摘要
目的为控制姜黄饮片的质量,分析其挥发油的特征性化学成分。方法水蒸气蒸馏法提取挥发油后,采用气相色谱-质谱法（GC-MS）分析特征性化学成分。结果10批样品挥发油中分别鉴定出48-61种化学成分,主要成分均为芳香黄酮、姜黄酮、姜黄新酮、α-姜黄烯、（-）-姜烯、β-倍半水芹烯、β-没药烯、β-丁香烯,1,8-桉叶素。这9种成分共占挥发油总成分的73.8%-83.5%%。结论用GC-MS法分析姜黄饮片挥发油的特征性化学成分能更准确地评价其质量。
Objective To analyze characteristic constituents of the essential oils in processed Rhizoma Curcumae Longae for the quality control. Methods Essential oils were extracted from samples by steam distillation. Characteristic constituents were analyzed by GC-MS. Results 48-61 chemical components of extracts were identified in 10 batches essential oils, the main compounds of essential oils from samples were all Ar-turmerone, Tumerone, Curlone, α-Curcumene, （ - ） -Zingiberene, β-Sesquiphellandrene, β-Bisabolene, β-Caryophyllene, 1,8-Cineole, and which compose of about 73.8% - 83.5% of the total essential oil. Conclusion The method can be used evaluate more accurately the quality of processed Rhizoma Curcumae Longae.
出处
《现代中药研究与实践》
CAS
2008年第3期41-44,共4页
Research and Practice on Chinese Medicines
关键词
姜黄
挥发油
气相色谱-质谱法
特征性成分
质量评价
Processed Rhizoma Curcumae Longae
essential oils
GC-MS
characteristic constituents
quality e- valuation
