香槟薄荷和日本薄荷茎叶组织中挥发性组分的分析

目的:为了区分薄荷茎叶组织中挥发性成分的不同。方法:本研究采用气相色谱-离子迁移谱（GC- IMS）技术对香槟和日本薄荷茎叶中挥发性组分进行了分离与鉴定，并进行了主成分分析。结果:两种薄荷中，共检测出了172种挥发性成分，共定性出了41种挥发性成分，主要有醇、酮、醛、呋喃、酯和萜烯类，其中在香槟薄荷茎叶中共鉴定出了113种挥发性成分，定性出了30种挥发性成分；在香槟薄荷叶片中，特征成分有3-辛醇桉、叶油醇、芳樟醇、反式-2-己烯-1-醇、2-庚酮等；在香槟薄荷茎中，特征成分有2, 3-丁二酮等；在日本薄荷中共鉴定出了137种挥发性成分，其中定性出了38种成分，叶片中，主要成分有3-辛醇、1-辛烯-3-醇、3-辛酮、异丁酸乙酯、芳樟醇、丁醛、α-蒎烯、1-戊醇等；在日本薄荷茎中，特征性成分有乙酸乙酯、2-正戊基呋喃、乙酸戊酯、2-壬酮、乙酸异丁酯等。比较香槟薄荷和日本薄荷叶片可知，其中2, 3-丁二酮是香槟薄荷中独有的特征性成分。对比发现，2-壬酮、2-正戊基呋喃、正己酸乙酯、乙酸丁酯等是日本薄荷茎中特有的成分，香槟薄荷茎中没有检测出。结论:由结果可得，每种薄荷茎叶组织中特征性成分都能得到明显区分，这可为今后薄荷在精油提取、香精香料、调味品、茶饮料等加工原料的应用方面提供理论依据，也可对薄荷不同部位的挥发性成分利用进行精准定位，并为薄荷的品种鉴别提供方法。

Analysis of Volatile Components on Champagne Peppermint and Japanese Peppermint Stem and Leaf Tissues

The purpose of this research was to distinguish the differences in volatile components on champagne peppermint and Japanese peppermint stem and leaf tissues. In this research, the volatile components were isolated and identified by the gas chromatography-ion mobility spectrometry (GC-IMS) technology. By performing the principal components analysis, the result of the experiment suggested that 172 volatile components were detected and 41 volatile components were identified in the two kinds of peppermint, mainly including alcohols, ketones, aldehydes, furans, esters and terpenes. In the champagne peppermint, 113 volatile components of stems and leaves were detected and 30 volatile components were identified. The characteristic components in the leaves of champagne peppermint were 3-Octanol, 18-Cineole, linalool, E-2-hexen-1-ol, 2-Heptanone, etc, while those in the stems of champagne peppermint were Butan-2, 3-dione, etc. In the Japanese peppermint, 137 volatile components were detected, and 38 volatile components were identified. The characteristic components in the leaves of Japanese peppermint were 3-Octanol, 1-Octen-3-ol, 3-Octanone, Ethyl 2-methylpropanoate, linalool, butanal, α-Pinene, 1-pentanol, etc, while those in the leaves of Japanese peppermint were ethyl acetate, 2-Pentylfuran, amyl acetate, 2-nonanone, isobutyl acetate, etc. Comparing the leaves and stems of two kinds of peppermint, it was found that the Butan-2, 3-dione was the unique component in the leaves of champagne peppermint and 2-Nonanone, 2-Pentylfuran, Ethyl hexanoate and butyl acetate were unique components in the stems of Japanese peppermint, but not in champagne peppermint. The result suggested that the characteristic components in the stem and leaf tissue of each peppermint could be clearly distinguished. Thus, the result can provide a theoretical basis for the application of peppermint in the extraction of essential oils, flavors and fragrances, condiments, tea beverages and other processing raw materials in the future. Moreover, it can also accurately locate the use of volatile components in different parts of peppermint, and identify the peppermint varieties.