益智果实干燥前后挥发油成分GC-MS分析

GC-MS Analysis of the Components in Volatile Oils from Alpinia oxyphylla Miq.Fruits Before and After Drying

为分析比较益智干燥前后挥发油的成分差异,阐明益智产地干燥过程中的质量变化,采用水蒸气蒸馏法提取益智鲜果和干果的挥发油,通过气相色谱-质谱联用技术分析鉴定其化学成分。结果表明,益智鲜果和干果挥发油得率分别为1.31%和1.27%,从其挥发油中分别鉴定出64种和55种成分,其中共有成分51种,22种成分相对含量增加,29种成分相对含量减少,鲜果中有13种成分在其干品中未检出,而在鲜果挥发油中未检出的4种成分却在干果挥发油中被检测出。研究表明,益智干燥前后其挥发油化学成分及含量均发生明显变化,需对益智产地干燥过程进行质量控制并优化干燥工艺,稳定药材质量。

To analyze the composition differences of volatile oils from Alpinia oxyphylla Miq.fruits before and after drying,and to clarify the quality change of Alpinia oxyphylla Miq.during drying in producing areas,the volatile oils from fresh and dried fruits of Alpinia oxyphylla Miq.are extracted by steam distillation method,and the chemical components are identified by GC-MS.The results show that the yield of volatile oils from fresh and dried fruits of Alpinia oxyphylla Miq.is 1.31%and 1.27%respectively,64,55 components are identified from the volatile oils,and there are 51 common components,the relative content of 22 components is increased,and the relative content of 29 components is decreased,13 components in fresh fruits are not detected in the dried fruits,and 4 components in dried fruits are not detected in the fresh fruits.The results show that the chemical composition and content of volatile oils of Alpinia oxyphylla Miq.fruits have obvious changes before and after drying,so it is necessary to control the quality of Alpinia oxyphylla Miq.during drying in producing area and optimize the drying process to stabilize the quality of medicinal materials.