Analysis of Volatile Components of Different Processed Products of Curcuma wenyujin Radix by HS-SPME-GC-MS / 中国实验方剂学杂志

ABSTRACT

Objective:To analyze and compare volatile components in raw and fried products of Curcuma wenyujin radix, and find out the material basis for the differences in efficacy between them,in order to provide powerful support and reference for the rational use of C. wenyujin radix of different processed products and establish a more perfect quality evaluation system. Method:HS-SPME combined with GC-MS was used to analyze and compare volatile components and relative percentage in different processed products of C. wenyujin radix. Result:Totally 42 peaks were detected from the raw product of C. wenyujin radix,and 23 components were identified. Totally 59 peaks were detected from vinegar-baked C. wenyujin radix,and 34 components were identified. Totally 64 peaks were detected from wine-baked C. wenyujin radix,and 40 components were identified. Compared with C. wenyujin radix,22 kinds of new ingredients were produced. Compared with C. wenyujin radix,29 kinds of new ingredients were produced in wine-baked C. wenyujin radix. The composition and content of volatile components in different processed products of C. wenyujin radix were changed. Conclusion:The headspace solid phase micro-extraction method is simple in operation and fast in extraction speed,with no use of organic solvent, no pollutant in the environment and a low operation cost. The method using headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry has a high stability and reliability. It is suitable for rapid analysis of volatile components between C. wenyujin radix and its different processed products. It can provide a scientific basis for the quality evaluation of C. wenyujin radix and its different processed products,and a scientific reference for the rational use of C. wenyujin radix resources.