基于HS-GC-IMS比较柴胡醋炙前后挥发性成分的差异  

Comparison of the difference of volatile components of raw and vinegar stir-baked Bupleuri Radix based on headspace-gas chromatography-ion mobility spectrometry

作　　者：宋艺君[1,2] 郭涛 李诗博 王妍 暴起永 乔瑞瑞 张婕 SONG Yi-jun;GUO Tao;LI Shi-bo;WANG Yan;BAO Qi-yong;QIAO Rui-rui;ZHANG Jie(College of Pharmacy,Shaanxi University of Chinese Medicine,Xianyang 712046,China;Shanxi Engineering Technology Research Center of Prepared Slices,Xianyang 712046,China;No.986 Hospital of PLAAF,Xi'an 710054,China;Huarun Sanjiu Pharmaceutical Limited Company,Hefei 230601,China)

机构地区：[1]陕西中医药大学药学院,咸阳712046 [2]陕西省中药饮片工程技术研究中心,咸阳712046 [3]空军第九八六医院,西安710054 [4]华润三九医药有限公司,合肥230601

出　　处：《药物分析杂志》2023年第9期1586-1596,共11页Chinese Journal of Pharmaceutical Analysis

基　　金：陕西省科技厅项目(2021JQ-736);国家自然科学基金项目(82104395)。

摘　　要：目的:比较柴胡Bupleuri Radix醋炙前后生品和醋炙品中挥发性成分的差异。方法:采用顶空-气相色谱-离子迁移谱(HS-GC-IMS)对柴胡生品和醋炙品的挥发性成分进行检测并比较成分变化,结合主成分分析(PCA)和“最近邻”指纹分析分析其挥发性成分的差异。结果:GC-IMS指纹图谱显示柴胡生品和醋炙品的挥发性成分存在差异,明确定性的挥发性成分有61个;1-戊烯-3-酮(二聚体)、仲丁醇(单体和二聚体)、丙酸正丙酯、异戊酸异戊酯、正辛醛(单体和二聚体)等可作为柴胡的特征挥发性成分;1-戊烯-3-酮(单体)、2-庚醇、环己酮、1-戊醇(单体和二聚体)、2-己烯醛(单体和二聚体)等可作为醋柴胡的特征挥发性成分;PCA和“最近邻”指纹分析结果显示,柴胡生品和醋炙品分离度良好。结论:GC-IMS技术结合聚类分析方法证明柴胡生品和醋炙品所含挥发性成分存在明显差异,研究结果可为柴胡生品和醋炙品的辨识提供一定的思路,为柴胡饮片的质量控制和临床应用提供参考。Objective: To compare the difference of volatile components of raw and vinegar stir-baked Bupleuri Radix. Methods: The volatile components of raw and vinegar stir-baked Bupleuri Radix were determined by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS), and the changes of the components were compared. Principal component analysis(PCA) and“nearest neighbor” fingerprint analysis(NNFA) were used to analyze the differences of volatile components. Results: GC-IMS fingerprints showed that the volatile components of raw and vinegar stir-baked Bupleuri Radix were different. And 61 volatile components were identified. 1-penten-3-one(D), 2-butanol(M and D), propyl propanoate, isopentyl isopentanoate and 1-octanal(M and D) could be used as the characteristic volatile components of Bupleuri Radix. 1-penten-3-one(M), 2-heptanol, cyclohexanone, 1-pentanol(M and D) and 2-hexenal(M and D) could be used as characteristic volatile components of vinegar stir-baked Bupleuri Radix. The results of PCA and NNFA showed that the resolution of raw and vinegar stir-baked Bupleuri Radix was good. Conclusion: The GC-IMS technology combined with cluster analysis prove that the volatile components of raw and vinegar stir-baked Bupleuri Radix are obvious different, which provide certain ideas for the identification of raw and vinegar stir-baked Bupleuri Radix, and provide reference for quality control and clinical application of Bupleuri Radix at the same time.

关 键 词：柴胡 正辛醛 2-庚醇 顶空-气相色谱-离子迁移谱 生品 醋炙品 “最近邻”指纹分析 

分 类 号：R917[医药卫生—药物分析学]