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目的分析枳实3种不同炮制品的挥发油成分。方法采用水蒸气蒸馏法提取了枳实生品、醋炙品及麸炒品等3种不同炮制品的挥发油,并用气相色谱-质谱法(GC-MS)进行分析,应用色谱峰面积归一化法测定枳实3种不同炮制品的挥发油各成分的相对含量。结果枳实3种不同炮制品中,共鉴定出枳实挥发油的53个成分,其中主要成分为柠檬烯,含量最高的生品达到64%,含量最低的麸炒品也有33.0%。枳实挥发油成分生品为26种,醋炙品为37种,麸炒品为48种,枳实经不同程度加热炮制后,柠檬烯含量呈下降趋势,而挥发油的品种数量有不同程度地增加。结论不同炮制品的挥发油含量不同,化学成分数目也不相同;但含有部分相同的化学成分。同时,此方法适用于枳实挥发油的化学成分分析,为进一步对枳实炮制品的质量评价提供了科学依据。
Objective To analyze the volatile oil components of three different processed products of citrus aurantium. Methods Volatile oils from three different processed products of citrus aurantium (Fructus Aurantii Immaturus, Fructus Aurantii Immaturus, Rhizoma Imperatae) were extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The peak area normalization Determination of Zhishi three different processed products of the relative content of volatile oil components. Results There were 53 constituents of Volatile Oil of Fructus Aurantii Immaturus in three different processed products of Fructus Aurantii Immaturus, the main component of which was limonene, the highest content of raw material reached 64% and the lowest content of branded fried material was also 33.0%. There were 26 kinds of crude products of Fructus Aurantii Immaturus essential oil, 37 kinds of vinegar-roasting products and 48 kinds of bran-fried products. The content of limonene declines after heating with different degrees of citrus aurantium, but the quantity of volatile oil increases in varying degrees. Conclusion Different processed products have different volatile oil contents and different numbers of chemical components; however, they contain some of the same chemical components. At the same time, this method is suitable for the chemical composition analysis of volatile oil of Fructus Aurantii immaturus, which provides a scientific basis for further evaluating the quality of the processed product of Fructus Aurantii Immaturus.