ABSTRACT
Objective:To compare volatile components in raw products and steamed products of Citri Sarcodactylis Fructus. Method:Volatile oil in different batch of raw products and steamed products of Citri Sarcodactylis Fructus was extracted by steam distillation, and volatile components were identified by GC-MS.The determination was performed with injector temperature of 280℃, high pure helium(≥ 99.999%) as carrier gas, split ratio of 10:1, and sample size of 3 μL with temperature programming.Mass spectrum conditions included electron bombardment ion source, electron bombardment energy of 70 eV, ion source temperature of 230℃, acceleration voltage of 34.6 V, resolution of 2 500, scanning range of m/z 40-350.Peak matching, cutting and noise filtering were used in analyzing data based on GC-MS combined with orthogonal partial least square-discriminant analysis(OPLS-DA). Result:A total of 58 components were separated and identified from the different batches of raw Citri Sarcodactylis Fructus and their processed products, and 27 differential chemical components were identified by multivariate statistical analysis, among them, 15 common differential components presented different changing laws.The relative contents of α-pinene, β-pinene, p-cymene, β-linalool, L-4-terpinenol, α-terpineol, nerol, β-cyclocitral, geraniol and α-citral in raw products were higher than that of their corresponding processed products.The relative contents of β-caryophyllene, cis-α-bergamotene, γ-muurolene, γ-elemene and β-bisabolene in processed products were higher than that of their corresponding raw products. Conclusion:The content and composition of volatile components in Citri Sarcodactylis Fructus from Guangdong province have changed after being steamed.The results can provide experimental basis for expounding the processing principle and quality evaluation of Citri Sarcodactylis Fructus, and have positive significance for promoting the research and development of this Lingnan characteristic decoction pieces.