柴胡5种不同炮制品中挥发性成分的气相色谱-质谱联用分析

Research on Volatile Components from Five Kinds of Processed Radix Bupleuri by GC-MS

目的研究柴胡不同炮制方法(净制、醋炙、酒炙、麸炒、鳖血炙)对其挥发性成分的影响,为阐明其炮制机理提供科学依据。方法采用气-质联用色谱法比较分析柴胡不同炮制品中挥发性成分的变化。结果不同柴胡炮制品之间挥发性成分的数量和含量均有变化。结论柴胡的不同炮制方法对柴胡挥发性成分的数量和含量均有一定影响。

Objective To study the influence on the volatile components exist in Radix Bupleuri of different processing methods（ crude radix bupleuri,vinegar-baking Radix Bupleuri,wine-baking Radix Bupleuri,bran-stirring Radix Bupleuri,turtle blood-baking Radix Bupleuri）,to lay the material foundation for clarifying the different effects in processing mechanism and processed Products. Methods Adopt GC-MS chromatography to compare and analyze the changes of volatile components between different Radix Bupleuri processed products. Results There are changes in types and content of the volatile components between Radix Bupleuri processed by different methods. Conclusion The different processing methods will have certain influence on the types and content of Radix Bupleuri volatile components.