气-质联用法分析苍术、麸炒苍术及其辅料麦麸的挥发性成分

目的:分析生苍术及麸炒苍术挥发油的化学成分的变化,并对辅料麦麸在炮制前后挥发性成分进行分析。方法:采用水蒸气蒸馏法和超声提取法提取挥发油,用气相色谱-质谱联用法(GC-MS)对其进行定性和定量分析。结果:与苍术相比,麸炒苍术挥发油有7个成分显著降低;与单炒麦麸相比,炒苍术麦麸新增了4个成分。结论:苍术炮制前后挥发油的成分发生了明显量变;麸炒苍术的挥发油降低是由于加热和麦麸的吸附所致,实验结果为阐述苍术炮制机理提供了实验依据。

Analysis of volatile constituent of Rhizoma Atractylodis and processing product and auxiliary material by GC-MS

OBJECTIVE To analyze the chemical composition changes in volatile oil from Rhizoma Atractylodis and Bran fried Rhizoma Atractylodis,additionally,compare the components in volatile oil between auxiliary material wheat bran and prepared wheat bran.METHODS Extracted the volatile oil by steam distillation and ultrasonic extraction.Used gas chromatography-mass spectrometry(GC-MS) to do the qualitative and quantitative analysis of it.RESULTS Compared with the Rhizoma Atractylodis,seven components in volatile oil from bran fried Rhizoma Atractylodis reduced significantly.Compared with the fried wheat bran,four new components from the wheat bran of bran fried Rhizoma Atractylodis arised.CONCLUSION The composition in volatile oil from Rhizoma Atractylodis and prepared Rhizoma Atractylodis had significant quantitative changes,heating and wheat bran adsorbing rendered the descent in volatile oil from bran fried Rhizoma Atractylodis.The experimental results provided a basis for the Rhizoma Atractylodis processing mechanism.