Effects of different field processing methods on volatile components of Chuanxiong Rhizoma: an exploration based on headspace gas chromatography-mass spectrometry.
10.19540/j.cnki.cjcmm.20210000.300
- Author:
Yi-Na TANG
1
;
Jun-Xia GUO
1
;
Qing-Miao LI
1
;
Jin-Hai YI
1
Author Information
1. Sichuan Provincial Key Laboratory of Quality and Innovation Research of Chinese Materia Medica,Sichuan Academy of Chinese Medicine Sciences Chengdu 610041, China.
- Publication Type:Journal Article
- Keywords:
Chuanxiong Rhizoma(CX);
cluster analysis;
comprehensive weighted scoring;
field processing;
gas chromatography-mass spectrometry(GC-MS);
headspace sampling;
principal component analysis;
volatile components
- MeSH:
Desiccation;
Gas Chromatography-Mass Spectrometry/methods*;
Oils, Volatile;
Principal Component Analysis;
Rhizome/chemistry*;
Volatile Organic Compounds/analysis*
- From:
China Journal of Chinese Materia Medica
2022;47(3):676-683
- CountryChina
- Language:Chinese
-
Abstract:
The volatile oil of Chuanxiong Rhizoma(CX) is known as an effective fraction. In order to seek a suitable method for processing CX and its decoction pieces, this study selected 16 volatile components as indices to investigate how different processing methods such as washing/without washing, sun-drying, baking, oven-drying and far-infrared drying at different temperatures affected the quality of CX and its decoction pieces(fresh CX was partially dried, cut into pieces, and then dried) by headspace gas chromatography-mass spectrometry(GC-MS), cluster analysis, principal component analysis and comprehensive weighted scoring. The results showed that the rapid washing before processing did not deteriorate the volatile components of CX. Considering the practical condition of production area, oven-drying was believed to be more suitable than sun-drying, baking, and far-infrared drying. The CX decoction pieces with a thickness of 0.3-0.4 cm were recommended to be oven-dried at 50 ℃. The integrated processing(partial drying, cutting into pieces, and drying) did not cause a significant loss of volatile components. For the fresh CX, the oven-drying at 60 ℃ is preferred. The temperature should not exceed 60 ℃, and drying below 60 ℃ will prolong the processing time, which will produce an unfavorable effect on volatile components. This study has provided the scientific evidence for field processing of CX, which is conducive to realizing the normalization and standardization of CX processing in the production area and stabilizing the quality of CX and its decoction pieces.
