海南产益智仁盐炙前后挥发性成分的GC-MS分析

目的:分析海南产益智仁盐炙前后挥发性成分的变化。方法:以水蒸气蒸馏法提取海南产益智仁的挥发油,采用GC-MS联用技术对挥发油的化学成分进行分析鉴定,并用峰面积归一化方法计算各组分的相对含量。结果:海南益智仁盐炙前后挥发油含量发生了量的变化(生品1.36%,盐炙品1.12%)。从益智仁生品和盐制品的挥发油中分别鉴定出53,48种化合物。其中盐制前后共有的有42种,盐制后未检出的有11种,新检出的有6种。结论:GC-MS分析结果表明,海南产益智仁中所含主要成分为单萜和倍半萜类化合物,经盐炙后其挥发油的组成及相对含量均发生了变化,这些变化将为进一步优化炮制工艺以及阐明益智仁盐炙前后不同炮制作用的科学内涵提供依据。

GC-MS Analysis of Volatile Components of Alpiniae Oxyphylla Fructus Produced in Hainan Province Before and After Being Processed with Salt

Objective: To analyze the volatile components of Alpiniae Oxyphylla Fructus produced in Hainan before and after being processed with salt. Method: The volatile oil was extracted from Alpiniae Oxyphylla Fructus produced in Hainan by the steam distillation, and analyzed and identified with the GC-MS technology. The relative percentage content of the compounds in the volatile oil was determined by the peak area normalization method. Result: The content of volatile oil of Alpiniae Oxyphylla Fructus produced in Hainan decreased from 1.36% to 1.12% after being processed with salt. Respectively 53 components and 48 components were identified in raw Alpiniae Oxyphylla Fructus and processed Alpiniae Oxyphylla Fructus. Specifically, 42 common components were detected in Alpiniae Oxyphylla Fructus before and after being processed with salt. After being processed, six new components were detected, 11 original components were not detected. Conclusion: According to the GC-MS analysis, the main contents in Alpiniae Oxyphylla Fructus produced in Hainan are monoterpenes and sesquiterpenes, which showed changes in their volatile oil composition and relevant content after being processed with salt. These changes will provide basis for further optimizing the processing methods and clarify the different effects of Alpiniae Oxyphylla Fructus before and after being processed with salt.