烘干溫度對八角揮發(fā)性成分的影響研究

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DOI：10.3969/j.issn.1000-9973.2025.05.001

中圖分類號：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）05-0001-06

Study on Effect of Drying Temperature on Volatile Components of Illicium verum

YU Xing-hua1，WANG Chun-fang2，YANG Yan-mei3 * （1. College of Veterinary Medicine，Yunnan Agricultural University，Kunming 65O2o1，China; 2.Qujing Seed Management Station，Qujing 6550oo，China；3.College of Plant Protection，Yunnan Agricultural University，Kunming 65o2o1，China）

Abstract： In this paper，the effect of drying temperature on the volatile components of Illicium verum is explored，so as to provide a theoretical basis for the drying quality control and processing standards of Illicium verum. With fresh fruit of Ilicium verum from Yunnan as the raw material，it is dried by hot air drying method，and metabonomics combined with gas chromatography-mass spectrometry is used to analyze the change of volatile flavor components under diferent drying temperatures. The results show that the water content of Illicium verum fresh fruit is between 74.33% and 75.66% ，and the drying increase rates are between 71.43% and 95.24% . A total of 13 kinds of volatile components including terpenes， esters，alcohols，aromatics，aldehydes，ketones，amines，phenols，halogenated hydrocarbons，hydrocarbons， acids，sulfur compounds and heterocyclic compounds in Illicium verum change significantly during 40～90°C （204號 drying process，among which， terpenes change the most. When the drying temperature is higher than 70°C ， the amount of down-regulated volatile components in Illicium verum significantly increases，among which， the main volatile flavor component anethole down regulates significantly. Cluster analysis of volatile metabolites shows that with the increase of drying temperature，the content of most volatile components in Illicium verum decreases. During 40～60°C drying process，the change of volatile metabolites of Illicium verum is relatively small，while during 70～90°C drying process，the change of volatile metabolites of Illicium verum is relatively large. Drying temperatures above 70°C are not conducive to the retention of volatile flavor components.

Key words： Illicium verum；drying；metabonomics;volatile components

八角為木蘭科八角屬植物八角茴香（IlliciumverumHook.f.）的成熟果實(shí)，別名大茴香、大料[1]，主產(chǎn)于我國廣西、云南、廣東等地[2，其果實(shí)是傳統(tǒng)的調(diào)味香料和中藥材[3-4]。（剩余9911字）