Objective:

2

To optimize the processing technology of Moslae Herba processed with ginger juice

and to explore the changes of its volatile components in processing process.

Method:

2

The volatile components in Moslae Herba

ginger juice and Moslae Herba processed with ginger juice were extracted by steam distillation. Volatile components in these products were analyzed by HS-GC-MS and identified by NIST 11 standard mass spectra library. Gas chromatographic conditions were as following: HP-5MS elastic quartz capillary column(0.25 mm×30 m

0.25 μm)

helium as the carrier gas

flow rate of 1.0 mL·min

-1

injector temperature at 250 ℃

sample quantity of 0.2 μL

split ratio of 50∶1

temperature program for initial temperature at 40 ℃

up to 60 ℃ with the heating rate at 5 ℃·min

-1

keep 2 min

up to 160 ℃ with the heating rate at 5 ℃·min

-1

keep 3 min

finally rise to 250 ℃ with the heating rate at 25 ℃·min

-1

keep it for 2 min and finish

mass spectrometry conditions were as following: electron impact ionization(EI)

electron collision energy of 70 eV

ion source temperature at 230 ℃

the interface temperature at 280 ℃

quadrupole temperature at 150 ℃

no delay of solvent

electronic multiplier voltage at 2.188 kV

taking full scan mode

scanning range of

m

/

z

35-550.Taking frying time

solid-liquid ratio and moistening time as factors

orthogonal test was adopted to optimize the processing technology with the comprehensive score of relative contents of thymol and carvacrol

number of volatile components and extracting amount of volatile oil as index.

Result:

2

A total of 27 volatile components were detected in Moslae Herba. There were 81 volatile components in Zingiberis Rhizoma Recens. The processed products of orthogonal test(No. 1-9) had 31

38

29

35

38

33

34

22 and 26 volatile components

respectively. Extracting amount of volatile oil was in the order of Moslae Herba processed with ginger juice>Zingiberis Rhizoma Recens>Moslae Herba. The best processing technology was as following: moistening Moslae Herba with equal volume of ginger juice for 6 h

stir-frying for 8 min.

Conclusion:

2

Processing has certain impact on the extracting amount of volatile oil in Moslae Herba and the types of volatile components. This optimized technology is stable and feasible

which can provide experimental data for the quality evaluation of processed products of Moslae Herba

and lay a foundation for clarifying its processing mechanism.