药对桂枝-荆芥与其单味药挥发油共有组分的分析

目的:分析药对桂枝-荆芥与其单味药挥发油共有组分。方法:利用气相色谱-质谱法(GC-MS)分离检测,再采用交互移动窗口因子分析法(AMWFA)对药对桂枝-荆芥与其单味药桂枝、荆芥挥发油成分的共有组分进行分析,并采用总体积积分法进行定量,同时计算各组分的保留指数(RetentionIndice)。结果:药对桂枝-荆芥、桂枝和荆芥的挥发油分别定性了47、24和37个成分,分别占总含量的91.94%、86.31%和89.17%。结论:药对桂枝-荆芥与单味药桂枝、荆芥的共有挥发油组分分别为20和24个,三者共有的挥发油组分为7个。

Analysis of Common Volatile Constituents in Herbal PairRamulus Cinnamomi-Herba Schizonepetae and its Single Herb

Objective： To analysis the common volatile constituents in herbal pair （ HP ） Ramulus Cinnamomi-Herba Schizonepetae （RC-HS） and its single herb. Methods： Gas chromatography-mass spectrometry （GC-MS） and the method of alternative moving window factor analysis （AMWFA） were used to analysis the common volatile constituents in HP RC-HS and its single herb and the overall volume integration method was used for all the chromatogram peaks in order to obtain the quantitative results of each volatile constituent, Retention Indice（RI） of each volatile constituent was calculated. Results. In total, 47,24 and 37 volatile chemical components in volatile oil of HP RC-HS, RC and HS were separately determined qualitatively and quantitatively, accounting for 91.94% ,86.31% and 89.17% total contents of volatile oil of HP RC-HS,RC and HS. Conclusion：There are 20 common volatile constituents in HP RC-HS and single herb RC, and 24 common volatile constituents in HP RC-HS and single herb HS and 7 common volatile constituents among these three systems.