| 气质联用法分析麸炒对枳实生、鲜品挥发油成分的影响 |
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| 引用本文： | 林桂梅,马良煜,尹丽波,贾天柱.气质联用法分析麸炒对枳实生、鲜品挥发油成分的影响[J].中成药,2011,33(3):476-479. |
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| 作者姓名： | 林桂梅 马良煜 尹丽波 贾天柱 |
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| 作者单位： | 1. 辽宁中医药大学药学院,辽宁省中药炮制工程技术研究中心,辽宁,大连,116600
2. 中国人民解放军沈阳军区总医院,辽宁,沈阳,110840 |
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| 基金项目： | 国家发改委行业专项“中药麸制及有毒中药炮制技术与原理研究”(200807039) |
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| 摘 要： | 目的:比较研究枳实生、鲜品及其麸炒品挥发油化学成分及含量的变化.方法:采用GC-MS联用技术分析样品的挥发油化学成分,归一法分析挥发油各成分的相对含量.结果:枳实生、鲜品经麸炒后,挥发油含量及主要组分含量均有一定变化,其中柠檬烯的含量较生品增加了10.4%.共鉴定出26个化合物,各样品主要成分均为柠檬烯,β-芳樟醇,β-蒎烯,1R-α-蒎烯,左旋-β-蒎烯.结论:枳实生、鲜品麸炒前后挥发油化学成分大部分相似,由于加热及辅料影响,挥发油部分组分消失.
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| 关 键 词： | 枳实 麸炒 挥发油 气质联用法 |
Determination of the volatile oil from processed stir-frying Fructus Aurantii Immaturus with bran by GC-MS |
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| LIN Gui-mei
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MA Liang-yu
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YIN Li-bo
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JIA Tian-zhu.Determination of the volatile oil from processed stir-frying Fructus Aurantii Immaturus with bran by GC-MS[J].Chinese Traditional Patent Medicine,2011,33(3):476-479. |
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| Authors: | LIN Gui-mei MA Liang-yu YIN Li-bo JIA Tian-zhu |
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| Institution: | LIN Gui-mei1,MA Liang-yu2,YIN Li-bo1,JIA Tian-zhu1(1.Liaoning University of Traditional Chinese Medicine,Liaoning Provincial Traditional Chinese Medicine Engineering Research Center,Dalian 116600,China,2.General Hospital of PLA Shenyang Military Region,Shenyang 110840,China) |
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| Abstract: | AIM:To investigate the effect of stir-frying with bran on the contents of chemical components of the volatile oil of Fructus Aurantii Immaturus and the fresh one.METHODS:Chemical components of volatile oils were analyzed by GC-MS,and the relative content of each component was calculated by area normalization.RESULTS:The volatile oil contents were different in processed samples of Fructus Aurantii Immaturus.Among them limonene increased by 10.4% than health products.Twenty-six components were separated and i... |
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| Keywords: | Fructus Aurantii Immaturus stir-frying with bran volatile oil GC-MS |
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