[1]李凤,练志辉,张浩怡,等.厚朴不同炮制品中挥发性成分比较[J].西部中医药,2020,33(07):33-38.[doi:10.12174/j.issn.1004-6852.2020.07.08]
 LI Feng,LIAN Zhihui,ZHANG Haoyi,et al.Comparisons of Volatile Ingredients Contained in Different Processed Products of Houpo[J].Western Journal of Traditional Chinese Medicine,2020,33(07):33-38.[doi:10.12174/j.issn.1004-6852.2020.07.08]
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厚朴不同炮制品中挥发性成分比较
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《西部中医药》[ISSN:1006-6977/CN:61-1281/TN]

卷:
33
期数:
2020年07期
页码:
33-38
栏目:
方药·质量分析
出版日期:
2020-07-15

文章信息/Info

Title:
Comparisons of Volatile Ingredients Contained in Different Processed Products of Houpo
文章编号:
1004-6852(2020)07-0033-06
作者:
李凤练志辉张浩怡赵曦秦书芝赵成国
吉林大学珠海学院化学与药学系,广东 珠海 519000
Author(s):
LI Feng LIAN Zhihui ZHANG Haoyi ZHAO Xi QIN Shuzhi ZHAO Chengguo△
Department of Chemistry and Pharmacy, Zhuhai College of Jilin University, Zhuhai 519000, China
关键词:
厚朴挥发油GC-MS炮制
Keywords:
Houpo volatile oil GC-MS processing
分类号:
R284
DOI:
10.12174/j.issn.1004-6852.2020.07.08
文献标志码:
A
摘要:
目的:探讨姜浸法、姜煮法和姜炙法对厚朴挥发油化学成分影响的差异性。方法:采用姜浸法、姜煮法和姜炙法炮制厚朴,采用水蒸气蒸馏法提取厚朴生品、姜浸厚朴、姜煮厚朴和姜炙厚朴的挥发油,运用气相色谱-质谱联用(GC-MS)技术对挥发油类成分进行分析与鉴定;采用面积归一化法确定各挥发油成分的相对百分含量。结果:从厚朴生品、姜浸厚朴、姜煮厚朴和姜炙厚朴的挥发油中分别鉴定出化学成分63、61、59和56种,其中共有成分35种。厚朴生品、姜浸厚朴、姜煮厚朴和姜炙厚朴挥发油中含量最高的成分均为β-桉叶油醇,其次是α-桉叶油醇、γ-桉叶油醇、石竹烯氧化物、茅苍术醇等。姜制前后厚朴中挥发油成分和含量都发生了较大变化,姜浸厚朴多数主要成分相对含量高于厚朴生品,而姜浸厚朴、姜煮厚朴和姜炙厚朴挥发油的多数主要成分的相对含量依次下降。结论:不同姜制法炮制厚朴的挥发油在成分种类和含量方面存在一定差异,姜浸法炮制略优于姜煮法和姜炙法,而在炮制厚朴过程中应考虑采用低温操作,避免造成挥发油化学成分的损失。
Abstract:
Objective: To explore the effects of different processing methods on chemical ingredients volatile oil in Houpo(Magnolia officinalis Rehd. et Wils.). Methods: Houpo were soaked, stewed and fried with zingiber juice, steam distillation method was applied to extract volatile oil from raw Houpo and the products processed by different methods. Gas chromatography-mass spectrometry(GC-MS) was used to analyze and identify the ingredients of volatile oil, area normalization method to determine the relative precentage of different ingredients of volatile oil. Results: From raw Houpo and the products processed by different methods, 63 kinds, 61, 59 and 56 kinds of chemical ingredients contained in volatile oil were identified respectively, among them, there were 35 kinds of common ingredients. The contents of β-Eudesmol were the highest in raw Houpo, zingiber-soaked Houpo, zingiber-decocted Houpo and zingiber-roasted Houpo, and then α-Eudesmol, γ-Eudesmol, Caryophyllene oxide, Hinesol and so on. Before and after processed with zingiber, the contents and the ingredients of volatile oil contained in Houpo have changed greatly, the relative contents of main ingredients of volatile oil in zingiber-soaked Houpo were higher than these of raw Houpo, while the relative contents of main ingredients of zingiber-soaked Houpo, zingiber-decocted Houpo and zingiber-roasted Houpo reduced gradually. Conclusion: There are some differences in the composition and content of volatile oil from different processed Houpo with Zingiber juice. Zingiber leaching method are superior to Zingiber boiling and roasting method, based on the research, we suggest that Houpo should be processed under low temperature to avoid the loss of volatile oil.

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备注/Memo

备注/Memo:
收稿日期:2018-05-27*基金项目:广东省特色创新项目(2017KTSCX211)。作者简介:李凤(1993—),女,在读硕士研究生。研究方向:中药药理学。△通讯作者:赵成国(1978—),男,硕士学位,硕士研究生导师,副教授。研究方向:中药作用机理与物质基础研究。
更新日期/Last Update: 2020-07-15