姜不同炮制品的挥发油成分GC-MS分析

Analysis of Volatile Oils from Different Processed Products of Zingiber officinale Rhizome by GC-MS

目的:比较姜不同炮制品中挥发性成分的化学组成,以明确不同炮制火候对其挥发性成分的影响。方法:水蒸气蒸馏法提取姜的4种不同炮制品挥发性成分,GC-MS法对挥发油成分进行分析。结果:姜4种不同炮制品挥发油中共鉴定出43个成分,其中鲜姜、干姜及姜炭各有27种,炮姜24种。鲜姜含姜烯、α-柠檬醛及β-水芹烯较高,分别为22.59%、20.87%及11.01%。经不同程度加热炮制后,其挥发油的化学成分在数量和质量方面均产生了较大变化,其中干姜含α-柠檬醛高达40.48%,同时β-水芹烯的含量则略有降低,为10.38%;炮姜中新产生了32.73%的3,7,11-三甲基-1,6,10-十二烷三烯醛、16.38%的3,9(11)-二烯-10-过氧化物、3.36%的荜澄茄油烯,另外还产生了桉叶二烯及β-红没药醇等成分,而β-水芹烯含量最低,仅为1.95%;姜炭中的姜烯和β-倍半水芹烯均最高,且新产生了α-柏木烯、癸醛及γ-榄香烯等成分。结论:姜不同炮制品的挥发油含量不同,化学成分数量也不同。本方法适用于姜的挥发油成分分析,本研究为姜炮制品的质量评价及临床应用提供了实验依据。

Objective： To analyze the volatile components in different processed products of Zingiber officinale rhizome,and to make clear the effect of different heating degree on them. Methods： The volatile components were extracted from four kinds of processed products by applying steam distillation,and then were analyzed by GC-MS. Results： There were totally 43 components of volatile oil identified from four kinds of processed products of Zingiber officinale rhizome. Fresh product,dried product,and charcoal product of Zingiber officinale rhizome each had 27 components of volatile oil,while sand fried product contained 24 components. Fresh Zingiber officinale rhizome contained 22. 59% of zingiberene,20. 87% of α-citral and 11. 01% of β-phellandrene,respectively. After processing in different heating degree,the volatile components changed greatly in both of their quantity and quality,For instance,dried Zingiber officinale rhizome contained 40. 48% of α-citral and β-phellandrene content was slightly lower at 10. 38%. 32. 73% of 3,7,11-trimethyl-1,6,10-dodecatriene,16. 38% of murolan-3,9（ 11）-diene-10-peroxy and 3. 36% of cubebene newly emerged in the sand fried Zingiber officinale rhizome,and eudesm-4（ 14） and β-bisabolol,etc. However,β-phellandrene content was only 1. 95%. The zingiberene and β-sesquiphellandrene were the highest in charcoal product,besides,new components such as α-cedrene,decanal and γ-elemene appeared. Conclusion： Volatile components in different processed products of Zingiber officinale rhizome were different in both of their kinds and contents. This method is suitable for the analysis of volatile components in Zingiber officinale rhizome,and this study can provide the experimental evidence for quality evaluation and clinical application for ginger processed products.