HS-SPME-GC-MS联用分析丁香、肉桂及其药对挥发性成分变化

HS-SPME-GC-MS combining for analyzing the changes in volatile components of cloves,cinnamon and their drug pairs

目的:分析比较丁香、肉桂及其药对的挥发性成分。方法:采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS),单因素考察并确定最佳萃取条件,测定丁香、肉桂以及丁香、肉桂药对的挥发性成分,用面积归一化法计算各成分的相对百分含量,并进行主成分分析(PCA)。结果:最佳萃取条件为取样量0.6 g,萃取温度60℃,萃取时间15 min,解吸时间3 min。从丁香中鉴定出28种挥发性成分,从肉桂中鉴定出27种挥发性成分,从药对中鉴定出32种挥发性成分,分别占总挥发性成分的98.75%、80.37%和75.97%。丁香、肉桂及其药对共有挥发性成分6种,但共有成分的含量有所差异。3组数据的PCA综合得分具有较大差异,其中药对得分最高。结论:丁香、肉桂药对的挥发性成分大部分来自于丁香,配伍后有新的挥发性成分产生,两药配伍可能具有协同增效的作用,为后续研究包含丁香、肉桂药对的复方提供参考。

OBJECTIVE To analyze and compare the volatile components of cloves,cinnamon and their drug pairs.METHODS Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was employed for determining the optimal extraction conditions by single factor and analyzing the volatile components of clove,cinnamon and clove and cinnamon drug pair.Area normalization method was utilized for calculating the relative percentage of each component and performing principal component analysis(PCA).RESULTS The optimal extraction conditions were 0.6 g sampling,extraction temperature 60℃,extraction time 15 min and desorption time 3 min.And 28 volatile components were identified from cloves,27 volatile components from cinnamon and 32 volatile components from drug pair,accounting for 98.75%,80.37%and 75.97%of total volatile components respectively.Clove,cinnamon and its medicine pair shared 6 volatile components.However,the content of common components was different.The PCA comprehensive scores of three datasets were quite different and the drug pair had the highest score.CONCLUSION The volatile components of clove and cinnamon are derived mostly from cloves.And new volatile components are produced after compatibility.The compatibility of two drugs has a synergistic effect so as to provide references for follow-up study of compound prescriptions containing cloves and cinnamon.