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乳香炮制后挥发性成分的变化及含量测定
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| 篇名： | 乳香炮制后挥发性成分的变化及含量测定 |
| TITLE： | Changes of volatile components and their content determination of Olibanum after processing |
| 摘要： | 目的 分析乳香及其炮制品中挥发性成分的变化，并测定乙酸辛酯等4个成分的含量。方法提取乳香及炒乳香、醋乳香的挥发油，采用气相色谱-质谱（GC-MS）法鉴定其成分，并利用Xcalibur4.0软件及NIST2.0质谱数据库对相似度≥80％的成分进行结构鉴定和数据分析，采用峰面积归一化法计算各成分的相对含量；采用GC法同时测定乳香及其炮制品中挥发性成分中柠檬烯、乙酸辛酯、芳樟醇、正辛醇的含量并进行比较。结果从乳香、炒乳香、醋乳香挥发性成分中均鉴定出13个成分，主要为醇类、烯烃类和酯类等，均以乙酸辛酯的相对含量较高，分别为23.86％、37.80％、53.86％。柠檬烯、乙酸辛酯、芳樟醇、正辛醇检测质量浓度的线性范围分别为0.0066～0.0664、0.1792～1.7920、0.0037～0.0370、0.0328～0.3280（r均大于0.9995）；精密度、重复性、稳定性（24h）试验的RSD均小于2％；平均加样回收率分别为98.56％、100.02％、99.13％、98.66％（RSD≤2.16，n＝6）。乳香中4个成分的平均含量分别为0.15％、16.27％、0.36％、2.26％，炒乳香中分别为0.85％、17.58％、0.66％、3.47％，醋乳香中分别为0.50％、19.75％、0.58％、3.34％。与乳香比较，炒乳香和醋乳香挥发性成分中乙酸辛酯、芳樟醇、正辛醇、柠檬烯的平均含量均显著升高（P＜0.05或P＜0.01）；与炒乳香比较，醋乳香中柠檬烯、芳樟醇、正辛醇的平均含量均显著降低，乙酸辛酯的平均含量显著升高（P＜0.05或P＜0.01）。结论乳香经炒制和醋制后，所含挥发性成分相似但相对含量有所不同，乙酸辛酯等成分的含量有所增加。 |
| ABSTRACT： | OBJECTIVE To analyze the changes of volatile co mponents in Olibanum and its processed products ，and to determine the contents of 4 components as octyl acetate. METHODS The volatile oil of Olibanum ，fried Olibanum and Olibanum stir-baked with vinegar were extracted. The components of volatile components were identified by GC-MS. The structure identification and data analysis of the chemical components with similarity ≥80％ were performed by using Xcalibur 4.0 software and NIST 2.0 mass spectrum database. The peak area normalization method was used to calculate the relative content of each component. GC method was adopted to simultaneously determine and compare the contents of limonene ，octyl acetate ，linalool and n-octanol in volatile components of Olibanum and its processed products. RESULTS Thirteen components were identified from volatile components of Olibanum ，fried Olibanum and Olibanum stir-baked with vinegar ，mainly including alcohols ，olefins and esters；among them ，relative contents of octyl acetate in Olibanum ，fried Olibanum and Olibanum stir-baked with vinegar were higher，which were 23.86％ ，37.80％ and 53.86％ respectively. The linear ranges of limonene ，octyl acetate ，linalool and n-octanol were 0.006 6-0.066 4，0.179 2 -1.792 0，0.003 7-0.037 0 and 0.032 8-0.328 0（r＞0.999 5）respectively；RSDs of precision，repeatability and stability （24 h）tests were all less than 2％；average recoveries were 98.56％，100.02％，99.13％ and 98.66％，respectively（RSD≤2.16，n＝6）. Average contents of 4 components in Olibanum were 0.15％，16.27％，0.36％ and 2.26％，while those of fried Olibanum were 0.85％，17.58％，0.66％ and 3.47％，respectively；those of Olibanum stir-baked with vinegar were 0.50％，19.75％，0.58％ and 3.34％，respectively. Compared with Olibanum ，average contents of octyl acetate ， linalool，n-octanol and limonene in volatile components of fried Olibanum and Olibanum stir-baked with vinegar were increased significantly（P＜0.05 or P＜0.01）. Compared with fried Olibanum ，average contents of limonene ，linalool and n-octanol were decreased significantly ，while those of octyl acetate were increased significantly （P＜0.05 or P＜0.01）. CONCLUSIONS After fried and stir-baked with vinegar ，the volatile components in Olibanum are similar ，but the relative contents are different ，and the contents of octyl acetate and other components are increased. |
| 期刊： | 2022年第33卷第10期 |
| 作者： | 汪莹，张玉珊，孙丽平，陈昊媛，王庆，闫凯莉，齐滨，刘莉 |
| AUTHORS： | WANG Ying，ZHANG Yushan ，SUN Liping ，CHEN Haoyuan ，WANG Qing，YAN Kaili，QI Bin，LIU Li |
| 关键字： | 乳香；炒乳香；醋乳香；挥发性成分；含量测定；气相色谱-质谱法；气相色谱法 |
| KEYWORDS： | libanum；fried Olibanum ；Olibanum stir-baked with vinegar ；volatile component ；content deter mination；gas |
| 阅读数： | 200 次 |
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