Objective: To analyze the variation of volatile components during oxidative rancidity of Scorpion, and identify the main components resulting in the rancid flavor of Scorpion. Methods: Scorpion samples were subjected to accelerated oxidation experiment for 50 d, starting from 0 d, and sensory evaluation of the sample was performed every 10 d. At the same time, the volatile components were detected by solid phase microextraction GC-MS(SPME-GC-MS). Six groups of data were obtained. The volatile components obtained were searched by computer, and the results were matched with the NIST 20 database to determine the chemical structure of that. Meanwhile, the relative content of volatile components was calculated by using 2-octanol as internal standard, and the main components of Scorpion’s rancid flavor were screened out through principal component analysis and cluster analysis. Results: A total of 51 volatile components such as aldehydes, acids and furans were detected, of which 43 were common to six groups of data. There were significant differences in the content of volatile components of Scorpions in different oxidation time periods, with aldehydes being the highest, with an average content of 101.33 mg·kg-1, accounting for 54.45%, followed by acids, with an average content of 52.01 mg·kg-1, accounting for 27.95%. With the prolongation of the oxidation time, the Scorpion appeared to have a rancid flavor, when oxidized for 50 d, a heavy rancid flavor appeared; at the same time, the content of volatile components of all categories showed an increasing trend, among which the content of heptanal, nonanal, n-octanal, 2-butyl-2-octenal, 4-oxo-2-nonenal, hexanoic acid and 2-n-pentylfuran increased significantly, with an increase of multiples of 4 times to 44 times. Through principal component analysis, three principal components were screened out with eigenvalues above 1 value, among which the eigenvalue of principal component 1 was 40.451, and the contribution rate of that reached a 79.32%, the main influencing factors included aldehydes, acids and furans. Six groups of samples were divided into four categories by cluster analysis, which was consistent with the results of sensory evaluation. Conclusion: Seven volatile components, heptanal, nonanal, n-octanal, 2-butyl-2-octenal, 4-oxo-2-nonenal, hexanoic acid, and 2-n-pentylfuran, are the main substances in the production of rancid flavor of Scorpion. This experiment provides a new technology and new method for the development of simple and precise monitoring of the oxidative rancidity process of Scorpion, and to provide a research basis for the improvement of Scorpion quality standard.
ZUO Kai
,
HE Xu-feng
,
HUANG Xiao-lan
,
YANG Wen-wu
,
WU Rong
,
CAO Wei-guo
. Changes of volatile components during oxidative rancidity of Scorpion analyzed by SPME-GC-MS*[J]. Chinese Journal of Pharmaceutical Analysis, 2024
, 44(11)
: 1958
-1966
.
DOI: 10.16155/j.0254-1793.2024-0162
[1] 中华人民共和国药典2020年版. 一部[S]. 2020: 149
ChP 2020. Vol Ⅰ[S]. 2020: 149
[2] 吴福林, 董庆海, 王涵, 等. 中药全蝎研究进展[J]. 辽宁中医药大学学报, 2018, 20(12): 108
WU FL, DONG QH, WANG H, et al. Research progress of Chinese Scorpio[J]. J Liaoning Univ Tradit Chin Med, 2018, 20(12): 108
[3] 张珂洋, 张永清, 杨春淼, 等. 全蝎的炮制历史沿革、化学成分及药理作用研究进展[J]. 中国中药杂志, 2024, 49(4): 868
ZHANG KY, ZHANG YQ, YANG CM, et al. Research progress on processing history evolution, chemical and pharmacological action of Scorpio[J]. China J Chin Mater Med, 2024, 49(4): 868
[4] 杨志欣, 汲丽丽, 刘慧, 等. 全蝎化学成分和药理作用的研究进展[J]. 中南药学, 2020, 18(9): 1523
YANG ZX, JI LL, LIU H, et al. Research progress the study of chemical constituents and pharmacological effects of Scorpion[J]. Cent South Pharm, 2020, 18(9): 1523
[5] 王晶娟, 张贵君, 吴明侠. 全蝎蛋白药效组分对HepG2细胞的体外抑制作用[J]. 药物分析杂志, 2011, 31(1): 71
WANG JJ, ZHANG GJ, WU MX. Inhibitory effect of expression of the protein active composition of Scorpio on human hepatocarcinom a cell line HepG 2 in vitro[J]. Chin J Pharm Anal, 2011, 31(1): 71
[6] 王洪平. 全蝎中脂溶性化学成分的研究[D]. 济南: 山东中医药大学, 2010
WANG HP. Studies on the Fat-Soluble Chemical Constituents of Scorpion[D]. Jinan: Shandong University of Traditional Chinese Medicine, 2010
[7] 王晶娟, 张贵君, 李奇豫. 全蝎蛋白药效组分的生物鉴定法研究[J]. 中国实验方剂学杂志, 2010, 16(8): 94
WANG JJ, ZHANG GJ, LI QY. Study the bioassay method of informational active components alignment of Scorpion[J]. Chin J Exp Tradit Med Form, 2010, 16(8): 94
[8] 田晓然, 付廷明, 郭立玮. HPLC同时测定全蝎不同工艺提取物中5种核苷类化合物含量[J]. 中国实验方剂学杂志, 2013, 19(8): 13
TIAN XR, FU TM, GUO LW. HPLC simultaneous determination of five nucleoside compounds in extracts of Buthus martensii by different extraction technologies [J]. Chin J Exp Tradit Med Form, 2013, 19(8): 13
[9] 徐立荣. 食用油贮藏过程自动氧化变化规律研究[D]. 西安: 西北农林科技大学, 2017
XU LR. Study on the Changing Law of Auto-Oxidation During Storage of Edible Oils[D]. Xi’an: Northwest Sci-Tech University of Agriculture and Forestry, 2017
[10] 刘震营, 徐靓, 吴翠, 等. 基于HS-SPME/GC-MS和电子感官技术考察柏子仁变质前后的品质变化[J]. 中国实验方剂学杂志, 2022, 28(21): 129
LIU ZY, XU L, WU C, et al. Analysis of quality changes of Platycladi Semen before and after deterioration based on HS-SPME/GC-MS and electronic sensory technology[J]. Chin J Exp Tradit Med Form, 2022, 28(21): 129
[11] 拱健婷, 赵丽莹, 徐东, 等. 苦杏仁走油过程中外观性状、活性成分和酸败度的变化规律及其相关性分析[J]. 中国中药杂志, 2020, 45(13): 3155
GONG JT, ZHAO LY, XU D, et al. Change pattern and correlation analysis of macroscopic characteristics,active components and rancidness degrees of Armeniacae Semen Amarum in deterioration process [J]. China J Chin Mater Med, 2020, 45(13): 3155
[12] 杨媛媛, 王锐, 张有林. 贮藏条件对冷榨精炼核桃油脂氧化酸败的影响[J]. 食品与发酵工业, 2019, 45(1): 159
YANG YY, WANG R, ZHANG YL. Effect of storage conditions on the oxidative rancidity of cold-pressed refined walnut oils and fats[J]. Food Ferment Ind, 2019, 45(1): 159
[13] 刘志明, 类彦波, 孙清瑞, 等. 大豆调和油氧化酸败后的组分变化[J]. 农产品加工, 2019(11): 49
LIU ZM, LEI YB, SUN QR, et al. Components change of blended soybean oil after oxidative rancidity[J]. Farm Prod Process, 2019(11): 49
[14] 李莹莹, 宋永青, 李贺楠, 等. 固相微萃取-气质联用技术分析湖南腊肉中哈喇味的主要成分[J]. 肉类研究, 2014, 28(7): 11
LI YY, SONG YQ, LI HN, et al. Analysis of main rancid compounds from cured meat products by solid phase microextraction-gas chromatography-mass spectrometry[J]. Meat Res, 2014, 28(7): 11
[15] 付梦. 不同品牌香瓜子关键呈香化合物及哈败过程中挥发性成分分析[D]. 合肥: 安徽农业大学, 2018
FU M. Analysis of Key Volatile Compounds in Different Brands of Aromatic Sunflower Seeds and Rancid Volatile Compounds in Roasted Sunflower Seeds[D]. Hefei: Anhui Agriculture University, 2018
[16] 周宸丞. 婴幼儿辅食营养补充品中油脂酸败味标志性成分的鉴定及控制研究[D]. 南昌: 南昌大学, 2017
ZHOU CC. Identification and Control of Oil Rancid Flavor Signature Ingredients in Baby Accessories[D]. Nanchang: Nanchang University, 2017
[17] 程云霞. 苦杏仁贮藏过程中走油机制研究及判别模型的建立[D]. 济南: 山东中医药大学, 2018
CHENG YX. Study on Deterioration Mechanism and Discriminant Model of Armeniacae Semen Amarum with Rancidity during Storage[D]. Jinan: Shandong University of Chinese Medicine, 2018
[18] 张权. 不同贮藏温度对漾濞鲜核桃仁品质及末期风味劣变影响的研究[D]. 昆明: 云南农业大学, 2023
ZHANG Q.Study on the Effects of Different Storage Temperatures on the Quality and Flavor Deterioration of Yangbi Fresh Walnut Kernels[D]. Kunming: Yunnan Agriculture University, 2023
