Xu Cheng, Meng Ling-Bang, Lu Mei-Qi, Huang Xin-Yue, Wang Xin, Gong Fei-Peng, Gong Qian-Feng, Yu Huan
Jiangxi University of Chinese Medicine Nanchang 330004, China.
Zhongguo Zhong Yao Za Zhi. 2024 Aug;49(16):4427-4436. doi: 10.19540/j.cnki.cjcmm.20240418.301.
The volatile components of Atractylodis Rhizoma have obvious pharmacological effects and are considered to be the main dry components of Atractylodis Rhizoma. The differences of different processed products of Atractylodis Rhizoma were analyzed from the perspective of volatile oil changes to explain the reasons for dryness reduction and efficacy increase of Atractylodis Rhizoma after processing. HS-GC-MS technology was used to obtain the volatile components of raw Atractylodis Rhizoma, bran-fried Atractylodis Rhizoma, roasted Atractylodis Rhizoma, and rice-water processed Atractylodis Rhizoma under four different processes, and then SIMCA software was used to analyze the volatile oil components of Atractylodis Rhizoma and its different processed products. A total of 87 volatile components were identified in the HS-GC-MS results. A total of 76 volatile components were identified in raw products; 79 volatile components were identified in bran-fried Atractylodis Rhizoma; 70 volatile components were identified in Zhangbang rice-water processed Atractylodis Rhizoma; 81 volatile components were identified in roasted Atractylodis Rhizoma; 78 volatile components were identified in Hunan rice-water processed Atractylodis Rhizoma; 73 volatile components were identified in Jilin rice-water processed Atractylodis Rhizoma, and 77 volatile components were identified in Shanghai rice-water processed Atractylodis Rhizoma. Through multivariate statistical analysis, it was found that there were significant differences between the processed products of Atractylodis Rhizoma. Then, a total of 28 significant differential components between the symbiotic products and the six processed products were established by the OPLS-DA model. Among them, 11 volatile components that generally increased significantly after processing were α-pinene, phellandrene,(1S)-(+)-3-carene, o-isopropyltoluene, D-limonene, α-ocimene, α-isoterpinene, silphiperfol-5-ene,silphinene, γ-alkenyl, and germacrene B, which may be related to their synergistic effect. Five volatile components that generally decreased significantly after processing were β-elemene, 1-methyl-4-(6-methylhept-5-en-2-yl) cyclohexa-1, 3-diene, β-selinene,β-sesquiphellandrene, and atractylon, which may be related to their dryness.
白术的挥发成分具有明显的药理作用，被认为是白术的主要干燥成分。从挥发油变化的角度分析白术不同炮制品的差异，以阐释白术炮制后减燥增效的原因。采用顶空-气相色谱-质谱联用（HS-GC-MS）技术，获取生白术、麸炒白术、炒白术以及米泔水制白术在4种不同炮制工艺下的挥发成分，然后运用SIMCA软件对白术及其不同炮制品的挥发油成分进行分析。HS-GC-MS结果中共鉴定出87种挥发成分。生品中鉴定出76种挥发成分；麸炒白术中鉴定出79种挥发成分；樟帮米泔水制白术中鉴定出70种挥发成分；炒白术中鉴定出81种挥发成分；湖南米泔水制白术中鉴定出78种挥发成分；吉林米泔水制白术中鉴定出73种挥发成分；上海米泔水制白术中鉴定出77种挥发成分。通过多元统计分析发现，白术各炮制品之间存在显著差异。随后，利用正交偏最小二乘法判别分析（OPLS-DA）模型确定了生品与6种炮制品之间共28个显著差异成分。其中，炮制后普遍显著增加的11种挥发成分是α-蒎烯、水芹烯、(1S)-(+)-3-蒈烯、邻异丙基甲苯、D-柠檬烯、α-罗勒烯、α-异松油烯、5-亚甲基环戊二烯并环辛二烯、氧化石竹烯、γ-烯丙基和杜松烯B，这可能与其协同作用有关。炮制后普遍显著降低的5种挥发成分是β-榄香烯、1-甲基-4-(6-甲基庚-5-烯-2-基)环己-1,3-二烯、β-芹子烯、β-倍半水芹烯和苍术酮，这可能与其燥性有关。
