基于HS-SPME-GC-MS的药用甘草叶香气成分比较研究
Comparative Study on Aroma Components of Medicinal Licorice Leaves Based on HS-SPME-GC-MS
DOI: 10.12677/aac.2026.162015, PDF,    科研立项经费支持
作者: 周筱美, 黄 刚, 徐文斌, 阎 平：石河子大学生命科学学院/绿洲城镇与山盆系统生态兵团重点实验室，新疆 石河子；杜珍珠*：石河子大学分析测试中心，新疆 石河子
关键词: 药用甘草；HS-SPME-GC-MS；香气成分；种间差异；Medicinal Licorice； HS-SPME-GC-MS； Aroma Components； Interspecific Differences
摘要: 目的：比较3种药用甘草叶不同生长时期的香气成分。方法：采用顶空固相微萃取气相色谱质谱联用技术(HS-SPME-GC-MS)对三种甘草(乌拉尔甘草、胀果甘草、光果甘草)的幼嫩和成熟叶片进行分析，结合主成分分析与偏最小二乘法判别(PLS-DA)分析进行成分比较。结果：共鉴定出148个香气成分；其中，醇类、萜类和酯类化合物最丰富；醇类化合物相对百分含量为胀果甘草 > 乌拉尔甘草 > 光果甘草，萜类和酯类化合物的相对百分含量为乌拉尔甘草 > 胀果甘草 > 光果甘草。以VIP > 1.8为标准共筛选出19个关键差异成分。胀果甘草中醇类总量最高，乌拉尔甘草中醛类、酮类等成分总量较高。结论：该方法适用于甘草香气成分分析，种间及生长时期的差异为甘草叶资源开发与药效研究提供依据。
Abstract: Objective: To compare the aroma components of three medicinal licorice leaves at different growth stages. Methods: Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze young and mature leaves of three licorice species (Glycyrrhiza uralensis, Glycyrrhiza inflata, Glycyrrhiza glabra). Component comparison was performed using principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results: A total of 148 aroma components were identified; among them, alcohols, terpenes, and esters were the most abundant. The relative percentage of alcohols was Glycyrrhiza inflata > Glycyrrhiza uralensis > Glycyrrhiza glabra, whereas terpenes and esters were Glycyrrhiza uralensis > Glycyrrhiza inflata > Glycyrrhiza glabra. Nineteen key differential components were selected using VIP > 1.8 as the criterion. Glycyrrhiza inflata had the highest total content of alcohols, while Glycyrrhiza uralensis had relatively higher total amounts of aldehydes, ketones, and other compounds. Conclusion: This method is suitable for analyzing licorice aroma components, and interspecies and growth stage differences provide a basis for licorice leaf resource development and pharmacological studies.
文章引用：周筱美, 杜珍珠, 黄刚, 徐文斌, 阎平. 基于HS-SPME-GC-MS的药用甘草叶香气成分比较研究[J]. 分析化学进展, 2026, 16(2): 130-139. https://doi.org/10.12677/aac.2026.162015

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