用气相色谱质谱联用仪(GC-MS)分析枳实麸炒前后挥发油化学成分的变化

Analysis of the Volatile Oil Constituents from Crude and Bran-stiring Zhishi(Fructus Auranti Immaturus) by Gas Chromatograph-Mass Spectrometer

目的:建立枳实挥发油化学成分的气相色谱质谱联用仪(GC-MS)分析方法,并比较麸炒前后挥发油变化。方法:采用水蒸汽蒸馏法提取枳实挥发油,并用GC-MS对挥发油化学成分进行分离鉴定,用色谱峰面积归一化法计算各成分的相对百分含量。结果:枳实生品挥发油含量为1.87%,麸炒品挥发油含量为0.46%,共鉴定出化学成分24个,其中生品22个,麸炒品24个,各占挥发油总量的99.08%、98.98%。主要成分为柠檬油精(67.09%、67.46%)、γ-松油烯(9.09%、9.41%)、芳樟醇(5.38%、5.03%)、4-松油醇(4.90%、4.67%)。结论:枳实麸炒后挥发油含量大大降低,但化学成分组成及主要成分的相对百分含量变化不大。

Objective：To establish a gas chromatograph-mass spectrometer（GC-MS） method for the analysis of the volatile oil constituents from Zhishi（Fructus Auranti Immaturus）,and to compare the difference from the volatile oils of crude and bran-stiring Zhishi.Methods：The volatile oils were extracted from crude and bran-stiring Zhishi by steam distilyation,then their constituents were separated and identified by GC-MS,and their relative content of each constituent was calculated by the chromatographic area normalization method.Results：The volatile oil amounts accounted 1.87% and 0.46% from crude and bran-stiring Zhishi.There were totally 24 components identified from two kinds of Zhishi,22 in crude Zhishi,24 in bran-stirring Zhishi.Their amounts accounted 99.08% and 98.98% of total volatile oil respectively.The main components are Limonene,γ-Terpinene,Linalool,4-Terpinol.Their relative percentages were 67.09%,9.09%,5.38%,4.90% from crude Zhishi,67.46%,9.41%,5.08%,4.67% from bran-stiring Zhishi.Conclusion：The amount of volatile oil from Zhishi decreased obviously after processed in bran-stirring,but there was a little difference in the quantity of chemical constituents and the rerelative percentages of the main constituents respectively.