小茴香不同炮制品活性成分的动态变化研究

按《中华人民共和国药典》分别对净制后的小茴香进行清炒、盐制、醋制、酒制和姜汁制,并提取出活性挥发油,采用气相色谱-质谱联用仪和薄层色谱对提取物进行分析。小茴香经不同辅料炮制后挥发油含量显著降低;与生品相比,炮制品均含有相同的主要活性成分,其中反式-茴香脑含量最高,顺式-番桧烯水合物、顺式-罗勒烯、α-松油烯、4-松油烯、对位-烯丙基茴香醚和枯敬醛为首次在小茴香药材中检测到;鉴定出的24种化合物经不同方法炮制后含量均发生了明显变化,且发生了相应的转化,这是导致不同炮制品具有不同药性和功效的重要原因。

Analysis of Changes of Effective Ingredients in Different Samples of Fried Foeniculum vulgare Mill.

Gas chromatography-mass spectrometry(GC-MS)was deve loped for analyzing the changes of effective ingredients in Foeniculum vul gare Mill after been fried.According to Chinese Pharmacopoeia,cleaned Foen iculum vulgare Mill were fried with nothing,salt solution,vinegar,wine and ginger juice,respectively,and the volatile components were extracted from fried products and detected by gas chromatography-mass spectrometry and thin-l ayer chromatography.The content of volatile oil in Foeniculum vulgare Mill decreased after been fried,and all fried samples had the same main effective in gredients.Among them,trans-anethole had the maximum content,furthermore,cis-sabinenehydrate,cis-ocimene,alpha-terpinene,4-terpinen,p-allyianisole and cuminal were detected for the first time in Foeniculum vu lgare Mill.The contents and kinds of the twenty-four compounds changed a lot,which resulted in different medicine characters and potency of different fried samples of F.vulgare Mill.