不同年份高良姜挥发油成分分析及其指纹图谱

采用水蒸气蒸馏法对5?批广东湛江徐闻产区不同年份高良姜挥发油进行提取，并用气相色谱-质谱联用技术分析，通过保留指数法验证辅助定性，以及峰面积归一化法进行各组分相对含量的比较。结果表明，各年份高良姜挥发油组成相似，指标性成分1,8-桉叶素含量基本保持稳定；各类组分中烯萜类和氧化物类物质相对含量呈现前4?a持续上升，第5年下降的趋势；醇类物质相对含量呈现前3?a上升，第4、5年逐渐下降的趋势；酮类、酯类、醛类等相对含量逐年增加。徐闻产区的高良姜挥发油组成稳定，以4?a生的挥发油品质较佳。提前或逾期采收所得的高良姜挥发姜油品质皆会下降。同时选择25?个主要特征性成分建立指纹图谱，并通过3?批市售样品进行验证该指纹图谱稳定性好，相似度高，重复性好，可为高良姜采收期与质量控制提供依据。

Fingerprinting Analysis of Volatile Compounds from the Rhizome of Alpinia officinarum Hance with Different Ages

The present research aimed to analyze and compare the chemical composition of volatile oils from five batches of galangal (the rhizome of Alpinia officinarum Hance) with different ages grown in Xuwen, Zhanjiang, Guandong province. The volatile oils were obtained by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS), and their compounds were identified according to their retention indices and quantified by peak area normalization. The results showed that the chemical constituents of all volatile oils were found to be broadly similar. The content of the indicator constituent, 1,8-cineole, was almost consistent among these samples. The contents of terpenoids and oxide compounds?continuously increased in 1 to 4 year-old galangal but declined in 5-year-old galangal. The contents of alcohols were increased in 1 to 3 year-old galangal but decreased gradually in 4 to 5 year-old galangal. The contents of ketones, esters and aldehydes kept on rising year by year. The chemical composition of volatile oils from Xuwen grown galangal was stable and the one from 4-year-old galangal had the best quality. Earlier or later harvesting of galangal deteriorated the quality of volatile oil. Furthermore, the fingerprint was established by choosing 25 main characteristic constituents. The fingerprint was validated on three batches of commercial galangal samples and showed good performances in terms of stability, similarity and repeatability. The above results will provide the foundation for optimal harvest time and quality control of galangal.