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目的:通过固相微萃取气质联用分析(SPMC-GC-MS)探讨炮制对酸枣仁挥发性成分的影响。方法:运用顶空固相微萃取装置萃取生枣仁、炒枣仁、蜜枣仁中的挥发性成分,运用GC-MS技术,对挥发性成分进行分析,通过NIST05质谱数据库对化合物进行鉴定,分析生、制酸枣仁挥发性成分的差异。结果:酸枣仁炮制前后,挥发性成分的差异较大,酸枣仁经炒制后,二酚基丙烷等成分的含量明显降低,在加热过程中会生成壬醛等新化合物,蜜炙后苯酚等成分明显增加。结论:酸枣仁饮片在炮制过程中,挥发性成分部分损失,同时在加热过程中分解产生新的挥发性成分,蜜炙后受辅料影响也会产生新挥发性物质,推测该类成分与酸枣仁炮制过程中的特殊香味有关。
OBJECTIVE: To investigate the effect of processing on the volatile components of wild jujube by SPME-MS-MS. Methods: The headspace solid-phase microextraction extraction device was used to extract the volatile components of Zaoren, Zaoren, and Zaoren, and the volatile components were analyzed by GC-MS. The compounds were identified and analyzed by NIST05 mass spectrometry database Differences of Volatile Components in Raw and Produced. Results: There were significant differences in the volatile components before and after the processing of jujube seeds. The contents of diphenolpropane and other components in the jujube were significantly lower than those in the control. The new compounds such as nonyl aldehyde, Significant increase in composition. Conclusion: During the process of processing, the volatile components are partially lost and the new volatile components are decomposed during the heating process. The new volatiles are also produced after the honeyburn is affected by the excipients, Processing of the special flavor of the process.