炮制对肉豆蔻挥发油含量的影响及肉豆蔻挥发油化学成分的研究

对肉豆蔻滑石粉烫、面裹煨和麦麸炒不同受热条件的炮制品挥发油含量变化进行了研究。结果表明,炮制的温度和时间对肉豆蔻挥发油的含量有显著影响。通过对肉豆蔻挥发油的气相色谱-质谱-计算机检测,定性鉴别出32种化合物,并用气相色谱法测定了各成分的百分含量。

Studies on Effects of Processing Methods on the Amounts of Volatile Oil of Nutmeg and on Isolation and Characterization of the Volatile Oil Constituents

In this paper, the authors investigated the effects of various processing methods, i. e., scalding in hot purified talc, simmering wrapped in flour in hot purified talc and stir-frying in smoking wheat bran, on nutmeg (Semen Myristicae) in terms of the quantities of the volatile oil, The experimental results revealed that the amounts of volatile oil contained in nutmeg vary remarkablely with the lengths of cooking time and the fluctuation of temperature. Detected by GC-MS-computer, 32 compounds of nutmeg were characterized, and their contents were determined by GC respectively.