HS-SPME-GC-MS分析商陆及其炮制品挥发性成分

Analysis of volatile components of different processed products of Phytolacca acinosa Roxb.by HS-SPME-GC-MS

利用顶空固相微萃取技术(HS-SPME)与气相色谱-质谱联用技术(GC-MS)对比分析商陆(Phyto鄄lacca acinosa Roxb.)不同炮制品挥发性成分,并通过面积归一化法计算每种成分的相对百分含量。结果表明,从商陆生品中检测出39个峰,鉴定出29种成分,占挥发性成分的76.52%;从醋商陆中检测出33个峰,鉴定出27种成分,占挥发性成分的68.78%。共有挥发性成分有14种,与商陆生品相比,醋商陆减少15种成分,新增13种成分。商陆不同炮制品中挥发性成分的组成和含量均发生了变化。

The volatile components of different processed products of Phytolacca acinosa Roxb.were compared and analyzed by headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The relative percentage of each component was calculated by area normalization method.Results showed that 39 peaks were detected and 29 constituents were identified,accounting for 76.52%of the volatile constituents.33 peaks were detected and 27 constituents were identified from vinegar Phytolacca acinosa Roxb.,accounting for 68.78%of the volatile constituents.There were 14 volatile components in both.Compared with Phytolacca acinosa Roxb.vinegar Phytolacca acinosa Roxb.has 15 components reduced and 13 components added.