酿酒微生物与酿酒工艺研究、食品原料开发。

引用格式:温福丽,曾超,叶青青,等.基于色谱法测定布福娜不同部位风味成分及代谢物质[J]. 食品与发酵科技,2023,59(1):146-153,158.