气相色谱-质谱联用分析石菖蒲麸炒前后挥发性成分

Analysis of volatile components of Acorus tatarinowii before and after frying by GC-MS

目的:分析石菖蒲麸炒前后挥发性成分的变化。方法:按照2015年版《中国药典》四部通则(2201)挥发油测定法甲法,提取挥发油。采用气相色谱-质谱联用技术(GC-MS)对其挥发性成分进行分离和鉴定。用峰面积归一化法计算各化学成分的相对百分含量。结果:共鉴定了142个成分,主要结构类型为苯丙素类、单贴类和倍半萜类,占总挥发油的90%以上,生品挥发油含量在0.01%~18.5%,炮制品挥发油含量在0.01%~25.04%,β-细辛醚(β-Asarone)炮制前后含量均最高,且炮制后含量增加。结论:石菖蒲经炮制后其挥发性成分发生了质和量的变化,这些变化为优化石菖蒲炮制工艺及探讨炮制机理提供了科学依据。

In this study we analyzed the change of volatile components in Acorus tatarinowii before and after frying with wheat bran.The volatile oil was extracted according to the method of determination of volatile oil provided in the Chinese Pharmacopoeia(2015).And the volatile components were separated and identified by gas chromatography-mass spectrometry(GC-MS).The relative percentage content of each component was determined by peak area normalization method.A total of 142 components were identified.The main structural components were phenylpropanoids,monoterpenes and sesquiterpenes,accounting for more than 90%of the total volatile oil.The volatile oil content of the raw products was 0.01%to 18.5%,and the volatile oil content of the processed products was 0.01%to 25.04%.The content ofβ-asarone was the highest before and after processing,and the content increased after processing.In conclusion,the volatile components of Acorus tatarinowii have changed in quality and quantity after processing.These changes have provided scientific basis for the optimization of the processing technology of Acorus tatarinowii.