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目的分析厚朴炮制前后的挥发油化学成分,为其质量评价提供科学依据。方法分别采用固相微萃取(SPME)法及水蒸气蒸馏(SD)法提取挥发油化学成分,采用气相色谱-质谱联用技术分离鉴定化学成分,采用峰面积归一化法测定相对质量分数。结果采用SPME法从厚朴生品及炮制品中分别鉴定了59种和60种成分,其中相对质量分数在0.5%以上的分别为23种和22种;采用SD法从厚朴生品及炮制品中分别鉴定了60种和66种成分,其中相对质量分数在0.5%以上的分别为24种和12种。结论两种方法提取得到的挥发油成分不尽相同,同一方法提取炮制前后的挥发油化学成分在质量分数上有所变化,炮制后个别成分的量有所降低,提示厚朴在炮制时要考虑尽量采用低温操作,避免造成挥发油化学成分的散失。
Objective To analyze the chemical constituents of volatile oil of Magnolia officinalis before and after processing, and provide a scientific basis for its quality evaluation. Methods The chemical constituents of volatile oil were extracted by solid phase microextraction (SPME) and steam distillation (SD) respectively. The chemical constituents were separated and identified by gas chromatography - mass spectrometry. The relative mass fractions were determined by peak area normalization. Results SPME method was used to identify 59 and 60 components from the crude and processed products of Magnolia officinalis. Among them, 23 and 22 were the relative mass fraction above 0.5%, respectively. 60 kinds and 66 kinds of ingredients, of which 24 kinds and 12 kinds were the relative mass fraction above 0.5%. Conclusion The volatile oil components extracted by the two methods are different. The chemical constituents of volatile oil before and after the extraction of the same method have some changes in the mass fraction, and the amount of the individual components decreased after the processing, suggesting that the Magnolia officinalis should be considered as far as possible when processing Low temperature operation, to avoid the loss of volatile oil chemical composition.