花椒不同炮制品GC-MS指纹图谱与定量分析  

GC-MS fingerprint and quantitative analysis of different processed products of Zanthoxylum bungeanum Maxim.

作　　者：边甜甜[1,2] 司昕蕾 牛江涛 曹瑞[1,2] 吴红伟 李东辉[1,2] 李越峰 BIAN Tian-tian;SI Xin-lei;NIU Jiang-tao;CAO Rui;WU Hong-wei;LI Dong-hui;LI Yue-feng(Gansu University of Chinese Medicine,Lanzhou 730000,China;Key Laboratory of Standard and Quality of Chinese Medicine Research of Gansu Province,Lanzhou 730000,China)

机构地区：[1]甘肃中医药大学,兰州730000 [2]甘肃省中药质量与标准研究重点实验室,兰州730000

出　　处：《中华中医药杂志》2021年第4期2050-2056,共7页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家自然科学基金项目(No.81960713)。

摘　　要：目的:建立花椒不同炮制品的GC-MS指纹图谱与含量测定方法,为阐明花椒的炮制机制提供参考。方法:采用清炒、醋制、盐制、酒制法炮制花椒,利用GC-MS技术建立花椒不同炮制品指纹图谱,并采用多元统计分析方法主成分分析(PCA)和偏最小二乘分析(PLS-DA)找出花椒不同炮制品的差异性成分,并以柠檬烯、芳樟醇、乙酸芳樟酯3个挥发性成分的含量为评价指标,分析花椒不同炮制品主要挥发性成分含量的差异。结果:花椒不同炮制品指纹图谱共有16个共有峰,找出了7种贡献最大的差异性指标成分,分别为α-萜品烯、丁酸香叶酯、β-榄香烯、乙酸橙花酯、(+)-4-蒈烯、β-月桂烯、α-松油醇。以含量较大的芳樟醇、柠檬烯、乙酸芳樟酯为含量指标,得出花椒炮制后醋制品中柠檬烯和芳樟醇含量较高,清炒品中乙酸芳樟酯含量较高,花椒经酒制法炮制后3种挥发性成分含量均显著降低。结论:通过GC-MS指纹图谱及指标性成分的含量测定初步探索了花椒不同炮制品的挥发性成分差异,此方法快速简单可行,重复性、稳定性良好,可为后续花椒的质量控制和临床应用提供理论依据。Objective:To establish a GC-MS fingerprint and content determination method for different processed products of Zanthoxylum bungeanum Maxim.,and provide reference for elucidating the processing mechanism of Zanthoxylum bungeanum Maxim..Methods:GC-MS technology was used to establish fingerprints of different processed products(stir-frying,vinegar,salt,and wine)of Zanthoxylum bungeanum Maxim.,and multivariate statistical analysis methods,principal component analysis(PCA)and partial least square analysis(PLS-DA)were used to find the difference components of different processed products of Zanthoxylum bungeanum Maxim.,and the contents of three volatile components of limonene,linalool and linalyl acetate were used as evaluation indicators to analyze the differences in the content of main volatile constituents before and after the processing of Zanthoxylum bungeanum Maxim..Results:There were 16 common peaks in the fingerprints of different processed products of Zanthoxylum bungeanum Maxim.,and the 7 components with the greatest contribution to the difference index were found,namelyα-terpinene,geranyl butyrate,β-elemene,nerylacetate,(+)-4-carene,β-myrcene,α-terpineol;The contents of linalool,limonene and linalool acetate were taken as the index.The results showed that the contents of limonene and linalool in vinegar products after processing of Zanthoxylum bungeanum Maxim.were higher,and the contents of linalool acetate in fried products were higher,but the contents of the three volatile components were significantly reduced after being processed by the wine preparation method.Conclusion:Through the GC-MS fingerprint spectrum and the content determination of index components,the difference in volatile components of different processed products of Zanthoxylum bungeanum Maxim.is preliminarily established.This method is fast,simple and feasible,with good repeatability and stability,and can be used for theoretical basis of subsequent quality control and clinical application of Zanthoxylum bungeanum Maxim..

关 键 词：花椒 炮制品 气相色谱-质谱联用技术 指纹图谱 挥发油 主成分分析 偏最小二乘法判别分析 含量测定 

分 类 号：R284.1[医药卫生—中药学]