中国中药杂志

2020, v.45(16) 3857-3862

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基于顶空-气相色谱-离子迁移谱的生、炙甘草饮片挥发性有机物指纹图谱分析
Analysis of volatile organic compounds (VOCs) fingerprint of raw and honey-fried licorice based on headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS)

周倩;戴衍朋;郭威;王平;石典花;
ZHOU Qian;DAI Yan-peng;GUO Wei;WANG Ping;SHI Dian-hua;Shandong Academy of Chinese Medicine;Shandong Fenghuang Pharmaceutical Co., Ltd.;School of Basic Medical Science, Shandong University;

摘要(Abstract):

甘草为临床最常用的传统中药之一,素有"十方九草"之称。临床以生甘草和炙甘草2种炮制规格入药。生品以清热解毒、润肺祛痰为主,蜜炙后则为补脾和胃,益气复脉。由于中药通过多成分多靶点发挥作用,因此目前甘草饮片质量评价所采用的指标成分往往很难反映其真实的质量,此外,包括2015年版《中国药典》在内蜜炙甘草质量标准研究中,炙甘草多是"同甘草药材",缺乏可表征其炮制特征的质量评价标准。饮片的质量优劣直接关乎其临床疗效,因此需要建立更加有效的质量控制方法。甘草具有豆腥气,该特征是临床鉴别甘草质量优劣的主要特征之一。该研究利用甘草的气味特征,采用顶空-气相色谱-离子迁移质谱(HS-GC-IMS)技术建立了一种可快速对甘草做出鉴别的质量评价方法,研究共鉴别挥发性成分76种。通过动态主成分分析,统计得到生甘草特征挥发性物质7种,炙甘草特征挥发性物质13个,可分别作为生、炙甘草饮片质量评价指标性成分,研究较好的实现了现代检测手段与传统质量评价方法结合与统一,可更真实的对饮片质量做出评价。
Licorice is one of the most commonly used traditional Chinese medicine. In clinic, raw licorice and honey-fried licorice are used in medicines, with the main effects in clearing away heat and detoxifying, moistening lungs and removing phlegm. Honey-fried licorice has effects in nourishing the spleen and stomach and replenishing Qi and pulse. Because traditional Chinese medicine exerts the effects through multiple components and multiple targets, the index components used in the quality evaluation of licorice are often difficult to reflect their real quality. In addition, most of studies for the quality standards have shown that honey-fried licorice are the same as licorice, with a lack of quality evaluation standards that can demonstrate their processing characteristics. The quality of medicine is directly related to its clinical efficacy, so it is necessary to establish a more effective quality control method. Licorice has a beany smell, which is one of the main quality identification characteristics. In this study, by taking advantage of the odor characteristics, a headspace-gas chromatography-ion migration mass spectrometry technology was used to establish a quality evaluation method. A total of 76 volatile components were identified. Through the dynamic principal component analysis, 7 kinds of volatile substances in raw licorice and 13 kinds of volatile substances in honey-fried licorice were statistically obtained, and could be taken as index components for the quality evaluation of raw and honey-fried licorice, respectively. This study could help realize the combination and unification of modern detection and traditional quality evaluation methods, and make a more realistic evaluation for the quality of licorice.

关键词(KeyWords): 甘草;炙甘草;顶空气相色谱-离子迁移谱;挥发性成分
licorice;honey-fried licorice;headspace-gas-chromatography ion-mobility spectrometry;volatile organic compounds

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(81603299);; 山东省重大科技创新工程项目(2018CXGC1310);; 山东省自然科学基金项目(ZR2013HQ029);; 山东省重点研发计划项目(2016GSF202004,2019GSF108001)

作者(Author): 周倩;戴衍朋;郭威;王平;石典花;
ZHOU Qian;DAI Yan-peng;GUO Wei;WANG Ping;SHI Dian-hua;Shandong Academy of Chinese Medicine;Shandong Fenghuang Pharmaceutical Co., Ltd.;School of Basic Medical Science, Shandong University;

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