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Studies on the Volatile Constituent Spectrum in Triherbal Recipe Radix Astragali-Fructus Aurantii-Radix Saposhnikoviae and Its Herb Pairs and the Content Detection of Naringin

Author: ZuoLaiFa
Tutor: LiXiaoRu
School: Central South University
Course: Pharmaceutical Engineering
Keywords: gas chromatography-mass spectrometry (GC-MS) highperformance liquid chromatography-diode array detector (HPLC-DAD) chemometrics analysis chromatographic fingerprint triherbal recipes
CLC: R284
Type: Master's thesis
Year: 2012
Downloads: 51
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Abstract


The one issue in the process of modernization of Traditional Chinese Medicine (TCM) is how to clarify the material basis and chemical compositions of TCM. With the advent of two-dimensional hyphenated chromatographie instruments and the rapid development of relative multi-resolution techniques based chemometrics, so that TCM can be qualitatively and quantitatively analyzed by the advantage of these new approaches both in chromatographie separation and in spectral identification.In this paper, we take triherbal recipes Radix Astragali-Fructus Aurantii-Radix Saposhnikoviae (RA-FA-RS) as the object of study. The purpose of the paper is to investigation of the volatile chemical components in single herb, herb pairs and triherbal recipes by GC-MS chromatogram fingerprint technology combined with chemometric resolution method in a systematical way. Qualitative and quantitative by mass spectrometry library combining retention indices for by adopting total volume in integral method. At the same time, the content change of naringin was analysized in the decocions of the single herb, herb pairs and triherbal recipes.The paper has mainly finished the following work:1. Qualitative and quantitative analysis of the volatile chemical components in single herb Radix Astragali (RA), Fructus Aurantii (FA) and Radix Saposhnikoviae (RS) and its herb pairs by hyphenated GC-MS chromatogram fingerprint technology combined with chemometric methods HELP. The results showed22,42and24volatile chemical components in volatile oil of RA, FA and RS were separately determined qualitatively, accounting for91.98%,94.31%and89.51%of there total contents of volatile oil. The mainly volatile oil of RA: D-Limonene(C10H16,71.05%), n-Hexadecanoic acid(C16H32O2,7.85%), y-Terpinen(C10H16,1.85%). The mainly volatile oil of FA: D-Limonene(C10H16,71.07%), p-Menth-l-en-4-ol(C10H18O,6.15%), γ-Terpinen(C10H16,4.05%). The mainly volatile oil of RS: Falcarinol(C17H24O,46.79%), D-Limonene(C10H16,27.76%), n-Hexadecanoic acid(C16H32O2,7.31%). The results also showed that28,39and38volatile chemical components in volatile oil of herb pairs RA-RS, RA-FA and RS-FA were separately determined qualitatively, accounting for88.94%,92.56%and92.91%of there total contents of volatile oil. The mainly volatile oil of herb pairs RA-RS:D-Limonene(C10H16,52.96%), Falcarinol(C17H24O,15.15%), n-Hexadecanoic acid(C16H32O2,4.76%). The mainly volatile oil of herb pairs RA-FA:D-Limonene(C10H16,65.92%), p-Menth-l-en-4-ol(C10H18O,6.35%), y-Terpinen(C10H16,3.34%), n-Hexadecanoic acid(C16H32O2,2.25%).The mainly volatile oil of herb pairs FA-RS:D-Limonene(C10H16,62.23%), Falcarinol(C17H24O,6.77%), p-Menth-l-en-4-ol(C10H18O,6.75%), y-Terpinen(C10H16,2.79%).The final results show that the main volatile compounds of herb pairs RA-RS are from every single herb and herb pairs RA-FA, RS-FA are from FA by comparion the chemical compositions.2. Qualitative and quantitative analysis of the volatile chemical components in triherbal recipes RA-FA-RS and its single herb by hyphenated GC-MS combined with chemometric methods AMWFA and HELP.The results showed that48volatile chemical components in volatile oil of triherbal recipes RA-FA-RS was separately determined qualitatively, accounting for89.37%of its total contents of volatile oil. It’s manily include Falcarinol(C17H24O,21.44%), Viridiflorol(C15H26O,21.3%), D-Limonene(C10H16,6.15%), n-Hexadecanoic acid(C16H32O2,10.16%), Ledol(C15H26O,7.85%), Spathulenol(C15H24O,6.9%), a-Santalol(C15H24O,1.94%). The last result show that the main volatile compounds of triherbal recipes RA-FA-RS are from every single herb, but there has been a great deal of new material by comparion the chemical compositions.3. The content change of naringin was analysized in the decocions of the single herb, herb pairs and triherbal recipes by hyphenated HPLC-DAD. The result showed the content of naringin stability.

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