The Analysis Of Flavor Compounds And Functional Ingredients In Fresh And Pickled Perilla

In this paper, two varieties of Perilla (Green-leaved Perilla and Purple-leaved Perilla)and the corresponding pickled Purple-leaved Perilla were used as materials. We analyzed the volatile and four functional components (perilla ketone, ursolic acid, rosmarinic acid and lutein) in fresh leaves from different months and in leaves from different pickled periods. Finally, we comprehensively evaluated the two varieties of Perilla and the corresponding pickled Perilla. The results were as follows:1. By the headspace solid-phase microextraction and gas chromatograph-mass spectrometer(GC/MS),47and44compounds were identified respectively from the Green-leaved Perilla and the Purple-leaved Perilla, and both the highest relative content in the leaves was perilla ketone(56.03%,80.59%). So the two varieties of Perilla used in this experiment belong to the PE type. The change of volatile components in fresh Perilla leaves and the corresponding pickled Perilla leaves in August was also analyzed. The result showed that after pickling, the relative content and composition of volatile components in Perilla leaves changed remarkably.2. Comparison of hydro distillation and organic solvent extraction for the analysis of the content of perilla ketone. The result showed that organic solvent extraction was the optimum method. By GC/MS detection, the content of perilla ketone in the Green-leaved Perilla and the Purple-leaved Perilla in different months was0.460-1.373mg/g,4.208-7.194mg/g, respectively. After pickling, the content of perilla ketone in the Purple-leaved Perilla decreased by an average of97.8%.3. Comparison of ultrasonic extraction, liquid nitrogen grinding with ultrasonic extraction method and ultrahigh pressure extraction for the "analysis of the content of ursolic acid. The result showed that among the three extraction methods, ultrasonic extraction was the best choice. By HPLC detection, the content of ursolic acid in the Green-leaved Perilla and the Purple-leaved Perilla in different months was0.777-0.817mg/g,1.089-3.439mg/g respectively. After pickling, the content of ursolic acid in the Purple-leaved Perilla increased by an average of49.2%.4. After the liquid detection conditions of rosmarinic acid were optimized and detected. The result showed that the content of rosmarinic acid in the Green-leaved Perilla and the Purple-leaved Perilla in different months was18.713-26.587mg/g,14.770-23.017mg/g, respectively. After pickling, the content of rosmarinic acid in the Purple-leaved Perilla decreased by an average of99.8%.5. The lutein content was determinated by HPLC method. In Green-leaved Perilla and Purple-leaved Perilla in different months, the content of lutein was 0.682-1.594mg/g,1.912-2.230mg/g, respectively. After pickling, the content of lutein in the Purple-leaved Perilla decreased by an average of35.7%.