五味子及其炮制品挥发油成分差异研究 李晓霞.pdf

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特产研究
不同炮制工艺下的挥发油成分含量差异，为建立五味子不同炮制品的鉴别方法提供研究思路。采
用气相色谱-质谱联用法对五味子及其 3 种炮制品中挥发油类成分进行分析。结果发现五味子及其炮制品中共含有 45 种挥发
油类成分，其中萜类化合物 27 种，约占总挥发油的 70%以上，芳香族类化合物 7 种，脂肪族类化合物 2 种，酯类化合物 3
种以及***类化合物 6 种。五味子、蒸五味子、盐五味子与蜜五味子挥发油的组成和相对含量存在一定差异。本研究对五味子
及其炮制品中的挥发性成分组成和相对含量进行了比较分析，为五味子及其炮制品发挥其药理作用和质量控制方法的研究提
供依据。
关键词：五味子；挥发油；炮制品；GC-MS
中图分类号： 文献标识码：A
Study on the Difference of Volatile Oils of Schisandra chinensis (Turcz.)
Baill. and Its Processed Products
LI Xiao-xia1, LIU Zhong-ying1, LIU Shu2, SUN Yan-tong1, LIU Xiao1, WANG Rong-jin1※
(1. School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China;
2. Key Laboratory of Traditional Chinese Medicine Chemistry and Mass Spectrometry Jilin Province, Changchun
Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, China)
Abstract: The difference of volatile oil contents of Schisandra chinensis under different processing technology was compared to
provide research ideas for the identification of different processed products of Schisandra chinensis. The volatile oil components in
Schisandra chinensis and its 3 processed products were analyzed by the triple quadrupole gas chromatography-mass spectrometry
method. The results showed that 45 volatile oil components in Schisandra chinensis and its processed products were identified. There
were 27 terpenoids, accounting for more than 70% of the total volatile oil, 7 aromatic family compounds, 2 aliphatic family compounds,