对山楂及其制品的挥发性成分进行分析和比较。使用顶空固相微萃取法(HS-SPME)与气质联用技术(GC-MS)相结合来分析鉴定山楂、炒山楂和焦山楂的挥发成分，用面积归一化法计算各成分的相对百分含量，并进行主成分分析（PCA)。共检测出76种成分，鉴定出72种成分，从山楂中检测出34个峰，鉴定出29个成分，占挥发性成分的98.35%；从炒山楂中检测出41个峰，鉴定出33个成分，占挥发性成分的97.15%；从焦山楂中检测出48个峰，鉴定出36个成分，占挥发性成分的84.78%。三者的共有挥发性成分有5种，但共有成分的含量有所不同。并且，3种剂型的PCA综合得分具有较大的差异，生山楂和炒山楂挥发性成分的综合得分较高，其次为焦山楂。山楂的挥发性成分组成和含量经过炮制后发生了明显的变化，其中炒山楂的药用价值较大。

To analyze and compare the volatile components in raw Crataegus pinnatifida and its processed products (i.e., its fried and charred products), headspace solid phase microextraction together with gas chromatography-mass spectrometry was used. Area normalization was used to calculate the relative contents of volatile components as percentages. In addition, principal component analysis (PCA) was performed. In total, 76 components were detected, among which 72 components were identified. Thirty-four peaks were detected and 29 components were identified from raw C. pinnatifida, accounting for 98.35% of the volatile components present. In the fried products, 41 peaks were detected and 33 components were identified. These accounted for 97.15% of the volatile components present. Lastly, 48 peaks were detected and 36 components were identified from the charred products, accounting for 84.78% of the volatile components present. There are five common volatile components in the three products, but the contents of these components are different in the products. Meanwhile, the PCA comprehensive scores of the three products varied significantly. Raw and fried products scored higher than charred products. The composition and content of volatile components in C. pinnatifida have changed considerably after processing, and the medicinal value of fried C. pinnatifida is relatively high.

湖北省技术创新专项重大项目（2016ACA146）