Effects of Different Processing Methods on the Volatile Components of Amomi Fructus Based on GC-MS and Multivariate Statistical Analysis
10.3870/j.issn.1004-0781.2024.04.020
- VernacularTitle:基于气相色谱-质谱联用结合多元统计分析不同炮制方法对砂仁挥发性成分的影响
- Author:
Jiaxin LI
1
,
2
;
Lingjuan ZHOU
;
Lixia ZHANG
;
Jing SU
;
Jiahui REN
;
Tianhao ZHOU
;
Jinhui WANG
;
Guang LI
Author Information
1. 黑龙江中医药大学药学院,哈尔滨 150000
2. 中国医学科学院药用植物研究所云南分所,云南景洪 666100
- Keywords:
Amomi fructus(A.fructus);
Processing methods;
Gas chromatography-mass spectrometry(GC-MS);
Multi-variate statistical analysis;
Composition difference
- From:
Herald of Medicine
2024;43(4):607-613
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the influence of different processing methods,including frying,ginger frying,and salt frying,on the volatile components of A.fructus.Methods The volatile components in different processed products of A.fructus were detected and analyzed by gas chromatography-mass spectrometry(GC-MS)based on multivariate statistical analysis.After OPLS-DA analysis,the different components were screened under the conditions of VIP＞1.5 and P＜0.05 and were qualitatively searched using the NIST 11 spectral library.Results A total of 49 different components were identified,with 14 components only changing in the seed mass and 22 components changing in the peel.The content of camphor could be significantly reduced in the seed mass after A.fructus was processed and the content of bornyl acetate significantly increased in the peel of frying A.fructus.Salt frying had a great influence on the alkanes in A.fructus,and ginger processing did not only increase the volatile components in ginger,which reflected the complexity of the processing mechanism.Conclusion At present,the specific processing mechanism is not clear,but the experimental results provide theoretical data for the "detoxification and efficiency enhancement" effect of A.fructus processing,reflecting the scientific nature of the processing,enriching the processing theory of A.fructus,and providing a reference for further in-depth research on the activity of different processed products of A.fructus.
