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不同醋制方法对香附挥发性成分的影响

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
(目的)探讨了醋炙和醋蒸两种醋制方法对香附挥发油得率及化学成分的影响。(方法)采用水蒸气蒸馏法分别提取不同样品中的挥发油，并计算各自的提取率;采用气相色谱-质谱联用法(GC-MS)鉴定并比较分析样品中香附挥发油的化学成分;通过 NIST 14 谱库对质谱图进行相似性检索，用峰面积归一化法计算各成分的相对百分含量，采用加权平均法对挥发油得率及相对百分含量进行综合评价。(结果)生品挥发油的提取率为1。18%，醋炙品8 h、16 h、24 h挥发油的提取率分别为 1。15%、1。12%、1。08%，醋蒸品 8 h、16 h、24 h挥发油的提取率分别为 1。14%、1。03%、1。07%。从生品和醋制样品中共鉴别出 34 种化学成分，其中生品 19种，占挥发油总量的 88。66%;醋炙品 8 h、16 h、24 h 分别为 13 种、22 种、21 种，分别占挥发油总量的92。42%、93。24%、90。32%;醋蒸品 8 h、16 h、24 h 分别为 17 种、16 种、20 种，分别占挥发油总量的94。86%、87。86%、95。35%，共有化学成分7 种，均以香附烯酮为主成分。从综合评分来看，得分从高到低依次为67。07(醋蒸品24 h)>66。74(醋蒸品8 h)>65。60(醋炙品16 h)>65。04(醋炙品 8 h)>63。55(醋炙品24 h)>62。42(生品)>61。81(醋蒸品16 h)。(结论)醋炙品和醋蒸品挥发油提取率较生品低，而化学成分相对含量整体比生品高，综合评价醋蒸品24h得分最高，可能由于醋制过程中挥发性成分受温度、时间等因素的影响流失、化学结构与成分发生改变所致，因此，在实际生产中既要关注药材成分的性质又要根据需求进行选择合适的闷制时间和炮制方法。
Effect of Different Vinegar Preparation Methods on Volatile Components of Cyperus Rotundus
Objective:To explore the effects of two methods of Cyperus rotundus with vinegar on the yield and chemical components of volatile oil of C.rotundus.Methods:The volatile oil in different samples was extracted by steam distillation and its extraction rate was calculated.Identifica-tion and comparative analysis of chemical components of volatile oil from C.rotundus in samples by GC-MS.The similarity of mass spectra was searched by NIST 14 library,and the relative percentage of each component was calculated by peak area normalization method.The yield and rel-ative percentage of volatile oil were evaluated by weighted average method.Results:The extraction rate of volatile oil was 1.18%for raw C.ro-tundus,the extraction rate of volatile oil was 1.15%,1.12%and 1.08%for 8 h,16 h and 24 h for stir-frying with vinegar,and the extraction rate of volatile oil was 1.14%,1.03%and 1.07%for 8 h,16 h and 24 h for steam with vinegar.A total of 34 chemical components were identi-fied from raw and vinegar samples,among which 19 were raw,accounting for 88.66%of the total volatile oil.There were 13 kinds of stir-frying with vinegar for 8 h,22 kinds for 16 h and21 kinds for 24 h,accounting for 92.42%,93.24%and90.32%of the total volatile oil,respective-ly.There were 17 kinds of steam with vinegar for8 h,16 kinds for16 h and20 kinds for24 h,accounting for94.86%,87.86%and95.35%of the total volatile oil,respectively.There were 7 kinds of chemical constituents,all of which were mainly fragrant ketenone.From the comprehen-sive score,the score from high to low was 67.07(steam with vinegar for 24 h)>66.74(steam with vinegar for 8 h)>65.60(stir-frying with vinegar for 16 h)>65.04(stir-frying with vinegar for 8 h)>63.55(stir-frying with vinegar for 24 h)>62.42(raw)>61.81(steam with vinegar for 16 h).Conclusion:The extraction rate of volatile oil was lower than that of raw products,and the relative content of chemical components was higher than that of raw products.The score of 24 h of vinegar steamed products was the highest,which may be caused by the loss of volatile components affected by temperature,time and other factors during vinegar preparation,and the change of chemical structure and composition,therefore,in actual production,we should not only pay attention to the nature of the ingredients of medicinal materials,but also choose the appropriate braising time and processing method according to the demand.

cyperus rotundusstir-frying with vinegarsteamed with vinegarvolatile oilGC-MSchemical composition

谷彩花、陈卫、牛丽梅、柴丹宁、张莉、信龙飞、张艳玲

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信阳农林学院 农学院, 河南 信阳 464000

信阳农林学院 制药工程学院, 河南 信阳 464000

香附 醋炙制 醋蒸制 挥发油 气相色谱-质谱联用 化学成分

河南省科技攻关计划河南省高等学校重点科研项目河南省高等学校重点科研项目信阳农林学院优秀基层教学组织建设项目信阳农林学院农学院本科生科研训练项目

22210211033824A21002324B210014YXJCJXZZ202007SRTP202303

2024

10.3969/j.issn.1004-275X.2024.03.06

云南化工
云南省化工研究院 云天化集团有限责任公司 云南煤化工集团有限公司 云南省化学化工学会

云南化工

影响因子：0.272
ISSN：1004-275X
年,卷(期)：2024.51(3)
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