Studies On The Aroma Components And Biological Activities Of Cultivated ’Qi-Nan’ Agarwood

Agarwood ‘Qi-Nan’ is regarded to be the highest quality agarwood.It contains full oil,can release a distinctively sweet scent even at room temperature.Despite the popularity of’Qi-Nan’ agarwood,wild resources are rare and the market price is high,leading to limited research by both local and foreign scholars.However,in recent years,the emergence of new artificially cultivated varieties has captured the attention of researchers,who have started to investigate these resources.Previous studies focused on the chemical components and pharmacological activities of agarwood,while there were few studies on the key aroma characteristic components of ‘Qi-Nan’ agarwood.This study mainly focused on the cultivated‘Qi-Nan’ agarwood,the aroma components were extracted by simultaneous distillation extraction(SDE)technology and headspace solid micro extraction(HS-SPME)technology.Aromatic compounds were identified by gas chromatography-mass spectrometry(GC-MS).Gas chromatography-olfactory(GC-O)technology and aroma extract dilution analysis(AEDA)were used to search for the key aroma compounds and reveal their aroma characteristics,which a scientific basis for evaluating the quality of cultivated ‘Qi-Nan’agarwood was provided.In addition,the antibacterial,anti-inflammatory,anti-acetylcholinesterase activity of cultivated ‘Qi-Nan’ agarwood were evaluated.The research results are as follows:1.Three kinds of essential oils were extracted by SDE technology,and qualitative and quantitative analysis by GC-MS showed that a total of 70 compounds were identified.At the same time,HS-SPME-GC-MS was used to identify 63 volatile components from the three variations.Through the comparative study on the extraction and analysis of volatile components by SDE and HS-SPME,it was found that there were 21 same volatile components,and 20 of them were sesquiterpenoids.The difference was that no2-(2-phenylethyl)chromone compounds were detected in HS-SPME-GC-MS,and the components identified were more abundant by SDE-GC-MS.2.A total of 28 aromatic active compounds were identified by GC-O technology for sniffing and AEDA analysis.In terms of their aroma characteristics,neopetasane,(+)-(4S,5R)-dihydrokaranone,7α-H-9(10)-ene-11,12-epoxy-8-oxoeremophilane,baimuxinal,agarospirol,benzylacetone and 4-methoxy-benzaldehyde correspond to the sweet,cool,floral,and woody fragrance aspects of agarwood,while kessane and dihydro-β-agarofuran are balsamic and slightly spicy in taste.Furthermore,α-kessyl acetate and selina-3,11-diene-12,15-dial exhibit the fragrant aroma of agarwood,(?)-α-costol and eremophila-9,11(13)-dien-12-ol have cool and sweet tastes,while(+)-9-hydroxy-selina-4,11-dien-14-al has a pungent flavor.Dihydro-β-agarofuran and4-methoxy-benzaldehyde are the most important aroma components with the highest FD and RFA values.At the same time,the three kinds of cultivated ‘Qi-Nan’ agarwood also showed different aroma characteristics.3.Through the activity screening,it was found that cultivated ‘Qi-Nan’ agarwood have good anti-inflammatory activity,α-glucosidase inhibitory activity,as well as weak anti-acetylcholinesterase activity,which provided a reference for the development and utilization of aroma and medicine.The key aroma components,biological activities of artificially cultivated ‘Qi-Nan’agarwood were systemically studied to reveal the mystery of its aroma and analyze the correlation between aroma components and quality,which a scientific basis for evaluating the quality of cultivated ‘Qi-Nan’ agarwood was provided.