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目的:采用气相色谱-质谱法对枳壳江西樟帮炮制法饮片中挥发油进行化学成分的分析。方法:用水蒸气蒸馏法从枳壳中提取挥发油。用归一化法测定各组分的体积分数,并用气相色谱-质谱法对其化学成分进行鉴定。结果:共鉴定70个成分,占挥发油总成分的90%以上,枳壳炮制后均有新化合物产生,同时有部分化合物经炮制后含量发生变化。结论:此方法稳定可靠,重现性好,适用于枳壳挥发油的化学成分分析,为枳壳饮片的质量进一步评价提供了一定的科学依据。
OBJECTIVE: To analyze the chemical constituents of the volatile oil in the processed Pieces of Fructus Aurantii from Aegiceras corniculata by gas chromatography-mass spectrometry. Methods: Volatile oil was extracted from Fructus Aurantii by steam distillation. The volume fraction of each component was determined by normalization method and its chemical composition was identified by gas chromatography-mass spectrometry. Results: A total of 70 components were identified, accounting for more than 90% of the total volatile oil. All of the new compounds were produced after the processing of Fructus Aurantii, and the content of some compounds changed after being processed. Conclusion: This method is stable and reliable, reproducible, suitable for the chemical constituents of Volatile Oil of Fructus Aurantii and provides a scientific basis for the further evaluation of the quality of Fructus Aurantii Pieces.