建昌帮姜天麻炮制前后挥发性成分差异的气相色谱-质谱联用分析

Research on the difference of volatile components before and after Jianchang Bang Gastrodia elata processed by ginger juice based on GC-MS method

目的通过气相色谱-质谱联用(GC-MS)技术法研究建昌帮天麻炮制前后稳定性较好的挥发性成分差异。方法通过冷浸法提取姜天麻、天麻化学成分,压榨法提取生姜化学成分,采用顶空进样,测定姜天麻、天麻、姜汁等挥发性成分,对比百分比色谱图、谱图检索分析处理实验数据。结果姜天麻、天麻、生姜各检测出27种、17种、30种挥发性成分。天麻经姜制后,所含共有的挥发性成分较天麻生品和生姜成分含量有所降低,但也产生了新的挥发性成分,如1-己烯-3-醇,棕榈酸乙酯,正戊醛,4-甲基-1,3-二氧己环、2,4,5-Trimethyl-1,3-dioxolane、亚油酸乙酯等,并引入生姜中5种药效成分。结论姜制对天麻挥发性成分产生影响,所出现的新挥发油成分,具有潜在的应用价值,说明建昌帮提出的天麻采用姜汁炮制方法有具合理性,也为姜天麻中药饮片在临床推广应用提供数据支撑。

Objective The difference of volatile components of long period of time before and after Jianchang Bang G.elata concocting was studied by the gas chromatography-mass spectrometry(GC-MS)technique.Methods The chemical composition of G.elata processed with ginger and G.elata was extracted by cold immersion method,the chemical composition of ginger was extracted by pressing method,and the volatile compositions such as G.elata processed with ginger juice,G.elata,and ginger juice were measured by headspace injection,and the experimental data were analyzed by the percentage chromatograph and spectral map.Results G.elata processed with ginger juice,G.elata,ginger juice were detected 27 kinds,17 kinds,30 kinds of volatile ingredients.After the ginger processed,the common volatile components is reduced,but also produced new volatile components,such as 1-hexene-3-alcohol,brown acetate,positive acetone,4-methyl-1,3-dioxyhexacyclocycline,2,4,5methyl-Tri-1,3-dioxolane,ethyl linoleate,etc.Conclusion The ginger processed has an effect on the volatile composition of G.elata,the new volatile oil composition appears,has potential application value,which shows that the G.elata proposed by Jianchang Bang has reasonable use of ginger juice concocting method,and also provides data support for the clinical application of the Chinese medicine tablets of G.elata processed with ginger juice.