白术麸炒过程中辅料蜜麸的挥发性成分动态变化研究

目的：研究白术麸炒过程中辅料蜜麸挥发性成分的动态变化规律，揭示辅料蜜麸在白术麸炒过程中发挥的作用。方法：采用静态顶空进样提取蜜麸中挥发性成分，顶空进样参数：样品瓶加热温度120 ℃，样品环温度140 ℃，传输线温度160 ℃ ；以气相色谱-质谱联用（GC-MS）和自动质谱退卷积定性系统（AMDIS）结合Kováts 保留指数（RI）对挥发性成分进行分析。结果：在麸炒4~8 min 时蜜麸中挥发性成分在组成和含量上均发生明显变化，之后变化不明显，炒制20 min 后，又出现明显变化。此过程中消失的成分有7 种，分别为糠醇、苯乙醛、2-乙酰基吡咯、芳樟醇、4-叔丁基苯丙酮、愈创木烯和N-甲基对甲苯磺酰胺；增加的成分有14 种，其中相对含量大于6.0% 的成分有反式-2，4-庚二烯醛、壬醛、2-甲基3，5-二羟基-5，6-二氢-4H-吡喃-4-酮、5-羟甲基糠醛、石竹素、桉油烯醇和6-异丙烯基-4，8a-二甲基-1，2，3，5，6，7，8，8a-四氢-2-萘酚。结论：不同麸炒时间点蜜麸的挥发性成分在组成和含量上均有显著变化；蜜麸和白术之间存在相互吸附作用，实验结果为阐明麸炒白术炮制机理提供科学依据。

Objective: To study variability of volatile components from bran,and to reveal the role of bran in the processing of Atractylodis Macrocephalae Rhizoma stir-fried with bran. Methods: Using static headspace to extract volatile compounds,headspace sampling parameters:the sample bottle heating temperature was 120℃, the sample ring temperature was 140℃,and the transmission line temperature was 160℃ .GC-MS combined with auto mass spectral deconvolution & identification system(AMDIS)and Kováts retention index(RI)was adopted to detect and analyze the volatile components. Results: Significant changes of the composition and contents of the volatile components were observed during 4-8 min of stir-frying process. Then the change was not obvious. After 20 min,the change was obvious again. 7 ingredients including furfural,benzeneacetaldehyde,1-(1H-pyrrole-2-yl)-ethanone,linalool,1-(4-tert-butylphenyl)propan-2-one,β-guaiene and N-methyl-p-toluenesulfonamide disappeared while being stir-fried. 14 ingredients were newly generated including(2E,4E)-hepta-2,4-dienal, nonana,2-methyl-3,5-dihydroxy-5,6-dihydro-4H-pyran-4-one,5-hydroxymethylfurfural,caryophyllene oxide,spathulenol and 6-isopropenyl-4,8a-dimethyl-1,2,3,5,6,7,8,8a-octahydro-2-naphthalenol. Conclusion: Significant change of the composition and content of the volatile components in bran could be overserved at different time points during the stir-frying process. Atractylodis Macrocephalae Rhizoma and bran absorbed each other's ingredients during the process. The results could provide a scientific basis for illustrating the mechanism of Atractylodis Macrocephalae Rhizoma stir-fried with bran.

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