Analysis of Volatile Chemical Constituents in Vinegar-Processed Schisandrae Sphenantherae Fructus and Vinegar-Processed Schisandrae Chinesis Fructus by HS-SPME-GC-MS
- VernacularTitle:HS-SPME-GC-MS联用分析醋制南北五味子中挥发性成分
- Author:
Xin YE
;
Jinqing LU
;
Li CAO
;
Jie LIN
;
Lijuan WAN
- Publication Type:Journal Article
- Keywords:
Vinegar-processed schisandrae sphenantherae fructus;
Vinegar-processed schisandrae Chinesis fructus;
Volatile compo-nents;
HS-SPME;
GC-MS
- From:
China Pharmacist
2016;19(7):1283-1286
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze and compare the volatile components in vinegar-processed schisandrae sphenantherae fructus and vinegar-processed schisandrae chinesis fructus.Methods:The volatile components in vinegar-processed schisandrae sphenantherae fruc-tus and vinegar-processed schisandrae chinesis fructus were extracted by headspace solid phase-microextraction (HS-SPME) and quali-tatively analyzed by GC-MS.Results:Totally 20 kinds of constituents were identified from vinegar-processed schisandra sphenanthera fructus, which accounted for 99.55%of the total volatile components , and totally 21 kinds of constituents were identified from vinegar-processed schisandra sphenanthera fructus, which accounted for 99.90% of the total volatile components .Conclusion: The type and content of volatile components in vinegar-processed schisandrae sphenantherae fructus and vinegar-processed schisandrae chinesis fructus are quite different , and the study can provide scientific basis for the two traditional Chinese medicinal materials .
