GC-MS分析桂枝汤不同配伍对桂枝挥发油成分的影响

目的:分析桂枝汤不同配伍样品中挥发油成分的变化,探讨配伍与挥发油成分变化的关系。方法:采用水蒸气蒸馏法提取桂枝及桂枝汤不同组方配伍中的挥发油,气相色谱-质谱联用(GC-MS)法分析提取物中挥发油成分。结果:单味桂枝中大多数挥发性成分在配伍后得以保留,并在挥发油总量中占主要比例,但其中几个主要组成成分的峰面积有所降低,桂枝汤不同配伍样品中挥发性成分数目均较单味桂枝多,新增成分主要来源于生姜。结论:GC-MS能较全面地反映桂枝汤不同配伍样品中挥发油成分的变化,该研究结果可为该方配伍规律的研究提供一定的实验依据。

Study on the effects of different compatibility of guizhi decoction on component of volatile oil from Cinnamomum cassia by GC-MS

Objective:To study the changes of volatile oil from different compatibility of Guizhi decoction and explore their connection.Methods:The volatile oil of Cinnamomum cassia and different compatibility of Guizhi decoction extracted by steam distillation were analyzed by GC-MS.Results:The main components of volatile oil in Cinnamomum cassia were found in different compatibility of Guizhi decoction and they accounted the most amount of total volatile oil,but the contents of the main components were decreased,there were more components existed in different compatibility of Guizhi decoction than those in Cinnamomum cassia,the new components came from Zingiber officinale mostly.Conclusion:GC-MS can be used to reflect the changes of volatile oil from different compatibility of Guizhi decoction,and the result will provide some evidence for the research of regular pattern of compatibility in Guizhi decoction.