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Article(id=1240945598954787713, tenantId=1146029695717560320, journalId=1205117023404326918, issueId=1240945593548337937, articleNumber=null, orderNo=null, doi=10.16155/j.0254-1793.2024-0162, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1710172800000, receivedDateStr=2024-03-12, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1773794086445, onlineDateStr=2026-03-18, pubDate=1732982400000, pubDateStr=2024-12-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1773794086445, onlineIssueDateStr=2026-03-18, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1773794086445, creator=13701087609, updateTime=1773794086445, updator=13701087609, issue=Issue{id=1240945593548337937, tenantId=1146029695717560320, journalId=1205117023404326918, year='2024', volume='44', issue='11', pageStart='1827', pageEnd='2010', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1773794085156, creator=13701087609, updateTime=1773796488495, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1240955673937236736, tenantId=1146029695717560320, journalId=1205117023404326918, issueId=1240945593548337937, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1240955673937236737, tenantId=1146029695717560320, journalId=1205117023404326918, issueId=1240945593548337937, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=1958, endPage=1966, ext={EN=ArticleExt(id=1240945599214834579, articleId=1240945598954787713, tenantId=1146029695717560320, journalId=1205117023404326918, language=EN, title=Changes of volatile components during oxidative rancidity of Scorpion analyzed by SPME-GC-MS*, columnId=1206272757852074373, journalTitle=Chinese Journal of Pharmaceutical Analysis, columnName=Safety Monitoring, runingTitle=null, highlight=null, articleAbstract=
Objective:

To analyze the variation of volatile components during oxidative rancidity of Scorpion, and identify the main components resulting in the rancid flavor of Scorpion.

Methods:

Scorpion samples were subjected to accelerated oxidation experiment for 50 d，starting from 0 d，and sensory evaluation of the sample was performed every 10 d. At the same time，the volatile components were detected by solid phase microextraction GC-MS(SPME-GC-MS). Six groups of data were obtained. The volatile components obtained were searched by computer，and the results were matched with the NIST 20 database to determine the chemical structure of that. Meanwhile，the relative content of volatile components was calculated by using 2-octanol as internal standard，and the main components of Scorpion’s rancid flavor were screened out through principal component analysis and cluster analysis.

Results:

A total of 51 volatile components such as aldehydes，acids and furans were detected，of which 43 were common to six groups of data. There were significant differences in the content of volatile components of Scorpions in different oxidation time periods，with aldehydes being the highest，with an average content of 101.33 mg·kg-1，accounting for 54.45%，followed by acids，with an average content of 52.01 mg·kg-1，accounting for 27.95%. With the prolongation of the oxidation time，the Scorpion appeared to have a rancid flavor，when oxidized for 50 d，a heavy rancid flavor appeared；at the same time，the content of volatile components of all categories showed an increasing trend，among which the content of heptanal，nonanal，n-octanal，2-butyl-2-octenal，4-oxo-2-nonenal，hexanoic acid and 2-n-pentylfuran increased significantly，with an increase of multiples of 4 times to 44 times. Through principal component analysis，three principal components were screened out with eigenvalues above 1 value，among which the eigenvalue of principal component 1 was 40.451，and the contribution rate of that reached a 79.32%，the main influencing factors included aldehydes，acids and furans. Six groups of samples were divided into four categories by cluster analysis，which was consistent with the results of sensory evaluation.

Conclusion:

Seven volatile components，heptanal，nonanal，n-octanal，2-butyl-2-octenal，4-oxo-2-nonenal，hexanoic acid，and 2-n-pentylfuran，are the main substances in the production of rancid flavor of Scorpion. This experiment provides a new technology and new method for the development of simple and precise monitoring of the oxidative rancidity process of Scorpion，and to provide a research basis for the improvement of Scorpion quality standard.

, correspAuthors=Wen-wu YANG, Wei-guo CAO, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Kai ZUO, Xu-feng HE, Xiao-lan HUANG, Wen-wu YANG, Rong WU, Wei-guo CAO), CN=ArticleExt(id=1240945600376656873, articleId=1240945598954787713, tenantId=1146029695717560320, journalId=1205117023404326918, language=CN, title=固相微萃取-气质联用技术分析全蝎氧化酸败过程中挥发性成分的变化*, columnId=1206272758036623764, journalTitle=药物分析杂志, columnName=安全监测, runingTitle=null, highlight=null, articleAbstract=
目的：

分析全蝎氧化酸败过程中挥发性成分的变化，鉴定引起全蝎哈喇味的主要成分。

方法：

对全蝎样品进行50 d的加速氧化实验，从0 d开始，每隔10 d进行样品感官评价，同时利用固相微萃取-气质联用技术检测其挥发性成分，共得6组数据。将所得挥发性成分进行计算机检索，结果与NIST20数据库匹配，鉴定其化学结构，同时以2-辛醇为内标，计算挥发性成分的相对含量，结合主成分分析和聚类分析筛选出全蝎哈喇味的主要成分。

结果：

从全蝎中共检出醛类、酸类、呋喃类等挥发性成分51个，其中43个为6组数据所共有。不同氧化阶段全蝎挥发性成分含量存在明显差异，醛类物质含量最高，均值为101.33 mg·kg-1，占比54.45%，其次是酸类物质，均值为52.01 mg·kg-1，占比27.95%。随着氧化时间的延长，全蝎出现哈喇味，当氧化50 d后，出现重度哈喇味；同时各类别挥发性成分含量均呈上升趋势，其中庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃含量增幅明显，增长倍数为4倍~44倍。通过主成分分析，提取出3个特征值>1的主成分，其中主成分1的特征值为40.451，特征值贡献率为79.32%，主要影响因子为醛类、酸类、呋喃类物质。聚类分析将6组样品分为4类，与感官评价结果一致。

结论：

庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃7个挥发性成分是全蝎产生哈喇味的主要物质；本试验为开发简捷、精准监测全蝎氧化酸败过程提供新技术新方法，同时为全蝎质量标准的提升提供研究基础。

, correspAuthors=阳文武, 曹纬国, authorNote=null, correspAuthorsNote=
**阳文武　Tel：（023）58152381；E-mail：
曹纬国　Tel：13388963327；E-mail：
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Tel：（023）60353689；E-mail：

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Tel：（023）60353689；E-mail：

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Tel：（023）60353689；E-mail：

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Kunming：Yunnan Agriculture University，2023, articleTitle=Study on the Effects of Different Storage Temperatures on the Quality and Flavor Deterioration of Yangbi Fresh Walnut Kernels, refAbstract=null)], funds=[Fund(id=1240954736141193764, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, awardId=RS2024Z006, language=CN, fundingSource=*国家药品监督管理局药品监管科学体系建设重点项目(RS2024Z006), fundOrder=null, country=null), Fund(id=1240954736241857062, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, awardId=渝药监[2023]24号, language=CN, fundingSource=重庆市药品监督管理局、重庆市科技局联合项目(渝药监[2023]24号), fundOrder=null, country=null), Fund(id=1240954736317354539, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, awardId=Sys20210020, language=CN, fundingSource=三峡库区道地药材开发利用重庆市重点实验室项目(Sys20210020), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1240954727781945560, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, xref=1., ext=[AuthorCompanyExt(id=1240954727798722775, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954727781945560, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.College of Traditional Chinese Medicine，Chongqing University of Medical Sciences，Chongqing 400016，China), AuthorCompanyExt(id=1240954727807111384, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954727781945560, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.重庆医科大学 中医药学院，重庆 400016)]), AuthorCompany(id=1240954727924551904, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, xref=2., ext=[AuthorCompanyExt(id=1240954727937134818, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954727924551904, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.Chongqing Institute for Food and Drug Control，Chongqing 404047，China), AuthorCompanyExt(id=1240954727945523427, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954727924551904, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.重庆市食品药品检验检测研究院，重庆 404047)]), AuthorCompany(id=1240954728037798123, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, xref=3., ext=[AuthorCompanyExt(id=1240954728046186731, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954728037798123, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.Chongqing Key Laboratory of Development and Utilization of Genuine Medicinal Materials in Three Gorges Reservoir Area，Chongqing 404120，China), AuthorCompanyExt(id=1240954728054575341, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954728037798123, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.三峡库区道地药材开发利用重庆市重点实验室，重庆 404120)]), AuthorCompany(id=1240954728151044339, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, xref=4., ext=[AuthorCompanyExt(id=1240954728155238646, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954728151044339, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=4.Chongqing University of Chinese Medicine，College of Chinese Materia Medica, Chongqing 402760, China), AuthorCompanyExt(id=1240954728163627255, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, companyId=1240954728151044339, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=4.重庆中医药学院中药学院，重庆 402760)])], figs=[ArticleFig(id=1240954734333448676, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Fig.1, caption=Total ion flow diagrams of volatile components of Scorpion, figureFileSmall=XU3pYu0azVu+B9ywEECOyA==, figureFileBig=lz6P6Moi0Fk7wbMzxvvcAw==, tableContent=null), ArticleFig(id=1240954734425723367, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=图1　, caption=全蝎挥发性成分总离子流图

A.ck　B.y5

, figureFileSmall=XU3pYu0azVu+B9ywEECOyA==, figureFileBig=lz6P6Moi0Fk7wbMzxvvcAw==, tableContent=null), ArticleFig(id=1240954734568329709, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Fig.2, caption=Relative contents of volatile components in Scorpions at different time of accelerated oxidation, figureFileSmall=NqzTTcXIUfEP7Xw7buAAjA==, figureFileBig=U2D0DW5QpBrk0SiI9k16LQ==, tableContent=null), ArticleFig(id=1240954734656410099, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=图2　, caption=不同加速氧化时间全蝎中挥发性成分的相对含量, figureFileSmall=NqzTTcXIUfEP7Xw7buAAjA==, figureFileBig=U2D0DW5QpBrk0SiI9k16LQ==, tableContent=null), ArticleFig(id=1240954734757073399, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Fig.3, caption=Cluster analysis of volatile components in Scorpions with different accelerated oxidation time, figureFileSmall=YnMSYsVADWuMSoj8APL2Vw==, figureFileBig=z9Y3v53kjCi1nV8hUQLh2Q==, tableContent=null), ArticleFig(id=1240954734937428471, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=图3　, caption=不同加速氧化时间全蝎中挥发性成分的聚类分析, figureFileSmall=YnMSYsVADWuMSoj8APL2Vw==, figureFileBig=z9Y3v53kjCi1nV8hUQLh2Q==, tableContent=null), ArticleFig(id=1240954735046480382, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Fig.4, caption=Relative contents of seven volatile substances during oxidative rancidity of whole Scorpions at 40 ℃, figureFileSmall=NRApxjpEQjj4EgDSl6zHmA==, figureFileBig=bs0SLjZb6py536Nt/DdgEw==, tableContent=null), ArticleFig(id=1240954735138755076, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=图4　, caption=40 ℃条件下全蝎氧化酸败过程中7个挥发性物质的相对含量, figureFileSmall=NRApxjpEQjj4EgDSl6zHmA==, figureFileBig=bs0SLjZb6py536Nt/DdgEw==, tableContent=null), ArticleFig(id=1240954735226835459, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Tab.1, caption=

Sensory evaluation results

, figureFileSmall=null, figureFileBig=null, tableContent=
编号
(No.)		加速氧化时间
(accelerated oxidation time)/d		是否出现哈喇味
（whether or not there was rancid flavor）		哈喇味程度
（rancid flavor degree）
ck0否（no）无（no）
y110否（no）无（no）
y220是（yes）轻度（mildly）
y330是（yes）轻度（mildly）
y440是（yes）中度（moderately）
y550是（yes）重度（severity）
), ArticleFig(id=1240954735302332937, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=表1, caption=

感官评价结果

, figureFileSmall=null, figureFileBig=null, tableContent=
编号
(No.)		加速氧化时间
(accelerated oxidation time)/d		是否出现哈喇味
（whether or not there was rancid flavor）		哈喇味程度
（rancid flavor degree）
ck0否（no）无（no）
y110否（no）无（no）
y220是（yes）轻度（mildly）
y330是（yes）轻度（mildly）
y440是（yes）中度（moderately）
y550是（yes）重度（severity）
), ArticleFig(id=1240954735407190540, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Tab.2, caption=

Relative content of volatile components in Scorpion

, figureFileSmall=null, figureFileBig=null, tableContent=
序号
(No.)		保留时间
(retention time)/min		成分
(component)		CAS含量（content）/（mg·kg-1）
cky1y2y3y4y5
13.134戊醛(pentanal)110-62-31.312 41.403 61.732 21.745 82.167 42.361 0
25.347己醛(hexanal)66-25-119.221 021.997 827.696 626.523 130.741 937.484 3
39.095庚醛(heptaldehyde)111-71-71.165 91.739 54.673 14.596 96.945 013.068 1
411.2532-正戊基呋喃(2-pentylfuran)3777-69-31.061 21.930 77.232 48.068 516.530 334.527 7
512.270戊醇(pentanol)71-41-00.357 70.552 92.607 62.806 34.854 86.631 7
613.812辛醛(octanal)124-13-02.062 42.524 77.018 36.610 510.430 812.760 5
715.184反式-2-庚烯醛(E-2-heptenal)18829-55-52.013 32.462 51.493 31.304 40.898 11.471 8
815.7102-乙基-2-己烯醛(2-ethyl-2-hexenal)645-62-50.245 00.305 41.439 81.597 84.689 97.644 7
917.299己醇(hexyl alcohol)111-27-30.060 20.072 70.315 30.276 30.644 80.828 5
1018.6412-壬酮(2-nonanone)821-55-6//0.135 00.077 3//
1118.914壬醛(nonanal)124-19-64.235 04.319 610.572 39.890 211.908 315.325 5
1219.3253-辛烯-2-酮(3-octen-2-one)1669-44-92.537 22.727 54.332 04.031 14.257 75.835 7
1320.312反式-2-辛烯醛（E-2-octenal）2548-87-03.018 53.176 62.106 71.808 51.292 91.488 0
1421.0082-庚基呋喃(2-heptylfuran)3777-71-7//0.160 70.279 3//
1522.3121-辛烯-3-醇(1-octen-3-ol)3391-86-40.543 70.683 90.966 50.869 01.734 63.211 0
1622.3241-庚醇(1-heptanol)111-70-60.140 50.170 40.704 70.701 51.602 32.628 3
1722.6962-丙基-2-庚烯醛(2-propyl-2-heptenal)34880-43-8//0.846 11.073 34.076 05.085 0
1823.7052-癸酮(2-decanone)693-54-90.022 20.045 90.076 00.085 50.171 90.354 6
1923.978癸醛(decanal)112-31-20.102 40.270 01.009 90.944 30.501 00.970 4
2024.4273-壬烯-2-酮(3-nonen-2-one)14309-57-0//0.059 50.053 90.079 80.139 6
2124.555苯甲醛(benzaldehyde)100-52-71.492 21.177 52.011 31.994 92.712 16.010 8
2225.375反式-2-壬烯醛(E-2-nonenal)18829-56-60.952 91.013 41.907 01.727 52.398 73.994 5
2325.9012-辛基呋喃(2-octyltetrahydrofuran)4179-38-8//0.405 90.398 30.415 50.548 9
2426.9823，5-辛二烯-2-酮(3，5-octadien-2-one)30086-02-31.088 01.158 81.032 10.921 51.570 82.353 2
2527.230甲酸辛酯(octyl formate)112-32-30.120 50.182 1 0.858 7 0.837 21.620 32.796 4
2627.4782-丁基-2-庚烯醛(2-butyl-2-heptenal)73757-26-30.033 50.053 30.394 70.505 71.607 72.371 9
2728.4392-戊基-2-环戊烯-1-酮(2-pentyl-2-cyclopenten-1-one)25564-22-10.057 20.077 10.444 10.402 50.661 41.717 9
2830.358反式-2-癸烯醛(E-2-decenal)3913-81-32.358 82.910 05.305 95.010 95.151 36.021 0
2930.6536-十一烷(6-hydroxyundecane)23708-56-70.215 50.267 20.316 5 0.497 70.374 3/
3031.6142-丁基-2-辛烯醛(2-butyl-2-octenal)13019-16-41.125 31.401 39.539 310.514 529.512 249.010 6
3132.362γ-己内酯(γ-caprolactone)695-06-70.019 60.038 60.373 80.387 00.573 01.204 8
3232.366异戊酸(isovaleric acid)503-74-20.066 40.093 70.192 00.146 8//
3332.7692，4-壬二烯醛(2，4-nonadienal)6750-03-42.513 62.780 52.446 42.113 32.191 91.706 0
3435.1012-十一烯醛(2-undecenal)53448-07-01.490 11.549 03.284 12.822 72.699 0 3.024 7
3535.289戊酸(valeric acid)109-52-40.051 10.091 61.284 31.174 81.490 83.876 6
3635.721反式-2，4-癸二醛(E-2，4-decanedialdehyde)25152-83-40.583 80.414 60.246 90.183 70.165 10.286 3
3736.669丙位庚内酯(γ-heptalactone)105-21-5//0.224 10.228 10.518 20.902 4
3837.4392，4-癸二烯醛(2，4-decadienal)2363-88-44.675 44.556 63.307 62.260 30.861 31.091 2
3937.7551-氧杂螺[4.5]癸-2-酮(1-oxaspiro[4.5] decan-2-one)699-61-60.200 30.244 51.729 11.868 23.179 65.116 4
4039.836己酸(hexanoic acid)142-62-15.024 48.059 028.347 827.990 655.028 194.022 6
4140.468苯甲醇(benzyl alcohol)100-51-60.096 10.092 20.292 70.067 9//
4241.327丙位辛内酯(γ-octalactone)104-50-70.167 60.176 81.286 21.304 82.379 74.019 4
4342.079对二乙氧基苯(1，4-diethoxybenzene)28593-13-70.215 70.259 31.377 21.372 81.932 52.874 8
4444.135庚酸(heptanoic acid)111-14-80.209 50.213 14.242 74.022 18.172 9 14.351 3
4545.1092-甲基-3-戊烯酸(2-methyl-3-pentenoic acid)253-610-60.057 20.077 10.444 10.402 50.661 41.717 9
4645.4634，5-环氧-E-2-癸烯醛(4，5-epoxy-E-2-decenal)134454-31-20.655 40.836 61.145 80.942 90.577 50.858 3
4745.681丙位壬内酯(gamma-nonanolactone)104-61-00.072 60.085 71.132 21.207 82.175 24.011 5
4847.5834-氧代-2-壬烯醛(4-oxo-2-nonenal)103560-62-90.801 81.101 76.644 4 6.091 4 9.389 113.910 6
4948.250辛酸(octanoic acid)124-07-20.392 30.411 64.920 34.702 79.488 215.399 3
5052.181壬酸(nonanoic acid)112-05-00.075 60.097 72.254 52.174 04.442 47.334 2
5152.6772-辛烯酸(2-octenoic acid)1871-67-6//0.440 50.366 80.392 41.011 9
), ArticleFig(id=1240954735503659535, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=表2, caption=

全蝎挥发性成分相对含量(n=2)

, figureFileSmall=null, figureFileBig=null, tableContent=
序号
(No.)		保留时间
(retention time)/min		成分
(component)		CAS含量（content）/（mg·kg-1）
cky1y2y3y4y5
13.134戊醛(pentanal)110-62-31.312 41.403 61.732 21.745 82.167 42.361 0
25.347己醛(hexanal)66-25-119.221 021.997 827.696 626.523 130.741 937.484 3
39.095庚醛(heptaldehyde)111-71-71.165 91.739 54.673 14.596 96.945 013.068 1
411.2532-正戊基呋喃(2-pentylfuran)3777-69-31.061 21.930 77.232 48.068 516.530 334.527 7
512.270戊醇(pentanol)71-41-00.357 70.552 92.607 62.806 34.854 86.631 7
613.812辛醛(octanal)124-13-02.062 42.524 77.018 36.610 510.430 812.760 5
715.184反式-2-庚烯醛(E-2-heptenal)18829-55-52.013 32.462 51.493 31.304 40.898 11.471 8
815.7102-乙基-2-己烯醛(2-ethyl-2-hexenal)645-62-50.245 00.305 41.439 81.597 84.689 97.644 7
917.299己醇(hexyl alcohol)111-27-30.060 20.072 70.315 30.276 30.644 80.828 5
1018.6412-壬酮(2-nonanone)821-55-6//0.135 00.077 3//
1118.914壬醛(nonanal)124-19-64.235 04.319 610.572 39.890 211.908 315.325 5
1219.3253-辛烯-2-酮(3-octen-2-one)1669-44-92.537 22.727 54.332 04.031 14.257 75.835 7
1320.312反式-2-辛烯醛（E-2-octenal）2548-87-03.018 53.176 62.106 71.808 51.292 91.488 0
1421.0082-庚基呋喃(2-heptylfuran)3777-71-7//0.160 70.279 3//
1522.3121-辛烯-3-醇(1-octen-3-ol)3391-86-40.543 70.683 90.966 50.869 01.734 63.211 0
1622.3241-庚醇(1-heptanol)111-70-60.140 50.170 40.704 70.701 51.602 32.628 3
1722.6962-丙基-2-庚烯醛(2-propyl-2-heptenal)34880-43-8//0.846 11.073 34.076 05.085 0
1823.7052-癸酮(2-decanone)693-54-90.022 20.045 90.076 00.085 50.171 90.354 6
1923.978癸醛(decanal)112-31-20.102 40.270 01.009 90.944 30.501 00.970 4
2024.4273-壬烯-2-酮(3-nonen-2-one)14309-57-0//0.059 50.053 90.079 80.139 6
2124.555苯甲醛(benzaldehyde)100-52-71.492 21.177 52.011 31.994 92.712 16.010 8
2225.375反式-2-壬烯醛(E-2-nonenal)18829-56-60.952 91.013 41.907 01.727 52.398 73.994 5
2325.9012-辛基呋喃(2-octyltetrahydrofuran)4179-38-8//0.405 90.398 30.415 50.548 9
2426.9823，5-辛二烯-2-酮(3，5-octadien-2-one)30086-02-31.088 01.158 81.032 10.921 51.570 82.353 2
2527.230甲酸辛酯(octyl formate)112-32-30.120 50.182 1 0.858 7 0.837 21.620 32.796 4
2627.4782-丁基-2-庚烯醛(2-butyl-2-heptenal)73757-26-30.033 50.053 30.394 70.505 71.607 72.371 9
2728.4392-戊基-2-环戊烯-1-酮(2-pentyl-2-cyclopenten-1-one)25564-22-10.057 20.077 10.444 10.402 50.661 41.717 9
2830.358反式-2-癸烯醛(E-2-decenal)3913-81-32.358 82.910 05.305 95.010 95.151 36.021 0
2930.6536-十一烷(6-hydroxyundecane)23708-56-70.215 50.267 20.316 5 0.497 70.374 3/
3031.6142-丁基-2-辛烯醛(2-butyl-2-octenal)13019-16-41.125 31.401 39.539 310.514 529.512 249.010 6
3132.362γ-己内酯(γ-caprolactone)695-06-70.019 60.038 60.373 80.387 00.573 01.204 8
3232.366异戊酸(isovaleric acid)503-74-20.066 40.093 70.192 00.146 8//
3332.7692，4-壬二烯醛(2，4-nonadienal)6750-03-42.513 62.780 52.446 42.113 32.191 91.706 0
3435.1012-十一烯醛(2-undecenal)53448-07-01.490 11.549 03.284 12.822 72.699 0 3.024 7
3535.289戊酸(valeric acid)109-52-40.051 10.091 61.284 31.174 81.490 83.876 6
3635.721反式-2，4-癸二醛(E-2，4-decanedialdehyde)25152-83-40.583 80.414 60.246 90.183 70.165 10.286 3
3736.669丙位庚内酯(γ-heptalactone)105-21-5//0.224 10.228 10.518 20.902 4
3837.4392，4-癸二烯醛(2，4-decadienal)2363-88-44.675 44.556 63.307 62.260 30.861 31.091 2
3937.7551-氧杂螺[4.5]癸-2-酮(1-oxaspiro[4.5] decan-2-one)699-61-60.200 30.244 51.729 11.868 23.179 65.116 4
4039.836己酸(hexanoic acid)142-62-15.024 48.059 028.347 827.990 655.028 194.022 6
4140.468苯甲醇(benzyl alcohol)100-51-60.096 10.092 20.292 70.067 9//
4241.327丙位辛内酯(γ-octalactone)104-50-70.167 60.176 81.286 21.304 82.379 74.019 4
4342.079对二乙氧基苯(1，4-diethoxybenzene)28593-13-70.215 70.259 31.377 21.372 81.932 52.874 8
4444.135庚酸(heptanoic acid)111-14-80.209 50.213 14.242 74.022 18.172 9 14.351 3
4545.1092-甲基-3-戊烯酸(2-methyl-3-pentenoic acid)253-610-60.057 20.077 10.444 10.402 50.661 41.717 9
4645.4634，5-环氧-E-2-癸烯醛(4，5-epoxy-E-2-decenal)134454-31-20.655 40.836 61.145 80.942 90.577 50.858 3
4745.681丙位壬内酯(gamma-nonanolactone)104-61-00.072 60.085 71.132 21.207 82.175 24.011 5
4847.5834-氧代-2-壬烯醛(4-oxo-2-nonenal)103560-62-90.801 81.101 76.644 4 6.091 4 9.389 113.910 6
4948.250辛酸(octanoic acid)124-07-20.392 30.411 64.920 34.702 79.488 215.399 3
5052.181壬酸(nonanoic acid)112-05-00.075 60.097 72.254 52.174 04.442 47.334 2
5152.6772-辛烯酸(2-octenoic acid)1871-67-6//0.440 50.366 80.392 41.011 9
), ArticleFig(id=1240954735629488659, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Tab.3, caption=

Eigenvalues and variance contribution rate of principal components

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主成分
(principal component)		特征值
(eigenvalue)		方差贡献率
(variance contribution)/%		累积方差贡献率
(cumulative variance contribution)/%
140.45179.3279.32
26.75313.2492.56
32.7355.3697.92
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主成分的特征值及方差贡献率

, figureFileSmall=null, figureFileBig=null, tableContent=
主成分
(principal component)		特征值
(eigenvalue)		方差贡献率
(variance contribution)/%		累积方差贡献率
(cumulative variance contribution)/%
140.45179.3279.32
26.75313.2492.56
32.7355.3697.92
), ArticleFig(id=1240954735864369686, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=EN, label=Tab.4, caption=

Sensory evaluation results at 40 ℃

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加速氧化时间
(accelerated oxidation time)/d		是否出现哈喇味
（whether or not there was rancid flavor）		哈喇味程度
（rancid flavor degree）
0否（no）无（no）
10否（no）无（no）
20是（yes）轻度（mildly）
30是（yes）轻度（mildly）
40是（yes）中度（moderately）
50是（yes）重度（severity）
), ArticleFig(id=1240954735973421596, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240945598954787713, language=CN, label=表4, caption=

40 ℃条件下全蝎感官评价结果

, figureFileSmall=null, figureFileBig=null, tableContent=
加速氧化时间
(accelerated oxidation time)/d		是否出现哈喇味
（whether or not there was rancid flavor）		哈喇味程度
（rancid flavor degree）
0否（no）无（no）
10否（no）无（no）
20是（yes）轻度（mildly）
30是（yes）轻度（mildly）
40是（yes）中度（moderately）
50是（yes）重度（severity）
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固相微萃取-气质联用技术分析全蝎氧化酸败过程中挥发性成分的变化*
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左凯 1 , 何旭峰 2, 3 , 黄小兰 2, 3 , 阳文武 2, 3, ** , 伍蓉 2, 3 , 曹纬国 1, 4, **
药物分析杂志 | 安全监测 2024,44(11): 1958-1966
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药物分析杂志 | 安全监测 2024, 44(11): 1958-1966
固相微萃取-气质联用技术分析全蝎氧化酸败过程中挥发性成分的变化*
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左凯1 , 何旭峰2, 3, 黄小兰2, 3, 阳文武2, 3, ** , 伍蓉2, 3, 曹纬国1, 4, **
作者信息
  • 1.重庆医科大学 中医药学院，重庆 400016
  • 2.重庆市食品药品检验检测研究院，重庆 404047
  • 3.三峡库区道地药材开发利用重庆市重点实验室，重庆 404120
  • 4.重庆中医药学院中药学院，重庆 402760

    • Tel：（023）60353689；E-mail：

通讯作者:

**阳文武　Tel：（023）58152381；E-mail：
曹纬国　Tel：13388963327；E-mail：
Changes of volatile components during oxidative rancidity of Scorpion analyzed by SPME-GC-MS*
Kai ZUO1 , Xu-feng HE2, 3, Xiao-lan HUANG2, 3, Wen-wu YANG2, 3, ** , Rong WU2, 3, Wei-guo CAO1, 4, **
Affiliations
  • 1.College of Traditional Chinese Medicine，Chongqing University of Medical Sciences，Chongqing 400016，China
  • 2.Chongqing Institute for Food and Drug Control，Chongqing 404047，China
  • 3.Chongqing Key Laboratory of Development and Utilization of Genuine Medicinal Materials in Three Gorges Reservoir Area，Chongqing 404120，China
  • 4.Chongqing University of Chinese Medicine，College of Chinese Materia Medica, Chongqing 402760, China
出版时间: 2024-12-01 doi: 10.16155/j.0254-1793.2024-0162
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摘要
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目的：

分析全蝎氧化酸败过程中挥发性成分的变化，鉴定引起全蝎哈喇味的主要成分。

方法：

对全蝎样品进行50 d的加速氧化实验，从0 d开始，每隔10 d进行样品感官评价，同时利用固相微萃取-气质联用技术检测其挥发性成分，共得6组数据。将所得挥发性成分进行计算机检索，结果与NIST20数据库匹配，鉴定其化学结构，同时以2-辛醇为内标，计算挥发性成分的相对含量，结合主成分分析和聚类分析筛选出全蝎哈喇味的主要成分。

结果：

从全蝎中共检出醛类、酸类、呋喃类等挥发性成分51个，其中43个为6组数据所共有。不同氧化阶段全蝎挥发性成分含量存在明显差异，醛类物质含量最高，均值为101.33 mg·kg-1，占比54.45%，其次是酸类物质，均值为52.01 mg·kg-1，占比27.95%。随着氧化时间的延长，全蝎出现哈喇味，当氧化50 d后，出现重度哈喇味；同时各类别挥发性成分含量均呈上升趋势，其中庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃含量增幅明显，增长倍数为4倍~44倍。通过主成分分析，提取出3个特征值>1的主成分，其中主成分1的特征值为40.451，特征值贡献率为79.32%，主要影响因子为醛类、酸类、呋喃类物质。聚类分析将6组样品分为4类，与感官评价结果一致。

结论：

庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃7个挥发性成分是全蝎产生哈喇味的主要物质；本试验为开发简捷、精准监测全蝎氧化酸败过程提供新技术新方法，同时为全蝎质量标准的提升提供研究基础。

全蝎  /  氧化酸败  /  挥发性成分  /  哈喇味  /  固相微萃取-气相色谱串联质谱  /  加速氧化试验  /  主成分分析  /  聚类分析
Objective:

To analyze the variation of volatile components during oxidative rancidity of Scorpion, and identify the main components resulting in the rancid flavor of Scorpion.

Methods:

Scorpion samples were subjected to accelerated oxidation experiment for 50 d，starting from 0 d，and sensory evaluation of the sample was performed every 10 d. At the same time，the volatile components were detected by solid phase microextraction GC-MS(SPME-GC-MS). Six groups of data were obtained. The volatile components obtained were searched by computer，and the results were matched with the NIST 20 database to determine the chemical structure of that. Meanwhile，the relative content of volatile components was calculated by using 2-octanol as internal standard，and the main components of Scorpion’s rancid flavor were screened out through principal component analysis and cluster analysis.

Results:

A total of 51 volatile components such as aldehydes，acids and furans were detected，of which 43 were common to six groups of data. There were significant differences in the content of volatile components of Scorpions in different oxidation time periods，with aldehydes being the highest，with an average content of 101.33 mg·kg-1，accounting for 54.45%，followed by acids，with an average content of 52.01 mg·kg-1，accounting for 27.95%. With the prolongation of the oxidation time，the Scorpion appeared to have a rancid flavor，when oxidized for 50 d，a heavy rancid flavor appeared；at the same time，the content of volatile components of all categories showed an increasing trend，among which the content of heptanal，nonanal，n-octanal，2-butyl-2-octenal，4-oxo-2-nonenal，hexanoic acid and 2-n-pentylfuran increased significantly，with an increase of multiples of 4 times to 44 times. Through principal component analysis，three principal components were screened out with eigenvalues above 1 value，among which the eigenvalue of principal component 1 was 40.451，and the contribution rate of that reached a 79.32%，the main influencing factors included aldehydes，acids and furans. Six groups of samples were divided into four categories by cluster analysis，which was consistent with the results of sensory evaluation.

Conclusion:

Seven volatile components，heptanal，nonanal，n-octanal，2-butyl-2-octenal，4-oxo-2-nonenal，hexanoic acid，and 2-n-pentylfuran，are the main substances in the production of rancid flavor of Scorpion. This experiment provides a new technology and new method for the development of simple and precise monitoring of the oxidative rancidity process of Scorpion，and to provide a research basis for the improvement of Scorpion quality standard.

Scorpion  /  oxidative rancidity  /  volatile components  /  rancid flavor  /  solid phase microextraction-gas chromatography-mass spectrometry  /  accelerated oxidation test  /  principal component analysis  /  cluster analysis
左凯, 何旭峰, 黄小兰, 阳文武, 伍蓉, 曹纬国. 固相微萃取-气质联用技术分析全蝎氧化酸败过程中挥发性成分的变化*. 药物分析杂志, 2024 , 44 (11) : 1958 -1966 . DOI: 10.16155/j.0254-1793.2024-0162
Kai ZUO, Xu-feng HE, Xiao-lan HUANG, Wen-wu YANG, Rong WU, Wei-guo CAO. Changes of volatile components during oxidative rancidity of Scorpion analyzed by SPME-GC-MS*[J]. Chinese Journal of Pharmaceutical Analysis, 2024 , 44 (11) : 1958 -1966 . DOI: 10.16155/j.0254-1793.2024-0162
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全蝎为钳蝎科东亚钳蝎Buthus martensii Karsch的干燥体，性辛，味平。具有息风镇痉、通络止痛等功效，临床多用于肝风内动、小儿惊风、半身不遂、风湿顽痹等症[1]。全蝎是我国传统名贵药材，也是中医平肝熄风要药，临床需求量较大[2-4]。研究表明，全蝎的主要成分为蛋白质类、核酸类和油脂类等[5-8]。目前中药材及饮片缺乏对有效期的管理，全蝎中的油脂在贮存和运输过程中易发生氧化酸败，长时间的氧化酸败不仅会使全蝎出现令人厌恶的哈喇味，造成品质劣变，疗效下降，而且会产生危害人体健康的物质，给患者造成较大的潜在伤害[9]。
目前关于氧化酸败的研究主要集中在植物药[10-11]和食品领域[12-14]，有关动物药全蝎氧化酸败方面的研究未见报道。市场调研发现部分全蝎有明显的哈喇味，已存在酸败变质现象，但限于现有标准的不完备，检测结果符合2020年版《中华人民共和国药典》一部标准规定，即为“合格”药品，这些“合格”的全蝎在临床应用上存在较大的安全隐患。研究发现全蝎在贮存过程中酸值、过氧化值的变化与其发生酸败进程的相关性差，存在样品已经出现明显的哈喇味时，其酸值、过氧化值甚至比正常全蝎还低的现象。因此开发和感官匹配度更高且更灵敏、便捷的检测方法是目前全蝎质量控制和保质期预测中的难题，需要进一步研究探索。为此，本研究通过加速氧化实验，使正常全蝎产生哈喇味，采用固相微萃取-气质联用技术分析全蝎氧化酸败过程中挥发性成分的变化趋势，并结合多元统计分析方法，以期鉴定出引起全蝎哈喇味的主要物质，为客观、准确地判定全蝎酸败变质的临界点和预测其保质期提供依据，为提高全蝎的质量标准提供新思路和新方法，为改进全蝎的生产工艺提供理论依据，对控制全蝎质量稳定性和保障用药安全也具有极大的意义。
1　仪器与试药
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7000C型气相色谱-质谱联用仪（安捷伦公司）；50 μm膜厚的Divinylbenzenne/Carboxen/PDMS顶空固相微萃取头（Supelco公司）；BSC-150型恒温恒湿箱（上海博讯实业有限公司医疗设备厂）；AB204-S/A型万分之一电子分析天平、ME215S型十万分之一电子分析天平（梅特勒公司）。
全蝎（批号20230701，重庆融康堂药业有限公司），经重庆市食品药品检验检测研究院一分院张德伟副主任中药师鉴定为钳蝎科动物东亚钳蝎Buthus martensii Karsch的干燥体。
对照品：正己醛（批号23050321，纯度99.3%）、壬醛（批号22080654，纯度99.9%）、苯甲醛（批号230060058，纯度99.9%）、反式-2-壬烯醛（批号23110372，纯度96.6%）、2-正戊基呋喃（批号22040677，纯度99.2%），均购自坛墨质检标准物质中心；己酸（批号F0059731，纯度99.0%）、庚醛（批号E0028812，纯度96.7%），均购自北京曼哈格生物科技有限公司；3-壬烯-2-酮（批号FS1648340，纯度96.1%）、2，4-癸二烯醛（批号S121951，纯度97.7%）、反式-2-庚烯醛（批号S145835，纯度95.5%）、反式-2-辛烯醛（批号ALT804654，纯度94.6%），均购自天津阿尔塔科技有限公司；2，4-壬二烯醛（批号J13Iy206051，纯度80%），购自上海源叶生物科技有限公司；3-辛烯-2-酮（批号A1815140，纯度97%），购自阿拉丁公司。
氯化钠（批号20230101，成都市科隆化学品有限公司）为分析纯，水为纯化水。
2　方法与结果
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2.1　气相色谱条件
采用DB-Heavy WAX（50 m×0.25 mm×0.20 μm）色谱柱，升温程序（初始温度40 ℃，维持5 min，以2.5 ℃·min-1的速率升温至100 ℃，维持1 min，再以2.5 ℃·min-1的速率升温至200 ℃，维持1 min，再以10 ℃·min-1升温至250 ℃，维持5 min），载气为高纯氦气（纯度≥99.999%），流速为2.0 mL·min-1。
2.2　质谱条件
离子源为EI源，电子能量为70 eV，离子源温度为300 ℃，传输线温度为250 ℃，全扫描范围为m/z 10~550。
2.3　萃取条件
将顶空进样瓶置于60 ℃保温套中，60 ℃平衡30 min，500 r·min-1时振摇，萃取头吸附20 min，进样口温度为230 ℃，解析5 min。
2.4　样品的加速氧化实验
正常全蝎在35 ℃下进行加速氧化实验，加速氧化周期为10 d，包括空白组，分别为0、10、20、30、40、50 d，样品编号为ck、y1、y2、y3、y4、y5。6组样品分别进行人体感官评价检测，即由专业人员嗅闻样品的气味变化情况，并记录哈喇味是否出现及程度（无、轻度、中度、重度分别标记为0、1、2、3），结果见表1。
2.5　溶液的制备
2.5.1　混合对照品溶液
分别精密称取对照品正己醛（54.09 mg）、壬醛（59.27 mg）、苯甲醛（52.79 mg）、反式-2-壬烯醛（52.27 mg）、2-正戊基呋喃（53.72 mg）、己酸（48.83 mg）、庚醛（51.35 mg）、3-壬烯-2-酮（53.12 mg）、2，4-癸二烯醛（48.59 mg）、反式-2-庚烯醛（49.36 mg）、反式-2-辛烯醛（54.02 mg）、2，4-壬二烯醛（64.11 mg）、3-辛烯-2-酮（54.77 mg）置50 mL量瓶中，加丙酮溶解并稀释至刻度，摇匀，得对照品储备液；精密吸取上述各对照品储备液各1 mL，置同一100 mL量瓶中，加丙酮稀释至刻度，摇匀，即得质量浓度约为10 μg·mL-1的混合对照品溶液。
2.5.2　内标溶液
精密称取对照品2-辛醇适量，加丙酮配制成200 μg·mL-1的内标溶液。
2.5.3　供试品溶液
取本品粉末（过2号筛）约1 g，精密称定，放入装有2.5 g氯化钠的20 mL量瓶中，精密加入内标溶液30 μL，再精密加入纯化水5 mL，摇匀，密封，即得。
2.6　全蝎挥发性成分的分析与鉴定
将加速氧化实验后所得的各组样品，按“2.5.3”项下方法制备供试品溶液，按“2.1”项色谱条件、“2.2”项质谱条件和“2.3”项萃取条件进行测定，得到全蝎挥发性成分总离子流图，见图1。利用安捷伦MassHunter Workstation Software Qualitative Analysis对数据进行处理和分析，与NIST 20数据库匹配（匹配得分>70分），再结合相关文献进行图谱解析，完成挥发物的定性，其中13个成分与对照品对比确认。采用内标法分别计算各成分的相对含量，结果见表2。
由表2可知，在全蝎加速氧化试验过程中，共分离鉴定出51个挥发性成分，其中醛类21个，酸类7个，酮类7个，醇类6个，酯类5个，呋喃类4个，其他类1个。在不同的氧化阶段，挥发性成分数量有所变化，ck、y1阶段检测到44个成分，y2、y3阶段检测到51个，y4、y5阶段分别为47个和46个。各组挥发性成分总含量存在显著差异，整体呈上升趋势，y5组（403.362 mg·kg-1）是ck组（62.911 mg·kg-1）的6.4倍。
醛类为整个氧化阶段数量和含量最高的挥发性成分，平均含量为101.333 mg·kg-1，占总挥发性成分的54.45%。随着氧化时间的延长，总含量呈现上升趋势，由50.059 mg·kg-1增至185.945 mg·kg-1，而占比却由79.57%降至46.10%，表现为下降趋势，这是因为醛类成分的增幅较其他类别成分的增幅小造成的。醛类成分中含量较高且变化明显的有正己醛、2-丁基-2-辛烯醛、壬醛、庚醛、4-氧代-2-壬烯醛、正辛醛、2-乙基-2-己烯醛、2-丙基-2-庚烯醛，相对含量分别为19.221~37.484、1.125~49.011、4.235~15.325、1.166~13.068、0.802~13.911、2.062~12.761、0.245~7.645和0.000~5.085 mg·kg-1，其中正己醛本底值较高；2-丁基-2-辛烯醛增幅最明显，在ck组仅为1.125 mg·kg-1，当感官评价结果为轻度哈喇味时为9.539 mg·kg-1，增长了8.5倍，当出现重度哈喇味时为49.011 mg·kg-1，增长了43.6倍，这表明此成分可能是全蝎产生哈喇味的主要成分之一。
酸类是挥发性成分中含量第二的物质，平均含量为52.009 mg·kg-1，占总挥发性成分的27.95%。在ck组酸类成分含量为5.819 mg·kg-1，随着氧化时间的延长，在y5组含量增至135.996 mg·kg-1，提高了23.4倍，占比由9.25%升至33.72%，是受氧化影响最明显的成分类别。其中己酸、辛酸、庚酸和壬酸是变化较大的酸类成分，分别为5.024~94.023、0.392~15.399、0.210~14.351和0.076~7.334 mg·kg-1，从含量变化可以看出，己酸虽然含量最高，但因本底值较大，增幅为18.7倍，而辛酸、庚酸和壬酸增幅达39.3倍、68.3倍和96.5倍，是受氧化实验影响更大的酸类物质。
呋喃类物质在ck组的含量为2.152 mg·kg-1，排名第四，而在y5组的含量高达37.433 mg·kg-1，增长了17.4倍，占比也由3.42%升至9.28%，成为挥发性成分中含量第三的成分类别。其中2-正戊基呋喃的含量由1.061 mg·kg-1升至34.528 mg·kg-1，增幅约32.5倍，是受氧化影响最大的呋喃类成分。
酮类物质的含量为2.874~14.882 mg·kg-1，增长了5.2倍，但占比却由4.57%降至3.69%，其中1-氧杂螺[4.5]癸-2-酮的含量由0.200 mg·kg-1增至5.116 mg·kg-1，增加了25.6倍。酯类成分在ck组的含量仅为0.380 mg·kg-1，最后逐渐增加至12.935 mg·kg-1，影响最大的为丙位辛内酯和丙位壬内酯。醇类成分在ck组的占比为2.25%，随后略有上升，在y5组的占比为3.30%，其中含量最高和增长最多的物质均为戊醇。各类化合物占比分析结果见图2。
3　挥发性成分相对含量的多元统计分析
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3.1　不同加速氧化时间全蝎中挥发性成分的主成分分析
利用SPSS.20对全蝎中51个挥发性成分进行主成分分析，以特征值>1为标准得到主成分特征值及贡献率，得出影响全蝎氧化酸败的主要挥发性成分，结果如表3所述，提取出3个特征值＞1的主成分，其中主成分1的特征值为40.451，贡献率为79.316%，主要影响因子为：己酸、庚酸、辛酸、庚醛、正辛醛、壬醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、甲酸辛酯、丙位壬内酯、丙位辛内酯、2-正戊基呋喃、戊醇，可能跟这些物质含量高、变化大有关；主成分2的主要影响因子为4，5-环氧-E-2-癸烯醛、2-壬酮、2-庚基呋喃。
3.2　不同加速氧化时间全蝎中挥发性成分的聚类分析
为了更好地量化全蝎酸败的程度及等级分类，利用Origin 21软件对不同处理方式下51个挥发性成分进行聚类分析，不同颜色代表含量不同，其中蓝色最高，红色最低。结果如图3所示，通过横坐标可以明显地看到6组样品被分为4组，其中ck和y1为第1组，y2和y3聚为第2组，y4、y5分别为1组，其结果和前文中感官评价结果一致，ck和y1表现为无哈喇味，y2和y3轻度哈喇味，y4中度哈喇味，y5重度哈喇味，通过不同组别颜色也可以明显看到，影响聚类的主要因子为庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃等酸、醛的含量，与主成分分析结果一致。
4　讨论与结论
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全蝎富含油脂，暴露在空气中易发生氧化现象，其机理可能是油脂在分子态氧的作用下发生化学反应，从而产生氢过氧化物。氢过氧化物作为脂类自动氧化的主要初期产物并不稳定，经过许多复杂的分裂和相互作用后产生大量的小分子物质，如醛、酸、酮、酯等，醛类和酸类等化合物被广泛认为与脂肪氧化酸败气味的产生密切相关[9]。本研究通过分析全蝎氧化酸败过程中挥发性成分的变化，初步筛选出己酸、庚酸、辛酸、壬酸、正己醛、正辛醛、庚醛、壬醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、甲酸辛酯、丙位壬内酯、丙位辛内酯、2-正戊基呋喃、戊醇、3-辛烯-2-酮、1-氧杂螺[4.5]癸-2-酮等17个与其氧化酸败进程呈正相关性良好的化合物，但这17个挥发性成分是否都与全蝎气味变化呈正相关性尚需要进一步分析。在关于香气研究的报道中，一些醛类化合物在低浓度时呈现出香味，如庚醛豆奶香味、正已醛清香味、正辛醛和壬醛水果香气；但同一风味物质在不同浓度时风味也存在差异，当超过一定的阈值时，可能对人体产生不良反应，高浓度的正己醛刺鼻青草味、壬醛烟熏味、庚醛油脂和鱼腥味[15]。低浓度的醛类物质赋予了正常全蝎一定的香气或微腥味，但当其浓度增长到一定程度后，会使全蝎产生不良气味。正己醛虽然含量较高，但其本底值也大，在全蝎产生哈喇味的过程中变化速率较小，不适合作为客观评价全蝎氧化酸败产生哈喇味的指标。庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛不仅气味阈值较低，且含量较高，变化速率较大，适合作为客观评价全蝎氧化酸败产生哈喇味的指标。另外酸类化合物如己酸、庚酸、辛酸、壬酸等由于气味阈值较高，只有在高浓度时才具有刺激性的脂肪气息，因此推测含量较高的己酸与全蝎氧化酸败产生哈喇味息息相关；酯类化合物通常具有芳香、香味或水果味，醇类化合物大多具有植物香味且气味柔和，酮类化合物多具有果香和药香，因此甲酸辛酯、丙位壬内酯、丙位辛内酯、戊醇、3-辛烯-2-酮、1-氧杂螺[4.5]癸-2-酮不适合作为客观评价全蝎氧化酸败产生哈喇味的指标；2-正戊基呋喃具有金属味和青豆味，考虑到其在全蝎氧化过程中增长了33倍，且气味阈值较低，故认为可能是产生全蝎哈喇味的主要因子之一[16]。结合文献[15-16]报道和各类挥发性成分的气味特征、气味阈值、含量大小及变化分析，认为庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃等7个挥发性成分是全蝎哈喇味的主要贡献物质，可作为监控全蝎贮存过程中质量劣变的关键指标。
本研究同时开展了40 ℃条件下的加速氧化试验，并进行人体感官评价检测和挥发性物质分析，结果见图4和表4。由图4可知，庚醛、壬醛、正辛醛、2-丁基-2-辛烯醛、4-氧代-2-壬烯醛、己酸、2-正戊基呋喃7个物质与全蝎氧化进程呈良好正相关，这进一步说明，这7个物质与全蝎哈喇味的产生密切相关。
同时，本研究采用正己醛、壬醛、苯甲醛、反式-2-壬烯醛、己酸、庚醛、3-壬烯-2-酮、2-正戊基呋喃、2，4-癸二烯醛、反式-2-庚烯醛、反式-2-辛烯醛、2，4-壬二烯醛、3-辛烯-2-酮的对照品，对其定性结果进行了验证，结果其保留时间和质谱图均一致。
研究表明，温度是影响氧化反应的关键因子之一[17-18]，低温可有效抑制全蝎氧化酸败的进程，为了更好地保存全蝎的品质，建议将2020年版《中华人民共和国国药典》一部全蝎标准【贮藏】项下的“置干燥处，防蛀”，改为“置阴凉干燥处，密封保存，防蛀”。
基金
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  • *国家药品监督管理局药品监管科学体系建设重点项目(RS2024Z006)
  • 重庆市药品监督管理局、重庆市科技局联合项目(渝药监[2023]24号)
  • 三峡库区道地药材开发利用重庆市重点实验室项目(Sys20210020)
文献
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参考文献 引证文献
排序方式：
[1]
中华人民共和国药典2020年版.一部[S]. 2020：149
ChP 2020. Vol Ⅰ[S]. 2020：149
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2024年第44卷第11期
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doi: 10.16155/j.0254-1793.2024-0162
  • 接收时间：2024-03-12
  • 首发时间：2026-03-18
  • 出版时间：2024-12-01
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  • 收稿日期：2024-03-12
基金
*国家药品监督管理局药品监管科学体系建设重点项目(RS2024Z006)
重庆市药品监督管理局、重庆市科技局联合项目(渝药监[2023]24号)
三峡库区道地药材开发利用重庆市重点实验室项目(Sys20210020)
作者信息
    1.重庆医科大学 中医药学院，重庆 400016
    2.重庆市食品药品检验检测研究院，重庆 404047
    3.三峡库区道地药材开发利用重庆市重点实验室，重庆 404120
    4.重庆中医药学院中药学院，重庆 402760

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**阳文武　Tel：（023）58152381；E-mail：
曹纬国　Tel：13388963327；E-mail：
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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