Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (<i>Colla Corii Asini</i>) from Different Geographical Origins

doi:10.1007/s13659-017-0149-3

Natural Products and Bioprospecting

2018, Vol. 8

Issue (2) : 71-82 DOI: 10.1007/s13659-017-0149-3

ORIGINAL ARTICLES

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Shan Zhang¹, Lu Xu², Yang-Xi Liu³, Hai-Yan Fu³, Zuo-Bing Xiao⁴, Yuan-Bin She¹

1 State Key Laboratory Breeding Base of Green ChemistrySynthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
2 College of Material and Chemical Engineering, Tongren University, Tongren 554300, Guizhou, China;
3 School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, China;
4 School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

Abstract
References
Related Articles
Metrics

Download: PDF(4153 KB) HTML ()
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks

Abstract E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxidant activity of 19 CCAs from different geographical origins. CCA extracts obtained by simultaneous distillation and extraction were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and sensory analysis. The antioxidant activity of CCAs was determined by ABTS and DPPH assays. A total of 65 volatile compounds were identified and quantified by GC-MS and 23 aroma-active compounds were identified by GC-O and aroma extract dilution analysis. The most powerful aroma-active compounds were identified based on the flavor dilution factor and their contents were compared among the 19 CCAs. Principal component analysis of the 23 aroma-active components showed 3 significant clusters. Canonical correlation analysis between antioxidant assays and the 23 aroma-active compounds indicates strong correlation (r=0.9776, p=0.0281). Analysis of aroma-active components shows potential for quality evaluation and discrimination of CCAs from different geographical origins.

Keywords Colla Corii Asini Aroma-active compounds Antioxidant activity Chemometrics

Fund:Authors are grateful to the financial support from the National Natural Science Foundation of China (Grants Nos. 21706233, 21776321, 21576297, 21665022, 21476270). Lu Xu is financially supported by Tongren Culture, Science and Technology Industry Innovation Research Center and the China Postdoctoral Science Project (No. 2016M602719), Guizhou Engineering Research Center (QJHKYZ[2017]024), Students Innovation and Entrepreneurship Training Center of Food Science and Technology in Tongren University (No. 2016SJDCZX001), the Open Research Program (Nos. 2015ZD001, 2015ZD002 and 2015ZY006) from the Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei province (South-Central University for Nationalities).

Corresponding Authors: Zuo-Bing Xiao, Yuan-Bin She E-mail: flavorsit@163.com;sheyb@zjut.edu.cn

Issue Date: 26 April 2018

	Service

	E-mail this article
	E-mail Alert
	RSS
	Articles by authors

	Shan Zhang
	Lu Xu
	Yang-Xi Liu
	Hai-Yan Fu
	Zuo-Bing Xiao
	Yuan-Bin She

Trendmd:

Cite this article:

Shan Zhang,Lu Xu,Yang-Xi Liu, et al. Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins[J]. Natural Products and Bioprospecting, 2018, 8(2): 71-82.

URL:

http://npb.kib.ac.cn/EN/10.1007/s13659-017-0149-3 OR http://npb.kib.ac.cn/EN/Y2018/V8/I2/71

1. D. Wang, W. Ru, Y. Xu, J. Zhang, X. He, G. Fan, B. Mao, X. Zhou, Y. Qin, Drug Discov. Ther. 8, 201-207 (2014)
2. H. Wu, C. Ren, F. Yang, Y. Qin, Y. Zhang, J. Liu, J. Ethnopharmacol. 182, 129-136 (2016)
3. Y. Zhang, L. Zhang, S.S. Tian, X.S. Zhou, W.L. Li, H.B. Qu, China J. Chin. Mater. Med. 41, 3574-3578 (2016)
4. H.H. Chen, M.J. Feng, H.F. Zhu, L. Zhang, R.Y. Jiang, Y. Zhang, China J. Drug Evaluation 31, 23-26 (2014)
5. J.Y. Hu, X.L. Cheng, X.Y. Xiao, R.C. Lin, Chin. Pharm. Aff. 21, 193-195 (2007)
6. Y. Fu, R. Zhang, M.X. Wu, Q.C. Yang, New Econ. 3, 18-19 (2014)
7. G.Q. Jin, Z.H. Niu, F.X. Zhong, S.X. Liu, China J. Chin. Mater. Med. 26, 491-494 (2001)
8. H. Yu, Y. Zhou, X. Cheng, Chin. J. Chromatogr. 27, 447-452 (2009)
9. D. Yan, Y. Han, X. Dong, Chin. J. Chromatogr. 24, 359-362 (2006)
10. H.J. Wu, A.S. Shiao, Y.-L. Yang, G.S. Lee, J. Chin. Med. Assoc. 70, 159-163 (2007)
11. P. Lv, Y. Zhao, F. Qi, X. Zhou, J.H. You, Y.F. Qin, Y.X. Zhang, J. Food Drug Anal. 19, 123-130 (2011)
12. Y. Arrietagaray, P. Blanco, C. Lópezvázquez, J.J. Rodríguezbencomo, J.R. Pérezcorrea, J. Agric. Food Chem. 62, 10552-10560 (2014)
13. Z. Xiao, X. Zhou, Y. Niu, D. Yu, J. Zhu, G. Zhu, J. Chromatogr. B 978, 122-130 (2015)
14. C.D.C. Mantovani, M.B. Lima, C.D. Rodrigues de Oliveira, R.D. A. Menck, E.M. de Albuquerque Diniz, M. Yonamine, J. Chromatogr. B 957, 14-23 (2014)
15. V. Marquez, N. Martinez, M. Guerra, L. Farina, E. Boido, E. Dellacassa, Food Res. Int. 53, 808-815 (2013)
16. J. Jeong, 김재현, Korean J. Orient. Med. Prescr. 15, 79-87 (2007)
17. G.N. Mao, Q. Guo, X. Li, J.B. Qu, Prog. Vet. Med. 31, 72-75 (2010)
18. M. Roth, M. Meiringer, H. Kollmannsberger, M. Zarnkow, M. Jekle, T. Becker, J. Agric. Food Chem. 62, 10873-10880 (2014)
19. S. Grosshauser, P. Schieberle, J. Agric. Food Chem. 61, 3804-3813 (2013)
20. A. Usami, R. Motooka, H. Nakahashi, S. Marumoto, M. Miyazawa, Chem. Biodivers. 12, 1734-1745 (2015)
21. J.C. Zhu, F. Chen, L.Y. Wang, Y.W. Niu, C. Shu, H.X. Chen, Z. B. Xiao, J. Agric. Food Chem. 63, 1939-1947 (2015)
22. D. Wang, M. Liu, J. Cao, Y. Cheng, C. Zhuo, H. Xu, S. Tian, Y. Zhang, J. Zhang, F. Wang, Biol. Pharm. Bull. 35, 2128-2132 (2012)
23. P. Schieberle, W. Grosch, Zeitschrift fuer Lebensmittel-untersuchung und Forschung 185, 111-113 (1987)
24. J. Luo, L. Li, L. Kong, Food Chem. 131, 1056-1062 (2012)
25. W. Brandwilliams, M.E. Cuvelier, C. Berset, LWT-Food Sci Technol. 28, 25-30 (1995)
26. C. Yang, L. Luo, H. Zhang, X. Yang, Y. Lv, H. Song, J. Sci. Food Agric. 90, 1268-1282 (2010)
27. W.L. Fan, M.C. Qian, Flavour Fragr. J. 21, 333-342 (2006)
28. G.P. Rizz, J. Agric. Food Chem. 20, 1081-1085 (1972)
29. J.D. Owens, N. Allagheny, G. Kipping, J.M. Ames, J. Sci. Food Agric. 74, 132-140 (1997)
30. V. Ferreira, M. Bueno, E. Franco-Luesma, L. Cullere, P. Fernandez-Zurbano, J. Agric. Food Chem. 62, 10015-10027 (2014)
31. M.B. Egea, A.B. Pereira-Netto, J. Cacho, V. Ferreira, R. Lopez, Food Chem. 164, 272-277 (2014)
32. P. Kiatbenjakul, K.O. Intarapichet, K.R. Cadwallader, Flavour Fragr. J. 29, 107-113 (2014)
33. E. Franco-Luesma, V. Ferreira, J. Chromatogr. A 1359, 8-15 (2014)
34. X.L. Cheng, F. Wei, X.Y. Xiao, Y.Y. Zhao, Y. Shi, W. Liu, P. Zhang, S.C. Ma, S.S. Tian, R.C. Lin, J. Pharm. Biomed. 62, 191-195 (2012)
35. N. Samadi, S. Masoum, B. Mehrara, H. Hosseini, J. Chromatogr. B 1001, 75-81 (2015)
36. P.D. Duh, J. Am. Oil Chem. Soc. 75, 455-461 (1998)

[1]

Daniela Batista,Pedro L.Falé,Maria L.Serralheiro,Maria E.Araújo,Paulo J.A.Madeira,Carlos Borges,Isabel Torgal,Margarida Goulart,Jorge Justino,Alice Martins,Amélia P.Rauter. New In Vitro Studies on the Bioprofile of Genista tenera Antihyperglycemic Extract[J]. Natural Products and Bioprospecting, 2015, 5(6): 277-285.

Viewed

Full text

Abstract

Cited

Shared

Discussed