基于GC/MS指纹图谱的八角茴香质量评价研究  

Quality Evaluation of Star Anise Based on GC/MS Fingerprints

作　　者：王琴[1] 郑锡康[2] 蒋林[2] 刘曜儒[1] 温其标[3] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]中山大学药学院,广东广州510006 [3]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2013年第8期1984-1988,共5页Modern Food Science and Technology

基　　金：广西壮族自治区科技攻关项目(0424008-1C)

摘　　要：八角茴香是一种药食同源的植物,其果实精油不仅在食品和化妆品领域应用广泛,而且还具有抗菌和抗氧化等生理活性。本文在前人研究的基础上,首次报道了八角茴香油的GC/MS指纹图谱,并选取了当中的9个色谱峰作为共有模式图的特征峰,它们分别鉴定为α-蒎烯(峰1)、柠檬烯(峰2)、芳樟醇(峰3)、草蒿脑(峰4)、茴香醛(峰5)、反式茴香脑(峰6)、α-香柠檬烯(峰7)、石竹烯(峰8)和对丙烯基苯酚异戊烯醚(峰9),其中反式茴香脑(峰6)是参照峰。利用所建立的指纹图谱对15个不同产地的八角茴香进行了质量考察,推测GC/MS色谱图相似度与其品质存在正相关关系,这对八角茴香质量评价方法的建立有一定的指导作用。Star anise （lllicium verum Hook. f. ） is homology of medicine and food, and its essential oil extracted from fruit is not only applied in food and cosmetic, but also exerts antibacterial and antioxidant activities. In this paper, the MS fingerprints of star anise was established. Nine GC chromatographic peaks were identified as ct-pinene （peak 1）, limonene （peak 2）, linalool （peak 3）, estragole （peak 4）, anisaldehyde （peak 5）, trans-anethole （peak 6）, bergapten （peak 7）, caryophyllene （peak 8） and farnesol （peak 9）,, which were as characteristic peaks in the mutual mode using trans-anethole （peak 6） as reference. By utilizing the fingerprinting, the quality of star anise harvested from 15 regions was investigated and the positive correlativity was fond between the similarity of GC/MS chromatogram and the quality of star anise. This provides guidance to develop quality evaluation method of star anise.

关 键 词：八角茴香 指纹图谱 质量评价 

分 类 号：R284[医药卫生—中药学]