气相色谱-三重四极杆质谱分析人参炮制品中的挥发性成分

人参炮制的化学成分变化研究主要集中在皂苷和糖类,本文首次从挥发性成分角度阐释了人参不同炮制品的物质基础。利用气相色谱-质谱联用(GC-MS/MS)方法,对鲜参、生晒参和红参中挥发性成分及其衍生规律进行研究。采用TG-5SILMS非极性气相色谱柱,以He为载气,通过NIST MS Spectral Database对挥发性成分进行检测并鉴定。鲜参、生晒参、红参中分别检出30、33和34种挥发性成分,其中生晒参中(-)-斯巴醇含量为鲜参含量的31.98倍,辛醛等8种挥发性成分为鲜参中含量的3倍以上,红参中有环癸等10种挥发性成分为鲜参中含量的3倍以上。生晒参和红参中各有4种挥发性成分在鲜参中未检出。

Analysis of Volatile Components in Processed Ginseng by GC-MS/MS

The research of chemical changes in ginseng processing has been focusing on saponins and sugars. In this paper, volatile components in ginseng were studied for the first time, which provide a substance basis for different processed ginseng. The volatile components and their derivative paths of fresh ginseng, sun-dry ginseng and red ginseng were studied by gas chromatography-mass spectrometry(GC-MS/MS). The volatile components were detected and analyzed using TG-5SILMS nonpolar GC column, with He as the carrier gas through the NIST MS Spectral Database. Thirty, thirty-three and thirty-four species of volatile compounds in fresh ginseng, sun-dry ginseng and red ginseng were detected, respectively. The content of (-)-spartak alcohol in sun-dry ginseng is 31.98 times higher than that in the fresh ginseng, while the levels of eight volatile components such as octanal in sun-dry ginseng is three times higher than those in the fresh ginseng. The contents of ten volatile components such as cyclodecanone in red ginseng are 3 times higher than those in the fresh ginseng. Four volatile compounds in sun-dry ginseng and in red ginseng are not detected in fresh ginseng.