大果大戟奶制、酒制后挥发性成分的变化研究

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中图分类号R283；R917 文献标志码A 文章编号 1001-0408（2025）21-2651-05

DOI 10.6039/j.issn.1001-0408.2025.21.06

ABSTRACTOBJECTIVETosystematicallyinvestigatethechangesofvolatilecomponentsinEuphorbiawalichiiaftermilk andwineprocesing，and preliminarilyelucidatethe materialbasisforreducing toxicity.METHoDsUsing headspacegas chromatograp-assspectrometryecholog，tholatilemponntsiw.walichii，il-processdE.wlichiidi processed E .wallchii were isolatedand identified，and therelativepercentage content of each component was calculated bythe peakareanormalizationmethod.Combiningchemometric methodssuchasprincipalcomponentanalysisandorthogonalpartialleastsquaresdiscriminantanalysis，changes involatilecomponentsinsamplesaftermilkandwine processing werecompared. Diferentialcomponentswerescrened.RESULTSAtotalof66volatilecomponentswere identifiedfromthethreesamples，with thetypesofcompounds primarilycomprisingalkanes，olefins，heterocyclesand esters，among others.Atotalof39，24and 36 volatile components were identified from raw E ，wallichii，milk-processed E wallichii，and wine-processed E.wallichii， respectively，with 1O components common to all three preparations. Compared with raw E .wallichi，the relative percentage of other components in milk-processed E ，wallichii decreased，except for alkanes and esters. The relative percentage of alkanes， olefins，aldehydes and estersinwine-processed E .wallichii increased，but the contents of heterocyclic compounds，ketones，ethers andalcoholsdecreased.Theresultsofchemometricanalysisshowedthatthevolatilecomponentsofrawandprocessdproducts weresignificantlydiferent.Atotalof5kindsofdierentialcomponentsinmilk-processedproductsad3kindsofdiferential components in wine-processd products were screenedout.Among them，therelativepercentageof potential toxiccomponentssuch as linalool，octanal and 3-pentanone decreased significantly after processing（ P<0.05 .CONCLUSIONSMilk and wine processing mayexerta toxicity-reducing effect by reducing the contents of toxic components such as linalool，octanal and 3-pentanone in E wallichii.

KEYWORDSEuphorbia wallichii；milk processing；wine processing；volatile components；reducing toxicity；material basis

大果大戟EuphorbiawallichiiHook.f.为大戟科大戟属植物，以干燥块根或全株入药，主要分布于四川、云南、西藏、青海及喜马拉雅山脉的其他区域。（剩余6746字）