乳香及其炮制品挥发性成分及颜色的差异研究

Study on the Difference of Volatile Components and Surface Color of Olibanum and Its Products

关键词:  乳香  炮制  GC-MS  主成分分析  正交偏最小二乘-判别式法  RGB颜色模型

Key words:  Olibanum  process  GC-MS  PCA  OPLS-DA  RGB color model

摘要:

目的 通过GC-MS对乳香、醋乳香、灯心草炒乳香挥发性成分进行定性定量分析，通过RGB模型对三者颜色进行定量研究，为乳香及其炮制品主观评价指标提供辅助参考。方法 提取乳香、醋乳香、灯心草炒乳香挥发油，通过GC-MS结合主成分分析、正交偏最小二乘-判别式法进行综合分析，探究三者挥发性成分的差异；采集乳香、醋乳香、灯心草炒乳香图像信息，利用RGB模型进行各炮制品表面颜色定量研究，统计三者颜色差异。结果 三者气味的差异可能与挥发油中萜类、醇类化合物的含量与种类相关，尤其是芳樟醇、正辛醇。三者颜色测定结果，灯心草炒乳香R^*76.86%~85.49%，G^*61.96%~70.59%，B^*38.04%~45.88%；醋乳香R^*56.86%~61.57%，G^*38.04%~41.96%，B^*27.45%~30.59%；乳香R^*69.41%~74.51%，G^*56.86%~62.35%，B^*40.78%~47.06%；经t检验，三者颜色测定结果具显著性差异，与相应标准记载中乳香“黄白色”、醋乳香“黄棕色”、灯心草炒乳香“金黄色”的差异吻合，表明该模型准确、可靠。结论 对乳香、醋乳香、灯心草炒乳香进行挥发性成分、颜色的差异研究，为乳香及其炮制品的性状描述提供参考，避免传统主观评价引起的误差。

Abstract:

OBJECTIVE To carry out qualitative and quantitative analysis of volatile components of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush by GC-MS, and the quantitative study of the surface color by RGB model, provide auxiliary reference for the subjective evaluation indexes of Olibanum and its products. METHODS The volatile oil of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush were extracted. Explored the difference of volatile components by GC-MS in combination with principal component analysis and orthogonal partial least-squares discriminant analysis make a comprehensive analysis. Collected the image information of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush, then measured the surface color of them by RGB color model, and counted three color differences. RESULTS The differences of odor among oils might be related to the contents and types of terpenoids and alcohols, especially linalool and 1-octanol. According to surface color determination results, Olibanum stir-fried with Rush was R^*76.86%-85.49%, G^*61.96%-70.59%, B^*38.04%-45.88%; Olibanum prepared with vinegar was R^*56.86%-61.57%, G^*38.04%-41.96%, B^*27.45%-30.59%; Olibanum was R^*69.41%-74.51%, G^*56.86%-62.35%, B^*40.78%-47.06%. By t test, there were significant differences among the three color measurement results, which were consistent with the differences recorded in the corresponding standards for "yellow white" Olibanum, "yellow brown" Olibanum prepared with vinegar, and "golden yellow" Olibanum stir-fried with Rush, indicating that the model was accurate and reliable. CONCLUSION The differences of volatile components and surface color of Olibanum, Olibanum prepared with vinegar and Olibanum stir-fried with Rush are studied to provide reference for character description of Olibanum and its processed products, and to avoid errors caused by traditional subjective evaluation.