GC-MS法分析五味子中的挥发性成分  

Analysis of volatile components in Schisandra chinensis by GC-MS

作　　者：盛艳华 王瑞 王一凯 李萌萌 黄鑫 陈长宝 SHENG Yanhua;WANG Rui;WANG Yikai;LI Mengmeng;HUANG Xin;CHEN Changbao(Jilin Ginseng Academy,Changchun University of Chinese Medicine,Changchun,Jilin,130117 P.R.China)

机构地区：[1]长春中医药大学吉林省人参科学研究院,吉林长春130117

出　　处：《华西药学杂志》2022年第6期648-651,共4页West China Journal of Pharmaceutical Sciences

基　　金：国家重点研发计划项目(2019YFC1710704)。

摘　　要：目的分析不同初加工方法对五味子药材中挥发性成分的影响。方法将五味子药材分别以8种不同初加工方法进行处理。采用水蒸气蒸馏法提取药材中的挥发性成分,GC-MS法检测挥发性成分,数据应用Xcalibur软件、NIST谱库检索、主成分分析法进行统计分析。结果在不同初加工方法的五味子样品中共鉴定了17种挥发性成分,以萜类化合物为主,还含有醇及苯的衍生物等。不同初加工方法对挥发性成分的相对百分含量产生了影响,组间具有一定差异性。结论由已鉴定挥发性成分的相对百分含量和不同初加工方法的影响结合实际生产情况,40℃热风干燥为优化产地初加工方法,研究结果为五味子产地初加工方法优化提供了一定的依据。OBJECTIVE To analyze the influence of different initial processing methods on volatile components in Schisandra chinensis(Turcz.)Baill..METHODS The S.chinensis materials were processed by eight different methods.The volatile components were extracted by steam distillation and analyzed by gas chromatography-triple quadrupole mass spectrometry.The results were processed by Xcalibur software,searched in NIST mass spectral library and statistically analyzed by principal component analysis.RESULTS A total of 17 volatile components were identified in S.chinensis with different initial processing methods,mainly terpenoids,but also alcohols and benzene derivatives.It could be seen from results that the relative contents of identified volatile components changed under different processing methods and presented certain differences between groups.CONCLUSION According to the relative contents of volatile components and the influence of different processes combined with the actual production situation,hot air drying at 40℃is the optimum processing condition.The results provide a scientific basis for the initial processing method of S.chinensis.

关 键 词：五味子 初加工方法 水蒸气蒸馏法 气相色谱-三重四极杆质谱法 挥发性成分 NIST谱库 主成分分析 萜类化合物 

分 类 号：R917[医药卫生—药物分析学]