GC-MS分析栀子姜制前后挥发油的化学组成成分变化

Analysis of volatile oil in Gardenia jasminoids roasted with ginger juice by GC-MS

目的:比较栀子姜制前后挥发油中的化学成分在组成和含量上的变化,为阐释姜栀子配伍炮制的物质基础内涵提供科学依据。方法:采用水蒸气蒸馏法提取栀子、生姜、姜栀子中的挥发油,利用GC-MS鉴定并比较分析3个样品中化学成分变化,应用峰面积归一化法计算各成分的相对质量分数。结果:栀子、生姜、姜栀子挥发油的质量分数分别为1.0,2.0,1.5μL.g-1。从栀子、生姜和姜栀子挥发油中分别检出42,75,77个色谱峰,总共鉴定了89种化合物,其中栀子30种、生姜58种、姜栀子67种,分别占挥发油总量的94.10%,90.52%,94.38%。结论:栀子姜制后挥发油成分在含量和组成上均发生了明显变化。

Objective： To compare the components and contents of volatile oil in Gardenia jasminoids,Zingiber officinale,G.jasminoids roasted with ginger juice and to provide scientific basis for intrinsic material of G.jasminoids roasted with ginger juice.Method： The volatile oil in the three herbal medicines was extracted by steam distillation,the components were analyzed by GC-MS and the contents of the components were calculated by area normalization method.Result： The contents of volatile oil in G.jasminoids,Z.officinale,G.jasminoids roasted with ginger juice were 1.0,2.0,1.5 μL·g-1,respectively.A total of 89 components were identified by GC-MS.Although 42,75 and 77 peaks were separated,only 30,58 and 67 components were identified accordingly,which accounted 94.1%,90.52% and 94.38% of the whole volatile oil.Conclusion： After being processed with ginger juice,the components and contents of volatile oil in G.jasminoids has been changed obviously.