醋炙莪术炮制工艺研究及其GC-MS分析  

GC-MS analysis of process of vinegar fried Curcumae Rhizoma

作　　者：赵海霞[1] 王宁[2] 

机构地区：[1]山东中医药大学附属医院,济南250011 [2]山东中医药大学药学院,济南250011

出　　处：《中南药学》2017年第11期1602-1608,共7页Central South Pharmacy

基　　金：山东科技发展计划(No.2014GGH219002)

摘　　要：目的优选醋炙莪术的炮制工艺,并对莪术醋炙前后化学成分进行对比分析。方法以加醋量、醋炙温度、醋炙时间为自变量,莪术醇、莪术二酮和姜黄素含量的总评"归一值"为评价指标,通过星点设计-效应面法优选醋炙莪术的炮制工艺;通过水蒸气蒸馏法提取莪术生品、莪术醋炙品挥发油,采用GC-MS对2种挥发油进行分析。结果最佳炮制工艺为加醋量29.45%,醋炙温度136℃,醋炙时间15 min,测定值和预测值之间的相对误差为:2.79%;经GC-MS分析,生品检索出92个峰,最优醋炙品检索出108个峰。结论星点设计-效应面法优选醋炙莪术的炮制工艺方法可行,预测性良好。Objective To optimize the process of vinegar fried Curcumae Rhizoma and analyze the chemical composition of Curcumae Rhizoma before and after vinegar frying. Methods Central composite design- response surface method was used to optimize the process of vinegar fried Curcumae Rhizoma with overall desirability of the content of curcumol, curdione and curcumin as the dependent variables, vinegar addition, vinegar frying temperature, vinegar frying time as independent variables. The volatile oil of Curcumae Rhizoma and vinegar fried Curcumae Rhizoma was extrated by steam distillation and analyzed by GC-MS. Results The optimized procedure was 29.45% vinegar addition, vinegar frying at 136 ℃ and vinegar frying for 15 min. The relative error between the measured value and forecast value was 2.79%. GC-MS analysis of Curcumae Rhizoma retrieved a total of 92 peaks, optimal vinegar fried products retrieved a 108 peaks. Conclusion The central composite design-response surface method can be used to optimize the process of vinegar fired Curcumae Rhizoma with good prediction.

关 键 词：莪术 星点设计 效应面法 GC-MS 

分 类 号：TQ914[化学工程] O657.63[理学—分析化学]