Metabolomic Analysis on Volatile Compounds from Illicium verum Fruits with Different Drying Methods
[Objective]The effects of different drying treatments on volatile components of Illicium verum fruits were studied,which provided reference for the deep processing,preservation,and application of I.verum in the later stage.[Method]Fresh I.verum fruits were used as materials,treated with seven drying methods(natural drying,drying at 40℃,50℃,60℃,70℃,80℃and 90℃)respectively,and then the metabolite components from I.verum fruits were detected by liquid chromatograph-mass spectrometer(LC-MS),and the differences of metabolite components between the treatment of natural drying and the treatment of drying at different temperatures were clarified.[Result]Compared with natural drying,there were 17 species and 11 types of differential metabolites in I.verum fruits dried at 40℃,among which 3 types were up-regulated metabolites(terpenoid,alcohol and aldehyde).There were 25 species and 10 types of differential metabolites in I.verum fruits dried at 50℃,among which 6 types were up-regulated metabolites(terpenoid,alcohol,esters,ketones,halogenated hydrocarbon and phenol).There were 13 species and 8 types of differential metabolites in I.verum fruits dried at 60℃,among which alcohol and hydrocarbon were up-regulated metabolites.There were 40 species and 13 types of differential metabolites in I.verum fruits dried at 70℃,among which alcohol,terpenoid and esters were up-regulated metabolites.There were 38 species and 13 types of differential metabolites in I.verum fruits dried at 80℃,among which alcohol was up-regulated metabolite.There were 52 species and 13 types of differential metabolites in I.verum fruits dried at 90℃,among which 4 types were up-regulated metabolites(terpenoid,alcohol,ketones and halogenated hydrocarbon).The metabolites of I.verum fruits treated at 40℃,50℃and 60℃were less different from that of I.verum fruits treated by natural drying,and the main up-regulated metabolites were benzaldehyde,acetate plant alcohol,anethole,6-isohydroxycamphor,acetyl eugenol and methyleugenol,which enhanced the fragrance of I.verum.The metabolites of I.verum fruits treated at 70℃,80℃and 90℃were more different from that of I.verum fruits treated by natural drying,and had many down-regulated metabolites related to the fragrance of I.verum,including carvone,anethole,E-rose oxidized,4-carene,p-menthol 1,5,8-triene,benzaldehyde,linalool,3-methylbenzothiophene,2-methyl-2-tetrahydrofuran,2-acetyl-5-methylfuran,etc.,which weakened the fragrance of I.verum.[Conclusion]There are certain differences in different types of volatile compounds to I.verum fruits under different drying treatments.After drying I.verum fruits at 40℃,50℃and 60℃,benzaldehyde,acetate plant alcohol,anethole and other up-regulated volatile compounds enhance the flavor of I.verum.After treating at 50℃,the up-regulated metabolites include terpenoid,alcohol,esters,ketones,halogenated hydrocarbon and phenol,which maintain the best specific flavor of I.verum,indicating that it should be promoted and applied in production.
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