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Objective: To analyze and compare the volatile components in Smilax glabra Robx. and its adulterant Smilax china L. . Methods: The volatile components in Smilax glabra Robx. and Smilax china L. were analyzed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry ( GC-MS). The relative percentage of each component was calculated by area normalization method. Results: Totally 24 components were detected out from Smilax glabra Robx. , and among them, 20 components were identified, which accounted for 97. 04% of the volatile components. Totally 21 components were detected out from Smilax china L. , and among them, 15 components were identified, which accounted for 77. 76% of the volatile components. Conclusion: The composition and content of volatile components in Smilax glabra Robx. and its adulterant Smilax china L. are differ-ent. The method can provide scientific basis for the identification of Smilax glabra Robx. and its adulterants.
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Objective: To establish an HPLC fingerprint of Caryophylli flos. to provide reference for the overall quality evaluation of the herb. Methods: The fingerprint of Caryophylli flos. was established by HPLC, and eugenol was used as the reference peak for the exploration of HPLC conditions. The fingerprint of Caryophylli flos. was established with acetonitrile-0. 2% phosphoric acid as the mobile phase with gradient elution. Results: A total of 17 characteristic common peaks were obtained by HPLC analysis, and among them, five common constituents including eugenol, ferulic acid, quercetin, kaempferol and isorhamnetin were calibrated. The similari-ties of chromatographic fingerprint of Caryophylli flos. from 10 different origins were above 0. 900, which was in line with the basic re-quirement of fingerprint similarity evaluation. Conclusion: The study provides experimental basis for improving the quality evaluation system of Caryophylli flos. , and provides reference for a comprehensive quality assessment of Caryophylli flos. .
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Objective: To analyze the composition and the content of volatile components in Dipsaci Radix and its wine broiled products. Methods: Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry ( GC-MS) was used to analyze the volatile components in Dipsaci Radix and its wine broiled products. The area normalization method was used to calculate the relative content. Results: Totally 31 ingredients were identified, which mainly included phenols, olefins, alcohols and aldehydes. Totally 25 peaks were detected out from the volatile components in Dipsaci Radix, and among them, 22 components were identified, which accounted for 94. 74% of the total volatile components. The content of 5-allylguaiacol was the highest, which accounted for 28. 37% of the total volatile components. Totally 23 peaks were detected out from the volatile components in wine-pro-cessed Dipsaci Radix, and among them, 17 ingredients were identified, which accounted for 85. 92% of the total volatile components. The content of nonanal was the highest, which accounted for 9. 66% of the total volatile components. Conclusion: The composition and the content of volatile components in Dipsaci Radix and its wine broiled products are different. The experiment provides scientific reference for the further research and development of the volatile components in Dipsaci Radix and its wine broiled products.
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Objective:To analyze the components of volatile oil in artemisiae argyi folium from different habitats to provide refer-ence for the quality evaluation in artemisiae argyi folium from different areas. Methods:The volatile oil of artemisiae argyi folium was extracted by steam distillation,and the components of volatile oil were analyzed and identified by GC-MS. The relative percentage of each component of volatile oil in artemisiae argyi folium from different habitats was calculated by area normalization method. The com-ponent contents of volatile oil in artemisiae argyi folium produced in Qichun and some other areas were analyzed by stechiometry. Re-sults:A total of 155 components were identified,mainly including compounds of ketones,olefins and alcohols,and the volatile compo-nents of artemisiae argyi folium from different areas were different. The quality of artemisiae argyi folium produced in Qichun was the best. Conclusion:The quality of volatile oil in artemisiae argyi folium produced in Qichun Hubei is better than that produced in other areas. The components of volatile oil in artemisiae argyi folium in the same habitat are also different. The different varieties of artemisi-ae argyi folium need to be further distinguished.
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OBJECTIVE:To compare the differences in the volatile ingredients of raw products and wine processed products of Ligusticum chuanxiong,and provide reference for its pharmacological activity research and clinical application. METHODS:Head-space solid phase microextraction-GC/MS was used to analyze the volatile components of L. chuanxiong before and after processed with wine. And area normalization method was adopted to calculate the relative percentage content of each component. RESULTS:28 components were isolated from the raw products and 24 components were identified,accounting for 99.70% of total volatile components. 2-methyl-2,3-dihydro-1H-inden-2-ol(20.06%),α-selinene(17.97%)and 4-ethyl-3-nonen-5-yne(9.24%)were high-er in contents. 21 components were isolated from the wine processed products and 18 components were identified,accounting for 89.74% of total volatile components. 4-ethyl-nonen-5-yne (12.97%) was the highest in content,followed by 4-carene (11.74%) and α-selinene(10.79%). Compared with raw products,the contents of active components α-pinene and β-elemene were increased. CONCLUSIONS:The volatile components and their relative contents of L. chuanxiong before and after processed with wine show certain differences,and volatile components after wine processed are relatively reduced. However,contents of the components with analgesic effect are increased,and its analgesic effect is superior to raw products.
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Objective: To analyze and compare the difference in volatile components in Achyranthesbidentatae Radix, salt-pro-cessed product of Achyranthes bidentatae Radix and wine-processed product of Achyranthes bidentatae Radix. Methods:Headspace sol-id-phase microextraction ( HS-SPME) was used to extract the volatile components from Achyranthes bidentatae Radix and the two pro-cessed product of Achyranthes bidentatae radix. The chemical compositions were analyzed by gas chromatography-mass spectrometry ( GC-MS) , and their relative mass fraction of each component was determined by an area normalization method. Results:A total of 38 chemical components were identified, and 23, 16 and 15 components were respectively identified from Achyranthes bidentatae Radix, the salt-processed product of Achyranthes bidentatae Radix and the wine-processed product of Achyranthes bidentatae Radix accounted for 79. 14%, 49. 80% and 44. 57% of the total content of volatile components, respectively. There were 4 types of common volatile chemical constituents in the three products. Compared with Achyranthes bidentatae Radix, 10 types of new compounds were produced and 17 types of old compounds disappeared in the salt-processed product, and 9 types of new compounds were produced and 17 types of old compounds disappeared in the wine-processed product. Conclusion:Different processing methods have some influence on the type and the content of the volatile components in Achyranthes bidentatae Radix. Using HS-SPME-GC-MS combination technique can quickly and effectively obtain the volatile components information for Achyranthes bidentatae Radix, which can provide scientific reference for the quality evaluation and application of the processed products of Achyranthes bidentatae Radix.
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Objective:To analyze the volatile components in Violae herba and its mixed product Corydalis bungeanae herba, and distinguish Violae herba from Corydalis bungeanae herba. Methods:The volatile constituents in Violae herba and Corydalis bungeanae herba were extracted by solid phase micro-extraction(SPME),and then analyzed by GC-MS. Results:A total of 62 constituents were detected out,and among them,42 compounds were identified, which mainly were olefins, ketones and aldehydes. Totally 43 peaks were isolated from Violae herba,and among them,28 components were identified, which accounted for 66.93% of the total volatile oil. Totally 22 peaks were isolated from Corydalis bungeanae herba,and among them,17 components were identified,which accounted for 97.02% of the total volatile oil. Conclusion:The volatile components in Violae herba and its mixed product are different in their peak types of total ion chromatograms and chemical compositions with only three same components in total. The highest content of the volatile components in Violae herba is 2-pentanoyl furan (18.01%), and that in Corydalis bungeanae herba is 1-caryophyllene (46. 06%). This test method is fast and stable,which can be used to distinguish Violae herba from Corydalis bungeanae herba.
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OBJECTIVE:To compare the differences in the volatile ingredients of raw products and wine processed products of Ligusticum chuanxiong,and provide reference for its pharmacological activity research and clinical application. METHODS:Head-space solid phase microextraction-GC/MS was used to analyze the volatile components of L. chuanxiong before and after processed with wine. And area normalization method was adopted to calculate the relative percentage content of each component. RESULTS:28 components were isolated from the raw products and 24 components were identified,accounting for 99.70% of total volatile components. 2-methyl-2,3-dihydro-1H-inden-2-ol(20.06%),α-selinene(17.97%)and 4-ethyl-3-nonen-5-yne(9.24%)were high-er in contents. 21 components were isolated from the wine processed products and 18 components were identified,accounting for 89.74% of total volatile components. 4-ethyl-nonen-5-yne (12.97%) was the highest in content,followed by 4-carene (11.74%) and α-selinene(10.79%). Compared with raw products,the contents of active components α-pinene and β-elemene were increased. CONCLUSIONS:The volatile components and their relative contents of L. chuanxiong before and after processed with wine show certain differences,and volatile components after wine processed are relatively reduced. However,contents of the components with analgesic effect are increased,and its analgesic effect is superior to raw products.
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Objective: To analyze and compare the difference in volatile components in Achyranthesbidentatae Radix, salt-pro-cessed product of Achyranthes bidentatae Radix and wine-processed product of Achyranthes bidentatae Radix. Methods:Headspace sol-id-phase microextraction ( HS-SPME) was used to extract the volatile components from Achyranthes bidentatae Radix and the two pro-cessed product of Achyranthes bidentatae radix. The chemical compositions were analyzed by gas chromatography-mass spectrometry ( GC-MS) , and their relative mass fraction of each component was determined by an area normalization method. Results:A total of 38 chemical components were identified, and 23, 16 and 15 components were respectively identified from Achyranthes bidentatae Radix, the salt-processed product of Achyranthes bidentatae Radix and the wine-processed product of Achyranthes bidentatae Radix accounted for 79. 14%, 49. 80% and 44. 57% of the total content of volatile components, respectively. There were 4 types of common volatile chemical constituents in the three products. Compared with Achyranthes bidentatae Radix, 10 types of new compounds were produced and 17 types of old compounds disappeared in the salt-processed product, and 9 types of new compounds were produced and 17 types of old compounds disappeared in the wine-processed product. Conclusion:Different processing methods have some influence on the type and the content of the volatile components in Achyranthes bidentatae Radix. Using HS-SPME-GC-MS combination technique can quickly and effectively obtain the volatile components information for Achyranthes bidentatae Radix, which can provide scientific reference for the quality evaluation and application of the processed products of Achyranthes bidentatae Radix.
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Objective To analyze similarities and differences of volatile components of Dalbergiae Odoriferae Lignum(DOL) and its adulterants,so as to provide a scientific basis for the identification of the authenticity of the pros and cons of DOL,and offer the reference for the further study of DOL. Methods With headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS),volatile components of DOL and its adulterants were analyzed and identified,and the relative content of each component was calculated by area normalization method. Results There were 70 compounds detected,in which 38 compounds were identified. They were mainly alkenes,alcohols,aldehydes and ketones. A total of 42 compounds were de?tected from DOL volatile components,and 25 components were identified,accounting for 96.54% of the volatile components;28 peaks were detected from its adulterants,and 19 compounds were identified,accounting for 80.7%of the volatile components. Con?clusion There were huge differences in volatile components between DOL and its adulterants. Only 6 common components were de?fected both in the DOL and it's adulterants,with their quite different contents. The main component of DOL was nerolidol,accounting for 61.47%of volatile components;the main component of its adulterants was beta selinene,accounting for 59.04%of total volatile components. The present result provides a scientific guidance for the identification of true or false DOL and also a reference for the fur?ther development of Dalbergia wood.
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OBJECTIVE:To establish a method for analyzing the volatile components in Cuscuta chinensis,and compare the difference of the volatile components in C. chinensis. METHODS:HS-SPME-GC-MS was adopted:sampling amount was 1.0 g, extracting fibers was 65 μm PDMS/DVB,equilibrium temperature was 120 ℃,equilibrium time was 15 min,extraction time was 30 min,resolution time was 3 min;GC conditions:the column was HP-5MS quartz capillary column,programmed temperature, inlet temperature was 230 ℃,carrier gas was high purity helium,the flow rate was 1.0 ml/min,splitless injection;MS condi-tions:ion source was electron ionization,temperature was 230 ℃,quadrupole temperature was 150 ℃,electron energy was 70 eV,photomultiplier tube voltage was 1.2 kV,the interface temperature was 280 ℃,and scanning range was m/z 35-550. Com-bined with the qualitative analysis for volatile components of C. chinensis from different habitats by HP ChemStation,the relative content was calculated by peak area normalization,and the data was analyzed by principal component analysis and cluster analysis. RESULTS:Totally 52 components were identified,9 of which were the common components in C. chinensis,namely leaf alcohol, 1-octene-3-ol,3-octanol,malt alcohol,diethyl phthalate,caryophyllene,nonaldehyde,octanol and palmitic acid. sample 1,2,3 were clustered into a group,then clustered with 4,5,6 into a group,sample 7,8,9 was clustered into a group,then clustered with 10,11,12 into a group,and sample 13,14,15 clustered into a group individually. CONCLUSIONS:The method is stable and reliable,and suitable for the rapid analysis of volatile components in C. chinensis;and differences of volatile components in C. chinensis from diflerent habitats are discernible.
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OBJECTIVE:To analyze the volatile components in Descurainia sophia and Lepidium apetalum and compare its dif-ferences. METHODS:HS-SPME was conducted for extracting volatile components in D. sophia and L. apetalum,GC-MS was used for detecting components,and area normalization method was adopted for calculating relative content of each component. RE-SULTS:The volatile components in D. sophia and L. apetalum were 25 and 18,accounting for 75.76% and 64.29% of total vola-tile components,respectively,and chemical components with the highest contents were β-caryophyllene and O-tolunitrile. CON-CLUSIONS:The method is simple,reliable,and can be used for the analysis of volatile components in D. sophia and L. apetalum. The volatile components show great differences in the kinds and contents,the study can provide basis for rapid identification of D. sophia and L. apetalum.
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Objective:To analyze and compare the volatile components in vinegar-processed schisandrae sphenantherae fructus and vinegar-processed schisandrae chinesis fructus.Methods:The volatile components in vinegar-processed schisandrae sphenantherae fruc-tus and vinegar-processed schisandrae chinesis fructus were extracted by headspace solid phase-microextraction (HS-SPME) and quali-tatively analyzed by GC-MS.Results:Totally 20 kinds of constituents were identified from vinegar-processed schisandra sphenanthera fructus, which accounted for 99.55%of the total volatile components , and totally 21 kinds of constituents were identified from vinegar-processed schisandra sphenanthera fructus, which accounted for 99.90% of the total volatile components .Conclusion: The type and content of volatile components in vinegar-processed schisandrae sphenantherae fructus and vinegar-processed schisandrae chinesis fructus are quite different , and the study can provide scientific basis for the two traditional Chinese medicinal materials .
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Objective:To optimize the forming process of Luomai granules. Methods: With the qualified granule yield and the moisture absorption as the indicators, the excipients were screened, and through the study of granulation effect, the proportion of excip-ients was optimized. With the normalized value of qualified granule yield, solubility, hygroscopicity and sensory evaluation as the eval-uation indices, and excipients times, ethanol concentration and amount of citric acid as the main influencing factors with five levels for each, the forming process of Luomai granules was optimized by central combination design-response surface methodology. Results:The option formula for Luomai granules was the follows:the excipients amount was 5-fold of the extract, 85% ethanol was used as the wet-ting agent, and citric acid content was 0. 3%. Conclusion:Optimized by the central combination design-response surface method, Lu-omai granules has such advantages as high qualified yield, low hygroscopicity, good solubility, soft taste and appropriate dosage, sug-gesting the optimized preparation process of Luomai granules is reasonable and feasible.
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Objective:To analyze the volatile components in compound Shenqiyizhi powder. Methods: The technique of head-space solid phase micro extraction( HS-SPME) with gas chromatography-mass spectrometry ( GC-MS) was applied to study the vola-tile components in the compound powder. The compound essential oil was analyzed by steam distillation( SD) with GC-MS. Results:A total of 117 kinds of volatile components were detected, and among them, 70 kinds of chemical compositions were identified from the compound powder, accounting for 94. 46% of the total volatile components. The component with the highest content wasβ-himachalene followed by ylangene (15. 56%) and β-asarone (7. 36%). Totally 66 kinds of volatile components were detected from the compound essential oil by SD-GC-MS, and among them, 43 kinds were identified, accounting for 77. 41% of the total volatile components. The results indicated that the main volatile components were β-asarone (16. 73%), eugenol methyl ether (6. 74%) and ylangene (5. 81%). Conclusion:The main volatile components in Shenqiyizhi powders areβ-cedrene, ylangene,β-asarone,α-asarone and el-emicin etc. The research can provide scientific basis for the analysis of volatile components.
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Objective:To investigate the antioxidant activity of the total flavonoids of Cinnamomum septentrionale Hand.-Mzt. Methods:A ferricyanide reduction method was used to study the reduction ability. The scavenging activity of the total flavonoids on DPPH· free radical( DPPH·),hydroxyl radicals( ·OH)and superoxide anion free radical( O2-·)was investigated as well. Re-sults:Cinnamomum septentrionale Hand.-Mzt. had good reduction and scavenging activity on the free radicals in a concentration-de-pendant manner. When the concentration of total flavonoids of Cinnamomum septentrionale Hand.-Mzt reached 0. 15 mg·ml-1 ,86%of DPPH free radical( DPPH·),68% of hydroxyl radicals( ·OH)and 59% of ultra oxygen anion free radical( O2-·)were scav-enged. Conclusion:Cinnamomum septentrionale Hand.-Mzt. has good antioxidant activity,and as a natural antioxidant,it is worthy of further research and development.
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Objective: To compare the volatile compounds extracted from Rhodiola renulata respectively by HS-SPME and SD. Methods:The volatile constituents from Rhodiola crenulata were extracted respectively by HS-SPME and SD, and then the contents and the names were confirmed by GC-MS. Results:Totally 39 compounds were identified from Rhodiola crenulata by HS-SPME while 16 ones were identified by SD. Among them, 4 common compounds were detected. Conclusion: There are some differences between the two methods. Compared with SD, HS-SPME is obviously better because more volatile constituents can be extracted from the herb, furthermore, HS-SPME has notable advantages of higher retrieval matching and sensitivity.
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To determine the content of dendrobine in Dendrobium nobile from different harvest times and plant parts, to research the inherent rule about it. GC with internal standard was used to determine. The content of dendrobine had significant differences in different periods and parts. The dendrobine content is higher in four-year root than in three-year root. The dendrobine content in the upper segment of stem is the highest, secondly is in the middle seg-ment, and in the low segment is the lowest. This offered evidence to determine the most appropriate harvest time and fair use of different parts for D.nobil.
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<p><b>OBJECTIVE</b>To establish the HPLC fingerprint of Angelica polymorpha.</p><p><b>METHOD</b>The 10 batches of A. polymorpha were measured by HPLC with isoimperatorin as a reference substance and the chromatographic experients were performed on Kromasil 100A C18 column (4.6 mm x 250 mm, 5 microm), eluted with acetonitrile and water as mobile phase in gradient mode. The flow rate was 1.0 m x min(-1) and the detection wavelength was 254 nm.</p><p><b>RESULT</b>The common mode of the HPLC fingerprints were set up. There were 8 common peaks in the fingerprint of 10 samples, and the similarity of the 10 samples was more than 0.9.</p><p><b>CONCLUSION</b>The method is simple, accurate and have a good reaptability. The quality of A. polymorpha can be controlled effectively by the HPLC fingerprint.</p>