基于GC-MS技术的阳春砂仁煎煮方式的筛选

Screening of Decocting Style of Amomum villosum Lour. Based on GC-MS

目的 探讨阳春砂仁最佳煎煮时间和火候,为临床应用提供参考。方法 采用水蒸气蒸馏法提取阳春砂仁和不同煎煮时间、不同火候（文火、武火）的阳春砂仁水煎液挥发油。采用气相色谱-质谱联用（GC-MS）技术测定各挥发油的总离子流图。结果 阳春砂仁挥发油的文火、武火煎出率呈波浪状变化,文火和武火分别在1,2.5 min之后挥发油煎出率总体呈向下趋势,文火时大部分时间点挥发油煎出率和大部分物质如乙酸龙脑酯煎出量大于武火。结论 阳春砂仁以文火煎煮1~2.5 min为最佳煎煮方式。

Objective To investigate the optimal decoction time and temperature for A momum villosum Lour. （AVL）decoction. Methods The steam distillation method was applied for extracting the complete essential oil from AVL andfrom the decoction of AVL decocting by mild fire or flaming fire for different time. The total ion flow diagram integralareas of the chemical components in the complete volatile oil from AVL and the essential oil from the decoction weredetermined by gas chromatography-mass spectrometry （GC-MS）. Results The changes of decocting rate of thecomplete volatile oil from AVL decocted by mild fire or flaming fire were undulate, showing a decreasing trend afterdecoction for 1, 2.5 min with mild fire or flaming fire. The decocting rate of volatile oil and the content of mostcomponents such as bornyl acetate from AVL decocted by mild fire were higher than those by flaming fire. ConclusionThe optimal decocting style of AVL is decocting with mild fire for 1-2.Stain.