3种炮制方法对湖北茅苍术挥发油的化学成分的影响

Chemical Constituents of Volatile Oil from Hubei Lancea by Three Processing Methods

摘要:

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。

Abstract:

Objective: Analysis and comparison of Hubei Mao herb fried gluten, rice water broiled, fried and other three kinds of different processing methods in the chemical composition of volatile oil. Method: Application of steam distillation to extract three different processing methods of Hubei lancea volatile constituents by GC-MS analysis and identification of the chemical composition, and the use of peak area normalization method to calculate the relative quality of each component scores. Result: From three kinds of 88 kinds of volatile oil components were separated and identified 87 kinds of volatile chemical composition, their common ingredient 51 kinds, identified the chemical composition of each sample on average accounted for 94.61% of total volatile oil. Conclusion: There are some differences between three kinds of Hubei lancea volatile chemical composition and content of the different processing methods.