HS-SPME-GC-MS法分析乌梅与炮制品中挥发性成分

HS-SPME-GC-MS analysis of volatile components in ebony plum and processed products

采用顶空固相微萃取(HS-SPME)法与气相色谱-质谱联用技术(GC-MS)相结合来分析鉴定乌梅、醋制乌梅和乌梅炭的挥发性成分,用面积归一化法计算各成分的相对含量。结果表明,共检测出46种成分,鉴定出34种挥发性成分,从乌梅中检测出32种成分,鉴定出23种挥发性成分,占挥发性成分总量的88.90%。从醋制乌梅中检测出18种成分,鉴定出了14种挥发性成分,占挥发性成分总量的82.52%。从乌梅炭当中检测出28种成分,鉴定出18种挥发性成分,占挥发性成分总量的91.93%。三者的共有挥发性成分有9种,与乌梅生品相比,醋制乌梅新增4种成分,减少了13种成分,乌梅炭新增8种成分,减少了13种成分。乌梅的挥发性成分组成和含量经过醋制和炭炒后发生了明显变化,且药理作用各不相同。该方法稳定可靠,适用于乌梅挥发性成分的快速分析。

Use headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)to analyze and identify the volatile components of ebony plum,vinegar ebony plum and ebony charcoal,normalized by area Method to calculate the relative percentage of each component.The results showed that a total of 46 components were detected,34 components were identified,32 components were detected from ebony plum,23 components were identified,accounting for 88.90%of the volatile components.Eighteen components were detected from vinegared ebony plum,and 14 components were identified,accounting for 82.52%of the total volatile components.28 components and 18 components were identified from ebony charcoal,accounting for 91.93%of the total volatile components.There are 9 kinds of volatile components in the three.Compared with raw ebony products,vinegar-based ebony ume has 4 new components and 13 components are reduced,and ebony charcoal has 8 new components and 13 components.The composition and content of volatile components of ebony plum has changed significantly after vinegar preparation and charcoal frying,and the pharmacological effects are different.This method is stable and reliable,and is suitable for the rapid analysis of volatile components of ebony plum.