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目的:采用气相色谱-质谱联用法(GC-MS)对枳壳不同炮制品中挥发油成分进行定性和定量分析,探讨岭南特色炮制工艺中枳壳挥发油成分的变化规律。方法:按照不同工序分别制备枳壳炮制品(生枳壳、麸炒枳壳、清蒸枳壳、单纯发酵枳壳及广东制枳壳),采用水蒸气蒸馏法提取挥发油,通过GC-MS鉴定不同枳壳炮制品中挥发油成分,运用峰面积归一化法测定各成分的相对质量分数。运用聚类分析和主成分分析分析枳壳不同炮制品的挥发油成分和含量。结果:从生枳壳、广东制枳壳、单纯发酵枳壳、清蒸枳壳、麸炒枳壳的挥发油中分别鉴定出化合物54,44,25,31,32种。其中岭南特色制枳壳的挥发油中新增化合物最多,且挥发油主要成分含量较生枳壳和麸炒枳壳升高。结论:提示发酵与清蒸相结合的岭南特色炮制方法对改变枳壳炮制品的质量并增强其临床疗效具有重要意义,值得深人研究和进一步推广。
OBJECTIVE: To qualitative and quantitative analysis of the constituents of volatile oil in different processed products of Fructus Aurantii by gas chromatography-mass spectrometry (GC-MS), and to study the variation of volatile oil components in Fructus Aurantii from Lingnan specialty processing. Methods: Fructus Aurantii processed products (Citrus aurantium, Fructus Aurantii, Fructus Aurantii, Citrus aurantium and Citrus aurantium) were prepared according to different procedures. Volatile oils were extracted by steam distillation and identified by GC-MS Fructus aurantii products volatile oil components, the use of peak area normalization method for the determination of the relative mass fraction of each component. Cluster analysis and principal component analysis were used to analyze the volatile oil components and contents of different processed products of Fructus Aurantii. Results: 54, 44, 25, 31 and 32 compounds were identified from the volatile oil of Citrus aurantium, Citrus aurantium, pure Citrus aurantium, Fructus aurantii and Fructus Aurantii. Among them, the most of the new compounds in volatile oil of Lingzhi featured system was Fructus Aurantii, and the main components of volatile oil were higher than those of Fructus Aurantii and Fructus Aurantii. Conclusion: It is of great significance to change the quality of the processed product of Fructus Aurantii and to enhance its clinical curative effect. It is worth further study and further popularization.