白芍药材及不同炮制加工品亲脂性成分气相色谱-质谱联用分析  

The GC-MS analysis of the Fatty Components of the Root of Herbaceous Peony Medicinal Materials and the Different Processed Products

作　　者：马玉[1] 郭力[2] 许莉[2] 

机构地区：[1]成都大学,四川成都610106 [2]成都中医药大学,四川成都611137

出　　处：《时珍国医国药》2014年第9期2151-2153,共3页Lishizhen Medicine and Materia Medica Research

基　　金：科技部科技人员服务企业项目(No.2009GJF00015)

摘　　要：目的研究白芍药材及其不同炮制品(饮片、酒白芍、麸炒白芍、发酵白芍)亲脂性成分,为白芍的综合利用提供参考。方法运用GC-MS法对白芍药材及其不同炮制品亲脂性成分进行分离测定,结合质谱库检索系统对化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果白芍药材及其不同炮制品共鉴定出23种成分。结论炮制对白芍的亲脂性成分有显著影响,经不同程度加热炮制后,亲脂性成分种类和数量均有不同程度的改变,以发酵白芍成分数量最多。Objective To research the root of herbaceous peony medicinal materials and its different processed products of fatty composition（ slices,Wine Radix Paeoniae Alba,Bran Fried Radix Paeoniae Alba,fermented Radix Paeoniae Alba）,providing reference for the comprehensive utilization of Radix Paeoniae Alba. Methods Using GC-MS method for radix paeoniae alba and lipotropy composition of different processed products of the separation determination,combined with mass spectrometry library retrieval system structure identification of the compounds,application of chromatographic peak area normalization method to calculate the relative percentage of each ingredient. Results Root of herbaceous peony medicinal herbs and its different processed products were identified 23 kinds of ingredients. Conclusion The chemical composition of Radix Paeoniae Alba lipotropy have a significant impact,after heating up different level,the kind and quantity of the lipophilic compounds all have different degrees of change,the largest number is fermented Radix Paeoniae Alba.

关 键 词：白芍 不同炮制品 发酵白芍 亲脂性成分 气相色谱-质谱联用 

分 类 号：R284.2[医药卫生—中药学]