陈皮炮制前后挥发性化学成分变化及炮制理论分析
|
摘要
目的:探究陈皮炮制前及炮制后挥发性化学成分改变状况,为分析其炮制原理提供一些借鉴。方法:依据《中国药典》内水蒸气蒸馏法对生品陈皮炮制前后其挥发油进行提取,同时气相色谱-质谱(GC-MS)对挥发油内化学成分行对比分析。结果:蒸制以后陈皮内挥发油含量下降,从生品含量1.13%下降到1.06%,制陈皮内检出峰30个,有24种可鉴定物质;生品陈皮内检出峰33个,有24种可鉴定化合物。蒸制前及蒸制后都有的为15种,蒸制后有9种为新检出的,有9种没有检出。陈皮炮制前后都有化合物中,相对含量下降的有10种,相对含量增大的有4种,其中增加最显著的为柠檬烯,由炮制前68.790%上升至炮制后的76.925%。结论:生品陈皮蒸制前后其发挥有内化学成分发生改变,其含量和组分都出现了变化,为临床应用和探究陈皮炮制以后其药性变化提供了一些新的借鉴。
Objective: To explore the changes of volatile chemical constituents before and after processing,and provide some references for analyzing the processing principle. Methods: According to the Chinese Pharmacopoeia,the volatile oil was extracted before and after the processing of raw tangerine peel by gas steam distillation. The chemical constituents of volatile oil were analyzed by gas chromatography-mass spectrometry(GC-MS). Results: After steaming,the content of volatile oil in dried tangerine peel decreased from 1.13% of raw product to 1.06%. There were 30 peaks in the tangerine peel and 24 identifiable substances. There were 33 peaks in the dried tangerine peel. An identifiable compound. There were 15 kinds before steaming and after steaming. After steaming,9 kinds were newly detected,and 9 kinds were not detected. There were 10 kinds of compounds in the compound before and after processing. There were 4 kinds of relative content decreased,and 4 kinds of relative content increased. The most significant increase was limonene,which increased from 68.790% before processing to 76.925% after processing. Conclusion: There are changes in the internal chemical composition of the dried tangerine peel before and after steaming,and its content and composition have changed. It provides some new references for clinical application and exploration of its drug changes after the processing of tangerine peel.
Objective: To explore the changes of volatile chemical constituents before and after processing,and provide some references for analyzing the processing principle. Methods: According to the Chinese Pharmacopoeia,the volatile oil was extracted before and after the processing of raw tangerine peel by gas steam distillation. The chemical constituents of volatile oil were analyzed by gas chromatography-mass spectrometry(GC-MS). Results: After steaming,the content of volatile oil in dried tangerine peel decreased from 1.13% of raw product to 1.06%. There were 30 peaks in the tangerine peel and 24 identifiable substances. There were 33 peaks in the dried tangerine peel. An identifiable compound. There were 15 kinds before steaming and after steaming. After steaming,9 kinds were newly detected,and 9 kinds were not detected. There were 10 kinds of compounds in the compound before and after processing. There were 4 kinds of relative content decreased,and 4 kinds of relative content increased. The most significant increase was limonene,which increased from 68.790% before processing to 76.925% after processing. Conclusion: There are changes in the internal chemical composition of the dried tangerine peel before and after steaming,and its content and composition have changed. It provides some new references for clinical application and exploration of its drug changes after the processing of tangerine peel.
引文
[1] 魏莹,李文东,杨武亮.HPLC法测定不同贮存年限广陈皮药材中主要活性成分的含量[J].中国药房,2016,27(15):2131～2134
[2] 吴晓东,林楠,陈华师.蒸制陈皮炮制工艺的研究[J].中国药师,2011,14(9):1265～1267
[3] 赵健,常健,李红,等.气液相连续萃取法提取陈皮挥发油成分的GC-MS研究[J].现代科学仪器,2017,3(1):81～84
[4] 王健英,杨骏,张彤,等.陈皮挥发油的质量控制方法研究[J].中华中医药学刊,2014,5(1):139～141
[5] 张彦,韩禄,唐一梅,等.基于GC-MS检测探讨橘属杂果皮代中药陈皮入药的可能性[J].现代中药研究与实践,2017,4(3):17～21
[6] 周国海,苗建银,刘飞,等.陈皮挥发油的低温连续相变萃取及特性分析[J].现代食品科技,2013,11(12):2931～2936
[7] 国家药典委员会.中华人民共和国药典:2015年版.四部[M].中国医药科技出版社,2015
[8] 四川省卫生局.四川中药饮片炮制规范[M].四川人民出版社,1977
[9] 廖金花,叶勇树,杨宜婷,等.广陈皮的超临界流体萃取和水蒸气蒸馏挥发油的比较分析[J].中国药房,2011,22(43):4079～4080
[10] 周芙琼,顾宁.桑蒺颗粒中陈皮、枳壳挥发油的提取及β-环糊精包合工艺[J].中国医院药学杂志,2017,17(24):2439～2442
[11] 李嘉.陈皮挥发油的气相色谱指纹图谱研究[J].中南药学,2015,6(3):28～33
[12] 陈琳,梁咏倩,宋粉云.药对广藿香-陈皮的挥发油提取工艺及其化学成分的GC-MS研究[J].广东药学院学报,2015,31(2):190～197
[13] 王坚,王刚.源于重庆产大红袍红橘的陈皮挥发油成分研究[J].中国药房,2012,20(39):3717～3720
[14] 刘发宝,曾建国,李文亮,等.超临界CO2萃取法和水蒸气蒸馏法提取陈皮挥发油的比较[J].中南药学,2010,8(12):883～886
[15] 徐光伟,李晓如.气相色谱-质谱和直观推导式演进特征投影法分析药对陈皮-枳壳与其单味药挥发油成分[J].现代中药研究与实践,2011,5(3):18～21
[2] 吴晓东,林楠,陈华师.蒸制陈皮炮制工艺的研究[J].中国药师,2011,14(9):1265～1267
[3] 赵健,常健,李红,等.气液相连续萃取法提取陈皮挥发油成分的GC-MS研究[J].现代科学仪器,2017,3(1):81～84
[4] 王健英,杨骏,张彤,等.陈皮挥发油的质量控制方法研究[J].中华中医药学刊,2014,5(1):139～141
[5] 张彦,韩禄,唐一梅,等.基于GC-MS检测探讨橘属杂果皮代中药陈皮入药的可能性[J].现代中药研究与实践,2017,4(3):17～21
[6] 周国海,苗建银,刘飞,等.陈皮挥发油的低温连续相变萃取及特性分析[J].现代食品科技,2013,11(12):2931～2936
[7] 国家药典委员会.中华人民共和国药典:2015年版.四部[M].中国医药科技出版社,2015
[8] 四川省卫生局.四川中药饮片炮制规范[M].四川人民出版社,1977
[9] 廖金花,叶勇树,杨宜婷,等.广陈皮的超临界流体萃取和水蒸气蒸馏挥发油的比较分析[J].中国药房,2011,22(43):4079～4080
[10] 周芙琼,顾宁.桑蒺颗粒中陈皮、枳壳挥发油的提取及β-环糊精包合工艺[J].中国医院药学杂志,2017,17(24):2439～2442
[11] 李嘉.陈皮挥发油的气相色谱指纹图谱研究[J].中南药学,2015,6(3):28～33
[12] 陈琳,梁咏倩,宋粉云.药对广藿香-陈皮的挥发油提取工艺及其化学成分的GC-MS研究[J].广东药学院学报,2015,31(2):190～197
[13] 王坚,王刚.源于重庆产大红袍红橘的陈皮挥发油成分研究[J].中国药房,2012,20(39):3717～3720
[14] 刘发宝,曾建国,李文亮,等.超临界CO2萃取法和水蒸气蒸馏法提取陈皮挥发油的比较[J].中南药学,2010,8(12):883～886
[15] 徐光伟,李晓如.气相色谱-质谱和直观推导式演进特征投影法分析药对陈皮-枳壳与其单味药挥发油成分[J].现代中药研究与实践,2011,5(3):18～21