ABSTRACT
Objective:To analyze the changes of chemical compositions and relative contents of volatile constituents in raw Xanthi-um sibiricum Patr. and fried Xanthium sibiricum Patr. Methods: Headspace solid phase micro extraction ( HS-SPME) combined with gas chromatography-mass spectrometry ( GC-MS) was used to study the volatile components in raw and fried products of Xanthium sibir-icum Patr. . A peak area normalization method was applied to calculate the relative percentage content of each composition. Results:Totally 26 and 27 kinds of compounds were isolated and identified respectively from raw and fried xanthium including 19 species and re-spectively accounting for 68. 69% and 90. 08% of the total volatile components. In the raw products, the components with high con-tents were camphor (15. 3%), eucalyptus oil alcohol (9. 6%) and borneol (6. 89%), while in the fried products, those were men-thol (24. 09%), borneol (18. 48%) and eucalyptol (7. 19%). Conclusion:The relative contents of components with effects on rhi-nitis in the fried products are obviously higher than those in the raw products. HS-SPME-GC-MS can be used to detect the volatile com-positions and their relative contents in the raw products and fried products of Xanthium sibiricum Patr. . From the changes of volatile components, theoretical basis can be laid for the components with certain efficacy in raw and fried Xanthium sibiricum Patr. , and scien-tific basis can be provided for their further study and comprehensive utilization.