地龙酒炙前后水煎液气味的吹扫捕集-GC-MS-嗅闻联用研究

摘要

Objective To analyze the odour composition of Lumbricus decoction and their changes after wine-fried. Methods Purge-trap coupled with gas chromatography-mass spectrometry-olfactory was adopted. The odour composition of Lumbricus decoction was identified. Results 32 volatile components were detected from Lumbricus decoction, 12 of which could be sniffed out by olfactory detector. The decoction odour of earthworm was similar to that wine-fried. The contents of odor components were not shown obviously decreased after wine-fried. Conclusion The results of this research lay the foundation for further exploration of deodorization methods of earthworm, and they also provide new thoughts and clues for analyzing the odour of animal medicines.%目的 研究地龙水煎液中的气味成分组成及地龙酒炙前后气味成分的变化.方法 采用吹扫捕集-GC-MS-嗅闻联用的方法,分辨出地龙水煎液中的气味成分并进行鉴定.结果 从地龙水煎液中检测出32个挥发性成分,其中12个成分可通过闻香器嗅出气味.地龙生品、酒炙品和商品酒地龙热水煎液的气味无明显差别,酒炙后气味成分含量无明显降低.结论 该研究结果为进一步探讨中药地龙矫臭解腥的方法奠定了基础,并为动物药腥臭味的研究方法提供了新的思路和线索.