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基于HS-GC-IMS技术分析款冬花蜜炙前后挥发性有机物的差异性 被引量:14

Analysis of volatile organic compounds of raw and honey baked Farfarae Flos based on headspace-gas-chromatography ion-mobility spectrometry
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摘要 目的获得款冬花Farfarae Flos炮制前、后生品和蜜炙品中挥发性有机物的特征及其变化规律。方法采用顶空-气相色谱-离子迁移质谱(HS-GC-IMS)测定款冬花生品和蜜炙品的挥发性有机物,构建HS-GC-IMS指纹图谱,VOCal软件对检测到的成分进行定性和定量分析,运用主成分分析(principal component analysis,PCA)和邻近距离法对样品进行差异性分析。结果基于HS-GC-IMS技术从款冬花生品和蜜炙品中共获得了61种挥发性有机物,定性鉴别出53种;构建了款冬花生品和蜜炙品的HS-GC-IMS指纹图谱,通过PCA和邻近距离法分析可将款冬花生品与蜜炙品进行区分,甲硫醚(dimethyl sulfide)、2-甲基丙烯醛(2-methyl-2-propenal)等9种物质可作为款冬花生品的特征性成分;乙酸D(acetic acid D)、乙酸M(acetic acid M)等14种物质可作为款冬花蜜炙品的特征性成分。结论 HS-GC-IMS指纹图谱可用于识别与评价款冬花生品和蜜炙品挥发性有机物的种类和差异,为款冬花饮片的质量控制及临床应用提供参考。 Objective To study and obtain the characteristics and changes of volatile organic compounds in raw and honey baked Kuandonghua(Farfarae Flos).Methods The volatile organic compounds of raw and honey baked Farfarae Flos were determined by headspace gas chromatography ion-migration mass spectrometry(HS-GC-IMS).Then,the HS-GC-IMS fingerprint of raw and honey baked Farfarae Flos was constructed,and the samples were qualitatively and quantitatively analyzed by vocal software.The differences among the samples were analyzed by principal component analysis(PCA) and proximity distance method.Results The HS-GC-IMS fingerprint of Farfarae Flos was successfully constructed,a total of 61 volatile organic compounds were detected,and 53 volatile organic compounds were qualitatively identified.PCA and proximity distance method results demonstrated obvious distinction between the raw and honey baked Farfarae Flos.Nine constituents,such as dimethyl sulfide and 2-methyl-2-propenal could be used as the characteristic components of raw Farfarae Flos.Fourteen constituents,including acetic acid M and acetic acid D can be used as characteristic components of honey baked Farfarae Flos.Conclusion The HS-GC-IMS fingerprint can be used to identify and evaluate the types and differences of volatile organic compounds between raw and honey baked Farfarae Flos,which provides scientific basis for the quality control and clinical application of Farfarae Flos decoction pieces.
作者 杨冰月 罗瑶 姬海月 净易尧 陈国良 张岗 颜永刚 胡本祥 彭亮 YANG Bing-yue;LUO Yao;JI Hai-yue;JING Yi-yao;CHEN Guo-liang;ZHANG Gang;YAN Yong-gang;HU Ben-xiang;PENG Liang(Shaanxi Qinling Application Development and Engineering Center of Chinese Herbal Medicine,College of Pharmacy,Shaanxi University of Chinese Medicine,Xi’an 712046,China;Key Laboratory for Research of"Qin Medicine"of Shaanxi Administration of Traditional Chinese Medicine,Xi’an 712046,China;Shaanxi Guangjitang Pharmaceutical Group,Yulin 719000,China)
出处 《中草药》 CAS CSCD 北大核心 2022年第6期1854-1861,共8页 Chinese Traditional and Herbal Drugs
基金 陕西省科技厅项目(2021JQ-733) 公益性行业(中医药)科研专项经费项目(201507002) 2018年医疗服务与保障能力提升补助资金(中医药事业传承与发展部分)“全国中药资源普查项目”(财社[2018]43号) 陕西中医药大学校级课题(2020GP06) 陕西中医药大学“秦药”品质评价及资源开发学科创新团队项目(2019-QN01)。
关键词 款冬花 生品 蜜炙品 顶空-气相色谱-离子迁移谱 甲硫醚 2-甲基丙烯醛 乙酸D 乙酸M Farfarae Flos raw product honey baked product headspace-gas-chromatography dimethyl sulfide 2-methyl-2-propenal acetic acid D acetic acid M
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