Effect of Jiangxi Characteristic Processing Technology on Volatile Components of Cimicifugae Rhizoma

Jing ZHU; En YUAN; Xiang-ling CHEN; Qi CHEN; Ling-yun ZHONG; Xi-de YE

doi:10.13422/j.cnki.syfjx.20192155

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Effect of Jiangxi Characteristic Processing Technology on Volatile Components of Cimicifugae Rhizoma

Pharmacy and Processing | 更新时间：2021-02-09

- Effect of Jiangxi Characteristic Processing Technology on Volatile Components of Cimicifugae Rhizoma
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 25, Issue 21, Pages: 95-105(2019)
- 作者机构：
  
  江西中医药大学　药学院，南昌　 330004
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20192155
  CLC： R22; R943.1; R28; O657.7+ 1
- Published：05 November 2019，
  
  Published Online：19 July 2019，
  
  Received：13 April 2019，
- 稿件说明：
扫描看全文
Jing ZHU, En YUAN, Xiang-ling CHEN, et al. Effect of Jiangxi Characteristic Processing Technology on Volatile Components of Cimicifugae Rhizoma. [J]. Chinese Journal of Experimental Traditional Medical Formulae 25(21):95-105(2019)
DOI：

Jing ZHU, En YUAN, Xiang-ling CHEN, et al. Effect of Jiangxi Characteristic Processing Technology on Volatile Components of Cimicifugae Rhizoma. [J]. Chinese Journal of Experimental Traditional Medical Formulae 25(21):95-105(2019) DOI： 10.13422/j.cnki.syfjx.20192155.

摘要

目的：

分析江西樟帮蜜麸炒法和建昌帮蜜糠炒法对升麻中挥发性成分组成及相对质量分数的影响。

方法：

采用水蒸气蒸馏法提取挥发油，利用气相色谱-质谱联用技术(GC-MS)对升麻不同炮制品中挥发性成分进行检测，进样口温度260 ℃，传输线温度250 ℃，载气为氦气，流速1.0 mL·min

－1

，分流比10∶1，进样量1 μL；程序升温设定起始柱温70 ℃，以2 ℃·min

－1

升至150 ℃，保持2 min，以6 ℃·min

－1

升至240 ℃，保持3 min，再以25 ℃·min

－1

升至300 ℃，保持2 min后结束。以峰面积归一化法计算挥发油中各组分的相对质量分数。

结果：

从生品中鉴定出73个成分，蜜麸升麻中鉴定出37个成分，蜜糠升麻中鉴定出93个成分，蜜升麻中鉴定出71个成分，均以棕榈酸相对质量分数为最高，占总挥发性成分的30.38%～46.47%，除棕榈酸等脂肪酸类成分外，挥发油中还含有烷类、酯类、醇类、烯类、酮类、苯类、炔类、醛类、醚类等成分。升麻生品、炮制品中相对质量分数≥1.0%的共有成分有8个，这些成分经蜜麸炒后相对质量分数大多呈现上升趋势，而经蜜糠炒后相对质量分数则大体呈现降低趋势。

结论：

升麻经樟帮、建昌帮所载方法炮制后，挥发性成分的组成和相对质量分数均发生了显著变化，为阐释江西特色升麻饮片的炮制机制提供了实验依据。

Abstract

Objective:

To analyze the effect of honey bran stir-frying method in Zhang faction and honey chaff stir-frying method in Jianchang faction on the composition and relative content of volatile components in Cimicifugae Rhizoma.

Method:

The volatile oil in different processed products of Cimicifugae Rhizoma was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The inlet temperature was 260 ℃

the transmission line temperature was 250 ℃

the carrier gas was helium

the flow rate was 1.0 mL·min

-1

the split ratio was 10∶1

the injection volume was 1 μL. The column temperature was set at 70 ℃ by programmed heating

rising to 150 ℃ by 2 ℃·min

-1

and keeping it there for 2 min

rising to 240 ℃ by 6 ℃·min

-1

and keeping it there for 3 min

rising to 300 ℃ by 25 ℃·min

-1

and keeping it there for 2 min. The relative content of each component in volatile oil was calculated by peak area normalization method.

Result:

A total of 73 components were identified from raw products of Cimicifugae Rhizoma

37 components were identified from honey bran stir-frying products

93 components were identified from honey chaff stir-frying products

and 71 components were identified from honey stir-frying products. The relative content of

-hexadecanoic acid was the highest among all components in different processed products

accounting for 30.38%-46.47%of the total volatile components. In addition to fatty acids

volatile oils also contained alkanes

esters

alcohols

etc. There were 8 common components with relative content ≥1.0% in raw and processed products of Cimicifugae Rhizoma

after stir-frying with honey bran

the relative contents of these 8 components showed an upward trend

but showed a decreasing trend after stir-frying with honey chaff.

Conclusion:

After processing with Zhang faction method or Jianchang faction method

the composition and relative content of volatile components in Cimicifugae Rhizoma were significantly changed. This study can provide a scientific basis for explaining the processing mechanism of Jiangxi characteristic Cimicifugae Rhizoma decoction pieces.

关键词

升麻樟帮建昌帮炮制挥发油气相色谱-质谱联用技术蜂蜜

Keywords

Cimicifugae RhizomaZhang factionJianchang factionprocessingvolatile oilgas chromatography-mass spectrometryhoney

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