云南化工2024，Vol.51Issue(3)：22-27,6.DOI:10.3969/j.issn.1004-275X.2024.03.06
不同醋制方法对香附挥发性成分的影响
Effect of Different Vinegar Preparation Methods on Volatile Components of Cyperus Rotundus
摘要
Abstract
Objective:To explore the effects of two methods of Cyperus rotundus with vinegar on the yield and chemical components of volatile oil of C.rotundus.Methods:The volatile oil in different samples was extracted by steam distillation and its extraction rate was calculated.Identifica-tion and comparative analysis of chemical components of volatile oil from C.rotundus in samples by GC-MS.The similarity of mass spectra was searched by NIST 14 library,and the relative percentage of each component was calculated by peak area normalization method.The yield and rel-ative percentage of volatile oil were evaluated by weighted average method.Results:The extraction rate of volatile oil was 1.18%for raw C.ro-tundus,the extraction rate of volatile oil was 1.15%,1.12%and 1.08%for 8 h,16 h and 24 h for stir-frying with vinegar,and the extraction rate of volatile oil was 1.14%,1.03%and 1.07%for 8 h,16 h and 24 h for steam with vinegar.A total of 34 chemical components were identi-fied from raw and vinegar samples,among which 19 were raw,accounting for 88.66%of the total volatile oil.There were 13 kinds of stir-frying with vinegar for 8 h,22 kinds for 16 h and21 kinds for 24 h,accounting for 92.42%,93.24%and90.32%of the total volatile oil,respective-ly.There were 17 kinds of steam with vinegar for8 h,16 kinds for16 h and20 kinds for24 h,accounting for94.86%,87.86%and95.35%of the total volatile oil,respectively.There were 7 kinds of chemical constituents,all of which were mainly fragrant ketenone.From the comprehen-sive score,the score from high to low was 67.07(steam with vinegar for 24 h)>66.74(steam with vinegar for 8 h)>65.60(stir-frying with vinegar for 16 h)>65.04(stir-frying with vinegar for 8 h)>63.55(stir-frying with vinegar for 24 h)>62.42(raw)>61.81(steam with vinegar for 16 h).Conclusion:The extraction rate of volatile oil was lower than that of raw products,and the relative content of chemical components was higher than that of raw products.The score of 24 h of vinegar steamed products was the highest,which may be caused by the loss of volatile components affected by temperature,time and other factors during vinegar preparation,and the change of chemical structure and composition,therefore,in actual production,we should not only pay attention to the nature of the ingredients of medicinal materials,but also choose the appropriate braising time and processing method according to the demand.关键词
香附/醋炙制/醋蒸制/挥发油/气相色谱-质谱联用/化学成分Key words
cyperus rotundus/stir-frying with vinegar/steamed with vinegar/volatile oil/GC-MS/chemical composition分类
医药卫生引用本文复制引用
谷彩花,陈卫,牛丽梅,柴丹宁,张莉,信龙飞,张艳玲..不同醋制方法对香附挥发性成分的影响[J].云南化工,2024,51(3):22-27,6.基金项目
河南省科技攻关项目(222102110338) （222102110338）
河南省高等学校重点科研项目(24A210023,24B210014) （24A210023,24B210014）
信阳农林学院优秀基层教学组织建设项目(YXJCJXZZ202007) （YXJCJXZZ202007）
信阳农林学院农学院本科生科研训练项目(SRTP202303). （SRTP202303）
