返回 
加入收藏
顶空固相微萃取-气质联用技术分析川芎酒炙前后的挥发性成分
x
请在关注微信后，向客服人员索取文件
| 篇名： | 顶空固相微萃取-气质联用技术分析川芎酒炙前后的挥发性成分 |
| TITLE： | |
| 摘要： | 目的：比较川芎生品和酒炙品挥发性成分的差异，为川芎的药理活性研究及临床应用提供参考。方法：采用顶空固相微萃取-气质联用技术分析川芎酒炙前后的挥发性成分，并运用面积归一化法计算各成分的相对百分含量。结果：从川芎生品中分离出28个成分，鉴定出24个成分，占总挥发性成分的99.70％，含量较高的分别为2-甲基-2，3-二氢-1H-茚-2-醇（20.06％）、α-芹子烯（17.97％）及4-乙基-壬烯-5-炔（9.24％）。从川芎酒炙品中分离出21个成分，鉴定出18个成分，占总挥发性成分的89.74％，含量最高的为4-乙基-壬烯-5-炔（12.97％），其次为4-蒈烯（11.74％）和α-芹子烯（10.79％）；与生品相比，有效镇痛成分α-蒎烯、β-榄香烯含量有所增加。结论：川芎酒炙前后挥发性成分及相对百分含量存在一定差异，酒炙后挥发性成分相对减少，但有镇痛作用的成分含量增加，镇痛效果优于生品。 |
| ABSTRACT： | OBJECTIVE： To compare the differences in the volatile ingredients of raw products and wine processed products of Ligusticum chuanxiong， and provide reference for its pharmacological activity research and clinical application. METHODS： Headspace solid phase microextraction-GC/MS was used to analyze the volatile components of L. chuanxiong before and after processed with wine. And area normalization method was adopted to calculate the relative percentage content of each component. RESULTS： 28 components were isolated from the raw products and 24 components were identified， accounting for 99.70％ of total volatile components. 2-methyl-2，3-dihydro-1H-inden-2-ol （20.06％）， α-selinene （17.97％） and 4-ethyl-3-nonen-5-yne （9.24％） were higher in contents. 21 components were isolated from the wine processed products and 18 components were identified， accounting for 89.74％ of total volatile components. 4-ethyl-nonen-5-yne （12.97％） was the highest in content， followed by 4-carene （11.74％） and α-selinene （10.79％）. Compared with raw products， the contents of active components α-pinene and β-elemene were increased. CONCLUSIONS： The volatile components and their relative contents of L. chuanxiong before and after processed with wine show certain differences， and volatile components after wine processed are relatively reduced. However， contents of the components with analgesic effect are increased， and its analgesic effect is superior to raw products. |
| 期刊： | 2017年第28卷第28期 |
| 作者： | 曹利，卢金清，叶欣，王樊 |
| AUTHORS： | CAO Li，LU Jinqing，YE Xin，WANG Fan |
| 关键字： | 川芎；生品；酒炙品；挥发性成分；顶空固相微萃取；气质联用 |
| KEYWORDS： | Ligusticum chuanxiong； Raw products； Wine processed products； Volatile components； Headspace solid phase microextraction； GC-MS |
| 阅读数： | 311 次 |
| 本月下载数： | 8 次 |
* 注：未经本站明确许可，任何网站不得非法盗链资源下载连接及抄袭本站原创内容资源!在此感谢您的支持与合作！
