栀子不同炮制品中挥发油类成分的GC-MS分析

Analysis of volatile ingredients in Gardeniae Fructus and its processed products by GC-MS

栀子果实含有挥发油类成分,不同炮制品的栀子挥发油种类和比例相差甚远。该实验以生栀子、炒栀子、焦栀子、栀子炭等4个炮制品种为研究对象,利用水蒸气蒸馏法提取挥发油,结果生栀子、炒栀子、焦栀子、栀子炭中的挥发油质量分数分别为1.2,1.0,0.9,0.7μL·g-1。以GC-MS技术鉴定并比较了4类栀子饮片挥发性成分差异,共124种挥发油成分被鉴定,其中生栀子中鉴定53种,炒栀子54种,焦栀子32种,栀子炭43种;根据峰面积归一化法分析,其分别占各栀子饮片挥发油总量的93.85%,92.01%,91.59%,90.81%。该文用GC-MS分析栀子不同炮制品种中挥发油成分组成及其含量变化,为阐释栀子饮片炮制机制提供科学依据。

Gardeniae Fructus contains volatile ingredients, however, the species and proportions in different processed products of Gardeniae Fructus are different. In this experiment, volatile ingredients were separated by steam distillation with content of 1.2, 1. 0, 0. 9, 0. 7 μL ·g ^- 1 in Gardeniae Fructus, fried Gardeniae Fruetus, stir-baked Gardeniae Fructus, Gardeniae Fructus fried into carbon re- spectively. One hundred and twenty-four kinds of volatile components were identified by GC-MS. Fifty-three kinds of volatile ingredients consisted in Gardeniae Fructus accounting for 93. 85%, 54 kinds in fried Gardeniae Fructus accounting for 92. 01%, 32 kinds in stir- baked Gardeniae Fructus accounting for 91.59% and 43 kinds in Gardeniae Fructus fried into carbon accounting for 90. 81%. In this pa- per, analysis of Gardeniae Fructus by GC-MS provides a scientific basis for elucidating the mechanism of different processed products.