| 周祯楚1,2， 叶贞雄3， 曾哲灵1,4， 杨宇静1,2， 余平1,2， 文学方5， 鄢祥辉1,4.樟树籽仁关键苦味物质的分离及结构鉴定[J].中国油脂,2026,51(4):.[ZHOU Zhenchu1,2， YE Zhenxiong3， ZENG Zheling1,4， YANG Yujing1,2，
YU Ping1,2， WEN Xuefang5， YAN Xianghui1,4.Isolation and structural identification of key bitter substances in Cinnamomum camphora seed kernel[J].China Oils and Fats,2026,51(4):.] |
| 樟树籽仁关键苦味物质的分离及结构鉴定 |
| Isolation and structural identification of key bitter substances in Cinnamomum camphora seed kernel |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250154 |
| 中文关键词: 樟树籽 苦味 味道剖面分析 味道稀释分析 黑壳楠碱 |
| 英文关键词:Cinnamomum camphora seed bitter taste taste profile analysis taste dilution analysis lindoldhamine |
| 基金项目:国家重点研发计划重大专项课题（2023YFF1103502） |
| 作者 | 单位 | | 周祯楚1,2， 叶贞雄3， 曾哲灵1,4， 杨宇静1,2， 余平1,2， 文学方5， 鄢祥辉1,4 | 1.南昌大学 食品科学与资源挖掘全国重点实验室,南昌 330047； 2.南昌大学 化学与化工学院,南昌 330031；
3.江西博康嘉科技有限公司,南昌 330047； 4.南昌大学 食品学院,南昌 330031；
5.江西省科学院 应用化学研究所,南昌 330096 |
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| Author Name | Affiliation | | ZHOU Zhenchu1,2， YE Zhenxiong3， ZENG Zheling1,4， YANG Yujing1,2，
YU Ping1,2， WEN Xuefang5， YAN Xianghui1,4 | 1.State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
2.School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
3.Jiangxi Bokangjia Technology Co. , Ltd. , Nanchang 330047, China
4.College of Food
Science and Technology, Nanchang University, Nanchang 330031, China
5.Institute of
Applied Chemistry, Jiangxi Academy of Sciences, Nanchang 330096, China |
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| 摘要点击次数: 350 |
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| 中文摘要: |
| 旨在为樟树籽资源的高值化利用提供科学依据，采用中压制备液相色谱结合味道剖面分析和味道稀释分析等感官评价对樟树籽仁关键苦味物质进行分离，采用核磁共振技术和高效液相色谱-二级质谱联用对其结构进行鉴定，通过感官评价确定其人类味道识别阈值（HTRT），并测定了脱脂樟树籽仁中关键苦味物质的含量。结果表明：樟树籽仁中关键苦味物质为黑壳楠碱，完成了其核磁归属并明确了其二级质谱碎片峰的裂解途径；黑壳楠碱的HTRT为6.1 μmol/L，脱脂樟树籽仁中的黑壳楠碱含量为0.83%。综上，首次分离和鉴定出了樟树籽仁中的关键苦味物质为黑壳楠碱，并明确了其HTRT和在脱脂樟树籽仁中的含量。 |
| 英文摘要: |
| Aiming to provide a scientific basis for the high-value utilization of Cinnamomum camphora seed resources, key bitter substances in Cinnamomum camphora seed kernel were separated using medium-pressure liquid chromatography combined with sensory evaluation including taste profile analysis and taste dilution analysis. Their structures were identified using nuclear magnetic resonance (NMR) technology and high-performance liquid chromatography-tandem mass spectrometry. The human taste recognition threshold (HTRT) was determined through sensory evaluation, and the content of key bitter substances in defatted Cinnamomum camphora seed kernel was measured. The results showed that the key bitter substance in Cinnamomum camphora kernel was lindoldhamine, and its NMR assignment was completed, as well as the fragmentation pathway of its secondary mass spectrometry peaks was clarified; the HTRT of lindoldhamine was 6.1 μmol/L, and the content of lindoldhamine in defatted Cinnamomum camphora seed kernel was 0.83%. In summary, the key bitter substance in Cinnamomum camphora seed kernel is separated and identified as lindoldhamine for the first time, and its HTRT and content in Cinnamomum camphora seed kernel are clarified. |
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