基于气质联用技术的乳香醋炙前后挥发油成分变化分析  

Comparison Analysis of Volatile Oil Composition in Frankincense and Vinegar-Processed Frankincense by Gas Chromatography-Mass Spectrometry

作　　者：郑立红[1] 刘振丽[2] 宋志前[2] 王淳[2] 彭诗涛 李林福[3] 宁张弛 ZHENG Lihong;LIU Zhenli;SONG Zhiqian;WANG Chun;PENG Shitao;LI Linfu;NING Zhangchi(Beijing Hospital of Traditional Chinese Medicine Affiliated to Capital Medical University,Beijing 100010,China;Institute of Basic Theory for Chinese Medicine,China Academy of Chinese Medical Sciences,Beijing 100700,China;College of Pharmacy,Gannan Medical University,Jiangxi Ganzhou 341000,China)

机构地区：[1]首都医科大学附属北京中医医院,北京100010 [2]中国中医科学院中医基础理论研究所,北京100700 [3]赣南医学院药学院,江西赣州341000

出　　处：《中国中医基础医学杂志》2022年第10期1677-1681,共5页JOURNAL OF BASIC CHINESE MEDICINE

基　　金：国家自然科学基金青年基金项目(82003950)-基于IRF2BP2介导的脂肪酸代谢调控探讨乳香醋炙改善糖尿病血管病变的增效机理研究;国家自然科学基金面上项目(81873009)-基于胆汁酸代谢调控探索乳香醋炙促进乳香酸成分吸收的机制研究;中央级科研院所自主选题资助项目(YZ-202141)-基于GDCA的肝肠循环调控探讨乳香醋炙增效的作用机制。

摘　　要：目的比较乳香炮制前后挥发油中主要成分组成及含量的差异,研究不同炮制条件对挥发油成分的影响。方法采用水蒸气蒸馏法提取挥发油,控制炮制温度和时间得到不同炮制条件醋乳香。利用气相色谱质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析乳香醋炙前后挥发油,通过质谱数据库检索和对照品对照确定化学成分结构,采用色谱峰峰面积归一化法计算各成分的相对百分含量。结果乳香与醋乳香的主要成分均为乙酸辛酯、正辛醇、α-蒎烯、柠檬烯,乳香中主要成分的相对含量范围分别为51.92%~79.59%、2.09%~13.50%、0.16%~3.73%、0.10%~1.82%,醋乳香中主要成分的相对含量范围分别为66.72%~80.94%、4.33%~12.2%、0.39%~2.43%、0.25%~4.15%。萜类成分含量随醋炙温度的升高及醋炙时间的延长而增加,醇类及有机酸酯类成分随醋炙温度的升高及醋炙时间的延长而减少,大部分成分随醋炙程度加深而含量增加,而己酸乙酯、α-蒎烯等在乳香中含量较少且炮制后含量减少。结论乳香挥发油含量较醋乳香高,各挥发油成分含量在炮制后发生改变。Objective:To compare the composition and content of essential oil before and after frankincense processing,and to reveal the effects of different processing conditions on essential oil components in frankincense.Methods:Gas chromatography-mass spectrometry(GC-MS)equipped with a capillary column was performed.Components were tentatively identified based on linear retention index and by the comparison of mass spectra with MS data of reference compounds.Results:Octyl acetate,n-octyl alcohol,α-pinene,and limonene,were the main component of frankincense and vinegar-processed frankincense.The relative content range of the main components in frankincense were 51.92%~79.59%,2.09%~13.50%,0.16%~3.73%,0.10%~1.82%,individually.While the relative content range of the main components in vinegar-processed frankincense were 66.72%~80.94%,4.33%~12.2%,0.39%~2.43%,0.25%~4.15%.The contents of terpenoids increased with the enhanced processing temperature and prolonged processing time.Alcohols and organic acid esters decreased with the increment of vinegar processing temperature and vinegar processing time.Most components increased with the deepening of vinegar processing.However,ethyl caproate andα-pinene were less in frankincense and decreased with the processing degree.Conclusion:The content of volatile oil in frankincense was higher than in vinegar-processed frankincense.The contents of volatile oil varied with the processing degree.

关 键 词：乳香 醋乳香 炮制条件 挥发油 气相色谱质谱联用 

分 类 号：R283.1[医药卫生—中药学]