白术麸炒过程中辅料蜜麸的挥发性成分动态变化研究  

Study on variability of volatile components from bran in the processing of Atractylodis Macrocephalae Rhizoma stir-fried with bran

作　　者：潘欢欢[1] 刘飞[1] 陈鸿平[1] 陈美君[1] 张鑫[1] 范胤哲 刘友平[1] 

机构地区：[1]成都中医药大学药学院中药材标准化教育部重点实验室中药资源系统研究与开发利用省部共建国家重点实验室培育基地,成都611137

出　　处：《药物分析杂志》2017年第3期386-392,共7页Chinese Journal of Pharmaceutical Analysis

基　　金：国家自然科学基金青年科学基金项目(81303226);四川省中医药管理局中医药科学技术研究专项(2016C061);国家基础科学人才培养基金子课题(J1310034-25)

摘　　要：目的:研究白术麸炒过程中辅料蜜麸挥发性成分的动态变化规律,揭示辅料蜜麸在白术麸炒过程中发挥的作用。方法:采用静态顶空进样提取蜜麸中挥发性成分,顶空进样参数:样品瓶加热温度120℃,样品环温度140℃,传输线温度160℃;以气相色谱-质谱联用(GC-MS)和自动质谱退卷积定性系统(AMDIS)结合Kováts保留指数(RI)对挥发性成分进行分析。结果:在麸炒4~8 min时蜜麸中挥发性成分在组成和含量上均发生明显变化,之后变化不明显,炒制20 min后,又出现明显变化。此过程中消失的成分有7种,分别为糠醇、苯乙醛、2-乙酰基吡咯、芳樟醇、4-叔丁基苯丙酮、愈创木烯和N-甲基对甲苯磺酰胺;增加的成分有14种,其中相对含量大于6.0%的成分有反式-2,4-庚二烯醛、壬醛、2-甲基3,5-二羟基-5,6-二氢-4H-吡喃-4-酮、5-羟甲基糠醛、石竹素、桉油烯醇和6-异丙烯基-4,8a-二甲基-1,2,3,5,6,7,8,8a-四氢-2-萘酚。结论:不同麸炒时间点蜜麸的挥发性成分在组成和含量上均有显著变化;蜜麸和白术之间存在相互吸附作用,实验结果为阐明麸炒白术炮制机理提供科学依据。Objective：To study variability of volatile components from bran,and to reveal the role of bran in the processing of Atractylodis Macrocephalae Rhizoma stir-fried with bran.Methods：Using static headspace to extract volatile compounds,headspace sampling parameters：the sample bottle heating temperature was 120 ℃,the sample ring temperature was 140 ℃,and the transmission line temperature was 160 ℃.GC-MS combined with auto mass spectral deconvolution identification system（AMDIS）and Kováts retention index（RI）was adopted to detect and analyze the volatile components.Results：Significant changes of the composition and contents of the volatile components were observed during 4-8 min of stir-frying process.Then the change was not obvious.After 20 min,the change was obvious again.7 ingredients including furfural,benzeneacetaldehyde,1-（1H-pyrrole-2-yl）-ethanone,linalool,1-（4-tert-butylphenyl）propan-2-one,β-guaiene and N-methyl-p-toluenesulfonamide disappeared while being stir-fried.14 ingredients were newly generated including（2E,4E）-hepta-2,4-dienal,nonana,2-methyl-3,5-dihydroxy-5,6-dihydro-4H-pyran-4-one,5-hydroxymethylfurfural,caryophyllene oxide,spathulenol and 6-isopropenyl-4,8a-dimethyl-1,2,3,5,6,7,8,8a-octahydro-2-naphthalenol.Conclusion：Significant change of the composition and content of the volatile components in bran could be overserved at different time points during the stir-frying process.Atractylodis Macrocephalae Rhizoma and bran absorbed each other＇s ingredients during the process.The results could provide a scientific basis for illustrating the mechanism of Atractylodis Macrocephalae Rhizoma stir-fried with bran.

关 键 词：中药炮制 蜜麸 白术 挥发性成分 气相色谱-质谱联用 自动质谱退卷积定性系统(AMDIS) 保留指数(RI) 动态变化 

分 类 号：R917[医药卫生—药物分析学]