川木香不同煨制品的质量差异研究

Study of Quality Difference on Radix Vladimiriae Processed by Different Ways

目的:研究不同煨制法川木香的质量差异。方法:经水蒸气蒸馏法提取川木香挥发油,利用GC-MS分析得到不同炮制方法川木香化学成分质谱图信息,采用主成分分析法(Principal Component Analysis,PCA)和聚类分析(Hierarchical Cluster Analysis,HCA)的模式识别技术比较川木香生品和煨制品的质量差异。结果:不同炮制方法之间的差异较小,其中去氢木香内酯、木香烃内酯两种成分对不同煨制方法川木香质量差异贡献较大。结论:利用模式识别技术能将川木香生品和煨品很好地区分;去氢木香内酯(Dehydrocostus lactone)、木香烃内酯(Costunolide)二者的含量差异可作为区分川木香生品和煨制品的重要参考。

Objective： To preliminarily study and interpret the difference the Radix Vladimiriae quality roasted by different ways. Methods： Use steam distillation extracts volatile oil,get their mas information from GC-MS analysis,then use pattern recognition technology including PCA and HCA methods to compare the quality of Radix vladimiriae roasted by different ways. Results and Conclusion： The decoction pieces can be separated obviously from the roast by using Pattern recognition technology,there is a little difference among different roasted ways,and the costunolide and dehydrocostus lactone contribute a lot among the ways.