白术-茯苓不同配比药对挥发油成分的GC-MS分析

GC-MS in Analysis of Chemical Composition of Volatile Oil in Different Ratio of Atractylodis Macrocephalae Rhizoma and Poria

目的：研究白术、茯苓单味药及其药对的挥发油成分,并考察白术、茯苓不同配比药对对挥发油成分的影响。方法：利用有机溶剂-水蒸气蒸馏法提取白术、茯苓单味药及其不同配比药对的挥发油,采用气相色谱-质谱联用（GC-MS）技术,结合质谱库检索、文献资料比对,进行化学成分的分离和鉴定。结果：在白术,茯苓,药对（1∶1）,药对（1∶2）,药对（2∶1）的挥发油中分别鉴定出26,22,30,29,41种化合物,其中共有成分3种,分别是亚油酸、棕榈酸和α-柏木烯。白术与3个药对挥发油共有成分共计有16个,排名前三的分别为苍术酮,（-）-g-榄香烯,β-人参烯;而茯苓挥发油中仅有6个成分能被3个药对检测到,仅占茯苓成分的27%。结论：从挥发油的成分及含量来看,3个药对挥发油的主要成分均来自于白术,不同配伍比例药对挥发油的成分有不同程度的变化,其中以药对（2∶1）最为明显,这可能与白术的用量增加有关。3个药对挥发油均有新的成分被检测到,其原因可能是由于在煎煮过程中发生了某些物理或化学的变化。

Objective： To study on the volatile oil components in herbal pair(HP） of Atractylodis Macrocephalae Rhizoma(AMK）-Poria(PCW） and its single herb, and to investigate the different HP proportions on the the volatile oil. Method： Volatile oil was extracted from HP and its single herb by organic-steam distillation. The chemical constituents were analysised and identified by GC-MS technique and combined with mass spectrometry library searching and literature comparison. Result： There were 26,22,30,29 and 41 volatile constituents in AMK,PCW,HP(1 ∶ 1）,HP(1 ∶ 2） and HP(2 ∶ 1）,and 3 common volatile constituents were identified. There were linoleic acid,palmitic acid and α-cedrene. 16 compounds were identified from volatile oil of AMK and the three HP. The top three were(4 a S,8 aR）-3,8 a-dimethyl-5-methylene-4,4 a,5,6,7,8,8 a,9-octahydronaphtho [2,3-b] furan,（-）-g-elemene,β-panasinsene. And volatile oil of PCW were only six ingredients can be to detect from the three HP,accounts for only 27% of PCW. Conclusion： Regarding the volatile oil components and content,the volatile chemical components in the three HP were mainly from single herb AMK,the volatile oil components of different HP proportions have different degrees of change and the most obvious one is the HP(2 ∶ 1）. This may be associated with the increased dosage of AMK. And all the three HP have new components detected. The reason may be due to the occurrence of certain physical changes or chemical reactions during the decocting process.