黄芩炒炭前后挥发性成分的GC-MS分析

黄琪; 吴德玲; 王云; 麻印莲; 于定荣; 张村

doi:10.13422/j.cnki.syfjx.2016240009

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黄芩炒炭前后挥发性成分的GC-MS分析

药剂与炮制 | 更新时间：2024-01-04

- 黄芩炒炭前后挥发性成分的GC-MS分析
- GC-MS Analysis of Volatile Components in Scutellariae Radix Before and After Being Charred
- 中国实验方剂学杂志 2016年22卷第24期页码：9-12
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家自然科学基金项目（81173553，81130070）;道地药材国家重点实验室培育基地自主选题
- DOI：10.13422/j.cnki.syfjx.2016240009
  中图分类号： R283
- 纸质出版日期：2016
- 稿件说明：
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黄琪, 吴德玲, 王云, 等. 黄芩炒炭前后挥发性成分的GC-MS分析[J]. 中国实验方剂学杂志, 2016,22(24):9-12.

HUANG Qi, WU De-ling, WANG Yun, et al. GC-MS Analysis of Volatile Components in Scutellariae Radix Before and After Being Charred[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(24): 9-12.
黄琪, 吴德玲, 王云, 等. 黄芩炒炭前后挥发性成分的GC-MS分析[J]. 中国实验方剂学杂志, 2016,22(24):9-12. DOI： 10.13422/j.cnki.syfjx.2016240009.

HUANG Qi, WU De-ling, WANG Yun, et al. GC-MS Analysis of Volatile Components in Scutellariae Radix Before and After Being Charred[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(24): 9-12. DOI： 10.13422/j.cnki.syfjx.2016240009.

摘要

目的：比较黄芩炒炭前后挥发性成分的含量变化，为阐明其炮制机制提供参考。方法：利用水蒸气蒸馏法提取黄芩中挥发油，利用GC-MS分析黄芩炮制品中挥发油成分的组成及含量变化，DB-5MS气相色谱柱（0.25 mm×30 m，0.25 μm），载气为氦气，电子轰击电离源，离子源温度280℃，质谱接口温度280℃，电子能量70 eV。全离子扫描，质量扫描范围m/z 33~350，流速40 mL·min-1，分流比5∶1，采集延时2 min，图谱采集时间50.0 min。通过检索比对NIST-05标准质谱图谱库，鉴定样品挥发油中化学成分。结果：生黄芩、黄芩炭中挥发油提取量分别为1.3，0.8 μL·g-1，GC-MS共鉴定了50种挥发油成分，其中生黄芩25种，黄芩炭31种。根据峰面积归一化法分析，鉴定的成分分别占生黄芩、黄芩炭饮片挥发油总量的100.00%，99.93%。结论：黄芩炒炭后挥发性成分含量有所降低，挥发性成分组成有所改变，但炒炭后挥发性成分尚存，可为阐释黄芩“炒炭存性”的炮制机制提供科学依据。

Abstract

Objective: To compare the content of volatile ingredients components between Scutellariae Radix and charred Scutellariae Radix. Method: Volatile components were extracted by steam distillation.Volatile components in these two products were analyzed by GC-MS and identified by NIST-05 standard mass spectra library. Result: The contents of volatile components in Scutellariae Radix and charred Scutellariae Radix were 1.3

0.8 μL·g-1

respectively.Fifty kinds of volatile components were identified

including 25 kinds in raw products and 31 in processed products.Based on the peak area normalization method

25 kinds of volatile components consisted in Scutellariae Radix accounting for 100%

31 kinds of volatile components in charred Scutellariae Radix accounting for 99.93%. Conclusion: After being processed into charred Scutellariae Radix

the composition and content of volatile components in Scutellariae Radix change a lot

while there are still some volatile components exist in charred Scutellariae Radix.This research can provide a scientific basis for elucidating the mechanism of Scutellariae Radix nature partly preserves after being charred.

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