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| 豆蔻仁挥发油成分的GC-MS分析 | |
| 引用本文： | 段启,王少军,张敏,龚千锋,杨世林. 豆蔻仁挥发油成分的GC-MS分析[J]. 中南药学, 2004, 2(5): 276-278 |
| 作者姓名： | 段启 王少军 张敏 龚千锋 杨世林 |
| 作者单位： | 1. 江西中医学院,南昌,330006 2. 中药固体制剂制造技术国家工程研究中心,南昌,330077 |
| 摘 要： | 目的用气相色谱-质谱法对豆蔻仁挥发油进行化学成分的分析.方法采用水蒸气蒸馏法从豆蔻仁中提取挥发油.用归一化法测定各组分的相对百分含量,并用气相色谱-质谱法对其化学成分进行鉴定.结果共鉴定了25个成分,占挥发油总成分的89.3%以上.结论此方法稳定可靠,重现性好,适用于中药挥发油的化学成分分析. |
| 关 键 词： | 挥发油 气相色谱-质谱 豆蔻 |
| 文章编号： | 1672-2981(2004)05-0276-03 |
Chemical constituents of the essential oil from fructus amomi rotundus by GC-MS |
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| Duan Qi,Wang Shao-jun,Zhang Min,Gong Qian-feng,Yang Shi-lin. Chemical constituents of the essential oil from fructus amomi rotundus by GC-MS[J]. Central South Pharmacy, 2004, 2(5): 276-278 | |
| Authors: | Duan Qi Wang Shao-jun Zhang Min Gong Qian-feng Yang Shi-lin |
| Abstract: | OBJECTIVE To analyze the chemical components of the essential oil from fructus amomi rotundus by GC-MS. METHODS The essential oil was extracted from alpiniakatat sumadai hayata by steam distillation. The components were analyzed with different kinds of capillary columns. The amount of the components from the essential oil was determined by normalization method. The components separated were identified by GC-MS. RESULTS Altogether 25 components composing 89. 3 % of the total essential oil were separated and identified. CONCLUSIONS The method is reliable, stabilize and has good repeatability, and can be applied in the analysis of the essential oil components extracted from Chinese traditional medicine components. |
| Keywords: | essential oil GC-MS fructus amomi rotundus |
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