GC-MS法分析花椒清炒法炮制前后挥发性成分变化

Analysis of volatile components in Zanthoxylum bungeanum before and after processing by GC-MS

目的:比较花椒清炒法炮制前后挥发性成分的变化,为阐明花椒的炮制机制提供参考。方法:采用水蒸气蒸馏法及乙醚超声法提取花椒中的挥发油,利用GC-MS分析花椒炮制品中挥发性成分的组成及含量变化。结果:清炒法炮制后花椒的挥发油总含量降低,经过GC-MS分析发现花椒挥发油中的成分大致分为醇类、烯类、酯类3大类。采用水蒸气蒸馏法和乙醚超声法提取共鉴定出47个化学成分,其中水蒸气蒸馏法检测出26个成分,乙醚超声法21个,2种提取方法可检测出共有成分19个,清炒法炮制前后其挥发性成分的种类大体一致,但花椒经炒制后各离子峰的强度和峰面积有所降低。在已鉴定的化合物中,花椒生品与清炒品含量较高的化合物依次为乙酸芳樟酯、芳樟醇、柠檬烯。结论:花椒采用清炒法炮制后挥发性成分含量有所降低,但成分组成大体一致,为花椒清炒后缓和辛散之性的炮制机制提供了科学依据。

Objective:To compare the changes of volatile substances before and after processing in order to elucidate the processing mechanism of Zanthoxylum bungeanum.Methods:The volatile oil of Zanthoxylum bungeanum was extracted by steam distillation and ether ultrasonic extraction method.The composition and contents of the volatile components in processed Zanthoxylum bungeanum were analyzed by GC-MS.Results:The total content of volatile oils in pepper was decreased after processing.The components of volatile oil of pepper were found by GC-MS analysis to be divided into three categories:alcohol,olefins and esters.A total of 47 chemical constituents were identified by steam distillation and ether ultrasonic extraction,of which 26 components were detected by steam distillation method,21 by ether ultrasonic extraction method,and 19 by both two extraction methods.The species of volatile components of pepper were almost the same before and after processing,but the intensity and area of each ion peak decreased after frying.Among the identified compounds of raw and friedZanthoxylum bungeanum,camphor acetate,linalool and limonene had higher contents.Conclusion:The contents of volatile components of pepper are reduced by the method of clearing and frying,but the composition is basically the same.These findings provided the scientific basis for the processing mechanism of Zanthoxylum bungeanum.