OBJECTIVETo analysis the changes of chemical compounds in fried Foeniculum vulgare.

METHODCleaned F. vulgare were fried with honey, Pharbitis nil, salt solution, vinegar, wine and bran, respectively, according to different Chinese medicine frying theories. Different volatile ingredints were extracted from fried products, and their contents and physical constants were detected. Gas chromatography-mass spectrometry (GC-MS) was developed for analyzing the changes of chemical compounds in different samples of fried F. vulgare.

RESULTThe experimental results showed that the content of volatile oil in F. vulgare decreased after been fried. Among these effective ingredients in fried samples, trans-anethole was the ingredient of the maximum content, and the contents of all twenty-four ingredinets had changed. Furthermore, other eighteen compounds were created; Among them, linalylacetate, farnesene, p-allyiphenyl aromatic oxide, menthone, and hexyl octanoate were detected firstly in F. vulgare.

CONCLUSIONGC-MS is effective to fleetly analyse the frying changes of herbs flectly.