基于顶空进样GC-MS技术研究不同产地加工方法对川芎挥发性成分的影响

Effects of different field processing methods on volatile components of Chuanxiong Rhizoma:an exploration based on headspace gas chromatography-mass spectrometry

鉴于川芎挥发油是川芎的重要药效部位,为建立川芎药材及饮片产地加工的适宜方法,该研究采用顶空进样气相色谱-质谱联用技术(GC-MS),以16种挥发性成分为指标,利用聚类分析、主成分分析及综合加权评分法,考察洗/未洗、晒、炕、不同温度烘及远红外干燥等不同加工方式,对川芎药材及切片(鲜品先经部分干燥再切制烘干)品质的影响。结果显示,加工前对药材的快速冲洗不会影响川芎挥发性成分。干燥方式上,结合产地生产实际,烘干优于晒、炕和远红外干燥。对于0.3~0.4 cm厚度的川芎切片,建议适宜烘干温度为50℃,鲜品先经部分干燥再切制烘干的产地加工与饮片炮制一体化工艺不会造成挥发性成分的明显损失;对于整药材,适宜烘干温度为60℃,不宜高于60℃,而60℃以下烘干使加工时间延长,同样对挥发性成分有不利影响。该研究可为川芎生产过程中的重要环节"产地加工"提供科学依据,为实现川芎产地加工过程的规范化与标准化,稳定药材和饮片品质提供支撑。

The volatile oil of Chuanxiong Rhizoma(CX) is known as an effective fraction.In order to seek a suitable method for processing CX and its decoction pieces,this study selected 16 volatile components as indices to investigate how different processing methods such as washing/without washing,sun-drying,baking,oven-drying and far-infrared drying at different temperatures affected the quality of CX and its decoction pieces(fresh CX was partially dried,cut into pieces,and then dried) by headspace gas chromatography-mass spectrometry(GC-MS),cluster analysis,principal component analysis and comprehensive weighted scoring.The results showed that the rapid washing before processing did not deteriorate the volatile components of CX.Considering the practical condition of production area,oven-drying was believed to be more suitable than sun-drying,baking,and far-infrared drying.The CX decoction pieces with a thickness of 0.3-0.4 cm were recommended to be oven-dried at 50 ℃.The integrated processing(partial drying,cutting into pieces,and drying) did not cause a significant loss of volatile components.For the fresh CX,the oven-drying at 60 ℃ is preferred.The temperature should not exceed 60 ℃,and drying below 60 ℃ will prolong the processing time,which will produce an unfavorable effect on volatile components.This study has provided the scientific evidence for field processing of CX,which is conducive to realizing the normalization and standardization of CX processing in the production area and stabilizing the quality of CX and its decoction pieces.