吴茱萸不同炮制品中挥发油成分气相色谱—质谱分析

陈炯 高悦 谭鹏 王蕾 张先灵 张语凡 王鑫 李飞

摘要：目的 分析吴茱萸生品、清水炙品及不同辅料炮制品（甘草炙、姜炙、醋炙、盐炙、黄酒炙、黄连炙）挥发油的化学成分，探讨炙法及辅料对吴茱萸挥发油成分的影响。方法 采用水蒸气蒸馏法提取挥发油，用气相色谱-质谱法检测并鉴定生品及各炮制品中的挥发油成分。结果 吴茱萸生品、清水炙品及各炮制品挥发油含量由高到低依次为：生品（0.71%）>姜炙品（0.69%）>黄连炙品（0.65%）>黄酒炙品（0.63%）=清水炙品（0.63%）>醋炙品（0.59%）=盐炙品（0.59%）>甘草炙品（0.51%）。生品较清水炙品减少了13个成分，增加了12个成分；盐炙品较清水炙品减少了8个成分，增加了3个成分，醋炙品较清水炙品减少了6个成分，增加了6个成分；黄酒炙品较清水炙品减少了9个成分，增加了10个成分；姜炙品较清水炙品减少了10个成分，增加了11个成分；黄连炙品较清水炙品减少了11个成分，增加了13个成分；甘草炙品较清水炙品减少了19个成分，增加了16个成分。结论 炙法及辅料均会对吴茱萸挥发油类成分组成及含量产生影响，不同辅料的影响不同。

关键词：吴茱萸；炮制；挥发油；气相色谱-质谱法

DOI：10.3969/j.issn.1005-5304.2016.12.022

中图分类号：R283.1 文献标识码：A 文章编号：1005-5304（2016）12-0091-05

Analysis on Volatile Oil Constituents in Euodiae Fructus and Processed Products by GC-MS CHEN Jiong， GAO Yue， TAN Peng， WANG Lei， ZHANG Xian-ling， ZHANG Yu-fan， WANG Xin， LI Fei （Beijing University of Chinese Medicine， Beijing 100102， China）

Abstract： Objective To analyze volatile constituents isolated from the crude， the water-prepared and processed Euodiae Fructus （prepared by Glycyrrhizae Radix et Rhizoma， prepared by ginger juice， stir-frying with vinegar， prepared by salt， prepared by yellow wine， prepared by Coptidis Rhizoma）； To discuss the effects resulting from stir-firing with liquid processing and processing adjuvants on volatile oil in Euodiae Fructus. Methods The volatile constituents were extracted from Euodiae Fructus by steam distillation and the amount of each components in the volatile oil was determined by GC-MS. Results The contents of volatile oil in the the crude， the water-prepared and processed Euodiae Fructus was ordered from high to low. The crude （0.71%） > ginger-prepared samples （0.69%） > Coptidis Rhizoma-prepared samples （0.65%） > yellow wine-prepared samples （0.63%） = water-prepared samples （0.63%） > vinegar-prepared samples （0.59%） = salt-prepared samples （0.59%） > Glycyrrhizae Radix et Rhizoma-prepared samples （0.51%）. Compared with the water-processed samples， 13 compositions disappeared and 12 compositions were added in the crude samples； 8 compositions disappeared and 3 compositions were added in the salt-prepared samples； 6 compositions disappeared and 6 compositions were added in the vinegar-prepared samples； 9 compositions disappeared and 10 compositions were added in the yellow wine-prepared samples； 10 compositions disappeared and 11 compositions were added in the ginger-prepared samples； 11 compositions disappeared and 13 compositions were added in the Coptidis Rhizoma-prepared samples； 19 compositions disappeared and 16 compositions were added in the Glycyrrhizae Radix et Rhizoma-prepared samples. Conclusion Stir-firing with liquid processing and processing adjuvants would have influence on volatile constituents in Euodiae Fructus， different adjuvants with different effects.

Key words： Euodiae Fructus； processing； volatile oil； GC-MS

基金项目：国家重点基础研究发展计划基础理论专项（2009CB522800）；北京中医药大学在读研究生项目（2015-JYB-XS094）

通讯作者：李飞，E-mail：lf668@sina.com

吴茱萸为芸香科植物吴茱萸Euodia rutaecarpa （Juss.）Benth.、石虎 Euodia rutaecarpa（Juss.）Benth. var. officinalis（Dode）Huang 或疏毛吴茱萸Euodia rutaecarpa（Juss.）Benth. var. bodinieri（Dode）Huang的干燥近成熟果实，具有散寒止痛、降逆止呕、助阳止泻功效[1]。吴茱萸生品有小毒，挥发油类成分既是其有效成分又是毒性成分，炮制能降低吴茱萸挥发油的毒性[2-5]。吴茱萸炮制……