Page 95 - 《中国药房》2022年6期

菟丝子及其炮制品中挥发性成分比较及主成分分析

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刘天琪 ，江汉美 ，田 宇，刘金敏（湖北中医药大学药学院/湖北省药用植物研发中心，武汉 430065）
＊
中图分类号 R284.1 文献标志码 A 文章编号 1001-0408（2022）06-0729-06
DOI 10.6039/j.issn.1001-0408.2022.06.14

摘 要 目的 比较菟丝子及其炮制品中的挥发性成分，并进行主成分分析。方法 采用顶空固相微萃取-气质联用技术鉴定菟丝
子及盐菟丝子、酒菟丝子中的挥发性成分，采用峰面积归一化法计算各成分的相对百分含量，采用SPSS 21.0软件进行主成分分
析。结果 菟丝子及盐菟丝子、酒菟丝子中共鉴定出117种成分，其中菟丝子中有68种（相对百分含量为92.41％），包括植酮、2-甲
氧基-3-（2-丙烯基）苯酚、正十五烷、β-石竹烯等；盐菟丝子中有60种（相对百分含量为89.41％），包括麦芽醇、2，3-二氢苯并呋喃、
4-乙烯基-2-甲氧基苯酚等；酒菟丝子中有58种（相对百分含量为87.02％），包括苯乙醇、β-石竹烯、大牻牛儿烯D等。菟丝子与盐
菟丝子、酒菟丝子有24种共有成分，相对百分含量分别为38.56％、30.61％、33.07％；炮制后，共有49种新增成分，如糠醛、正己酸、
氧化石竹烯等。主成分分析结果显示，前2个主成分的累计方差贡献率为100％；菟丝子挥发性成分的综合得分最高，其次为酒菟
丝子，最后为盐菟丝子。结论 菟丝子中挥发性成分质量较好；其炮制品中的挥发性成分较菟丝子有所增加。
关键词 菟丝子；酒菟丝子；盐菟丝子；挥发性成分；主成分分析；顶空固相微萃取-气质联用技术

Comparison of volatile components and principal component analysis of Cuscuta chinensis and its
processed products
LIU Tianqi，JIANG Hanmei，TIAN Yu，LIU Jinmin（School of Pharmacy，Hubei University of Chinese Medicine/
Research and Development Center of Medicinal Plant in Hubei Province，Wuhan 430065，China）

ABSTRACT OBJECTIVE To compare the volatile components of Cuscuta chinensis and its processed products，and to conduct
principal component analysis（PCA）. METHODS The volatile components of C. chinensis，C. chinensis stir-frying with saltwater，
C. chinensis stir-frying with wine were identified by headspace solid phase microextraction combined with gas chromatography-
mass spectrometry. The relative percentage of each component was calculated by area normalization method. The PCA was
conducted by using SPSS 21.0 software. RESULTS A total of 117 compounds were identified from C. chinensis，C. chinensis
stir-frying with saltwater and C. chinensis stir-frying with wine，of which 68 compounds were identified from C. chinensis（relative
percentage of 92.41％），such as phytone，2-methoxy-3-（2-propenl） phenol，n-pentadecane，β-caryophyllene. Sixty compounds
（relative percentage of 89.41％） were identified from C. chinensis stir-frying with saltwater，such as maltol，2，3-dihydro-
benzofuran，4-vinyl-2-methoxyphenol. Fifty-eight compounds（relative percentage of 87.02％）were identified from C. chinensis
stir-frying with wine，such as phenylethanol，β-caryophyllene，macrocarehe D. There were 24 common components in the three，
and relative percentage of them were 38.56％，30.61％，33.07％，respectively. After processing，there were 49 new components，
such as furfural，n-hexanoic acid，caryophyllene oxide. The results of PCA showed that the cumulative contribution rate of the
former two principal components was 100％ ；comprehensive score of volatile components of C. chinensis was the highest，
followed by C. chinensis stir-frying with wine and C. chinensis stir-frying with saltwater. CONCLUSIONS The quality of volatile
components in C. chinensis is good；the volatile components in processed products are more than those in C. chinensis.
KEYWORDS Cuscuta chinensis；Cuscuta chinensis stir-frying with wine；Cuscuta chinensis stir-frying with saltwater；volatile
components； principal component analysis； headspace solid phase microextraction combined with gas chromatography-mass
spectrometry

菟丝子为旋花科植物南方菟丝子 Cuscuta australis 类、甾体类和多糖类等成分，在治疗男性不育、糖尿病、
[2]
R. Br.或菟丝子Cuscuta chinensis Lam.的干燥成熟种子， 卵巢早衰和抑制动脉粥样硬化等方面具有较好效果 。
味辛、甘，性平，归肝、肾、脾经，具有补益肝肾、固精缩 2020 年版《中国药典》（一部）收载的菟丝子炮制品
[1]
尿、安胎、明目、止泻、消风祛斑之功效，用于临床治疗肝 为盐菟丝子 ，此外其酒制品也较为常用 。菟丝子经炮
[3]
肾不足、腰膝酸软、阳痿遗精、遗尿尿频、肾虚胎漏、脾肾 制后，其有效成分及含量均发生变化，使得菟丝子的性
[1]
虚泻等 。现代研究表明，菟丝子含有挥发性类、黄酮 味和疗效也发生改变 [4－5] 。由于菟丝子富含油脂，故挥
发性成分是菟丝子的主要成分，具有一定的药理作用，
＊硕士研究生。研究方向：中药及天然药物活性成分。E-mail：
如麦芽醇具有补肾固精、补益肝肾的功效，石竹烯可止
894315380@qq.com
[6]
痛，棕榈酸可抗肿瘤、降血脂 。目前，关于菟丝子的研
# 通信作者：教授，硕士生导师。研究方向：中药及天然药物活性
成分。E-mail：13807186811@qq.com 究主要为黄酮类成分，对其挥发性成分研究不够深入，
中国药房 2022年第33卷第6期 China Pharmacy 2022 Vol. 33 No. 6 ·729 ·