HS-SPME-GC-MS鉴定穇子炒制前后的挥发性成分

Analysis of Volatile Compositions in Eleusine coracana Before and After Stir‑frying by HS‑SPME‑GC‑MS

目的:比较穇子炒制前后的挥发性成分变化,探寻我国民间将穇子炒后用于腹泻治疗的药效物质基础。方法:采用顶空固相微萃取结合气质联用技术(HS-SPME-GC-MS)检测穇子生品及炒制品中的挥发性成分种类及相对百分含量,分析穇子炒制前后的共有成分和特有成分。结果:穇子生品和炒制品中共检出123种挥发性成分,含20种共有成分,生品中含特有成分27种,炒制品中含特有成分76种;穇子炒制后烷烃类成分有所减少,生成了较多种烯烃类、酯类、醛类及酚类成分;穇子炒制后前3种含量最高的成分均为新增成分,依次为石竹烯(12.79%)、百里香酚(12.65%)、异丁酸百里香酚(10.06%)。结论:我国民间将穇子炒后煎水用于各种腹泻治疗效果良好的原因,可能与炒制后生成的挥发性成分有关。

Objective:To compare the difference of volatile components in Eleusine coracana(L.)Gaertn.before and after stir‑frying and explore the pharmacological substance in fried sample for treating diarrhea.Methods:The technology of headspace solid‑phase microextraction combined with gas chromatography‑mass spectrometry(HS‑SPME‑GC‑MS)was used to detect the types and relative percentage content of volatile components in raw and fried samples,and the common and unique components were compared and analyzed.Results:A total of 123 volatile components were detected in the raw and stir‑fried products,including 20 common components.There were 27 unique components in the raw products and 76 unique components in the stir‑fried products.After stir‑frying,the content of alkanes in the raw seeds decreased,and some olefins,esters,aldehydes and phenols were generated.The first three components with the highest content were caryophyllene(12.79%),thymol(12.65%),and isobutyric acid thymol(10.06%)after stir‑frying.Conclusion:The reason for the good effect on various diarrhea treatments of E.coracana after stir‑frying may be related to the volatile components generated after frying.