Quality Control

Comparison of the difference of volatile components of raw and vinegar stir-baked Bupleuri Radix based on headspace-gas chromatography-ion mobility spectrometry*

Expand
  • 1. College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, China;
    2. Shaanxi Engineering Technology Research Center of Prepared Slices, Xianyang 712046, China;
    3. No.986 Hospital of PLAAF, Xi'an 710054, China;
    4. Huarun Sanjiu Pharmaceutical Limited Company, Hefei 230601, China

Received date: 2023-02-15

  Online published: 2024-06-24

Abstract

Objective: To compare the difference of volatile components of raw and vinegar stir-baked Bupleuri Radix. Methods: The volatile components of raw and vinegar stir-baked Bupleuri Radix were determined by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the changes of the components were compared. Principal component analysis (PCA) and“nearest neighbor” fingerprint analysis (NNFA) were used to analyze the differences of volatile components. Results: GC-IMS fingerprints showed that the volatile components of raw and vinegar stir-baked Bupleuri Radix were different. And 61 volatile components were identified. 1-penten-3-one(D), 2-butanol (M and D), propyl propanoate, isopentyl isopentanoate and 1-octanal(M and D) could be used as the characteristic volatile components of Bupleuri Radix. 1-penten-3-one (M), 2-heptanol, cyclohexanone, 1-pentanol(M and D) and 2-hexenal(M and D) could be used as characteristic volatile components of vinegar stir-baked Bupleuri Radix. The results of PCA and NNFA showed that the resolution of raw and vinegar stir-baked Bupleuri Radix was good. Conclusion: The GC-IMS technology combined with cluster analysis prove that the volatile components of raw and vinegar stir-baked Bupleuri Radix are obvious different, which provide certain ideas for the identification of raw and vinegar stir-baked Bupleuri Radix, and provide reference for quality control and clinical application of Bupleuri Radix at the same time.

Cite this article

SONG Yi-jun, GUO Tao, LI Shi-bo, WANG Yan, BAO Qi-yong, QIAO Rui-rui, ZHANG Jie . Comparison of the difference of volatile components of raw and vinegar stir-baked Bupleuri Radix based on headspace-gas chromatography-ion mobility spectrometry*[J]. Chinese Journal of Pharmaceutical Analysis, 2023 , 43(9) : 1586 -1596 . DOI: 10.16155/j.0254-1793.2023.09.16

References

[1] 龚千锋. 中药炮制学[M]. 北京: 中国中医药出版社, 2016:215
GONG QF. Processing of Chinese Materia Medica[M]. Beijing:China Press of Traditional Chinese Medicine, 2016:215
[2] 阳强, 于欢, 龚千峰. 柴胡炮制历史沿革及现代研究[J]. 江西中医药大学学报, 2017, 29(4):127
YANG Q, YU H, GONG QF. Study on processing for Bupleurum in medical history and modern research[J]. J Jiangxi Univ Tradit Chin Med,2017, 29(4):127
[3] 赵新妹. 醋制柴胡疏肝解郁功效和肝毒性研究[D]. 济南: 山东中医药大学, 2019
ZHAO XM. Study on the Soothing Liver Function and Hepatotoxicity of Vinegar-Baked Bupleuri Radix[D]. Jinan: Shandong Traditional Chinese Medicine University,2019
[4] 叶耀辉, 史毅, 张博文, 等. 柴胡炮制品的研究进展[J]. 江西中医药, 2017, 48(412):61
YE YH, SHI Y, ZHANG BW, et al. Research progress of Bupleurum processed products[J]. Jiangxi J Traditl Chin Med, 2017, 48(412):61
[5] ASHOUR ML, WINK M. Genus Bupleurum: a review of its phytochemistry, pharmacology and modes of action[J]. J Pharm Pharmacol, 2011, 63(3):305
[6] 李艳凤, 刘雅舒, 李艳生. 柴胡的化学成分与药理作用研究进展[J]. 西北药学杂志, 2022, 37(5):186
LI YF, LIU YS, LI YS. Research progress of chemical composition and pharmacological effects of Bupleuri Radix[J]. Northwest Pharm J, 2022, 37(5):186
[7] 丛梦雨, 龚彦溶, 梁莎碧, 等. HPLC-ELSD 指纹图谱分析提取与炮制对柴胡中化学成分的影响[J]. 中国实验方剂学杂志, 2018, 24(7):13
CONG MY, GONG YR, LIANG SB, et al. Effect of extraction and processing on chemical constituents in Bupleuri Radix by HPLC-ELSD fingerprint[J]. Chin J Exp Tradit Med Form, 2018, 24(7):13
[8] 贾天柱, 许枬, 史辑. 炮制引起中药药性及功用的变化[J]. 世界科学技术-中医药现代化, 2017, 19(3):450
JIA TZ, XU T, SHI J. Changes of Chinese medicinal properties and clinical effects caused by Chinese processing[J]. Mod Tradit Chin Med Mater Med-World Sci Technol, 2017, 19(3):450
[9] 戴建业, 郑宁宁, 孙淑军, 等. 基于血清代谢组学的柴胡醋炙生物学效应研究[J]. 中华中医药学刊, 2014, 32(7):1717
DAI JY,ZHENG NN, SUN SJ, et al. Research on biological effects of vinegar stir-frying method on Radix Bupleuri Chinensis by serum metabonomics[J]. Chin Arch Tradit Chin Med, 2014, 32(7):1717
[10] 莫雪林, 郭东凯, 周辰杰, 等. 基于Box-Behnken 响应面法优化柴胡醋制工艺[J]. 中药材, 2019, 42(11):2547
MO XL, GUO DK, ZHOU CJ, et al. The process of stir-baking Bupleuri Radix with vinegar was optimized based on Box-Behnken response surface method[J]. J Chin Med Mater, 2019, 42(11):2547
[11] 潘婷, 黄亚婷, 韩珂卿, 等. 基于药物体系质量评价模式的柴胡质量表征关联分析研究[J]. 世界中医药, 2015, 10(4):577
PAN T, HUANG YT, HAN KQ, et al. Quality representation and correlation analysis of Chaihu (Bupleuri Radix) based on the quality evaluation model of drug system[J].World Chin Med, 2015, 10(4):577
[12] 张妤, 卢紫娟, 邢婕, 等. 晋产黑柴胡和北柴胡化学差异比较研究[J]. 沈阳药科大学学报, 2021,38(6):622
ZHANG S, LU ZJ, XING J, et al. Study the chemical differences between Bupleurum smithii and B. chinense from Shanxi[J]. J Shenyang Pharm Univ, 2021,38(6):622
[13] 张雅婷, 蔡皓, 段煜, 等. 基于代谢组学探究炮制与配伍对四逆散抗抑郁作用的贡献[J]. 中国中药杂志, 2021, 46(19):4993
ZHANG YT, CAI H, DUAN Y, et al. Roles of processing and compatibility in antidepression of Sini Powder:a metabonomics study[J]. China J Chin Mater Med, 2021, 46(19):4993
[14] 章莎莎, 邢婕, 李震宇, 等. 基于GC-MS代谢组学技术对不同品种柴胡挥发油的研究[J]. 中国实验方剂学杂志, 2014, 20(12):84
ZHANG SS, XING J, LI ZY, et al. Metabolic essential oil of different Radix Bupleuri by GC-MS[J]. Chin J Exp Tradit Med Form, 2014, 20(12):84
[15] 庞雪, 廖念, 周逸群, 等. 柴胡 5 种不同炮制品中挥发性成分的气相色谱-质谱联用分析[J]. 时珍国医国药, 2017, 28(1):108
PANG X, LIAO N, ZHOU YQ, et al. Research on volatile components from five kinds of processed Radix Bupleuri by GC-MS[J]. Lishizhen Med Mater Med Res, 2017, 28(1):108
[16] 谢东浩,王团结, 欧阳臻, 等. 不同采收期的江苏春柴胡挥发油化学成分的GC-MS分析[J]. 现代中药研究与实践, 2008, 22(6):48
XIE DH, WANG TJ, O YANG, et al. GC-MS analysis of chemical components of the volatile oil from Herba Bupleuri in different harvest time[J]. Res Pract Chin Med, 2008, 22(6):48
[17] 朱丽娜, 孟新涛, 徐斌, 等. 基于气相离子迁移谱检测的轮南白杏气调包装果实采后风味物质变化[J]. 现代食品科技, 2019, 35(8):294
ZHU LN, MENG XT, XU B, et al. Changes of postharvest flavor substance in different packages of“Lunnan”apricots using gas chromatography-ion mobility spectroscopy[J]. Mod Food Sci Technol, 2019, 35(8):294
[18] 李丽丽, 张敏敏, 李蒙, 等. 不同干燥方法下西洋参的挥发性成分研究[J]. 山东科学, 2020, 33(3):62
LI LL, ZHANG MM, LI M, et al. Study of the volatile components in Panax quinquefolius L. with different drying methods[J]. Shandong Sci, 2020, 33(3):62
[19] 冯雪, 尹利辉, 金少鸿, 等. 离子迁移谱及其在药学领域的应用[J]. 药物分析杂志, 2013, 33(7):1109
FENG X,YIN LH, JIN SH, et al. Ion mobility spectrometry and its applications in pharmaceutical research and development[J].Chin J Pharm Anal, 2013, 33(7):1109
[20] YUAN ZY, QU HY, XIE MZ, et al. Direct authentication of three Chinese materia medica species of the Lilii Bulbus family in terms of volatile components by headspace-gas chromatography-ion mobility spectrometry[J]. Anal Methods, 2019, 11(4):530
[21] LÜ W, LIN T, REN ZY, et al. Rapid discrimination of Citrus reticulata ‘Chachi' by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis[J]. Food Res Int, 2020, 131: 108985
[22] 冯靖雯, 郭小红, 张砚, 等. 不同花期闹羊花中挥发性成分的GC-IMS分析[J]. 中国实验方剂学杂志, 2021, 27(10):85
FENG JW, GUO XH, ZHANG Y, et al. GC-IMS analysis of volatile components in Rhododendri Mollis Flos at different flowering stages[J]. Chin J Exp Tradit Med Form, 2021, 27(10):85
[23] 马云, 王尧尧, 管明瑞, 等. 不同发育期忍冬花颜色与气味变化[J]. 中成药, 2019, 41(6):1349
MA Y, WANG YY, GUAN MR, et al. Changes of the color and odor of the flowers from Lonicera japonica in different development[J]. Chin Tradit Pat Med, 2019, 41(6):1349
[24] 焦焕然, 张敏敏, 赵恒强, 等. 不同热风干燥方式对瓜蒌化学成分的影响[J]. 中国实验方剂学杂志, 2021, 27(23):137
JIAO HR, ZHANG MM, ZHAO HQ, et al. Effect of different hot air drying methods on chemical constituents of Trichosanthis Fructus[J]. Chin J Exp Tradit Med Form, 2021, 27(23):137
[25] 何佳, 叶丽华, 李静慧, 等. 采用顶空-气相色谱-离子迁移谱分析加工前后浙麦冬中的挥发性有机物[J]. 分析仪器, 2021(1):103
HE J,YE LH, LI JH, et al. Analysis of VOCs in Zhemaidong before and after processing by headspace-gas chromatography-ion migration spectrum[J]. Anal Instrum, 2021(1):103
[26] 林秀敏, 岳丽丹, 张振凌, 等. GC-IMS 法比较不同方法炮制酒当归特异气味成分差异[J]. 中草药, 2020, 51(17):4464
LIN XM, YUE LD, ZHANG ZL, et al. Using GC-IMS to compare difference of specific odor components of Angelicae Sinensis Radix by different yellow wine processing methods[J]. Chin Tradit Herb Drugs, 2020, 51(17):4464
[27] 李曼祎, 沈天辰, 刘春凤, 等. 不同产地枸杞品质差异研究[J]. 食品与发酵工业, 2021, 47(24):56
LI MY, SHEN TC, LIU CF, et al. Research on the quality of wolfberry from different production areas[J].Food Ferment Ind, 2021, 47(24):56
[28] 林史珍, 杜方敏, 林良静, 等. GC-IMS技术监测加速破坏条件下苦杏仁挥发性物质变化研究[J]. 广州中医药大学学报, 2019, 36(8):1247
LIN SZ, DU FM, LIN LJ, et al. Monitoring variation of volatile components in Semen Armeniacae Amarum under accelerated damage conditions by GC-IMS technology[J]. J Guangzhou Univ Tradit Chin Med, 2019, 36(8):1247
Outlines

/