白芷酒炖前后挥发性成分的HS-SPME-GC-MS分析

目的探讨白芷酒炖前后对挥发性成分的影响。方法采用顶空固相微萃取技术(HS-SPME)结合气相色谱-质谱法(GC-MS)对白芷酒炖前后挥发性成分及其相对百分含量进行对比分析。结果从白芷生品中初步检测出53个峰,鉴定出36个成分;从白芷酒炖中检测出32个峰,鉴定出26个成分;与生品成分比较,酒炖白芷中有22种成分未测到,但新增了12种成分,表明酒炖白芷中的挥发性成分的组成和含量均发生了变化。结论白芷酒炖后由于受热及辅料黄酒的作用使挥发性成分的种类及含量发生了明显变化,并存在成分转化,本研究为白芷酒炖的炮制机理及其在都梁丸中应用的物质基础研究提供了科学依据。

HS-SPME-GC-MS Analysis of Volatile Constituents before and after Angelicae Dahuricae Radix Stewed with Yellow Rice with Wine

Objective To investigate the effects of Angelicae Dahuricae Radix on the volatile components before and after stewing.Methods Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components and their relative percentage of Angelicae Dahuricae Radix before and after stew.Results A total of 53 peaks were identified from the raw products of Angelicae Dahuricae Radix,and 36 components were identified.32 peaks were detected from the stew of Angelicae Dahuricae Radix and 26 components were identified.Compared with the raw ingredients,22 components of Angelicae Dahuricae Radix were not detected,but 12 new components were added,indicating that the composition and content of volatile components in Angelicae Dahuricae Radix have changed.Conclusion After stewing Angelicae Dahuricae Radix wine,the types and contents of volatile components changed obviously due to heating and the action of excipients yellow rice wine,and there is component transformation.This study provides a scientific basis for the processing mechanism of Angelicae Dahuricae Radix stewing and its application in Duliang pills.