Effect of Lingnan Special Processing Technology on Volatile Oil in Aurantii Fructus by GC-MS

XIA Quan; BAO Qian; LIANG Jia-yi; ZHONG Pei-yun; LIU Chun-xiao

doi:10.13422/j.cnki.syfjx.2018050013

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Effect of Lingnan Special Processing Technology on Volatile Oil in Aurantii Fructus by GC-MS

更新时间：2024-01-04

- Effect of Lingnan Special Processing Technology on Volatile Oil in Aurantii Fructus by GC-MS
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 5, Pages: 13-19(2018)
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- DOI：10.13422/j.cnki.syfjx.2018050013
  CLC： R283
- Published：2018
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XIA Quan, BAO Qian, LIANG Jia-yi, et al. Effect of Lingnan Special Processing Technology on Volatile Oil in Aurantii Fructus by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(5): 13-19.
DOI：

XIA Quan, BAO Qian, LIANG Jia-yi, et al. Effect of Lingnan Special Processing Technology on Volatile Oil in Aurantii Fructus by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(5): 13-19. DOI： 10.13422/j.cnki.syfjx.2018050013.

摘要

目的：采用气相色谱-质谱联用法（GC-MS）对枳壳不同炮制品中挥发油成分进行定性和定量分析，探讨岭南特色炮制工艺中枳壳挥发油成分的变化规律。方法：按照不同工序分别制备枳壳炮制品（生枳壳、麸炒枳壳、清蒸枳壳、单纯发酵枳壳及广东制枳壳），采用水蒸气蒸馏法提取挥发油，通过GC-MS鉴定不同枳壳炮制品中挥发油成分，运用峰面积归一化法计算各成分的相对质量分数。运用聚类分析和主成分分析分析枳壳不同炮制品中挥发油成分及其含量。结果：从生枳壳、广东制枳壳、单纯发酵枳壳、清蒸枳壳、麸炒枳壳的挥发油中分别鉴定出化合物54，44，25，31，32种。其中岭南特色制枳壳的挥发油中新增化合物最多，且挥发油主要成分含量较生枳壳和麸炒枳壳升高。结论：提示发酵与清蒸相结合的岭南特色炮制方法对改变枳壳炮制品的质量并增强其临床疗效具有重要意义，值得深入研究和进一步推广。

Abstract

Objective:To analyze the chemical components of volatile oil in different processed products of Aurantii Fructus by GC-MS and briefly discuss the change mechanism of Aurantii Fructus processed by Lingnan special processing technology. Method:According to different processing methods

different processed products of Aurantii Fructus were prepared.Volatile oil in Aurantii Fructus was extracted by steam distillation

and its components were identified by GC-MS

the amount of these components were determined by peak area normalization method.The components and contents of volatile oil were analyzed by cluster analysis and principal component analysis. Result:Fifty-four components were separated and identified from the raw Aurantii Fructus

forty-four for Aurantii Fructus processed by Lingnan special processing method (first fermentation and then decoction)

thirty-two for processed products of stir-frying with bran

thirty-one for the steamed Aurantii Fructus and twenty-five for purely fermented Aurantii Fructus.Among these processed products

the one using Lingnan special processing method contained the most newly-add compounds. Conclusion:Lingnan special processing method is significant for enhancing the quality and clinical efficacy of processed products of Aurantii Fructus

this method is worth further research and promotion.

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