摘要
目的比较不同加工法干姜片炮制所得炮姜、姜炭中的挥发油成分,探求干姜不同加工方法对进一步炮制炮姜、姜炭挥发油成分的影响。方法采用GC-MS法对挥发油成分进行分析。结果 2种不同加工法制得的干姜片进一步炮制的炮姜、姜炭挥发油中共鉴定出28个成分,其中鲜切法干姜片制炮姜中有19种,传统法干姜片制炮姜中有17种;鲜切法干姜片制姜炭中有15种,传统法干姜片制姜炭中有18种。莰烯等成分传统法比鲜切法所得各炮制品中相对含量高;α-姜烯等成分则相对含量低。结论干姜片加工方法不同对进一步炮制炮姜、姜炭挥发油化学成分数量与质量均有一定影响,而炮制方法比加工方法对挥发油成分的影响更明显。本研究为不同加工法干姜片进一步制得的炮姜、姜炭的质量评价提供了实验依据。
Objective To compare the chemical composition of essential oil from Roasted Ginger and Ginger Charcoal processed by Zingiberis Rhizoma with different processing methods,and study the effect of processing method on the essential oil.Methods The chemical composition of essential oil are analyzed by GCMS.Results 28 components are identified in essential oil from Roasted Ginger and Ginger Charcoal,including 19 components in Roasted Ginger processed by fresh-cut Zingiberis Rhizoma and 17 components in Roasted Ginger processed by traditional method,15 components in Ginger Charcoal processed by fresh-cut Zingiberis Rhizoma and 18 components in Ginger Charcoal processed by traditional method.There are high content of camphene in traditional method processed samples and relatively low content of α-zingiberene.Conclusion Different processing methods of Zingiberis Rhizoma have effects on the quantity and quality of chemical composition of essential oil from Roasted Ginger and Ginger Charcoal.It provides experimental basis for quality evaluation of Roasted Ginger and Ginger Charcoal processed by Zingiberis Rhizoma with different processing methods.
作者
龙全江
金欣
李文涛
LONG Quan-jiang JIN Xin LI Wen-tao(Anhui College of Traditional Chinese Medicine, Wuhu 241002, China Anhui University of Chinese Medicine, Hefei 230012, China)
出处
《现代中药研究与实践》
CAS
2017年第5期34-36,共3页
Research and Practice on Chinese Medicines
基金
安徽省高等教育振兴计划人才项目省级专业带头人资助项目(皖教秘人[2013]189)
安徽高校省级自然科学研究重点项目(KJ2014A138)
关键词
趁鲜切制
炮制
炮姜
姜炭
挥发油
GC-MS
fresh-cut
processing
Roasted Ginger
Ginger Charcoal
essential oil
GC-MS
