目的 分析探讨蛤粉烫对阿胶、龟甲胶、鹿角胶3种动物胶挥发性成分的影响。方法 采用顶空固相微萃取-气相色谱-质谱（headspace solid-phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）对阿胶、龟甲胶、鹿角胶3种动物胶、其炮制品及原料中的挥发性成分进行分析，并结合相对气味活度值（relative odor activity value，ROAV）法分析其中的关键香气成分。结果 驴皮、龟甲、鹿角、阿胶、龟甲胶、鹿角胶、阿胶珠、龟胶珠、鹿胶珠的挥发性成分中分别鉴定出36、40、54、39、36、34、48、54、38种化合物。阿胶、阿胶珠中的杂环类、烷烃类、醇类相对含量最高，龟甲胶、龟胶珠中的酯类相对含量最高，鹿角胶、鹿胶珠中的醛类相对含量最高，3种动物胶经蛤粉烫后，成分相同变化趋势为烷烃类含量均升高，醇类、醛类含量均下降，共有成分2-戊基呋喃、戊醛、己醛、正辛醛含量均下降，2，6，10-三甲基十四烷、壬醛含量均升高。ROAV法确定了3种动物胶、胶珠的5种共有关键香气成分，分别为戊醛、己醛、庚醛、正辛醛、壬醛。结论 3种动物胶在蛤粉烫前后，挥发性成分变化存在一定的共性和个性联系，该结果可为动物胶的蛤粉烫炮制研究提供参考。

Objective The effects of clam powder stir-frying on volatile components of Ejiao (Asini Corii Colla, ACC), Guijiajiao (Testudinis Carapacis et Plastri Colla, TCPC) and Lujiaojiao (Cervi Cornus Colla, CCC) were analyzed.Methods The volatile components from three kinds of animal glue, processed products by clam powder stir-frying, and their raw products by HS-SPME-GC-MS, combined with relative odor activity value (ROAV) to analyze the volatile flavor compounds of samples. Results There were 36, 40, 54, 39, 36, 34, 48, 54 and 38 volatile compounds identified from donkey skin, Guijia (Testudinis Carapax et Plastrum, TCP), Lujiao (Cervi Cornu, CC), ACC, TCPC, CCC, Ejiaozhu, Guijiaozhu and Lujiaozhu. The relative content of heterocycles, alkanes, alcohols in ACC and Ejiaozhu were the highest, the relative content of ester compounds in TCPC and Guijiaozhu was the highest, the relative content of aldehyde compounds in CCC and Lujiaozhu was the highest. After three kinds of animal glue were scalded with clam powder, the content of alkanes was increased, and the content of alcohol and aldehyde components were decreased. The content of common components in these products of 2-pentylfuran, valeraldehyde, hexanal and n-octanal were decreased, while the content of 2,6,10-trimethyltetradecane and nonanal were increased. ROAV method was used to determine the five common key aroma components of three kinds of animal glue and Jiaozhu by clam powder stir-frying, which were valeraldehyde, hexanal, heptanal, n-octanal and nonanal. Conclusion The changes of volatile components of the three kinds of animal glue in the process of clam powder stir-frying had some common and individual relationship, which could provide reference for the study of clam powder stir-frying.

R283.1

公益性行业专项—中药炮制技术传承基地建设（00104296）