摘要
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 analyse the volatile oil constituents from three kinds of processed Zhishi（Fructus Aurantii Immaturus）.Methods The volatile oil constituents were extracted from three kinds of processed Zhishi including crude Zhishi,vinegar-baking Zhishi and bran-stirring Zhishi by applying steam distillation,and then were analysed by using GC-MS.The relative content of different constituents in volatile oil from three kinds of processed Zhishi were determined by applying the chromatographic area normalization method.Results There were totally 53 constituents of volatile oil identified from three kinds of processed Zhishi and among them the major one was limonene,which was accounted for 64% in crude Zhishi and 33.0% in bran-stirring Zhishi.There were 26 volatile oil constituents in crude Zhishi,37 in vinegar-baking Zhishi and 48 in bran-stirring Zhishi.The content of limonene had a decreasing tendency in Zhishi processed by different methods,but the varieties and quantity increased in varying degrees.Conclusion The content of volatile oil are different in processed Zhishi by different methods and quantity of chemical constituents were different too,but a part of chemical constituents are the same.The method can be used in the analysis of chemical constituents of volatile oil in Zhishi.
出处
《北京中医药大学学报》
CAS
CSCD
北大核心
2010年第10期676-680,共5页
Journal of Beijing University of Traditional Chinese Medicine
基金
江西省科技厅重大项目(No.赣科发计字[2007]189号)
关键词
枳实
炮制品
挥发油
气相色谱-质谱法
Zhishi（Fructus Aurantii Immaturus）
processed medicinal
volatile oil
GC-MS
