目的 探讨荆芥Schizonepetae Herba和肉桂Cinnamomi Cortex在不同煎煮时间下挥发性与水溶性成分的动态变化规律，从物质基础层面揭示煎煮过程中成分溶出、挥发与降解的特征，为临床合理确定煎煮时间以及不同给药方式（如煎服、粉冲）提供依据。方法 以荆芥、肉桂饮片为研究对象，按不同煎煮时间制备煎煮液。采用顶空GC-MS/MS分析建立胡薄荷酮、薄荷酮、邻甲氧基肉桂醛、桂皮醛4种挥发性成分的定量方法并进行方法学验证；比较其在不同煎煮时间下的含量变化。采用UPLC-Q-TOF MS/MS分析对水溶性成分进行系统鉴定与半定量分析，结合离子峰面积归一化及聚类分析，评估煎煮时间对整体物质基础的影响。结果 4种挥发性成分均呈显著的时间相关性。胡薄荷酮、薄荷酮及桂皮醛在短时间内迅速升高后下降，邻甲氧基肉桂醛则持续升高。UPLC-Q-TOF MS/MS检测共鉴定出139种水溶性成分，其中部分成分在长时间煎煮中出现下降趋势，提示存在热降解风险。综合成分变化规律发现，荆芥约7.5 min时有效成分溶出与挥发损失达到较佳平衡；肉桂在偏重温阳或助火功效时不宜长时间煎煮，而在强调“温通止痛”等作用时则可适当延长煎煮或采用粉冲等替代给药方式。结论 荆芥与肉桂煎煮过程中均呈现明确的“成分-时间”依赖关系，煎煮时间是影响其物质基础与潜在药效的关键因素。研究结果对2味药材在不同临床用途下的煎煮时间选择及给药方式优化具有参考价值，为中药汤剂煎煮规范与现代化提供实验依据。

Objective To investigate the dynamic changes of volatile and water-soluble constituents in Schizonepetae Herba and Cinnamomi Cortex decoctions at different boiling durations, reveal the characteristics of constituent dissolution, volatilization, and degradation during decoction from the material basis, and provide a scientific basis for rational determination of decoction time and different administration routes (e.g., decoction, powder infusion) in clinical practice. Methods Decoctions of JIngjie (Schizonepetae Herba) and Rougui (Cinnamomi Cortex) were prepared at different boiling times. A headspace GC-MS/MS method was established and validated for pulegone, menthone, o-methoxycinnamaldehyde, and cinnamaldehyde, and their content changes at different decoction times were compared. UPLC-Q-TOF MS/MS was employed to characterize and semi-quantify water-soluble constituents. Normalized ion intensities and clustering analysis were used to assess the impact of boiling duration on the overall chemical profile. Results The four volatile compounds exhibited distinct time-dependent patterns.Pulegone, menthone, and cinnamaldehyde increased rapidly at early stages and declined thereafter, whereas o-methoxycinnamaldehyde increased continuously. A total of 139 water-soluble constituents were identified by UPLC‑Q‑TOF MS/MS, many of which showed reduced abundance with prolonged boiling, indicating potential heat degradation. Integrated analysis suggested that approximately 7.5 min represents an optimal decoction time for Schizonepetae Herba. For Cinnamomi Cortex, prolonged decoction is not suitable when emphasizing the effects of warming yang and reinforcing fire, whereas appropriate prolonged decoction or alternative administration such as powder infusion can be used when emphasizing warming and unblocking to relieve pain. Conclusion Schizonepetae Herba and Cinnamomi Cortex exhibit clear time-dependent chemical changes during decoction. Boiling time critically influences the retention of volatile and water-soluble constituents. The results provide a reference for selecting decoction time and optimizing administration routes of the two herbs under different clinical applications, and offer an experimental basis for the standardization and modernization of traditional Chinese medicine decoctions.

R284.1

国家自然科学基金项目(82374154)