不同产地加工方法浙贝母中挥发性成分分析  

The analysis on volatile components of Zhejiang Fritillary slices with different primary processing methods

作　　者：杜伟锋[1] 张浩[2] 岳显可[1] 朱涛[1] 葛卫红[1] 

机构地区：[1]浙江中医药大学,中药炮制技术研究中心,浙江杭州311401 [2]台州市中医院,浙江台州318000

出　　处：《时珍国医国药》2018年第1期73-76,共4页Lishizhen Medicine and Materia Medica Research

基　　金：国家中药标准化项目(ZYBZH-H-ZY-45);国家中医药行业专项(201507002);浙江省公益性技术应用研究计划(2015C33152);浙江省中医药科学研究基金计划(2012ZB032;2013ZA027);浙江中医药大学重中之重一级学科--中药学学科开放基金(Ya02016007)

摘　　要：目的分析不同产地加工方法浙贝母中挥发性成分。方法采用水蒸气蒸馏法提取挥发油,用气相色谱-质谱法分析鉴定,对浙贝母的挥发性成分进行指认。气相色谱条件:色谱柱为HP-5MS石英毛细管(0.25 mm×30 m,0.25μm);进样量1μl;升温程序:50℃保持3 min,然后以5℃/min升温至280℃,保持5min;流量0.8 ml/min;载气为氦气;质谱条件:接口温度280℃;进样温度250℃;四级杆温度150℃;分流比20∶1;EI电离源70e V;离子源温度230℃;灯丝发射电流750μA;倍增器电压1200 V;扫描周期1.69 s;扫描范围为50~500 amu。最后以面积归一化法计算各组分的相对含量。结果经分析鉴定,浙贝母鲜切品挥发油中共鉴定出15种成分,硫熏品中鉴定出13种成分,其中有8种为共有组分。鲜切和硫熏浙贝母中8种共有组分的相对百分含量差异较大。结论鲜切和硫熏浙贝母中挥发性成分的组成和含量均有较大差异。Objective To analyze the volatile components of Zhejiang Fritillary slices with different primary processing methods. Methods Steam distiliation was used to prepare the volatile oil from Fritillaria thunbergii and GC - MS was used to analyze and i- dentify the components. GC conditions of columnar： HP -5MS capillary （0.25 mm×30m,0.25μm） ; injection volume lolL; temperature program： 50 ~C holding 3 rain, then 5 ℃/min heating to 280 ℃ , maintained 5min; flow rate 0.8 mL/min; carrier gas： helium; MS conditions of interface temperature 280℃ ; injection temperature 250 ℃; quadrupole temperature 150 ℃ ; split ratio 20 ： 1 ; EI ionization source 70 eV ; ion source temperature 230 ℃ ; filament emission current 750 μA ; multiplier voltage 1200 V; scan cycle 1.69 s and m/z scan range of 50 - 500 amu. Area normalization method was be applied to calculate the rela- tive contents of each component. Results After analysis and identification, 15 components were identified in fresh -cut sample and 13 components were identified in sulfur - smoke sample, which had 8 kinds of common components. The contents of 8 kinds of common components also had obvious changes before and after ＂sulfur - fumigation＂. Conclusion The ＂sulfur - fumigation＂ technics could notablely change the compositions and contents of volatile components in Zhejiang Fritillary slices.

关 键 词：浙贝母 鲜切 硫熏 挥发性成分 气相色谱-质谱分析 

分 类 号：R284.1[医药卫生—中药学]