摘要
目的比较传统中药僵蚕三种炮制品(生僵蚕、姜炙僵蚕、清炒僵蚕)不同粒径(研磨、细粉、超微粉)的挥发性成分,为进一步研究僵蚕的药用价值提供依据。方法采用顶空进样提取僵蚕的挥发性成分,通过气相色谱-质谱联用仪对其进行鉴定,并利用峰面积归一化法计算各组分相对百分含量。结果研磨粉中生僵蚕、姜炙僵蚕、清炒僵蚕分别被检测出57、54、37种挥发性成分,主要成分分别为烷烃类(44.12%)、烷烃类(24.83%)、烯烃类(72.62%);细粉中生僵蚕、姜炙僵蚕、清炒僵蚕分别被检测出109、114、92种挥发性成分,主要成分分别为羧酸类(36.83%)、羧酸类(34.77%)、烯烃类(57.84%);超微粉生僵蚕、姜炙僵蚕、清炒僵蚕分别被检测出143、101、100种挥发性成分,主要成分分别为醇类(68.65%)、羧酸类(32.33%)、烯烃类(56.73%)。结论僵蚕经炮制后,姜炙品和清炒品中的苯甲醛、正己醛、金合欢醇、A-毕橙茄醇等刺激成分含量降低,α-蒎烯、乙酸、2,6-二甲基吡嗪、2,3-二甲基吡嗪等含量增加;粉碎得越细,被检测出的挥发性成分越多。这将为僵蚕炮制原理的研究提供参考。
Objective To compare the volatile compositions of three kinds of Traditional Chinese Medicinal of Bombyx Batryticatus(raw,ginger-roasted and stir-fried Bombyx Batryticatus)with different particle sizes(ground,finely powdered and ultrafine powdered)in order to provide a basis for further research on the medicinal value of Bombyx Batryticatus.Methods The headspace sampling(HS)method was used to extract volatile components from different Bombyx Batryticatus,and gas chromatography-mass spectrometry(GC-MS)was used to identify their components.The relative percentage content of each component were obtained by peak area normalization method.Results A total of 57,54,and 37 volatile components were detected in the grinding powder of raw,ginger roasted,and stir fried Bombyx Batryticatus,with the main components being alkanes(44.12%),alkanes(24.83%),and alkenes(72.62%),respectively;A total of 109,114,and 92 volatile components were detected in fine powder,including carboxylic acids(36.83%),carboxylic acids(34.77%),and olefins(57.84%);A total of 143,101,and 100 volatile components were detected in ultrafine powder raw Bombyx Batryticatus,ginger roasted Bombyx Batryticatus,and stir fried Bombyx Batryticatus,respectively.The main components were alcohols(68.65%),carboxylic acids(32.33%),and olefins(56.73%).Conclusion After processing,the content of stimulating ingredients such as benzaldehyde,n-hexanal,alloxanol,and β-isoquinoline in Ginger-roasted and Stir-fried Bombyx Batryticatus decreased,while the content of α-pinene,acetic acid,2,6-dimethylpyrazine,and 2,3-dimethylpyrazine increased.The finer the crushing,the more volatile components are detected,which can provide a reference for the study of the processing principles of Bombyx Batryticatus.
作者
王媚
乔安平
薛蕙
崔春利
张小飞
邹俊波
郭东艳
史亚军
WANG Mei;QIAO Anping;XUE Hui;CUI Chunli;ZHANG Xiaofei;ZOU Junbo;GUO Dongyan;SHI Yajun(Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research,Pharmacy College,Shaanxi University of Chinese Medicine,Xianyang 712046,China)
出处
《陕西中医药大学学报》
2025年第6期86-93,共8页
Journal of Shaanxi University of Chinese Medicine
基金
陕西省中药制药重点学科资助项目(303061107)
陕西省中医药管理局中药制药工程重点学科(2017001)
陕西省科技厅项目(2023-YBSF-474)
秦创原中医药产业创新聚集区项目(L2024-QCY-ZYYJJQ-X41)。
关键词
生僵蚕
姜炙僵蚕
清炒僵蚕
粉碎工艺
顶空气相色谱-质谱法(HS-GC-MS)
挥发性成分
定性分析
Raw Bombyx Batryticatus
Ginger-roasted Bombyx Batryticatus
Stir-fried Bombyx Batryticatus
crushing process
head space gas chromatography-mass spectrometry(HS-GC-MS)
volatile components
qualitative analysis
