HS-SPME-GC-MS分析仙茅及酒仙茅的挥发性成分

Analysis of volatile components in Curculigo orchioides and wine-processed by HS-SPME-GC-MS

采用顶空固相微萃取法(HS-SPME)结合气质联用技术(GC-MS)对生仙茅(Curculigo orchioides Gaertn.)及酒仙茅的挥发性成分进行分析鉴定,并计算各成分相对百分含量。结果表明,生仙茅中分离出22个峰,鉴定出16种成分,占挥发性成分的72.73%,其中含量最高的为右旋萜二烯,占总挥发性成分的16.22%;从酒仙茅中分离出28个峰,鉴定出24种成分,占挥发性成分的85.71%,其中含量最高的为壬醛,占总挥发性成分的10.09%。仙茅酒制后部分挥发性成分消失,同时也增加了一些新的挥发性成分,为仙茅药材开发利用和临床运用提供科学依据。

Headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile components of Curculigo orchioides and wine-processed,and the relative contents of each component were calculated.The results showed that 22 peaks were isolated from the volatile components of Curculigo orchioides,and 16 components were identified,accounting for 72.73%of the volatile components,of which the highest was dextroterpene,accounting for 16.22%of the total volatile components.28 peaks were isolated from the volatile components of Curculigo orchioides,and 24 components were identified,accounting for 85.71%of the volatile components,the highest of which was nonanal,accounting for 10.09%of the total vol⁃atile components.Part of the volatile components disappeared and some new volatile components were added after the production of Curculigo orchioides.It can provide scientific basis for the development,utilization and clinical application of Curculigo orchioides.