基于顶空-气相色谱-离子迁移谱法的地黄与酒炖熟地黄及蒸制熟地黄挥发性化学成分表征及差异性研究

Characterization and Differentiation of Volatile Chemical Composition of Rehmannia glutinosa, wine-stewing processed Rehmannia glutinosa and steamed Rehmannia glutinosa Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

关键词:  生地黄  酒炖熟地黄  蒸制熟地黄  顶空－气相色谱－离子迁移谱  挥发性成分  “最近邻”指纹分析

Key words:  Rehmannia glutinosa  wine-stewing processed Rehmannia glutinosa  Steamed Rehmannia glutinosa  headspace-gas chromatography-ion mobility spectrometry  volatile components  

摘要:

摘要：目的 比较地黄炮制前后及不同炮制加工方法炮制品中挥发性成分的差异。 方法 采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）对地黄生品及其炮制品酒炖熟地黄和蒸制熟地黄的挥发性成分进行检测并比较成分变化，结合主成分分析（PCA）和“最近邻”指纹分析分析其挥发性成分的差异。结果 GC-IMS指纹图谱显示地黄生品和炮制品的挥发性成分存在差异，且不同炮制方法所得酒炖熟地黄与蒸制熟地黄挥发性成分也存在明显差异。共鉴定挥发性成分90个；明确了地黄炮制前后的特征性变化成分，以及酒炖熟地黄与蒸制熟地黄的差异性成分，酒炖熟地黄中2-甲基丙酸、丁酸、2-甲基丙醛、乳酸乙酯、β-蒎烯、乙醇、1-丙醇、2-甲基-1-丙醇、3-甲基-1-丁醇、1-己醇、2-戊基呋喃等物质的含量较高；而蒸制熟地黄中E-2-戊烯醛、噻吩、2-甲基吡嗪、2-戊酮、环己酮、4-甲基-2-戊酮、4-甲基-3-戊烯-2-酮、乙酸异丙酯等物质的含量较高。PCA和“最近邻”指纹分析结果显示，生地黄与其炮制品及酒炖熟地黄与蒸制熟地黄间分离度良好。结论 地黄加工炮制前后其挥发性成分发生了较大的变化，研究结果可为地黄生品和炮制的辨识提供一定的思路，为熟地黄饮片的质量控制和临床应用提供参考。

Abstract:

ABSTRACT: OBJECTIVE To compare the differences of volatile components in processed products before and after Rehmannia glutinosa processing and different processing methods. METHODS Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect and compare the volatile components of Rehmannia glutinosa raw products and their processed products, and the differences in volatile components were analyzed by principal component analysis (PCA) and nearest neighbor fingerprint analysis. RESULTS GC-IMS fingerprints showed that there were differences in the volatile components of Rehmannia glutinosa products and processed products, and there were also significant differences in the volatile components of wine-stewing processed Rehmannia glutinosa and steamed Rehmannia glutinosa obtained by different processing methods. A total of 90 volatile components were identified. The characteristic components of rehmannia before and after processing, and the different components between stewed rehmannia and stewed rehmannia were determined. The contents of 2-methylpropionic acid, butyric acid, 2-methylpropanaldehyde, ethyl lactate, β-pinene, ethanol, 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2-amylfuran and other substances in stewed rehmannia were higher. The contents of E-2-pentenal, thiophene, 2-methylpyrazine, 2-pentanone, cyclohexanone, 4-methyl-2-pentenone, 4-methyl-3-pentene-2-one, isopropyl acetate and other substances in cooked rehmandra were higher. The results of PCA and "nearest neighbor" fingerprint analysis showed that the separation between raw Rehmannia and its processed products and wine-stewing processed Rehmannia glutinosa and steamed Rehmannia glutinosa was good. CONCLUSION The volatile components of Rehmannia glutinosa have changed greatly before and after processing, and the results of this study can provide some ideas for the identification of Rehmannia glutinosa products and processing, and provide a reference for the quality control and clinical application of Rehmannia glutinosa decoction pieces.