苍术炒焦前后GC指纹图谱的比较

目的:建立生苍术和焦苍术挥发油的GC指纹图谱,阐明苍术炒焦前后挥发油部位化学成分的变化规律。方法:采用水蒸气蒸馏法制备挥发油;建立气相色谱指纹图谱,检测条件为HP-5石英毛细管柱(0.32 mm×30 m,0.25μm),载气(N2)流速0.8 m L·min-1,进样口温度240℃,进样量1μL,分流进样,分流比20∶1,检测器温度260℃,柱温采用程序升温模式;并对炒焦前后的GC指纹图谱进行比较与分析。结果:在苍术炒焦前后挥发油的GC指纹图谱中有25个共有峰,各共有峰相对保留时间基本相同,但相对峰面积发生了显著变化;其中15~17,19,23~25号峰的峰面积降低率均20%;16号与17号色谱峰的峰面积比值在生品中均3.0,而在焦品中却均3.0;19号与23号色谱峰的峰面积比值在生品中均3.0,而在焦品中却均3.0。鉴定16号峰为β-桉叶醇,19号峰为邻苯二甲酸二异丁酯,23号峰为白术内酯Ⅱ,24号峰为白术内酯Ⅰ,25号峰为白术内酯Ⅲ。结论:苍术生品和焦品的GC色谱特征峰差异明显、结果稳定、专属性强,可作为二者的定性鉴别特征之一,这为阐释焦苍术的降燥减毒机制提供了实验依据。

Comparison of GC Fingerprints of Atractylodis Rhizoma Before and After Being Deep-fried

Objective:To establish GC fingerprints about volatile oil in the raw and deep-fired Atractylodis Rhizoma,and to clarify the changing rule of chemical compositions in volatile oil about Atractylodis Rhizoma before and after being deep-fried. Method:Volatile oil was extracted by steam distillation,and GC fingerprints of volatile oil in Atractylodis Rhizoma before and after being deep-fried were analyzed. Result:There were 25 common peaks in GC fingerprints of volatile oil in raw and processed products of Atractylodis Rhizoma,the relative retention time of these peaks was almost the same,but their relative peak areas changed significantly.For example,peaks areas of 15^th,16^th,17^th,19^th,23^th,24^th and 25^th were reduced >20%.In GC fingerprints,the area ratio of peak 16 to 17 was greater than 3 in the raw products,but it was less than 3 in processed products;at the same time,the area ratio of peak 19 to 23 was less than 3 in the raw products,but it was greater than 3 in processed products. Conclusion:Difference of GC characteristic peaks in raw and processed products of Atractylodis Rhizoma is significant,and the results are stable with good specificity.It can be used as qualitative identification for Atractylodis Rhizoma between raw and processed products;as well as,it can lay foundation to interpretate the dropping dry and reduce the toxicity of Atractylodis Rhizoma after being deep-fried.