花椒不同炮制品中挥发性成分GC-MS分析

GC-MS analysis of volatile components in different processed Zanthoxylum bungeanum

本文对花椒不同炮制品挥发性成分的变化进行分析,采用水蒸气蒸馏法提取花椒中的挥发油,利用GC-MS分析花椒不同炮制品中挥发性成分的组成及含量变化。结果表明,花椒挥发油中的成分大致分为醇类、烯类、酯类三大类,含量较高的化合物依次均为乙酸芳樟酯、芳樟醇、柠檬烯。在已鉴定的化合物中,花椒不同炮制品中共有成分为25种,其中酒制品中未鉴定到桉油精。本研究结果为后续花椒炮制减毒增效作用的进一步研究提供理论依据。

In this study,the changes of volatile components in different processed Zanthoxylum bungeanum were analyzed,the volatile oil from Z.bungeanum was extracted by steam distillation,the composition and content of volatile components in different processed Z.bungeanum were analyzed by GC-MS.By comparing the volatile components of different processed Z.bungeanum,it was found that the volatile oil of Z.bungeanum could be divided into three categories:alcohols,alkenes and esters.The compounds with high content were linaloyl acetate,linalool and limonene in turn.Among the identified compounds,there are 25 kinds of components in different processed products of Z.bungeanum,among which eucalypt oil is not identified in wine products.The results of this study provide a theoretical basis for further research on the anti-toxic and synergistic effects of Z.bungeanum.