民族药小茴香炮制前后化学成分的变化分析

Analysis on changes of chemical compounds in different samples of fried Foeniculum vulgare

目的:研究小茴香经不同方法炮制后化学成分的动态变化。方法:应用不同炮制原理对净制后的小茴香分别进行蜜制、黑牵牛制、"四"制和麸制,使用标准挥发油提取器提取炮制品中挥发油成分,检测其含量和物理常数,并利用毛细管气相色谱-电子轰击质谱联用仪对其进行分析。结果:小茴香经不同辅料炮制后挥发油含量显著降低;炮制前后反式-茴香脑含量均最高,生品中24种化合物经不同方法炮制后含量均发生了变化,且发生了转化,共新产生了18种化合物,其中乙酸里那酯、法尼烯、对-烯苯基芳香醚、薄荷酮和辛酸己酯为首次在小茴香药材中检测到。结论:扩展了气相色谱-质谱联用技术的应用范围,适用于对药材炮制变化的快速分析。

Objective： To analysis the changes of chemical compounds in fried Foeniculum vulgare. Method： Cleaned F. vulgare were fried with honey, Pharbitis nil, salt solution, vinegar, wine and bran, respectively, according to different Chinese medicine frying theories. Different volatile ingredints were extracted from fried products, and their contents and physical constants were detected. Gas chromatography-mass spectrometry （GC-MS） was developed for analyzing the changes of chemical compounds in different samples of fried F. vulgare. Result： The experimental results showed that the content of volatile oil in F. vulgare decreased after been fried. Among these effective ingredients in fried samples, trans-anethole was the ingredient of the maximum content, and the contents of all twenty-four ingredinets had changed. Furthermore, other eighteen compounds were created; Among them, linalylacetate, farnesene, p-allyiphenyl aromatic oxide, menthone, and hexyl octanoate were detected firstly in F. vulgare. Conclusion： GC-MS is effective to fleetly analyse the frying changes of herbs flectly.