HS-SPME-GC-MS结合化学计量法分析陈皮生品及其炮制品挥发性成分  

Analysis of volatile components from raw product and processed products of Citri Reticulatae Pericarpium by HS-SPME-GC-MS combined with stoichiometry

作　　者：韩蔓 江汉美[1] HAN Man;JIANG Han-mei(Hubei University of Chinese Medicine,Medicinal Plant Research and Development Center of Hubei Province,Wuhan 430065,China)

机构地区：[1]湖北中医药大学,湖北省药用植物研发中心,武汉430065

出　　处：《中华中医药杂志》2021年第5期2915-2922,共8页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：湖北省技术创新专项重大项目(No.2016ACA146)。

摘　　要：目的:分析比较陈皮生品及其炮制品的挥发性成分。方法:采用HS-SPME-GC-MS对陈皮生品及其炮制品挥发性成分进行提取分析,用面积归一化法计算各成分的相对百分含量,并结合主成分分析和聚类分析。结果:分别从陈皮生品、清炒陈皮、盐炙陈皮、麸炒陈皮、蜜炙陈皮中鉴定出66、51、52、50、52种挥发性成分,共鉴定出挥发性成分103种,主要为烯类化合物。陈皮生品及其炮制品含有22种共有挥发性成分,包括α-法尼烯、榄香烯、大根香叶烯D、d-杜松烯等。主成分分析和聚类分析可将陈皮生品及其炮制品分为3大类,按照挥发性成分综合得分依次为Ⅰ类(陈皮生品)、Ⅲ类(清炒陈皮、麸炒陈皮和蜜炙陈皮)、Ⅱ类(盐炙陈皮)。结论:陈皮生品及其炮制品挥发性成分的组成和含量有所差异。同时从挥发性角度看,可将其分为3大类,其中陈皮生品的质量最好。Objective:Analysis and comparison of the volatile components from raw product and processed products of Citri Reticulatae Pericarpium.Methods:The volatile components from raw product and processed products of Citri Reticulatae Pericarpium were extracted and analyzed by HS-SPME-GC-MS,and the relative percentage content of each component was calculated by area normalization method,combined with principal component analysis and cluster analysis.Results:66,51,52,50 and 52 kinds of volatile components were respectively identified from Citri Reticulatae Pericarpium,simple stir-frying,stir-frying with salt-water,stir-frying with bran and stir-frying with honey.A total of 103 volatile compounds were identified,mainly alkenes.There were 22 kinds of common volatile components,includingα-Farnesene,(-)-β-elemene,Germacrene D,d-Cadinene,etc..Principal component analysis and cluster analysis could divided the volatile components from raw product and processed products of Citri Reticulatae Pericarpium into three categories.According to the comprehensive scores of volatile components,they were categoryⅠ(raw product),categoryⅢ(simple stir-frying,stir-frying with bran and stir-frying with honey),categoryⅡ(stir-frying with salt-water).Conclusion:The composition and content of the volatile components from raw product and processed products of Citri Reticulatae Pericarpium are different.At the same time,from the perspective of volatility,it can be divided into three categories,among which the quality of raw product is the best.

关 键 词：顶空固相微萃取 气质联用技术 主成分分析 聚类分析 陈皮 炮制品 挥发性成分 

分 类 号：R284.1[医药卫生—中药学]