固相微萃取/气-质联用法分析女贞子酒制前后挥发性成分的变化

目的:分析女贞子酒制前后挥发性成分的组成和含量,为酒女贞子质量评价提供科学依据。方法:采用顶空固相微萃取技术萃取女贞子及酒女贞子挥发性成分,并用气相色谱-质谱联机进行分离鉴定。结果:女贞子中共鉴定出38种化合物,酒制女贞子中鉴定出40种化合物。结论:女贞子与酒女贞子的挥发性成分的组成与含量有较大的差别,酒制后(-)-α-荜澄茄油烯、杜松烯、1-石竹烯等烯类成分有所增加,其他如苯乙醇成分有所减少,这与女贞子通过炮制后具有消炎抗菌的功效是一致的,同时酒制后降低了苯乙醇对人体的毒副反应。

Analysis of the volatile constituents of Ligustrum lucidum and wine steamed Ligustrum lucidum by SPME/GC-MS

OBJECTIVE To analyze the composition and contents of the volatile components in Ligustrum lucidum and wine steamed Ligustrum lucidum to provide a scientific basis for the quality evaluation of wine steamed Ligustrum lucidum. METHODS The essential volatile components were extracted by solid phase microextraction technology for fructus ligustri lucidi and wine steamed Ligustrum lucidum, which were isolated and identified by gas chromatography-mass spectrometry. RESULTS Thirty eight compounds were identified from Ligustrum lucidum and 40 compounds were identified from wine steamed Ligustrum lucidum. CONCLUSION There are great differences between the composition and contents of volatile constituents between Ligustrum lucidum and wine steamed Ligustrum lucidum. Some compounds such as (-)-α-cubebene, d-cadinene, l-caryophyllene etc. increased after wine steamed, but other compounds such as phenethyl alcohol reduced. The increase of these ingredients is consistent with the efficacy of wine steamed Ligustrum lucidum in anti-inflammatory and antibacterial effects. The wine steamed product could also reduce the toxic and side effects of phenethyl alcohol on human body.