Article(id=1322923604471587350, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1322923490592043032, articleNumber=null, orderNo=null, doi=10.13193/j.issn.1673-7717.2025.05.014, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1793339166037, onlineDateStr=2026-10-30, pubDate=1746806400000, pubDateStr=2025-05-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793339166037, onlineIssueDateStr=2026-10-30, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793339166037, creator=13701087609, updateTime=1793339166037, updator=13701087609, issue=Issue{id=1322923490592043032, tenantId=1146029695717560320, journalId=1255847919539208197, year='2025', volume='43', issue='5', pageStart='1', pageEnd='258', issueExtLink='null', onlineDate='null', pubDate='1746806400000', pubDateStr='2025-05-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1793339138887, creator='13701087609', updateTime=1793340572227, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1322929502539612595, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1322923490592043032, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1322929502539612596, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1322923490592043032, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=61, endPage=65, ext={EN=ArticleExt(id=1322923604823908888, articleId=1322923604471587350, tenantId=1146029695717560320, journalId=1255847919539208197, language=EN, title=Comparison of Specific Odors of Different Processed Jiucaizi(Semen Allii Tuberosi)by GC-IMS, columnId=1256183361521967297, journalTitle=Chinese Archives of Traditional Chinese Medicine, columnName=Target on National Project, runingTitle=null, highlight=null, articleAbstract=
Objective To compare and analyze the differences of the special odors of Jiucaizi(Semen Allii Tuberosi)under different processing methods,such as raw products,stir-fried products with wine,stir-fried products with salt,stir-fried products with vinegar,stir-fried products with nothing,stir-fried products with salt and wine,steamed products. And to establish a method for distinguishing different processed products of Jiucaizi(Semen Allii Tuberosi)from their odors to provide a reference for further study of chemical transformation of Jiucaizi(Semen Allii Tuberosi).
Methods GC-IMStechnology was used to detect volatile organic compounds in different processed products of Jiucaizi(Semen Allii Tuberosi)through the instrument combined with VOCal and plug-in Reporter,Gallery Plot and Dynamic PCA analysis from different angles including differential analysis,fingerprint analysis,dynamic principal component analysis,similarity analysis and qualitative analysis of differential substances.
Result The difference analysis of GC-IMSshowed that there were significant differences in the specific odor components of Jiucaizi(Semen Allii Tuberosi)under different processing methods. About 54 compounds had been identified. Among them,geraniol,1-hydroxy-2-propanone,1-pentanol,2-methylpropanol,diallyl sulfide,Methyl-3-but-3-en-1-ol,ehanol,propanoic acid,2-acetylfuran,5-dimethylfuran,ethyl acetate,diallyl disulfide M,2-pentylfuran,hexanoic acid M and ethyl hexanoate can be used as the characteristic volatiles of the special odors of raw products. Ethyl 2-hydroxypropanoate and beta-Ocimene can be used as the characteristic volatiles of the special odors of Jiucaizi(Semen Allii Tuberosi)processed with wine or salt and wine;pentanal can be used as the characteristic volatiles of the special odors of stir-fried products with vinegar;3-hydroxy-2-butanone,butyrolactone and linalool could be used as the characteristic volatiles of steamed Jiucaizi(Semen Allii Tuberosi),and octanol could be used as the characteristic volatiles of stir-fried products with nothing. The PCA results showed that the separation of the samples was good,and the similarity of the samples with the same excipients was greater.
Conclusion There are obvious differences in the specific odor components of Jiucaizi(Semen Allii Tuberosi)processed by different methods. GC-IMStechnology can be used as a method to distinguish the specific odor of different processed products of Jiucaizi(Semen Allii Tuberosi). It also provides reference for further study on the processing and transformation of Jiucaizi(Semen Allii Tuberosi).
, authors=Peng ZHOU, Xiaohong GUO, Jie LI, Juan CHEN, Dijia ZHAO, Wenhui WU, authorsList=Peng ZHOU, Xiaohong GUO, Jie LI, Juan CHEN, Dijia ZHAO, Wenhui WU, authorCompany=null, correspAuthors=Wenhui WU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1322923608082883109, articleId=1322923604471587350, tenantId=1146029695717560320, journalId=1255847919539208197, language=CN, title=韭菜子不同炮制品特异性气味的GC-IMS比较, columnId=1256183362172142382, journalTitle=中华中医药学刊, columnName=国家项目点击, runingTitle=null, highlight=null, articleAbstract=
目的 对比分析韭菜子生品、酒炙品、盐炙品、醋炙品、清炒品、盐酒共炙品以及蒸熟品等不同炮制方法下特异性气味的差异,建立一种可从气味上区分韭菜子不同炮制品的方法,并为进一步研究韭菜子的炮制化学转化提供参考。
方法 采用气相色谱—离子迁移质谱(Gas chromatography-ion migration mass spectrometry,GC-IMS)技术对韭菜子不同炮制品的挥发性有机物进行检测,并结合VOCal、Reporter、Gallery Plot、Dynamic PCA等软件对GC-IMS谱图进行差异分析、指纹分析、动态主成分分析、相似度分析以及差异物质的定性分析。
结果 GC-IMS图谱的差异分析显示不同炮制方法下的韭菜子特异性气味成分存在显著差异,明确定性的差异物有54种。其中,香叶醇(Geraniol)、乙酰甲醇(1-hydroxy-2-propanone)、正戊醇(1-pentanol)、2-甲基丙醇(2-Methylpropanol)、烯丙基硫醚(diallyl sulfide)、3-甲基-3-丁烯-1-醇(Methyl-3-but-3-en-1-ol)、乙醇(Ethanol)、丙酸(Propanoic acid)、2-乙酰呋喃(2-acetylfuran)、2,5-二甲基呋喃(2,5-Dimethylfuran)、乙酸乙酯(ethyl acetate)、二烯丙基二硫M(Diallyl disulfide M)、正戊基呋喃(2-Pentylfuran)、己酸M(Hexanoic acid M)、己酸乙酯(Ethyl hexanoate)可作为韭菜子生品的特异性气味的特征挥发物质;2-羟基丙酸乙酯(ethyl 2-hydroxypropanoate)和β-罗勒烯(beta-Ocimene)可作为酒炙或盐酒共炙等辅料为酒的韭菜子炮制品的特异性气味的特征挥发物质;戊醛(pentanal)可作为醋炙韭菜子的特异性气味的特征挥发物质;呋喃甲醇(Furfuryl alcohol)、3-羟基-2-丁酮(3-hydroxy-2-butanone)、丁内酯(Butyrolactone)和芳樟醇(Linalool)可作为蒸熟韭菜子的特异性气味的特征挥发物质;辛醇(Octanol)可作为清炒韭菜子的特异性气味的特征挥发物质。PCA结果显示各组样品分离度良好,且具有相同辅料的样品相似度更大。
结论 韭菜子经不同方法炮制后其特异性气味成分存在明显差异,GC-IMS技术可作为一种区别韭菜子不同炮制品特异性气味的方法,并为进一步研究韭菜子的炮制转化提供参考。
, authors=周芃, 郭小红, 李杰, 陈娟, 赵迪加, 吴文辉, authorsList=周芃, 郭小红, 李杰, 陈娟, 赵迪加, 吴文辉, authorCompany=null, correspAuthors=吴文辉, authorNote=
周芃(1985-),男,重庆人,主管药师,学士,研究方向:药剂学。
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周芃(1985-),男,重庆人,主管药师,学士,研究方向:药剂学。
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周芃(1985-),男,重庆人,主管药师,学士,研究方向:药剂学。
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1271:341435., articleTitle=Determination of hexanal and heptanal in saliva samples by an adapted magnetic headspace adsorptive microextraction for diagnosis of lung cancer, refAbstract=null)], funds=[Fund(id=1322923613967491684, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, awardId=国中医药科技中药便函〔2022〕59号, language=CN, fundingSource=国家中医药管理局中药炮制技术传承基地建设项目(国中医药科技中药便函〔2022〕59号), fundOrder=null, country=null), Fund(id=1322923614034600549, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, awardId=CSTC2018JCYJAX0017, language=CN, fundingSource=重庆市自然科学基金项目(CSTC2018JCYJAX0017), fundOrder=null, country=null), Fund(id=1322923614097515110, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, awardId=渝中医〔2018〕43号, language=CN, fundingSource=重庆市卫健委“十三五”市级中医药重点学科项目(渝中医〔2018〕43号), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1322923608305181222, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, xref=null, ext=[AuthorCompanyExt(id=1322923608313569831, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, companyId=1322923608305181222, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Chongqing Traditional Chinese Medicine Hospital,Chongqing 400021,China), AuthorCompanyExt(id=1322923608321958440, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, companyId=1322923608305181222, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=重庆市中医院,重庆 400021)])], figs=[ArticleFig(id=1322923610872095315, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=rWFmsGfGyf5/6SuKGKvOxg==, figureFileBig=ctNNh0qYqPy1x+rmkv/yjg==, tableContent=null), ArticleFig(id=1322923612574982741, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=图1, caption=
韭菜子不同炮制方法下样品气相色谱离子迁移谱谱图, figureFileSmall=rWFmsGfGyf5/6SuKGKvOxg==, figureFileBig=ctNNh0qYqPy1x+rmkv/yjg==, tableContent=null), ArticleFig(id=1322923612814058070, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=+0q7jPbur8XJpuVkz1660A==, figureFileBig=PM+7zFcmSHbEk0AGIUfyZQ==, tableContent=null), ArticleFig(id=1322923612897944151, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=图2, caption=
韭菜子不同炮制方法下样品气相色谱离子迁移谱差异图(以净制韭菜籽谱图为背景参照), figureFileSmall=+0q7jPbur8XJpuVkz1660A==, figureFileBig=PM+7zFcmSHbEk0AGIUfyZQ==, tableContent=null), ArticleFig(id=1322923612990218840, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=2eQet3FLbZymX91Sym+V6g==, figureFileBig=DVOeUcclbb7M1x17ljeVAw==, tableContent=null), ArticleFig(id=1322923613078299225, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=图3, caption=
不同炮制方法韭菜籽的PCA(主成分分析)图, figureFileSmall=2eQet3FLbZymX91Sym+V6g==, figureFileBig=DVOeUcclbb7M1x17ljeVAw==, tableContent=null), ArticleFig(id=1322923613153796698, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=vAHm0motdNB1BBdXTAWbnw==, figureFileBig=AcN4Wc+O9zNp2WYfJb2LYw==, tableContent=null), ArticleFig(id=1322923613216711259, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=图4, caption=
不同炮制方法韭菜籽的“最邻近”分析图, figureFileSmall=vAHm0motdNB1BBdXTAWbnw==, figureFileBig=AcN4Wc+O9zNp2WYfJb2LYw==, tableContent=null), ArticleFig(id=1322923613288014428, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=oWi5cPvpGnvWWpOqihUUow==, figureFileBig=mPgGrfhJGmcnceOMF3K7cQ==, tableContent=null), ArticleFig(id=1322923613371900509, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=图5, caption=
生品及6种炮制工艺韭菜子的挥发性物质的Gallery Plot图(指纹图谱), figureFileSmall=oWi5cPvpGnvWWpOqihUUow==, figureFileBig=mPgGrfhJGmcnceOMF3K7cQ==, tableContent=null), ArticleFig(id=1322923613439009374, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=jOMSjfOGpAxYaUbEWMPI0Q==, figureFileBig=owLeXCvem+twdBd4AEH6+Q==, tableContent=null), ArticleFig(id=1322923613514506847, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=图6, caption=
韭菜子不同炮制方法特异性气味物质相对峰强度(面积), figureFileSmall=jOMSjfOGpAxYaUbEWMPI0Q==, figureFileBig=owLeXCvem+twdBd4AEH6+Q==, tableContent=null), ArticleFig(id=1322923613598392928, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=null, figureFileBig=null, tableContent=
| 编号 | 名称 | 炮制方法 |
|---|
| P1 | 生品 | 取原药材,除去杂质 |
| P2 | 酒炙 | 取净韭菜子,用适量黄酒拌匀,闷润,待酒被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用黄酒10 kg |
| P3 | 盐炙 | 取净韭菜子,用盐水拌匀,待盐水被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用食盐2 kg |
| P4 | 醋炙 | 取净韭菜子,用适量米醋拌匀,闷润,待米醋被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用米醋20 kg |
| P5 | 清炒 | 取净韭菜子,置炒制容器内,用文火加热炒至有香气,取出,放凉 |
| P6 | 盐酒共炙 | 取净韭菜子,用适量黄酒和盐水拌匀,闷润,待盐酒水被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用黄酒10 kg,食盐2 kg |
| P7 | 蒸熟 | 取净韭菜子,加适量清水拌匀,润透,置蒸制容器内,蒸熟,干燥 |
), ArticleFig(id=1322923613673890401, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=表1, caption=
韭菜籽样品与炮制信息
, figureFileSmall=null, figureFileBig=null, tableContent=
| 编号 | 名称 | 炮制方法 |
|---|
| P1 | 生品 | 取原药材,除去杂质 |
| P2 | 酒炙 | 取净韭菜子,用适量黄酒拌匀,闷润,待酒被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用黄酒10 kg |
| P3 | 盐炙 | 取净韭菜子,用盐水拌匀,待盐水被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用食盐2 kg |
| P4 | 醋炙 | 取净韭菜子,用适量米醋拌匀,闷润,待米醋被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用米醋20 kg |
| P5 | 清炒 | 取净韭菜子,置炒制容器内,用文火加热炒至有香气,取出,放凉 |
| P6 | 盐酒共炙 | 取净韭菜子,用适量黄酒和盐水拌匀,闷润,待盐酒水被吸尽后,置炒制容器内,用文火炒干。韭菜子每100 kg用黄酒10 kg,食盐2 kg |
| P7 | 蒸熟 | 取净韭菜子,加适量清水拌匀,润透,置蒸制容器内,蒸熟,干燥 |
), ArticleFig(id=1322923613740999266, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=EN, label=null, caption=null, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 化合物 | 分子式 | 相对分子质量 | 保留指数 | 保留时间 | 迁移时间 | 峰强度(面积)平均值(n=3) |
|---|
| 生品 | 酒炙 | 盐炙 | 醋炙 | 清炒 | 盐酒共 | 蒸 |
|---|
| 1 | 香叶醇 | C10H18O | 154.3 | 1 250.5 | 704.866 | 1.233 74 | 259.02 | 163.55 | 185.12 | 252.96 | 154.91 | 153.11 | 190.02 |
| 2 | 1-羟基-2-丙酮 | C3H6O2 | 74.1 | 701.0 | 163.314 | 1.043 03 | 870.47 | 327.17 | 310.64 | 272.47 | 220.40 | 271.21 | 219.62 |
| 3 | 1-戊醇 | C5H12O | 88.1 | 768.2 | 191.345 | 1.517 24 | 525.15 | 312.26 | 212.91 | 332.09 | 243.81 | 288.10 | 241.29 |
| 4 | 2-甲基丙醇 | C4H10O | 74.1 | 636.2 | 143.893 | 1.364 77 | 902.82 | 420.65 | 109.29 | 302.24 | 111.35 | 278.98 | 233.29 |
| 5 | 二烯丙基硫醚 | C6H10S | 114.2 | 854.2 | 236.024 | 1.119 59 | 1 288.12 | 542.79 | 441.68 | 319.26 | 479.71 | 393.73 | 253.40 |
| 6 | 甲基-3-丁烯-1-醇 | C5H10O | 86.1 | 729.8 | 175.334 | 1.497 02 | 563.23 | 286.87 | 129.23 | 183.28 | 177.85 | 258.71 | 97.92 |
| 7 | 乙醇 | C2H6O | 46.1 | 466.5 | 97.723 | 1.046 16 | 3 727.03 | 1 241.11 | 1 475.22 | 1 725.20 | 1 466.20 | 929.56 | 1 424.24 |
| 8 | 丙酸 | C3H6O2 | 74.1 | 703.0 | 164.158 | 1.265 45 | 331.06 | 149.10 | 158.40 | 156.92 | 200.70 | 129.34 | 118.71 |
| 9 | 2-乙酰呋喃 | C6H6O2 | 110.1 | 908.0 | 270.208 | 1.111 37 | 283.25 | 120.17 | 110.63 | 73.29 | 156.56 | 109.00 | 74.58 |
| 10 | 2,5-二甲基呋喃 | C6H8O | 96.1 | 714.0 | 168.766 | 1.030 46 | 327.66 | 244.61 | 262.65 | 238.85 | 321.32 | 193.68 | 138.62 |
| 11 | 乙酸乙酯 | C4H8O2 | 88.1 | 610.7 | 136.950 | 1.335 63 | 5 306.46 | 3 632.55 | 2 392.63 | 4 659.18 | 1 942.71 | 3 804.32 | 2 650.78 |
| 12 | 二烯丙基二硫醚 | C6H10S2 | 146.3 | 1 071.7 | 452.481 | 1.197 26 | 3 298.43 | 2 663.70 | 2 636.42 | 2 566.05 | 2 647.35 | 2 671.31 | 2 597.97 |
| 13 | 2-戊基呋喃 | C9H14O | 138.2 | 994.7 | 344.887 | 1.253 19 | 645.01 | 446.58 | 453.19 | 441.20 | 411.74 | 522.74 | 391.42 |
| 14 | 己酸M | C6H12O2 | 116.2 | 994.0 | 344.282 | 1.297 51 | 305.52 | 222.33 | 237.68 | 214.98 | 196.80 | 239.20 | 293.01 |
| 15 | 己酸乙酯 | C8H16O2 | 144.2 | 1 002.2 | 354.400 | 1.342 76 | 162.28 | 114.74 | 92.73 | 66.47 | 109.38 | 126.36 | 73.74 |
| 16 | 2-丙酮 | C3H6O | 58.1 | 507.8 | 108.972 | 1.114 97 | 2 896.50 | 3 005.40 | 3 635.25 | 3 797.43 | 3 387.61 | 3 036.49 | 4 334.47 |
| 17 | 乙酸戊酯 | C7H14O2 | 130.2 | 913.2 | 274.704 | 1.315 00 | 156.47 | 226.18 | 219.36 | 210.21 | 195.27 | 221.80 | 208.03 |
| 18 | 二烯丙基二硫醚 | C6H10S2 | 146.3 | 1 073.0 | 454.301 | 1.637 63 | 4 951.71 | 6 346.13 | 7 692.37 | 6 905.25 | 4 634.18 | 6 465.93 | 6 298.83 |
| 19 | 丁酸戊酯 | C9H18O2 | 158.2 | 1 072.7 | 453.937 | 1.400 04 | 1 663.80 | 1 947.81 | 2 254.37 | 2022.07 | 1 497.89 | 1 968.69 | 1 861.56 |
| 20 | 苯甲酸甲酯 | C8H8O2 | 136.1 | 1 097.7 | 489.219 | 1.205 84 | 521.12 | 519.43 | 571.13 | 545.30 | 440.69 | 566.58 | 562.33 |
| 21 | 异丁香酚 | C10H12O2 | 164.2 | 1 468.5 | 1 012.411 | 1.288 54 | 417.23 | 918.60 | 1 350.93 | 1 219.21 | 586.51 | 1 000.72 | 955.24 |
| 22 | (E)-2-壬烯醛 | C9H16O | 140.2 | 1 142.8 | 552.865 | 1.405 16 | 40.34 | 227.44 | 275.28 | 232.12 | 132.52 | 245.44 | 150.44 |
| 23 | 2-乙酰吡嗪 | C6H6N2O | 122.1 | 980.2 | 332.368 | 1.537 43 | 36.45 | 437.47 | 603.68 | 439.38 | 312.66 | 507.37 | 419.44 |
| 24 | 2-羟基-3-甲基-2-环戊烯-1-酮 | C6H8O2 | 112.1 | 1 016.1 | 374.147 | 1.142 96 | 114.97 | 258.10 | 320.88 | 337.93 | 160.20 | 254.37 | 278.34 |
| 25 | 顺-3-己烯醇 | C6H12O | 100.2 | 890.0 | 255.422 | 1.510 44 | 211.29 | 313.39 | 399.52 | 522.39 | 319.65 | 331.01 | 560.45 |
| 26 | 2-戊酮 | C5H10O | 86.1 | 691.5 | 159.380 | 1.371 03 | 96.37 | 211.97 | 207.18 | 184.40 | 173.68 | 234.90 | 272.33 |
| 27 | 己酸 | C6H12O2 | 116.2 | 994.6 | 344.771 | 1.644 16 | 339.18 | 581.10 | 512.09 | 546.89 | 285.93 | 466.51 | 550.03 |
| 28 | 2-甲酰基-5-甲基噻吩 | C6H6OS | 126.2 | 1 141.3 | 550.787 | 1.170 18 | 382.46 | 1 213.67 | 1 347.79 | 1957.12 | 874.62 | 1 336.81 | 2 073.72 |
| 29 | 3-甲基丁醛 | C5H10O | 86.1 | 651.9 | 148.163 | 1.409 26 | 1 052.00 | 1 815.26 | 1 429.57 | 2 274.36 | 1 273.84 | 1 482.12 | 1 964.19 |
| 30 | 3-辛酮 | C8H16O | 128.2 | 1 002.7 | 355.145 | 1.714 40 | 133.04 | 212.16 | 178.87 | 235.68 | 97.55 | 241.37 | 264.17 |
| 31 | 甲硫醇 | C4H10OS | 106.2 | 984.2 | 335.795 | 1.469 98 | 58.52 | 484.22 | 317.40 | 447.39 | 219.32 | 314.78 | 335.26 |
| 32 | 丁醛 | C4H8O | 72.1 | 608.5 | 136.365 | 1.289 28 | 585.11 | 1 456.06 | 1 378.07 | 1 418.63 | 1 275.65 | 1 502.71 | 1 794.61 |
| 33 | 2-环己烯-1-酮 | C6H8O | 96.1 | 920.9 | 281.326 | 1.111 59 | 751.11 | 2 298.58 | 1 889.29 | 2 057.96 | 2 617.15 | 2 020.70 | 1 572.48 |
| 34 | 苯甲醛 | C7H6O | 106.1 | 959.0 | 314.109 | 1.147 04 | 223.23 | 311.99 | 228.07 | 319.17 | 257.07 | 212.13 | 245.55 |
| 35 | α-水芹烯 | C10H16 | 136.2 | 980.5 | 332.695 | 1.214 69 | 118.43 | 307.83 | 382.45 | 336.20 | 319.80 | 327.65 | 337.34 |
| 36 | 二甲基三硫醚 | C2H6S3 | 126.3 | 964.8 | 319.149 | 1.304 34 | 26.24 | 110.43 | 178.62 | 123.83 | 142.41 | 170.67 | 138.71 |
| 37 | 2-庚酮 | C7H14O | 114.2 | 888.9 | 254.833 | 1.633 87 | 348.50 | 875.71 | 947.65 | 889.90 | 761.38 | 1 191.17 | 983.09 |
| 38 | 2-丁酮 | C4H8O | 72.1 | 588.6 | 130.927 | 1.242 76 | 1 108.35 | 2 262.71 | 2 142.13 | 2 053.94 | 2 117.93 | 2 279.34 | 3 704.50 |
| 39 | 二甲基二硫醚 | C2H6S2 | 94.2 | 746.2 | 182.199 | 1.141 74 | 32.66 | 57.88 | 132.04 | 92.96 | 127.15 | 122.12 | 138.70 |
| 40 | (E)-2-辛烯醛 | C8H14O | 126.2 | 1 056.2 | 430.649 | 1.332 45 | 90.50 | 362.62 | 286.65 | 237.09 | 303.91 | 269.52 | 164.53 |
| 41 | 己醛 | C6H12O | 100.2 | 794.1 | 203.414 | 1.561 83 | 173.50 | 377.01 | 378.64 | 66.12 | 444.45 | 358.26 | 73.62 |
| 42 | 2-羟基丙酸乙酯 | C5H10O3 | 118.1 | 811.3 | 212.768 | 1.537 58 | 276.36 | 1 463.04 | 221.30 | 123.83 | 109.16 | 1 539.98 | 44.17 |
| 43 | β-罗勒烯 | C10H16 | 136.2 | 1039.0 | 406.408 | 1.245 99 | 65.77 | 395.70 | 136.49 | 221.40 | 175.00 | 211.50 | 144.77 |
| 44 | 顺式玫瑰醚 | C10H18O | 154.3 | 1108.0 | 503.795 | 1.372 14 | 46.91 | 255.72 | 129.62 | 210.48 | 79.58 | 111.54 | 116.41 |
| 45 | 戊醛 | C5H10O | 86.1 | 701.8 | 163.682 | 1.422 46 | 75.07 | 91.98 | 137.15 | 175.34 | 129.00 | 119.37 | 134.41 |
| 46 | 3-羟基-2-丁酮 | C4H8O2 | 88.1 | 716.2 | 169.650 | 1.330 59 | 81.23 | 320.62 | 244.66 | 447.05 | 139.38 | 383.12 | 1 143.66 |
| 47 | 2,3-丁二醇 | C4H10O2 | 90.1 | 791.3 | 201.913 | 1.369 88 | 314.49 | 406.55 | 286.05 | 3 016.51 | 303.06 | 298.08 | 3 102.77 |
| 48 | 糠醇 | C5H6O2 | 98.1 | 880.8 | 250.420 | 1.364 91 | 132.18 | 105.89 | 147.63 | 377.69 | 183.26 | 118.62 | 445.60 |
| 49 | 丁内酯 | C4H6O2 | 86.1 | 903.5 | 266.335 | 1.301 37 | 9.26 | 72.91 | 106.50 | 133.46 | 86.46 | 94.45 | 166.67 |
| 50 | 芳樟醇 | C10H18O | 154.3 | 1 089.3 | 477.308 | 1.218 59 | 176.76 | 232.33 | 260.37 | 182.87 | 186.73 | 262.54 | 468.88 |
| 51 | 2-丙醇 | C3H8O | 60.1 | 516.0 | 111.199 | 1.090 25 | 582.81 | 867.41 | 1 598.30 | 934.64 | 1 732.67 | 1 208.11 | 860.59 |
| 52 | 乙酸 | C2H4O2 | 60.1 | 584.3 | 129.783 | 1.153 50 | 292.23 | 722.88 | 923.98 | 735.29 | 991.04 | 782.35 | 466.66 |
| 53 | 醋酸丙酯 | C5H10O2 | 102.1 | 715.1 | 169.188 | 1.159 75 | 546.29 | 1 302.07 | 1 721.70 | 1 032.92 | 1 813.57 | 1 501.13 | 1 096.40 |
| 54 | 辛醇 | C8H18O | 130.2 | 1 055.7 | 429.991 | 1.458 55 | 162.65 | 221.67 | 225.30 | 203.31 | 418.75 | 251.20 | 235.55 |
), ArticleFig(id=1322923613845856867, tenantId=1146029695717560320, journalId=1255847919539208197, articleId=1322923604471587350, language=CN, label=表2, caption=
韭菜籽及其炮制品挥发性有机物定性分析结果
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| 序号 | 化合物 | 分子式 | 相对分子质量 | 保留指数 | 保留时间 | 迁移时间 | 峰强度(面积)平均值(n=3) |
|---|
| 生品 | 酒炙 | 盐炙 | 醋炙 | 清炒 | 盐酒共 | 蒸 |
|---|
| 1 | 香叶醇 | C10H18O | 154.3 | 1 250.5 | 704.866 | 1.233 74 | 259.02 | 163.55 | 185.12 | 252.96 | 154.91 | 153.11 | 190.02 |
| 2 | 1-羟基-2-丙酮 | C3H6O2 | 74.1 | 701.0 | 163.314 | 1.043 03 | 870.47 | 327.17 | 310.64 | 272.47 | 220.40 | 271.21 | 219.62 |
| 3 | 1-戊醇 | C5H12O | 88.1 | 768.2 | 191.345 | 1.517 24 | 525.15 | 312.26 | 212.91 | 332.09 | 243.81 | 288.10 | 241.29 |
| 4 | 2-甲基丙醇 | C4H10O | 74.1 | 636.2 | 143.893 | 1.364 77 | 902.82 | 420.65 | 109.29 | 302.24 | 111.35 | 278.98 | 233.29 |
| 5 | 二烯丙基硫醚 | C6H10S | 114.2 | 854.2 | 236.024 | 1.119 59 | 1 288.12 | 542.79 | 441.68 | 319.26 | 479.71 | 393.73 | 253.40 |
| 6 | 甲基-3-丁烯-1-醇 | C5H10O | 86.1 | 729.8 | 175.334 | 1.497 02 | 563.23 | 286.87 | 129.23 | 183.28 | 177.85 | 258.71 | 97.92 |
| 7 | 乙醇 | C2H6O | 46.1 | 466.5 | 97.723 | 1.046 16 | 3 727.03 | 1 241.11 | 1 475.22 | 1 725.20 | 1 466.20 | 929.56 | 1 424.24 |
| 8 | 丙酸 | C3H6O2 | 74.1 | 703.0 | 164.158 | 1.265 45 | 331.06 | 149.10 | 158.40 | 156.92 | 200.70 | 129.34 | 118.71 |
| 9 | 2-乙酰呋喃 | C6H6O2 | 110.1 | 908.0 | 270.208 | 1.111 37 | 283.25 | 120.17 | 110.63 | 73.29 | 156.56 | 109.00 | 74.58 |
| 10 | 2,5-二甲基呋喃 | C6H8O | 96.1 | 714.0 | 168.766 | 1.030 46 | 327.66 | 244.61 | 262.65 | 238.85 | 321.32 | 193.68 | 138.62 |
| 11 | 乙酸乙酯 | C4H8O2 | 88.1 | 610.7 | 136.950 | 1.335 63 | 5 306.46 | 3 632.55 | 2 392.63 | 4 659.18 | 1 942.71 | 3 804.32 | 2 650.78 |
| 12 | 二烯丙基二硫醚 | C6H10S2 | 146.3 | 1 071.7 | 452.481 | 1.197 26 | 3 298.43 | 2 663.70 | 2 636.42 | 2 566.05 | 2 647.35 | 2 671.31 | 2 597.97 |
| 13 | 2-戊基呋喃 | C9H14O | 138.2 | 994.7 | 344.887 | 1.253 19 | 645.01 | 446.58 | 453.19 | 441.20 | 411.74 | 522.74 | 391.42 |
| 14 | 己酸M | C6H12O2 | 116.2 | 994.0 | 344.282 | 1.297 51 | 305.52 | 222.33 | 237.68 | 214.98 | 196.80 | 239.20 | 293.01 |
| 15 | 己酸乙酯 | C8H16O2 | 144.2 | 1 002.2 | 354.400 | 1.342 76 | 162.28 | 114.74 | 92.73 | 66.47 | 109.38 | 126.36 | 73.74 |
| 16 | 2-丙酮 | C3H6O | 58.1 | 507.8 | 108.972 | 1.114 97 | 2 896.50 | 3 005.40 | 3 635.25 | 3 797.43 | 3 387.61 | 3 036.49 | 4 334.47 |
| 17 | 乙酸戊酯 | C7H14O2 | 130.2 | 913.2 | 274.704 | 1.315 00 | 156.47 | 226.18 | 219.36 | 210.21 | 195.27 | 221.80 | 208.03 |
| 18 | 二烯丙基二硫醚 | C6H10S2 | 146.3 | 1 073.0 | 454.301 | 1.637 63 | 4 951.71 | 6 346.13 | 7 692.37 | 6 905.25 | 4 634.18 | 6 465.93 | 6 298.83 |
| 19 | 丁酸戊酯 | C9H18O2 | 158.2 | 1 072.7 | 453.937 | 1.400 04 | 1 663.80 | 1 947.81 | 2 254.37 | 2022.07 | 1 497.89 | 1 968.69 | 1 861.56 |
| 20 | 苯甲酸甲酯 | C8H8O2 | 136.1 | 1 097.7 | 489.219 | 1.205 84 | 521.12 | 519.43 | 571.13 | 545.30 | 440.69 | 566.58 | 562.33 |
| 21 | 异丁香酚 | C10H12O2 | 164.2 | 1 468.5 | 1 012.411 | 1.288 54 | 417.23 | 918.60 | 1 350.93 | 1 219.21 | 586.51 | 1 000.72 | 955.24 |
| 22 | (E)-2-壬烯醛 | C9H16O | 140.2 | 1 142.8 | 552.865 | 1.405 16 | 40.34 | 227.44 | 275.28 | 232.12 | 132.52 | 245.44 | 150.44 |
| 23 | 2-乙酰吡嗪 | C6H6N2O | 122.1 | 980.2 | 332.368 | 1.537 43 | 36.45 | 437.47 | 603.68 | 439.38 | 312.66 | 507.37 | 419.44 |
| 24 | 2-羟基-3-甲基-2-环戊烯-1-酮 | C6H8O2 | 112.1 | 1 016.1 | 374.147 | 1.142 96 | 114.97 | 258.10 | 320.88 | 337.93 | 160.20 | 254.37 | 278.34 |
| 25 | 顺-3-己烯醇 | C6H12O | 100.2 | 890.0 | 255.422 | 1.510 44 | 211.29 | 313.39 | 399.52 | 522.39 | 319.65 | 331.01 | 560.45 |
| 26 | 2-戊酮 | C5H10O | 86.1 | 691.5 | 159.380 | 1.371 03 | 96.37 | 211.97 | 207.18 | 184.40 | 173.68 | 234.90 | 272.33 |
| 27 | 己酸 | C6H12O2 | 116.2 | 994.6 | 344.771 | 1.644 16 | 339.18 | 581.10 | 512.09 | 546.89 | 285.93 | 466.51 | 550.03 |
| 28 | 2-甲酰基-5-甲基噻吩 | C6H6OS | 126.2 | 1 141.3 | 550.787 | 1.170 18 | 382.46 | 1 213.67 | 1 347.79 | 1957.12 | 874.62 | 1 336.81 | 2 073.72 |
| 29 | 3-甲基丁醛 | C5H10O | 86.1 | 651.9 | 148.163 | 1.409 26 | 1 052.00 | 1 815.26 | 1 429.57 | 2 274.36 | 1 273.84 | 1 482.12 | 1 964.19 |
| 30 | 3-辛酮 | C8H16O | 128.2 | 1 002.7 | 355.145 | 1.714 40 | 133.04 | 212.16 | 178.87 | 235.68 | 97.55 | 241.37 | 264.17 |
| 31 | 甲硫醇 | C4H10OS | 106.2 | 984.2 | 335.795 | 1.469 98 | 58.52 | 484.22 | 317.40 | 447.39 | 219.32 | 314.78 | 335.26 |
| 32 | 丁醛 | C4H8O | 72.1 | 608.5 | 136.365 | 1.289 28 | 585.11 | 1 456.06 | 1 378.07 | 1 418.63 | 1 275.65 | 1 502.71 | 1 794.61 |
| 33 | 2-环己烯-1-酮 | C6H8O | 96.1 | 920.9 | 281.326 | 1.111 59 | 751.11 | 2 298.58 | 1 889.29 | 2 057.96 | 2 617.15 | 2 020.70 | 1 572.48 |
| 34 | 苯甲醛 | C7H6O | 106.1 | 959.0 | 314.109 | 1.147 04 | 223.23 | 311.99 | 228.07 | 319.17 | 257.07 | 212.13 | 245.55 |
| 35 | α-水芹烯 | C10H16 | 136.2 | 980.5 | 332.695 | 1.214 69 | 118.43 | 307.83 | 382.45 | 336.20 | 319.80 | 327.65 | 337.34 |
| 36 | 二甲基三硫醚 | C2H6S3 | 126.3 | 964.8 | 319.149 | 1.304 34 | 26.24 | 110.43 | 178.62 | 123.83 | 142.41 | 170.67 | 138.71 |
| 37 | 2-庚酮 | C7H14O | 114.2 | 888.9 | 254.833 | 1.633 87 | 348.50 | 875.71 | 947.65 | 889.90 | 761.38 | 1 191.17 | 983.09 |
| 38 | 2-丁酮 | C4H8O | 72.1 | 588.6 | 130.927 | 1.242 76 | 1 108.35 | 2 262.71 | 2 142.13 | 2 053.94 | 2 117.93 | 2 279.34 | 3 704.50 |
| 39 | 二甲基二硫醚 | C2H6S2 | 94.2 | 746.2 | 182.199 | 1.141 74 | 32.66 | 57.88 | 132.04 | 92.96 | 127.15 | 122.12 | 138.70 |
| 40 | (E)-2-辛烯醛 | C8H14O | 126.2 | 1 056.2 | 430.649 | 1.332 45 | 90.50 | 362.62 | 286.65 | 237.09 | 303.91 | 269.52 | 164.53 |
| 41 | 己醛 | C6H12O | 100.2 | 794.1 | 203.414 | 1.561 83 | 173.50 | 377.01 | 378.64 | 66.12 | 444.45 | 358.26 | 73.62 |
| 42 | 2-羟基丙酸乙酯 | C5H10O3 | 118.1 | 811.3 | 212.768 | 1.537 58 | 276.36 | 1 463.04 | 221.30 | 123.83 | 109.16 | 1 539.98 | 44.17 |
| 43 | β-罗勒烯 | C10H16 | 136.2 | 1039.0 | 406.408 | 1.245 99 | 65.77 | 395.70 | 136.49 | 221.40 | 175.00 | 211.50 | 144.77 |
| 44 | 顺式玫瑰醚 | C10H18O | 154.3 | 1108.0 | 503.795 | 1.372 14 | 46.91 | 255.72 | 129.62 | 210.48 | 79.58 | 111.54 | 116.41 |
| 45 | 戊醛 | C5H10O | 86.1 | 701.8 | 163.682 | 1.422 46 | 75.07 | 91.98 | 137.15 | 175.34 | 129.00 | 119.37 | 134.41 |
| 46 | 3-羟基-2-丁酮 | C4H8O2 | 88.1 | 716.2 | 169.650 | 1.330 59 | 81.23 | 320.62 | 244.66 | 447.05 | 139.38 | 383.12 | 1 143.66 |
| 47 | 2,3-丁二醇 | C4H10O2 | 90.1 | 791.3 | 201.913 | 1.369 88 | 314.49 | 406.55 | 286.05 | 3 016.51 | 303.06 | 298.08 | 3 102.77 |
| 48 | 糠醇 | C5H6O2 | 98.1 | 880.8 | 250.420 | 1.364 91 | 132.18 | 105.89 | 147.63 | 377.69 | 183.26 | 118.62 | 445.60 |
| 49 | 丁内酯 | C4H6O2 | 86.1 | 903.5 | 266.335 | 1.301 37 | 9.26 | 72.91 | 106.50 | 133.46 | 86.46 | 94.45 | 166.67 |
| 50 | 芳樟醇 | C10H18O | 154.3 | 1 089.3 | 477.308 | 1.218 59 | 176.76 | 232.33 | 260.37 | 182.87 | 186.73 | 262.54 | 468.88 |
| 51 | 2-丙醇 | C3H8O | 60.1 | 516.0 | 111.199 | 1.090 25 | 582.81 | 867.41 | 1 598.30 | 934.64 | 1 732.67 | 1 208.11 | 860.59 |
| 52 | 乙酸 | C2H4O2 | 60.1 | 584.3 | 129.783 | 1.153 50 | 292.23 | 722.88 | 923.98 | 735.29 | 991.04 | 782.35 | 466.66 |
| 53 | 醋酸丙酯 | C5H10O2 | 102.1 | 715.1 | 169.188 | 1.159 75 | 546.29 | 1 302.07 | 1 721.70 | 1 032.92 | 1 813.57 | 1 501.13 | 1 096.40 |
| 54 | 辛醇 | C8H18O | 130.2 | 1 055.7 | 429.991 | 1.458 55 | 162.65 | 221.67 | 225.30 | 203.31 | 418.75 | 251.20 | 235.55 |
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