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目的：研究当归Ａｎｇｅｌｉｃａｓｉｎｅｎｓｉｓ饮片挥发油成分的组成，为四物汤配伍研究提供科学依据。方法：提取当归饮片挥发油，以毛细管气相色谱质谱联用技术测定其成分。结果：自当归头饮片挥发油中检测到８８个峰，鉴定了其中４２种成分，占挥发油组成的５１．３４％；全当归饮片挥发油中检出９４个峰，鉴定了其中５４种成分，占挥发油组成的９０．８６％。结论：首次研究了当归饮片挥发油的化学成分。
Objective: To study the composition of the essential oil components of Angelica sinensis, and to provide scientific evidence for the compatibility of Siwu Tang. Methods: The essential oil of Angelica Sinensis was extracted and its composition was determined by capillary gas chromatography-mass spectrometry. RESULTS: 88 peaks were detected in the volatile oil of the Angelica sinensis. 42 of them were identified, accounting for 51.34% of the volatile oil composition. 94 peaks were detected in the volatile oil of the Angelica sinensis, 54 of which were identified, accounting for volatile oils. 90.86% of the composition. Conclusion: The chemical composition of volatile oil from Angelica Sinensis was first studied.