HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense

doi:10.3390/foods12112225

KIB OpenIR

	HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
	Gu,Wei; Wei,Yinghuan; Fu,Xianjie; Gu,Ronghui; Chen,Junlei; Jian,Junyou; Huang,Liejun; Yuan,Chunmao; Guan,Wenling; Hao,Xiaojiang
	2023
发表期刊	FOODS
ISSN	2304-8158
卷号	12 期号:11 页码:2225
摘要	Zanthoxylum motuoense Huang, native to Tibet, China, is a newly discovered Chinese prickly ash, which, recently, has increasingly attracted the attention of researchers. In order to understand its volatile oil compositions and flavor characteristics, and to explore the flavor difference between Z. motuoense and the common Chinese prickly ash sold in the market, we analyzed the essential oils of Z. motuoense pericarp (MEO) using HS-SPME/GCxGC-TOFMS coupled with multivariate data and flavoromics analyses. The common commercial Chinese prickly ash in Asia, Zanthoxylum bungeanum (BEO), was used as a reference. A total of 212 aroma compounds from the 2 species were identified, among which alcohols, terpenoids, esters, aldehydes, and ketones were the major compounds. The predominant components detected from MEO were citronellal, (+)-citronellal, and beta-phellandrene. Six components-citronellal, (E,Z)-3,6-nonadien-1-ol, allyl methallyl ether, isopulegol, 3,7-dimethyl6-octen-1-ol acetate, and 3,7-dimethyl-(R)-6-octen-1-ol-could be used as the potential biomarkers of MEO. The flavoromics analysis showed that MEO and BEO were significantly different in aroma note types. Furthermore, the content differences of several numb taste components in two kinds of prickly ash were quantitatively analyzed using RP-HPLC. The antimicrobial activities of MEO and BEO against four bacterial strains and nine plant pathogenic fungi were determined in vitro. The results indicated that MEO had significantly higher inhibitory activities against most microbial strains than BEO. This study has revealed the fundamental data in respect of the volatile compound properties and antimicrobial activity of Z. motuoense, offering basic information on valuable natural sources that can be utilized in the condiment, perfume, and antimicrobial sectors.
关键词	Zanthoxylum motuoense volatile components HS-SPME/GCxGC-TOFMS flavoromics strategy antimicrobial activities ANTIBACTERIAL ACTIVITY ANTIFUNGAL ACTIVITIES SILVER NANOPARTICLES ESSENTIAL OILS VOLATILE CONSTITUENTS PLANTS
学科领域	Food Science & Technology
DOI	10.3390/foods12112225
WOS记录号	WOS:001005752700001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/75007
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Gu,Wei,Wei,Yinghuan,Fu,Xianjie,et al. HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense[J]. FOODS,2023,12(11):2225.
APA	Gu,Wei.,Wei,Yinghuan.,Fu,Xianjie.,Gu,Ronghui.,Chen,Junlei.,...&Hao,Xiaojiang.(2023).HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense.FOODS,12(11),2225.
MLA	Gu,Wei,et al."HS-SPME/GCxGC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense".FOODS 12.11(2023):2225.

条目包含的文件		下载所有文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
10.3390_foods1211222（5230KB）	期刊论文	出版稿	开放获取	CC BY-NC-SA	浏览下载