“建昌帮”四制香附与生品香附挥发油成分的差异分析
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摘要
目的研究"建昌帮"四制香附与生品香附挥发油主成分总量及α-香附酮的含量差异。方法利用HPLC色谱法[十八烷基硅烷键合硅胶柱(Anglient ZORBAX SB-C18,5μm,4.6 mm×250 mm),流动相甲醇(A):水(B)梯度洗脱(0-10 min,20%-80%A;10-40 min,80%-100%A),流速1.0 mL/min,柱温30℃,检测波长250 nm,进样量10μL,UV检测器]和GC色谱法[弹性石英毛细管柱DB-1701(30 m×0.32 mm×0.25μm),柱温为程序升温:初始温度80℃,保持1 min,以10℃/min的速度升至240℃,持续10 min;载气He;柱前压为50Kpa;分流比为50:1;进样量为1μL,FID检测器],对生品香附炮制前后的挥发油主成分总量及α-香附酮的含量进行分析。结果利用HPLC色谱法表明:生品香附与"建昌帮"四制香附所含挥发油主成分的种类大致相同,但主成分的相对峰面积差异不明显;利用GC色谱法表明:生品香附与"建昌帮"四制香附所含挥发油主成分(相对峰面积大于15%的三个共有峰)的种类大致相同,但主成分的相对峰面积总量有所差异,生品香附挥发油主成分总量为64.435%,α-香附酮相对峰面积17.905%;"建昌帮"四制香附挥发油主成分总量为71.632%,α-香附酮相对峰面积30.455%;"建昌帮"四制香附所含挥发油主成分总量及α-香附酮明显高于生品香附。结论四制香附中提取的挥发油种类比生品香附多20余种,在对其主成分的相对峰面积的比较上略有差异,四制香附的挥发油获得率较高,应结合"建昌帮"的炮制工艺做进一步的优化。
Objective To study the difference between the total constituents of the volatile oil of the four-flavored fragrant and the fragrant oil of the "Jianchang Bang" and the content of α-flavonoids. Methods HPLC chromatographic [octadecylsilane bonded silica gel column(Anglient ZORBAX SB-C18, 5 μm, 4.6 mm × 250 mm), mobile phase methanol(A): water(B) gradient elution(0-10 min, 20%-80%A; 10-40 min, 80%-100%A), flow rate 1.0 mL/min, column temperature 30 ° C, detection wavelength 250 nm, injection volume 10 μl, UV detector] and GC chromatography [elastic quartz capillary. Column DB-1701(30 m × 0.32 mm × 0.25μm), the column temperature is programmed temperature: The initial temperature is 80°C, kept for 1 min, and raised to 240 °C at 10 °C/min for 10 min; carrier gas He; pre-column pressure is 50 Kpa; split ratio is 50:1; injection volume is 1 μl, FID detector]. The total amount of volatile oil components and the content of α-flavonoids before and after processing were analyzed. Results The results of HPLC chromatographic method showed that the main components of the volatile oil contained in the four-flavored fragrant scent of "Jianchang Bang" were almost the same, but the difference in the relative peak area of the main components was not obvious. The GC showed that: the types of volatile oils(the three common peaks with a relative peak area greater than 15%) of Xiangfu and the "Jianchang Bang" four-system incense are roughly the same. However, the total relative area of the main components is different. The total content of the main components of the volatile oil is 64.435%, and the relative peak area of α-xiangfu ketone is 17.905%. The amount of 71.632%, the relative peak area of α-xiangfu ketone is 30.455%; the total content of volatile oil and the total content of α-flavonoids in the "Jianchang Bang" four-flavored fragrant appendage are significantly higher than that of the raw fragrant. However, the total relative area of the main components is different. The total content of the main components of the volatile oil is 64.435%, and the relative peak area of α-xiangfu ketone is 17.905%. The amount of 71.632%, the relative peak area of α-xiangfu ketone is 30.455%; the total content of volatile oil and the total content of α-flavonoids in the "Jianchang Bang" four-flavored fragrant appendage are significantly higher than that of the raw fragrant. Conclusion There are more than 20 kinds of volatile oils extracted from the four systems of Xiangfu, and there are some differences in the relative peak areas of the main components. The yield of volatile oil from the four systems is higher. It should be further optimized in conjunction with the processing technology of "Jianchang Bang".
Objective To study the difference between the total constituents of the volatile oil of the four-flavored fragrant and the fragrant oil of the "Jianchang Bang" and the content of α-flavonoids. Methods HPLC chromatographic [octadecylsilane bonded silica gel column(Anglient ZORBAX SB-C18, 5 μm, 4.6 mm × 250 mm), mobile phase methanol(A): water(B) gradient elution(0-10 min, 20%-80%A; 10-40 min, 80%-100%A), flow rate 1.0 mL/min, column temperature 30 ° C, detection wavelength 250 nm, injection volume 10 μl, UV detector] and GC chromatography [elastic quartz capillary. Column DB-1701(30 m × 0.32 mm × 0.25μm), the column temperature is programmed temperature: The initial temperature is 80°C, kept for 1 min, and raised to 240 °C at 10 °C/min for 10 min; carrier gas He; pre-column pressure is 50 Kpa; split ratio is 50:1; injection volume is 1 μl, FID detector]. The total amount of volatile oil components and the content of α-flavonoids before and after processing were analyzed. Results The results of HPLC chromatographic method showed that the main components of the volatile oil contained in the four-flavored fragrant scent of "Jianchang Bang" were almost the same, but the difference in the relative peak area of the main components was not obvious. The GC showed that: the types of volatile oils(the three common peaks with a relative peak area greater than 15%) of Xiangfu and the "Jianchang Bang" four-system incense are roughly the same. However, the total relative area of the main components is different. The total content of the main components of the volatile oil is 64.435%, and the relative peak area of α-xiangfu ketone is 17.905%. The amount of 71.632%, the relative peak area of α-xiangfu ketone is 30.455%; the total content of volatile oil and the total content of α-flavonoids in the "Jianchang Bang" four-flavored fragrant appendage are significantly higher than that of the raw fragrant. However, the total relative area of the main components is different. The total content of the main components of the volatile oil is 64.435%, and the relative peak area of α-xiangfu ketone is 17.905%. The amount of 71.632%, the relative peak area of α-xiangfu ketone is 30.455%; the total content of volatile oil and the total content of α-flavonoids in the "Jianchang Bang" four-flavored fragrant appendage are significantly higher than that of the raw fragrant. Conclusion There are more than 20 kinds of volatile oils extracted from the four systems of Xiangfu, and there are some differences in the relative peak areas of the main components. The yield of volatile oil from the four systems is higher. It should be further optimized in conjunction with the processing technology of "Jianchang Bang".
引文
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[3]胡志方,谢颖,胡律江,等.基于高效液相色谱法的建昌帮四制香附指纹图谱相似度评价[J].江西中医学院学报,2011,23(5):45-47.
[4]陈雅兰,兰杨,王世宇,等.《中国药典》2015年版含香附制剂中香附质量控制的探讨[J].成都中医药大学学报,2017,40(2):12-14.
[5]李文凤,张荣跃,黄应昆,等.蔗园恶性杂草香附子药剂防除效果评价[J].中国农学通报,2016,32(8):1391-1394.
[6]孙楠,金虹,田仁君,等.HPLC法测定香附丸中α-香附酮含量[J].亚太传统医药,2017,13(1):24-25.
[2]范恺磊,蔡皓,段煜,等.基于AMDIS和保留指数结合的GC-MS技术定性鉴别醋炙前后香附-艾叶药对中挥发油化学成分的变化[J].南京中医药大学学报,2017,33(3):301-307.
[3]胡志方,谢颖,胡律江,等.基于高效液相色谱法的建昌帮四制香附指纹图谱相似度评价[J].江西中医学院学报,2011,23(5):45-47.
[4]陈雅兰,兰杨,王世宇,等.《中国药典》2015年版含香附制剂中香附质量控制的探讨[J].成都中医药大学学报,2017,40(2):12-14.
[5]李文凤,张荣跃,黄应昆,等.蔗园恶性杂草香附子药剂防除效果评价[J].中国农学通报,2016,32(8):1391-1394.
[6]孙楠,金虹,田仁君,等.HPLC法测定香附丸中α-香附酮含量[J].亚太传统医药,2017,13(1):24-25.