气相色谱-质谱联用技术分析炮制对蔓荆子挥发性成分的影响

目的:研究蔓荆子生品及炮制品中挥发性成分的差异,探讨该药材的炮制机制。方法:以索氏提取器提取21批蔓荆子生品及炮制品中的挥发性成分,采用GC-MS对其挥发性成分进行分析与鉴定,使用相似度评价软件分别对生品及炮制品组内相似度进行分析;在此基础上,选取相似度0.922的生品及其炮制品进行组间比较,通过主成分分析(PCA)等化学计量学方法分析炮制对蔓荆子中挥发性成分的影响,并确定组间主要的差异化合物。结果:蔓荆子生品和炮制品中挥发性成分的种类基本一致,初步鉴定了60个化合物;基于所鉴定的成分,进行无监督的PCA,得分图显示生品、炮制品挥发性成分整体表达上具有一定差异;进一步通过有监督的偏最小二乘判别分析对二者进行建模区分,通过模型判别贡献值及t检验确定了12个炮制前后具有显著差异的化合物。结论:炮制会影响蔓荆子中挥发性成分的含量,但对成分的种类无影响,这将为蔓荆子饮片及其炮制工艺考察的质控指标选择提供参考。

Influence of Processing on Volatile Components in Viticis Fructus by GC-MS

Objective: To investigate the differences of volatile constituents between the raw and processed products of Viticis Fructus,and discuss processing mechanism of this herb. Method: The comparative analysis was performed with GC-MS on the composition of volatile compounds from 21 batches of Viticis Fructus before and after processing.The similarity evaluation software was applied to evaluate the similarities of raw and processed samples within each group.Samples of crude Viticis Fructus and their corresponding processed samples with similarities>0.922 were chosen to conduct the group comparison.Principal component analysis (PCA) and other chemometric methods were applied to study on the chemical recognition,and find the main difference compounds between the two groups. Result: There were no significant differences on chemical composition in raw and processed samples,and 60 compounds among them were identified.PCA showed that there were a certain difference between the raw and processed samples of Viticis Fructus,and 12 compounds had significant changes,which were found between them with the help of partial least squares discriminant analysis (PLS-DA). Conclusion: Processing can affect the content of volatile compounds in Viticis Fructus,but it has no effect on the type of ingredients,which will provide reference for the quality control of Viticis Fructus.