不同加工法干姜片制炮姜、姜炭中挥发油成分GC-MS分析

摘要

目的 比较不同加工法干姜片炮制所得炮姜、姜炭中的挥发油成分,探求干姜不同加工方法对进一步炮制炮姜、姜炭挥发油成分的影响.方法 采用GC-MS法对挥发油成分进行分析.结果 2种不同加工法制得的干姜片进一步炮制的炮姜、姜炭挥发油中共鉴定出28个成分,其中鲜切法干姜片制炮姜中有19种,传统法干姜片制炮姜中有17种;鲜切法干姜片制姜炭中有15种,传统法干姜片制姜炭中有18种.莰烯等成分传统法比鲜切法所得各炮制品中相对含量高;α-姜烯等成分则相对含量低.结论 干姜片加工方法不同对进一步炮制炮姜、姜炭挥发油化学成分数量与质量均有一定影响,而炮制方法比加工方法对挥发油成分的影响更明显.本研究为不同加工法干姜片进一步制得的炮姜、姜炭的质量评价提供了实验依据.%Objective To compare the chemical composition of essential oil from Roasted Ginger and Ginger Charcoal processed by Zingiberis Rhizoma with different processing methods,and study the effect of processing method on the essential oil.Methods The chemical composition of essential oil are analyzed by GCMS.Results 28 components are identified in essential oil from Roasted Ginger and Ginger Charcoal,including 19 components in Roasted Ginger processed by fresh-cut Zingiberis Rhizoma and 17 components in Roasted Ginger processed by traditional method,15 components in Ginger Charcoal processed by fresh-cut Zingiberis Rhizoma and 18 components in Ginger Charcoal processed by traditional method.There are high content of camphene in traditional method processed samples and relatively low content of α-zingiberene.Conclusion Different processing methods of Zingiberis Rhizoma have effects on the quantity and quality of chemical composition of essential oil from Roasted Ginger and Ginger Charcoal.It provides experimental basis for quality evaluation of Roasted Ginger and Ginger Charcoal processed by Zingiberis Rhizoma with different processing methods.