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林业科学 ›› 2025, Vol. 61 ›› Issue (12): 94-105.doi: 10.11707/j.1001-7488.LYKX20240722

• 研究论文 • 上一篇    

黄檀属3个珍贵树种叶片挥发性成分及类黄酮组成分析

朱士铭1,马宁1,崔之益1,徐大平1,2,苏宇3,刘小金1,2,*()   

  1. 1. 中国林业科学研究院热带林业研究所 广州 510520
    2. 林木资源高效生产全国重点实验室 北京 100091
    3. 广州市林业和园林科学研究院 广州 510080
  • 收稿日期:2024-12-31 修回日期:2025-06-16 出版日期:2025-12-25 发布日期:2026-01-08
  • 通讯作者: 刘小金 E-mail:xjliu@caf.ac.cn
  • 基金资助:
    “十四五”国家重点研发计划课题(2024YFD2200301);广州市生态园林科技协同创新中心项目(202206010058)。

Analysis of Volatile Components and Flavonoid Composition in Leaves of Three Precious Dalbergia Species

Shiming Zhu1,Ning Ma1,Zhiyi Cui1,Daping Xu1,2,Yu Su3,Xiaojin Liu1,2,*()   

  1. 1. Research Institute of Tropical Forestry, Chinese Academy of Forestry Guangzhou 510520
    2. State Key Laboratory of Efficient Production of Forest Resources Beijing 100091
    3. Guangzhou Institute of Forestry and Landscape Architecture Guangzhou 510080
  • Received:2024-12-31 Revised:2025-06-16 Online:2025-12-25 Published:2026-01-08
  • Contact: Xiaojin Liu E-mail:xjliu@caf.ac.cn

摘要:

目的: 分析降香黄檀、交趾黄檀和印度黄檀叶片挥发性成分、类黄酮组成及其差异,为黄檀属树种非木质林产品的开发和综合利用提供科学依据。方法: 应用固相微萃取结合GC-MS对样品进行检测和分析,计算相对气味活度值(ROAV)并确定关键风味物质;在中药系统药理学数据库和分析平台(TCMSP)数据库中筛选关键药用活性成分[口服生物利用度(OB)≥20%、类药性(DL)≥0.10],获得相关靶点和疾病信息;采用超声波提取叶片类黄酮,并应用LC-MS/MS检测类黄酮组成。结果: 从降香黄檀叶片中鉴别出80种挥发性成分,主要包括水杨酸甲酯(14.52%)、苯甲醇(11.64%)、β-红没药烯(6.08%)和苯乙醇(5.52%);交趾黄檀叶片中检测到31种挥发性成分,主要包括α-紫罗兰酮(17.12%)、1-(1-甲基环戊-2-烯-1-基)乙烷-1-酮(16.45%)、(3E,5E)-辛-3,5-二烯-2-酮(16.34%)、β-紫罗兰酮(14.89%)、3,4-二甲基环己醇(7.18%)和二氢猕猴桃内酯(6.35%);印度黄檀叶片中鉴别出71种挥发性成分,相对含量较高的有β-紫罗兰酮(10.26%)、d-柠檬烯(9.25%)、2-苯甲酸戊酯(6.50%)和苯甲醇(5.35%)。降香黄檀叶片挥发物中鉴别出16种风味物质,关键风味物质为α-紫罗兰酮、水杨酸甲酯、壬醛和香叶基丙酮;交趾黄檀叶片中鉴别出6种风味物质,关键风味物质为α-紫罗兰酮和香叶基丙酮;印度黄檀叶片中鉴别出12种风味物质,关键风味物质为壬醛、香叶基丙酮、d-苧烯和萘。从降香黄檀叶片挥发性物质中挖掘出 (+)-环苜蓿烯、α-蒎烯、β-蒎烯和石竹素4种药用活性成分;交趾黄檀叶片中仅有法尼基丙酮1种,印度黄檀叶片中有(+)-环苜蓿烯、α-蒎烯、石竹素和邻苯二甲酸二丁酯共4种药用活性成分。降香黄檀叶片中有14种类黄酮,主要为鸢尾黄素(62.01%)、香叶木素(13.68%)和樱黄素(6.51%);交趾黄檀叶片中有22种,主要为芦丁(30.01%)、香蒲新苷(24.19%)和堪非醇 3-新橙皮糖苷(9.58%);印度黄檀叶片中有11种,主要为樱黄素(60.8%)、芦丁(18.02%)和山奈酚-3-O-芸香糖(7.80%)。结论: 3种黄檀属植物叶片的挥发性物质组成丰富,包含多种风味物质及药用活性成分,且叶片中富含类黄酮化合物,在药用、香精香料以及日化用品中均显示出巨大的开发潜力。

关键词: 黄檀, 叶片, 挥发性物质, 类黄酮, 非木质林产品

Abstract:

Objective: This study aims to investigate the volatile compounds and flavonoid composition in leaves of Dalbergia odorifera, D. cochinchinensis and D. sissoo, and their differences, so as to provide scientific evidence for the development and comprehensive utilization of non-wood forest products derived from Dalbergia species. Method: The solid-phase microextraction method was used to extract the samples, and the GC-MS was used to detect volatile compounds. The relative odor activity values (ROAVs) were calculated and the key odor substances were determined through the odor threshold and the relative content. All identified compounds were queried in Traditional Chinese Medicine Systems Pharmacology Database and Analysis Platform (TCMSP), and the key bioactive components were screened based on Oral Bioavailability ≥ 20% and Drug-Likeness ≥ 0.10. Meanwhile, relevant targets and associated diseases were further analyzed. Flavonoids were extracted by ultrasonic wave, and LC-MS/MS was applied to detect the flavonoid composition. Result: A total of 80 volatile compounds were identified from D. odorifera leaves, majorly including methyl salicylate (14.52%), benzyl alcohol (11.64%), β-bisabolene (6.08%) and phenylethyl alcohol (5.52%). A total of 31 volatile compounds were detected in D. cochinchinensis leaves, including α-ionone (17.12%), 1-(1-methyl-2-cyclopentenyl) ethenone (16.45%), 3,5-octadien-2-one (16.34%), β-ionone (14.89%), 3,4-dimethylcyclohexanol (7.18%), and dihydroactindiolide (6.35%). A total of 71 volatile compounds were identified from D. sissoo leaves, including β-ionone (10.26%), d-limonene (9.25%), 2-pentylbenzoate (6.50%), and benzyl alcohol (5.35%). A total of 16 flavor compounds were identified from D. odorifera leaves, with the key flavor compounds being α-ionone, methyl salicylate, nonanal, and geranylaceton. Six flavor compounds were identified in D. cochinchinensis leaves, with the key flavor compounds being α-ionone and geranylaceton. Twelve flavor compounds were identified in D. sissoo leaves, with the key flavor compounds being nonanal, geranylaceton, d-limonene, and naphthalene. Four medicinally active compounds were identified in D. odorifera leaves, including (+)-cyclosativene, α-copaene, β-copaene and caryophyllene oxide, while only one active component of farnesyl acetone was identified in D. cochinchinensis leaves, the medicinally active compounds identified from D. sissoo leaves contained (+)-cyclosativene, α-copaene, caryophyllene oxide and dibutyl phthalate. There were 14 types of flavonoids in D. odorifera leaves, majorly including tectorigenin (62.01%), diosmetin (13.68%) and prunetin (6.51%). There were 22 flavonoid species in leaves of D. cochinchinensis, majorly including rutin (30.01%), typhaneoside (24.19%) and kaempferol 3-neohesperidoside (9.58%). However, in D. sissoo leaves, there were 11 flavonoid species, majorly including prunetin (60.80%), rutin (18.02%), and nicotiflorin (7.80%). Conclusion: The leaves of the above three Dalbergia species are rich in volatile compounds, including a variety of flavor and medicinally active components, as well as flavonoids. The findings show their great development potential for applications in pharmaceuticals, fragrances, and personal care products.

Key words: Dalbergia spp., leaves, volatile compounds, flavonoids, non-wood forest products

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