【摘要】 为阐明提取方法对阔叶箬竹（Indocalamus latifolia）鲜叶挥发性成分组成及风味特征的影响，采用水蒸气蒸馏（steam distillation,SD）、同步蒸馏提取（simultaneous distillation extraction,SDE）、超临界二氧化碳萃取（supercritical fluid extraction,SFE）、固相微萃取（solid-phase microextraction,SPME）和动态顶空（dynamic headspace,DHS）5种方法提取阔叶箬竹叶中的挥发性成分，并结合气相色谱-质谱技术、主成分分析（principal component analysis,PCA）和相对风味活度值（relative odor activity value,ROAV）对提取的挥发性成分进行系统分析。结果表明，提取方法对阔叶箬竹叶挥发性化合物的组成及相对含量影响显著，5种方法提取阔叶箬竹叶共鉴定出84种挥发性成分，主要包括醛类、醇类、酮类、酯类及烷烃类化合物，其中DHS法和SPME法对醛类（64.17%和42.82%）和醇类（26.40%和29.25%）等热敏性物质富集效果最佳，SFE法对烷烃类（56.50%）和萜类（20.97%）物质的选择性提取效果最好；PCA结果表明，PC1(32.16%)和PC2(26.03%)可有效区分不同提取方法的特异性；根据阔叶箬竹叶挥发性化合物的ROAV筛选出β-紫罗兰酮为共有的关键风味化合物，其在整体风味中起主导作用，并与叶醇、1-辛烯-3-醇、β-环柠檬醛等关键风味物质共同形成了阔叶箬竹叶丰富的风味特征。本研究可为阔叶箬竹叶资源在食品工业和医药领域的高值化利用提供数据支持。更多还原

【Abstract】 This study investigated the effects of different extraction methods, namely steam distillation(SD), simultaneous distillation extraction(SDE), supercritical fluid extraction(SFE), solid-phase microextraction(SPME), and dynamic headspace(DHS) on the composition and flavor characteristics of volatile components in Indocalamus latifolia leaves. The volatile components were systematically analyzed using a combination of gas chromatography-mass spectrometry(GC-MS), principal component analysis(PCA) and relative odor activity value(ROAV). The results demonstrated that different extraction methods significantly influenced the composition and relative content of volatile compounds in broadleaved I. latifolius leaves. A total of 84 volatile components were identified, mainly including aldehydes, alcohols, ketones, esters and alkanes. Among these methods, DHS and SPME resulted in the highest enrichment of heat-sensitive aldehydes(64.17% and 42.82%, respectively) and alcohols(26.40% and 29.25%, respectively), while SFE showed the highest selectivity to alkanes(56.50%) and terpenoids(20.97%). The results of PCA revealed that the first(PC1, 32.16%) and second(PC2, 26.03%) principal components were capable of effectively discriminating the specificity of different extraction methods. Based on ROAV, β-ionone was identified as the key shared flavor compound, which played the predominant role in the overall flavor profile. In conjunction with other critical flavor substances such as 3-hexen-1-ol(leaf alcohol), 1-octen-3-ol, and β-cyclocitral, it contributed to the rich and distinctive flavor characteristics of broad-leaved I. latifolius leaves. This study provides a theoretical foundation for the high-value utilization of I. latifolius leaves in the food and medicinal industries.更多还原