中国药房2017，Vol.28Issue(28)：3945-3948,4.DOI:10.6039/j.issn.1001-0408.2017.28.16
顶空固相微萃取-气质联用技术分析川芎酒炙前后的挥发性成分
Analysis of Volatile Ingredients of Ligusticum chuanxiong before and after Processed with Wine by Head-space Solid Phase Microextraction-GC/MS
曹利 1卢金清 1叶欣 1王樊1
作者信息
- 1. 湖北中医药大学药学院/湖北省药用植物研发中心,武汉 430065
- 折叠
摘要
Abstract
OBJECTIVE:To compare the differences in the volatile ingredients of raw products and wine processed products of Ligusticum chuanxiong,and provide reference for its pharmacological activity research and clinical application. METHODS:Head-space solid phase microextraction-GC/MS was used to analyze the volatile components of L. chuanxiong before and after processed with wine. And area normalization method was adopted to calculate the relative percentage content of each component. RESULTS:28 components were isolated from the raw products and 24 components were identified,accounting for 99.70% of total volatile components. 2-methyl-2,3-dihydro-1H-inden-2-ol(20.06%),α-selinene(17.97%)and 4-ethyl-3-nonen-5-yne(9.24%)were high-er in contents. 21 components were isolated from the wine processed products and 18 components were identified,accounting for 89.74% of total volatile components. 4-ethyl-nonen-5-yne (12.97%) was the highest in content,followed by 4-carene (11.74%) and α-selinene(10.79%). Compared with raw products,the contents of active components α-pinene and β-elemene were increased. CONCLUSIONS:The volatile components and their relative contents of L. chuanxiong before and after processed with wine show certain differences,and volatile components after wine processed are relatively reduced. However,contents of the components with analgesic effect are increased,and its analgesic effect is superior to raw products.关键词
川芎/生品/酒炙品/挥发性成分/顶空固相微萃取/气质联用Key words
Ligusticum chuanxiong/Raw products/Wine processed products/Volatile components/Headspace solid phase mi-croextraction/GC-MS分类
医药卫生引用本文复制引用
曹利,卢金清,叶欣,王樊..顶空固相微萃取-气质联用技术分析川芎酒炙前后的挥发性成分[J].中国药房,2017,28(28):3945-3948,4.
