川产道地药材蓬莪术醋制前后GC-MS指纹图谱对比研究

目的: 蓬莪术醋制前后GC-MS指纹图谱对比研究. 方法: 采用GC-MS联用法,分析10批蓬莪术和对应10批蓬莪术醋品的挥发油指纹图谱,并进行指纹图谱特征峰检识,相似度评价,生品、醋品挥发油成分对比. 结果: 均得到分离度、重复性较好的指纹图谱,验证了前期蓬莪术炮制工艺的可行 性和稳定性.建立了蓬莪术生品和醋品的指纹图谱共有模式,对比分析发现,10批蓬莪术生品共检识18个共有峰,占总峰面积的89.79%;10批醋品共检识19个共有峰,占总峰面积的91.2%,醋制后化学成分有种类和质量分数的变化. 结论: 蓬莪术醋品挥发油较完好地保留,以醋为炮制辅料具有科学性,其方法简便,合理可行.蓬莪术醋制前后GC-MS指纹图谱可作为川产道地药材蓬莪术生品和蓬莪术醋品质量控制的有效方法之一.

Objective: Comparative study on the GC-MS fingerprints of Sichuan authentic herb Curcuma phaeocaulis Val.(Peng Ezhu) and its vinegar products. Methods: Through the study on the GC-MS fingerprints of 10 batches of raw products and 10 batches of the vinegar products of Peng Ezhu,the characteristic peaks of the fingerprints were detected;the similarity was evaluated and the comparative analysis of the chemical composition of their volatile oil was undertaken. Results: Both the degree of separation and repeatability of the fingerprints were appropriate,verifying the feasibility and stability of the pre-processing technology of Peng Ezhu.The fingerprint patterns of raw and vinegar products were established.Comparative analysis found that 18 common peaks of the raw products were identified,which occupied 89.79% of the total peaks area;and 19 common peaks of the vinegar products were identified,which occupied 91.2% of the total peaks area,confirming that both the type and quality scores of chemical composition were changed after being processed by vinegar. Conclusion: The volatile oil of the vinegar products was well-preserved,thus using vinegar as accessories for the processing of Peng Ezhu was scientific and reasonable.This method is simple and reproducible,and can be used as an effective methods for the quality control of the raw products and the vinegar products of Peng Ezhu,which is famous as one of the Sichuan authentic herbs.