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菟丝子及其炮制品中挥发性成分比较及主成分分析
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| 篇名： | 菟丝子及其炮制品中挥发性成分比较及主成分分析 |
| TITLE： | Comparison of volatile components and principal component analysis of Cuscuta chinensis and its processed pro- ducts |
| 摘要： | 目的 比较菟丝子及其炮制品中的挥发性成分，并进行主成分分析。方法采用顶空固相微萃取-气质联用技术鉴定菟丝子及盐菟丝子、酒菟丝子中的挥发性成分，采用峰面积归一化法计算各成分的相对百分含量，采用SPSS21.0软件进行主成分分析。结果菟丝子及盐菟丝子、酒菟丝子中共鉴定出117种成分，其中菟丝子中有68种（相对百分含量为92.41％），包括植酮、2-甲氧基-3-（2-丙烯基）苯酚、正十五烷、β-石竹烯等；盐菟丝子中有60种（相对百分含量为89.41％），包括麦芽醇、2，3-二氢苯并呋喃、4-乙烯基-2-甲氧基苯酚等；酒菟丝子中有58种（相对百分含量为87.02％），包括苯乙醇、β-石竹烯、大牻牛儿烯D等。菟丝子与盐菟丝子、酒菟丝子有24种共有成分，相对百分含量分别为38.56％、30.61％、33.07％；炮制后，共有49种新增成分，如糠醛、正己酸、氧化石竹烯等。主成分分析结果显示，前2个主成分的累计方差贡献率为100％；菟丝子挥发性成分的综合得分最高，其次为酒菟丝子，最后为盐菟丝子。结论菟丝子中挥发性成分质量较好；其炮制品中的挥发性成分较菟丝子有所增加。 |
| ABSTRACT： | OBJECTIVE To compar e the volatile components of Cuscuta chinensis and its processed products ，and to conduct principal component analysis （PCA）. METHODS The volatile components of C. chinensis ，C. chinensis stir-frying with saltwater ， C. chinensis stir-frying with wine were identified by headspace solid phase microextraction combined with gas chromatography- mass spectrometry. The relative percentage of each component was calculated by area normalization method. The PCA was conducted by using SPSS 21.0 software. RESULTS A total of 117 compounds were identified from C. chinensis ，C. chinensis stir-frying with saltwater and C. chinensis stir-frying with wine ，of which 68 compounds were identified from C. chinensis （relative percentage of 92.41％），such as phytone ，2-methoxy-3-（2-propenl）phenol，n-pentadecane，β-caryophyllene. Sixty compounds （relative percentage of 89.41％） were identified from C. chinensis stir-frying with saltwater ，such as maltol ，2，3-dihydro- benzofuran，4-vinyl-2-methoxyphenol. Fifty-eight compounds （relative percentage of 87.02％）were identified from C. chinensis stir-frying with wine ，such as phenylethanol ，β-caryophyllene，macrocarehe D. There were 24 common components in the three ， and relative percentage of them were 38.56％，30.61％，33.07％，respectively. After processing ，there were 49 new components ， such as furfural ，n-hexanoic acid ，caryophyllene oxide. The results of PCA showed that the cumulative contribution rate of the former two principal components was 100％ ；comprehensive score of volatile components of C. chinensis was the highest ， followed by C. chinensis stir-frying with wine and C. chinensis stir-frying with saltwater. CONCLUSIONS The quality of volatile components in C. chinensis is good ；the volatile components in processed products are more than those in C. chinensis . |
| 期刊： | 2022年第33卷第06期 |
| 作者： | 刘天琪，江汉美，田宇，刘金敏 |
| AUTHORS： | LIU Tianqi ，JIANG Hanmei ，TIAN Yu，LIU Jinmin |
| 关键字： | 菟丝子；酒菟丝子；盐菟丝子；挥发性成分；主成分分析；顶空固相微萃取-气质联用技术 |
| KEYWORDS： | Cuscuta chinensis ；Cuscuta chinensis stir-frying with wine ；Cuscuta chinensis stir-frying with saltwater ；volatile |
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