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目的:采用气相色谱-质谱联用技术(GC-MS)对江西产枳实生品、麸炒品、蜜麸炒品、蜜糠炒品中挥发油成分进行定性和定量分析。方法:采用水蒸气蒸馏法提取枳实中挥发油,建立GC-MS分析方法鉴定不同枳实炮制品中挥发油成分,质谱条件为电子轰击能量70 e V,离子源温度230℃,加速电压34.6 V,倍增器电压1 388 V,四极杆温度150℃,扫描数4.45次/s,利用峰面积归一化法测定各成分相对质量分数。结果:从枳实4种炮制品中共鉴定出163个化合物,加辅料炮制后均有新化合物产生且成分种类增多,麸炒枳实中含有的挥发油种类最多。麸炒品、蜜糠炒品、蜜麸炒品和生品中分别鉴定出99,87,81,79种,四者共有挥发油成分42种。与枳实生品相比,麸炒后新增52种化合物,蜜麸炒后新增26种化合物,蜜糠炒后新增28种化合物。结论:GC-MS适用于枳实挥发油中化学成分的分析,为枳实炮制品的质量评价和炮制机制研究提供实验依据。
OBJECTIVE: To determine the constituents of volatile oil in real-product of Citrus aurantium, branded fried bran, honey fried bran and fried bran in Jiangxi by gas chromatography-mass spectrometry (GC-MS). Methods: Volatile oil from Fructus Aurantii Immaturus was extracted by steam distillation. The constituents of volatile oil in Fructus Aurantii Immaturus were identified by GC-MS. The conditions of mass spectrometry were electron bombardment energy 70 e V, ion source temperature 230 ℃, acceleration voltage 34.6 V, The voltage of the multiplier was 1 388 V, the temperature of the quadrupole was 150 ℃ and the number of scanning was 4.45 times / s. The relative mass fraction of each component was determined by the normalization of peak area. Results: A total of 163 compounds were identified from the four processed products of Fructus Aurantii Immaturus. All of the new compounds were produced after the addition of the excipients and their components were increased. The volatile oil contained in the bran-fried Fructus Aurantii Immaturus was the most abundant. Branded bran, fried bran, fried bran and honey bran were identified 99,87,81,79 species, the four volatile oil composition of 42 species. Compared with the citrus aurantium, 52 new compounds were added after the bran was fried, 26 kinds of compounds were added after the honey bran was fried, and 28 kinds of compounds were newly added after the honey bran was fried. Conclusion: GC-MS is suitable for the analysis of the chemical constituents in the volatile oil of Fructus Aurantii Immaturus and provides the experimental evidence for the quality evaluation and processing mechanism of Fructus Aurantii Immaturus.