Comparison on Volatile Oil Content and Chemical Constituents Among Different Parts of Ligusticum chuanxiong and Pieces with Different Processing Methods

Juan-ru LIU; Yu-shi LIU; Hong-mei LIU; Cun-yan ZHANG; Ai-ling WEI; Qiang YE; Li GUO

doi:10.13422/j.cnki.syfjx.20200314

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Comparison on Volatile Oil Content and Chemical Constituents Among Different Parts of Ligusticum chuanxiong and Pieces with Different Processing Methods

Pharmacy Fundamentals | 更新时间：2021-02-09

- Comparison on Volatile Oil Content and Chemical Constituents Among Different Parts of Ligusticum chuanxiong and Pieces with Different Processing Methods
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 26, Issue 5, Pages: 101-107(2020)
- 作者机构：
  
  成都中医药大学　药学院，西南道地药材协同创新中心，中药资源系统研究与开发利用国家重点实验室，成都　 611137
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20200314
  CLC： R284.2; R289; R22; R2-031
- Received：18 July 2019，
  
  Published Online：17 October 2019，
  
  Published：05 March 2020
- 稿件说明：
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Juan-ru LIU, Yu-shi LIU, Hong-mei LIU, et al. Comparison on Volatile Oil Content and Chemical Constituents Among Different Parts of Ligusticum chuanxiong and Pieces with Different Processing Methods[J]. Chinese journal of experimental traditional medical formulae, 2020, 26(5): 101-107.
DOI：

Juan-ru LIU, Yu-shi LIU, Hong-mei LIU, et al. Comparison on Volatile Oil Content and Chemical Constituents Among Different Parts of Ligusticum chuanxiong and Pieces with Different Processing Methods[J]. Chinese journal of experimental traditional medical formulae, 2020, 26(5): 101-107. DOI： 10.13422/j.cnki.syfjx.20200314.

摘要

目的：

以挥发油含量、苯酞类化合物的总相对质量分数为指标，对川芎3种部位，3种不同加工法的川芎饮片进行对比研究。

方法：

采用水蒸气蒸馏法提取挥发油，采用GC-MS分析鉴定挥发油所含化学成分，归一化法测定各成分的相对质量分数。

结果：

川芎3种部位的挥发油含量差别较大，含量高低依次为根茎(1.12%)>须根(0.75%)>地上部分(0.41%)，经GC-MS分析，挥发油中的苯酞类成分的总相对质量分数依次为须根(83.29%)>根茎(44.5%)>地上部分(39.95%)；3种不同加工方法的川芎饮片中，挥发油质量分数依次为C(0.87%)>A(0.75%)>B(0.7%)，经GC-MS分析，苯酞类成分的总相对质量分数依次为C(79.14%)>A(73.09%)>B(67.29%)。

结论：

川芎须根挥发油中苯酞类化合物含量较根茎高，可对其进行适当的资源利用；不同加工方法的川芎饮片挥发油含量及化学成分有显著差异；川芎鲜切饮片中挥发油及苯酞类化合物含量更高，可作为一种川芎饮片的新型加工方式。

Abstract

Objective:

To compare the difference of the content of volatile oil and the total relative percentage of phthalein compounds in volatile oil among different parts about

Ligusticum chuanxiong

or among different decoction pieces with different processing methods.

Method:

Steam distillation was used(in the extraction of volatile oil.The chemical constituents of the volatile oil were identified by GC-MS analysis

and relative content of each component was determined by normalization method.

Result:

The contents of volatile oil in different parts were obviously different

and the order of the contents from high to low was rhizome(1.12%)>fibrous root(0.75%)>aerial part(0.41%). The GC-MS analysis similar compounds find in the three different volatile oils

and the order of total relative percentages of phthalein compounds from high to low was roots(83.29%)>rhizomes(44.5%)>aerial part(39.95%). On the other hand

the volatile oil content of three different Chuanxiong Rhizoma pieces with different processing methods was C(0.87%)>A(0.75%)>B(0.7%). The total relative percentages of phthalein compounds analyzed by GC-MS was C(79.14%)>A(73.09%)>B(67.29%).

Conclusion:

The content of phthalein compounds in the volatile oil of fibrous root was higher than that of rhizome

thus it can be appropriately used.The volatile oil content and chemical composition of different Chuanxiong Rhizoma pieces were significantly different.The content of volatile oil and phthalein compounds in fresh-cut Chuanxiong Rhizoma pieces were the most high

thus fresh-cutting can be used as a new processing method for Chuanxiong Rhizoma pieces.

关键词

Keywords

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