江栀子不同炮制饮片的《药典》质量检查及挥发油成分比较

Quality Testing of Different Processed Products of GardeniaeFructus According to Chinese Pharmacopoeia and Analysis of Volatile Ingredients in Different Processed Products of GardeniaeFructus

目的检验江栀子不同炮制品是否符合2020年版《中华人民共和国药典·一部》规定,浅析炮制对栀子挥发油成分和功能的影响。方法将江栀子不同炮制品参照《中华人民共和国药典·一部》栀子项下的检验项目,依次进行检测;采用水蒸气蒸馏法提取江栀子不同炮制品的挥发油,运用GC-MS鉴定挥发油的各个成分并计算相对质量分数。结果江栀子不同炮制品均符合《中华人民共和国药典·一部》规定。鉴定出了生栀子23个和炒栀子36个挥发油成分。其中,13个成分的含量随着炮制程度的加深而降低,7个成分的含量升高。结论江栀子不同炮制品均合格,江栀子不同炮制品的挥发油成分种类和含量差异有统计学意义,为临床用药提供了基础的数据支撑。

Objective To test the quality of different processed products of GardeniaeFructus according to 2020 edition of Chinese Pharmacopoeia and analysis different processing methods effect to the difference of components and content of volatile oil of GardeniaeFructus.Methods Test different processed products according to every detail of GardeniaeFructus in 2020 edition of Chinese Pharmacopoeia.Steam distilationwas used to exact the volatile oil.The chemical compounds of the volatile oil in different processed products were identified by GC-MS method,and the relative content of every compound was calculated by peak area normalization method.Results Different processed products of GardeniaeFructus all fit the details of 2020 edition of Chinese Pharmacopoeia.There were 23 volatile oil compounds in GardeniaeFructus and 36 volatile oil compound in fried GardeniaeFructus.13 volatile oil compounds were decreasing and 7 volatile oil compounds were increasing in processing method.Conclusion Different processed products of GardeniaeFructus were all up to standard.Different processing methods could change content and compounds of volatile oil in GardeniaeFructus,and provide instructive meaning for the clinic use.