Effect of Jiangxi Characteristic Processing Technology on Volatile Components of Cimicifugae Rhizoma
10.13422/j.cnki.syfjx.20192155
- VernacularTitle: 江西特色炮制工艺对升麻挥发性成分的影响
- Author:
Jing ZHU
1
;
En YUAN
1
;
Xiang-ling CHEN
1
;
Qi CHEN
1
;
Ling-yun ZHONG
1
;
Xi-de YE
1
Author Information
1. School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
- Publication Type:Research Article
- Keywords:
Cimicifugae Rhizoma;
Zhang faction;
Jianchang faction;
processing;
volatile oil;
gas chromatography-mass spectrometry;
honey
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2019;25(21):95-105
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To analyze the effect of honey bran stir-frying method in Zhang faction and honey chaff stir-frying method in Jianchang faction on the composition and relative content of volatile components in Cimicifugae Rhizoma. Method: The volatile oil in different processed products of Cimicifugae Rhizoma was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The inlet temperature was 260℃, the transmission line temperature was 250℃, the carrier gas was helium, the flow rate was 1.0 mL·min-1, the split ratio was 10:1, the injection volume was 1 μL. The column temperature was set at 70℃ by programmed heating, rising to 150℃ by 2℃·min-1 and keeping it there for 2 min, rising to 240℃ by 6℃·min-1 and keeping it there for 3 min, rising to 300℃ by 25℃·min-1 and keeping it there for 2 min. The relative content of each component in volatile oil was calculated by peak area normalization method. Result: A total of 73 components were identified from raw products of Cimicifugae Rhizoma, 37 components were identified from honey bran stir-frying products, 93 components were identified from honey chaff stir-frying products, and 71 components were identified from honey stir-frying products. The relative content of n-hexadecanoic acid was the highest among all components in different processed products, accounting for 30.38%-46.47% of the total volatile components. In addition to fatty acids, volatile oils also contained alkanes, esters, alcohols, etc. There were 8 common components with relative content ≥ 1.0% in raw and processed products of Cimicifugae Rhizoma, after stir-frying with honey bran, the relative contents of these 8 components showed an upward trend, but showed a decreasing trend after stir-frying with honey chaff. Conclusion: After processing with Zhang faction method or Jianchang faction method, the composition and relative content of volatile components in Cimicifugae Rhizoma were significantly changed. This study can provide a scientific basis for explaining the processing mechanism of Jiangxi characteristic Cimicifugae Rhizoma decoction pieces.
