Comparison of Volatile Components in Citri Sarcodactylis Fructus from Guangdong Province Before and After Being Steamed by GC-MS

Jin-yu WANG; Qiu-xia ZHANG; Kang CHEN; Lin-jie ZHANG; Wan-ling LI; Hong-fei WANG

doi:10.13422/j.cnki.syfjx.20190450

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Comparison of Volatile Components in Citri Sarcodactylis Fructus from Guangdong Province Before and After Being Steamed by GC-MS

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

- Comparison of Volatile Components in Citri Sarcodactylis Fructus from Guangdong Province Before and After Being Steamed by GC-MS
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 25, Issue 13, Pages: 126-132(2019)
- 作者机构：
  
  广州中医药大学　中药学院，广州　 510006
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20190450
  CLC： R22; O657; R28; C37; R943.1
- Received：27 September 2018，
  
  Published Online：03 November 2018，
  
  Published：05 July 2019
- 稿件说明：
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Jin-yu WANG, Qiu-xia ZHANG, Kang CHEN, et al. Comparison of Volatile Components in Citri Sarcodactylis Fructus from Guangdong Province Before and After Being Steamed by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(13): 126-132.
DOI：

Jin-yu WANG, Qiu-xia ZHANG, Kang CHEN, et al. Comparison of Volatile Components in Citri Sarcodactylis Fructus from Guangdong Province Before and After Being Steamed by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(13): 126-132. DOI： 10.13422/j.cnki.syfjx.20190450.

摘要

目的：

对广佛手蒸制前后挥发性成分的差异进行研究。

方法：

采用水蒸气蒸馏法提取不同批次生佛手及制佛手中的挥发油，利用GC-MS分析挥发油样品中的成分，进样口温度 280 ℃，载气为高纯氦气，传输线温度280 ℃，分流比10∶1，进样量3 μL，程序升温(初始温度60 ℃，保持3 min；以速率3 ℃·min

－1

升至130 ℃，保持3 min；以速率5 ℃·min

－1

升至250 ℃，保持至分析完成)；电子轰击离子源，电子轰击能量70 eV，离子源温度230 ℃，加速电压 34.6 V，扫描范围

40～350。对所得数据进行峰对齐、切割、滤燥等预处理，运用正交偏最小二乘法-判别分析(OPLS-DA)进行数据处理。

结果：

从不同批次佛手及其制品挥发油中共鉴定出58个成分，统计筛选出了27个差异性成分，其中有15个共有性差异成分呈现出不同的变化规律。

-蒎烯，

-蒎烯，对伞花烃，

-芳樟醇，

-4-松油醇，

-松油醇，橙花醇，

-环柠檬醛，香叶醇，

-柠檬醛10个成分的相对质量分数在生佛手中较高；

-石竹烯，顺式-

-香柑油烯，

-衣兰油烯，

-榄香烯和

-红没药烯5个成分的相对质量分数在制佛手中较高。

结论：

广佛手经过蒸制，挥发性成分的含量和组分均发生了改变，可为佛手的炮制原理及质量评价研究提供实验基础，对促进该岭南特色饮片的研究与发展具有积极意义。

Abstract

Objective:

To compare volatile components in raw products and steamed products of Citri Sarcodactylis Fructus.

Method:

Volatile oil in different batch of raw products and steamed products of Citri Sarcodactylis Fructus was extracted by steam distillation

and volatile components were identified by GC-MS.The determination was performed with injector temperature of 280 ℃

high pure helium(≥99.999%) as carrier gas

split ratio of 10∶1

and sample size of 3 μL with temperature programming.Mass spectrum conditions included electron bombardment ion source

electron bombardment energy of 70 eV

ion source temperature of 230 ℃

acceleration voltage of 34.6 V

resolution of 2 500

scanning range of

40-350.Peak matching

cutting and noise filtering were used in analyzing data based on GC-MS combined with orthogonal partial least square-discriminant analysis(OPLS-DA).

Result:

A total of 58 components were separated and identified from the different batches of raw Citri Sarcodactylis Fructus and their processed products

and 27 differential chemical components were identified by multivariate statistical analysis

among them

15 common differential components presented different changing laws.The relative contents of

-pinene

-cymene

-linalool

-4-terpinenol

-terpineol

nerol

-cyclocitral

geraniol and

-citral in raw products were higher than that of their corresponding processed products.The relative contents of

-caryophyllene

cis

-bergamotene

-muurolene

-elemene and

-bisabolene in processed products were higher than that of their corresponding raw products.

Conclusion:

The content and composition of volatile components in Citri Sarcodactylis Fructus from Guangdong province have changed after being steamed.The results can provide experimental basis for expounding the processing principle and quality evaluation of Citri Sarcodactylis Fructus

and have positive significance for promoting the research and development of this Lingnan characteristic decoction pieces.

关键词

Keywords

references

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