不同炮制方法对草果中挥发性成分的影响

Effects of Different Processing Methods on Volatile Components in Amomum tsao-ko

[目的]研究草果的不同炮制方法对其挥发油的含量及成分的影响,为临床用药提供依据。[方法]将草果依法炮制处理后,采用水蒸气蒸馏法提取挥发油,并利用GC-MS技术分析测定其中挥发性成分及相对含量。[结果]草果生品、炒制品和姜炙品的挥发油提取率分别是0.0251~0.0268、0.0217~0.0220和0.0158~0.0189 mL/g,并分别鉴定出了52、46、47个组分,其中,以1,8-桉油素、香叶醇等5个成分含量较高,占峰面积总和的50%以上;与炮制品相比,生品中1,8-桉油素相对含量较高,而香叶醇在姜炙品的相对含量则明显高于其他2个样品。[结论]不同炮制方法对草果挥发油提取率及其主要挥发性成分的相对含量存在一定的影响。

[Objective]To study the effects of different processing methods of Amomum tsao-ko on the content and composition of its volatile oil,to provide the basis for clinical medication.[Method]After the Amomum tsao-ko was processed according to law,the volatile oil was extracted by steam distillation,and the volatile components and relative content were analyzed and determined by GC-MS technology.[Result]The extraction efficiency of Amomum tsao-ko from raw,fried and ginger made were 0.0251-0.0268,0.0217-0.0220 and 0.0158-0.0189 mL/g,and 52,46,47 kinds of compounds in three Amomum tsao-ko volatile oils were identified,respectively.Among them,the content of 5 components including 1,8-cineole and geraniol were relatively high,accounting for more than 50% of the total peak area.Compared with processed products,the relative content of 1,8-eucalyptin in raw products was higher.The relative content of geraniol in ginger products was obviously higher than that in other two samples.[Conclusion]Different processing methods have different effects on the extraction efficiency and the relative content of the main volatile components in Amomum tsao-ko.