Study on the changes of volatile components in Euphorbia wallichii after milk and wine processing
- VernacularTitle:大果大戟奶制、酒制后挥发性成分的变化研究
- Author:
Ying CAI
1
;
Ting TIAN
1
;
GESANGDUNZHU
2
;
Zhen LUO
2
;
Xifan PENG
1
;
Ziliang GUO
1
;
Fangteng LIN
1
;
SUOLANGCIREN
2
;
Zhihong YAN
1
Author Information
1. School of Pharmacy，Jiangxi University of Chinese Medicine，Nanchang 330000，China
2. Dept. of Tibetan Medicine，University of Tibetan Medicine，Lhasa 850000，China
- Publication Type:Journal Article
- Keywords:
Euphorbia wallichii;
milk processing;
wine
- From:
China Pharmacy
2025;36(21):2651-2655
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To systematically investigate the changes of volatile components in Euphorbia wallichii after milk and wine processing， and preliminarily elucidate the material basis for reducing toxicity. METHODS Using headspace gas chromatography-mass spectrometry technology， the volatile components in raw E. wallichii， milk-processed E. wallichii， and wine- processed E. wallichii were isolated and identified， and the relative percentage content of each component was calculated by the peak area normalization method. Combining chemometric methods such as principal component analysis and orthogonal partial least- squares discriminant analysis， changes in volatile components in samples after milk and wine processing were compared. Differential components were screened. RESULTS A total of 66 volatile components were identified from the three samples， with the types of compounds primarily comprising alkanes， olefins， heterocycles and esters， among others. A total of 39， 24 and 36 volatile components were identified from raw E. wallichii， milk-processed E. wallichii， and wine-processed E. wallichii， respectively， with 10 components common to all three preparations. Compared with raw E. wallichii， 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 esters in wine-processed E. wallichii increased， but the contents of heterocyclic compounds， ketones， ethers and alcohols decreased. The results of chemometric analysis showed that the volatile components of raw and processed products were significantly different. A total of 5 kinds of differential components in milk-processed products and 3 kinds of differential components in wine-processed products were screened out. Among them， the relative percentage of potential toxic components such as linalool， octanal and 3-pentanone decreased significantly after processing（P＜0.05）. CONCLUSIONS Milk and wine processing may exert a toxicity-reducing effect by reducing the contents of toxic components such as linalool， octanal and 3-pentanonein E. wallichii.
