Objective:

2

To analyze the effect of honey bran stir-frying method in Zhang faction and honey chaff stir-frying method in Jianchang faction on the composition and relative content of volatile components in Cimicifugae Rhizoma.

Method:

2

The volatile oil in different processed products of Cimicifugae Rhizoma was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The inlet temperature was 260 ℃

the transmission line temperature was 250 ℃

the carrier gas was helium

the flow rate was 1.0 mL·min

-1

the split ratio was 10∶1

the injection volume was 1 μL. The column temperature was set at 70 ℃ by programmed heating

rising to 150 ℃ by 2 ℃·min

-1

and keeping it there for 2 min

rising to 240 ℃ by 6 ℃·min

-1

and keeping it there for 3 min

rising to 300 ℃ by 25 ℃·min

-1

and keeping it there for 2 min. The relative content of each component in volatile oil was calculated by peak area normalization method.

Result:

2

A total of 73 components were identified from raw products of Cimicifugae Rhizoma

37 components were identified from honey bran stir-frying products

93 components were identified from honey chaff stir-frying products

and 71 components were identified from honey stir-frying products. The relative content of

n

-hexadecanoic acid was the highest among all components in different processed products

accounting for 30.38%-46.47%of the total volatile components. In addition to fatty acids

volatile oils also contained alkanes

esters

alcohols

etc. There were 8 common components with relative content ≥1.0% in raw and processed products of Cimicifugae Rhizoma

after stir-frying with honey bran

the relative contents of these 8 components showed an upward trend

but showed a decreasing trend after stir-frying with honey chaff.

Conclusion:

2

After processing with Zhang faction method or Jianchang faction method

the composition and relative content of volatile components in Cimicifugae Rhizoma were significantly changed. This study can provide a scientific basis for explaining the processing mechanism of Jiangxi characteristic Cimicifugae Rhizoma decoction pieces.