GC-MS分析王不留行、决明子、酸枣仁炒制前后脂肪油成分的变化

蔡瑾瑾; 陈璐

doi:10.13422/j.cnki.syfjx.2017150031

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GC-MS分析王不留行、决明子、酸枣仁炒制前后脂肪油成分的变化

药剂与炮制 | 更新时间：2024-01-04

- GC-MS分析王不留行、决明子、酸枣仁炒制前后脂肪油成分的变化
- Analysis on Variation of Fatty Oil Components in Vaccariae Semen,Cassiae Semen and Ziziphi Spinosae Semen Before and After Stir-frying by GC-MS
- 中国实验方剂学杂志 2017年23卷第15期页码：31-34
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- DOI：10.13422/j.cnki.syfjx.2017150031
  中图分类号： R283.3
- 纸质出版日期：2017
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蔡瑾瑾, 陈璐. GC-MS分析王不留行、决明子、酸枣仁炒制前后脂肪油成分的变化[J]. 中国实验方剂学杂志, 2017,23(15):31-34.

CAI Jin-jin, CHEN Lu. Analysis on Variation of Fatty Oil Components in Vaccariae Semen,Cassiae Semen and Ziziphi Spinosae Semen Before and After Stir-frying by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(15): 31-34.
蔡瑾瑾, 陈璐. GC-MS分析王不留行、决明子、酸枣仁炒制前后脂肪油成分的变化[J]. 中国实验方剂学杂志, 2017,23(15):31-34. DOI： 10.13422/j.cnki.syfjx.2017150031.

CAI Jin-jin, CHEN Lu. Analysis on Variation of Fatty Oil Components in Vaccariae Semen,Cassiae Semen and Ziziphi Spinosae Semen Before and After Stir-frying by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(15): 31-34. DOI： 10.13422/j.cnki.syfjx.2017150031.

摘要

目的：分析和鉴定王不留行、决明子、酸枣仁3种药材炒制前后脂肪油类成分的变化，为探索种子类药材“逢子必炒”的炮制机制奠定基础。方法：以石油醚为溶剂，采取索氏提取器提取脂肪油，甲酯化后用气相色谱-质谱联用技术（GC-MS）分离、鉴定其组成和相对质量分数。HP-5毛细管柱（0.25 mm×30 m，0.25 μm），载气99.999%高纯氮，流速1 mL·min-1，采用程序升温方式（初始温度50 ℃，以5 ℃·min-1升至170 ℃，停留4 min，5 ℃·min-1升至190 ℃，0.5 ℃·min-1升至200 ℃，10 ℃·min-1升至240 ℃，保持4 min），进样量1 μL，电子轰击离子源（EI），离子源温度220 ℃，电子能量70 eV。结果：王不留行、决明子、酸枣仁3种药材生品脂肪油提取率分别为3.34%，6.16%，20.66%，炒制品脂肪油提取率分别为4.67%，7.40%，26.35%。王不留行生品鉴定出7个化合物，炒制品鉴定出10个化合物；决明子生品鉴定出8个化合物，炒制品鉴定出9个化合物；酸枣仁生品鉴定出10个化合物，炒制品鉴定出14个化合物。结论：炒制能提高脂肪油的提取效率，炒制后3种药材脂肪油的组成出现了一些共性变化。

Abstract

Objective: To explore the mechanism of the theory of “every semen must be fried” by analyzing and identifying the variation of fatty oil components in Vaccariae Semen

Cassiae Semen and Ziziphi Spinosae Semen before and after stir-frying. Method: The fatty oil was extracted through petroleum ether by Soxhlet extractor

the composition and relative content was analyzed and identified by GC-MS after methyl esterification

the analysis was performed on a HP-5 capillary column

the carrier gas was nitrogen

the column temperature was set at 50 ℃ and elevated to 170 ℃ at 5 ℃·min-1

keeping 4 min

then up to 190 ℃ at the rate of 5 ℃·min-1

up to 200 ℃ at the rate of 0.5 ℃·min-1

up to 240 ℃ at the rate of 10 ℃·min-1

keeping 4 min.Inject volume was 1 μL.The ionization mode was electron ionization

the ion source temperature was 220 ℃

the electron energy was 70 eV. Result: The extraction rates of fatty oil in Vaccariae Semen

Cassiae Semen and Ziziphi Spinosae Semen were 3.34%

6.16% and 20.66%

the extraction rates of fatty oil in their stir-frying products were 4.67%

7.40% and 26.35%

respectively.Seven compounds in crude products of Vaccariae Semen were identified

and ten compounds in its stir-frying products of Vaccaroae Semen were identified;eight compounds in crude products of Cassiae Semen were identified

nine compounds in its stir-frying products of Cassiae Semen were identified;ten compounds in crude products of Zizyphi Spinosae Semen were identified

fourteen compounds in its stir-frying products of Zizyphi Spinosae Semen were identified. Conclusion: The extraction rate of fatty oil in these three Chinese herbal medicines are increased after stir-frying

the composition of fatty oil in them has some common change after stir-frying.

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