摘要
目的:以挥发油含量、苯酞类化合物的总相对质量分数为指标,对川芎3种部位,3种不同加工法的川芎饮片进行对比研究。方法:采用水蒸气蒸馏法提取挥发油,采用GC-MS分析鉴定挥发油所含化学成分,归一化法测定各成分的相对质量分数。结果:川芎3种部位的挥发油含量差别较大,含量高低依次为根茎(1.12%)>须根(0.75%)>地上部分(0.41%),经GC-MS分析,挥发油中的苯酞类成分的总相对质量分数依次为须根(83.29%)>根茎(44.5%)>地上部分(39.95%);3种不同加工方法的川芎饮片中,挥发油质量分数依次为C(0.87%)>A(0.75%)>B(0.7%),经GC-MS分析,苯酞类成分的总相对质量分数依次为C(79.14%)>A(73.09%)>B(67.29%)。结论:川芎须根挥发油中苯酞类化合物含量较根茎高,可对其进行适当的资源利用;不同加工方法的川芎饮片挥发油含量及化学成分有显著差异;川芎鲜切饮片中挥发油及苯酞类化合物含量更高,可作为一种川芎饮片的新型加工方式。
Objective:To compare the difference of the content of volatile oil and the total relative percentage of phthalein compounds in volatile oil among different parts about Ligusticum chuanxiong,or among different decoction pieces with different processing methods.Method:Steam distillation was used(in the extraction of volatile oil.The chemical constituents of the volatile oil were identified by GC-MS analysis,and relative content of each component was determined by normalization method.Result:The contents of volatile oil in different parts were obviously different,and the order of the contents from high to low was rhizome(1.12%)>fibrous root(0.75%)>aerial part(0.41%).The GC-MS analysis similar compounds find in the three different volatile oils,and the order of total relative percentages of phthalein compounds from high to low was roots(83.29%)>rhizomes(44.5%)>aerial part(39.95%).On the other hand,the volatile oil content of three different Chuanxiong Rhizoma pieces with different processing methods was C(0.87%)>A(0.75%)>B(0.7%).The total relative percentages of phthalein compounds analyzed by GC-MS was C(79.14%)>A(73.09%)>B(67.29%).Conclusion:The content of phthalein compounds in the volatile oil of fibrous root was higher than that of rhizome,thus it can be appropriately used.The volatile oil content and chemical composition of different Chuanxiong Rhizoma pieces were significantly different.The content of volatile oil and phthalein compounds in fresh-cut Chuanxiong Rhizoma pieces were the most high,thus fresh-cutting can be used as a new processing method for Chuanxiong Rhizoma pieces.
作者
刘娟汝
刘雨诗
刘红梅
张存艳
魏蔼玲
叶强
郭力
LIU Juan-ru;LIU Yu-shi;LIU Hong-mei;ZHANG Cun-yan;WEI Ai-ling;YE Qiang;GUO Li(School of Pharmacy,Chengdu University of Traditional Chinese Medicine(TCM),Southwest Genuine Medicinal Materials Collaborative Innovation Center,State Key Laboratory of Resources Systems Research and Development Utilization of TCM,Chengdu 611137,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2020年第5期101-107,共7页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家重点研发计划项目(2017YFC1701804)
四川省科技厅青年科技创新研究团队专项(2017TD0001)
成都中医药大学中药学学科特色创新科研团队项目(CXTD2018012).
关键词
川芎
不同部位
不同加工方法
挥发油
气质联用技术(GC-MS)
鲜切饮片
Ligusticum chuanxiong
different parts
different processing methods
volatile oil
gas-mass(GC-MS)
fresh-cut decoction pieces