麻黄蜜炙前后挥发性化学成分的气相-质谱联用分析

目的：分析麻黄蜜炙前后挥发性化学成分的变化。方法：采用传统的水蒸气蒸馏法与现代的超临界二氧化碳流体萃取(SFE)技术提取麻黄及其蜜炙品中的挥发油，并应用气质联用技术分析两种提取方法提取的挥发性化学成分。结果：两种提取方法提取的挥发性成分明显不同，水蒸气蒸馏法提取的挥发油多为低沸点成分，而超临界二氧化碳流体萃取的挥发油高沸点成分较多；蜜炙前后挥发性成分也有明显差异。结论：水蒸气蒸馏法与超临界CO2萃取两种方法相结合才能全面地反映挥发性成分的组成；蜜炙后低沸点成分变化较大，为研究古人炮制意图提供了一个新的实验依据。

Analysis of Chemical Components on Ephedra before and after Honey-fried by GC-MS

Objective:To analysis the change of volatile chemical components of Ephedra before and after honey-fried.Methods:To extract the volatile oil of Ephedra and Honey-fried Ephedra by steam distillation (SD) and Supercritical CO_2 Fluid Extraction(SFE),then analysis the extractions by GC-MS.Results:The components of the two methods are different.Most of the volatile oil by SD are low boiling point components,while those by SFE are high boiling point components.The volatile oil of Ephedra before and after honey-fried are different remarkably.Conclusion:Only extracting by the SD and the SFE parallelly can manifest the compose of the volatile oil over all;the change of low boiling point components is remarkable,which provides a new evidence for explaining the intention of the ancient preparation.