Comparative analysis of essential oil components in Ephedra and its processed products by GC-MS

气-质联用分析比较麻黄及其炮制品中挥发性成分(英文)

The similarities and differences of essential oil components in the raw ingredients of Ephedra （RIE） and processed products of Ephedra obtained by stir-baking with honey or stir-baking without any supplements were analyzed by GC-MS.Wet distillation （WD） and supercritical fluid extraction （SFE） were used to extract essential oil components from the samples.Total 48,57 and 48 compounds were found in the extracted essential oils using WD from RIE,the products obtained by stir-baking with honey from Ephedra （SBHE） and the products obtained by stir-baking without any supplements from Ephedra （SBE）,respectively whereas total 22,36 and 28 compounds were identified in the extracted essential oils using SPE from these three samples,respectively.In addition,14 and 9 new compounds were found in the essential oils extracted using WD from SBHE and SBE,whereas 15 and 23 new compounds were found in the essential oils extracted by SFE from SBHE and SBE,respectively.The composition and concentration of the essential oil components in the processed products were significantly different from RIE.Such changes in essential oil components might affect drug actions,which is dependent on the manner in which the sample is processed.The findings in this study may shed some lights on the understanding and further exploration of Ephedra processing.

采用气质联用法分析麻黄生品及其炮制品种的挥发油成分。采取水蒸汽蒸馏法和超临界流体萃取技术提取麻黄各品种中的挥发油, 其中通过水蒸汽蒸馏法提取得到的麻黄生品、蜜麻黄和清炒麻黄挥发油中, 鉴定的成分分别为48, 57和48种, 蜜炙和清炒后分别产生14 和 9种新成分通过超临界流体萃取法提取得到的麻黄生品、蜜麻黄和清炒麻黄挥发油中, 鉴定的成分分别为22, 36和28 种, 蜜炙和清炒后分别产生15 和23种新成分。麻黄经炮制后挥发油成分和相对含量均发生了明显变化, 这可能是导致麻黄炮制品功效的改变原因之一。