特产研究2011，Vol.33Issue(4)：33-36,4.
炮制对五味子挥发油成分的影响
Analysis of the Volatile Oils of Different Processed Schisandra chinensis (Turcz.) Baill.by GC-MS
摘要
Abstract
Gas chromatography-mass spectrometry was developed for the analysis of the volatile constituents of different processed Schisandra chinensis (Turz.) Bail. The contents of volatile oils of Schisandra chinensis (Turz.) Bail, the vinegar-steaming, the wine-steaming and the honey-stir-baking were 1.66%, 1.50%, 1.40% and 1.34%. Forty-six, forty-nine, forty-eight and fifty volatile compounds were separated and thirty-four volatile compounds were identified. There is some direct meaning for the standardization of the processing technique of Schisandra chinensis (Turz.) Bail.关键词
五味子/炮制/挥发油/气相色谱-质谱联用Key words
Schisandra chinensis (Turcz.) Baill/ Processed/Volatile oil/ GC-MS分类
医药卫生引用本文复制引用
韩红祥,郑培和,鲍成胜,逄世峰,邵财,王英平..炮制对五味子挥发油成分的影响[J].特产研究,2011,33(4):33-36,4.基金项目
吉林省科技厅项目(201006041) （201006041）
