Analysis of Volatile Ingredients of Ligusticum chuanxiong before and after Processed with Wine by Head-space Solid Phase Microextraction-GC/MS
10.6039/j.issn.1001-0408.2017.28.16
- VernacularTitle:顶空固相微萃取-气质联用技术分析川芎酒炙前后的挥发性成分
- Author:
Li CAO
1
;
Jinqing LU
;
Xin YE
;
Fan WANG
Author Information
1. 湖北中医药大学药学院/湖北省药用植物研发中心
- Keywords:
Ligusticum chuanxiong;
Raw products;
Wine processed products;
Volatile components;
Headspace solid phase mi-croextraction;
GC-MS
- From:
China Pharmacy
2017;28(28):3945-3948
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To compare the differences in the volatile ingredients of raw products and wine processed products of Ligusticum chuanxiong,and provide reference for its pharmacological activity research and clinical application. METHODS:Head-space solid phase microextraction-GC/MS was used to analyze the volatile components of L. chuanxiong before and after processed with wine. And area normalization method was adopted to calculate the relative percentage content of each component. RESULTS:28 components were isolated from the raw products and 24 components were identified,accounting for 99.70% of total volatile components. 2-methyl-2,3-dihydro-1H-inden-2-ol(20.06%),α-selinene(17.97%)and 4-ethyl-3-nonen-5-yne(9.24%)were high-er in contents. 21 components were isolated from the wine processed products and 18 components were identified,accounting for 89.74% of total volatile components. 4-ethyl-nonen-5-yne (12.97%) was the highest in content,followed by 4-carene (11.74%) and α-selinene(10.79%). Compared with raw products,the contents of active components α-pinene and β-elemene were increased. CONCLUSIONS:The volatile components and their relative contents of L. chuanxiong before and after processed with wine show certain differences,and volatile components after wine processed are relatively reduced. However,contents of the components with analgesic effect are increased,and its analgesic effect is superior to raw products.
