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目的:分析比较湖北茅苍术麸炒、米泔水制、清炒3种不同炮制品中挥发油的化学成分。方法:采用水蒸气蒸馏法提取3种不同的湖北茅苍术炮制品挥发油成分,通过气相色谱-质谱法(GC-MS)进行化学成分分析及鉴定,并采用峰面积归一化法计算各成分的相对质量分数。结果:从3种挥发油中共分离88种组分,鉴定出87种挥发性化学成分,其共有成分51种,鉴定出的各样本化学成分平均占其总挥发油的94.61%。结论:3种不同湖北茅苍术炮制品中挥发性化学成分及含量存在一定差异。
OBJECTIVE: To analyze and compare the chemical constituents of the volatile oil in three different processed products of Atractylodes macrocephala in Hubei, such as bran-fried, rice noodles in water and fried. Methods: The volatile oil components of three different preparations of Atractylodes lancea were extracted by steam distillation. The chemical constituents were identified by gas chromatography-mass spectrometry (GC-MS), and the peak area normalization Relative mass fraction. Results: A total of 88 components were isolated from three kinds of volatile oils, 87 kinds of volatile chemical components were identified, and 51 kinds of volatile components were identified. The identified chemical components accounted for 94.61% of the total volatile oils. Conclusion: There are some differences in volatile chemical composition and content of three kinds of Atractylodes lanceolata processed products.