中医学报2013，Vol.28Issue(8)：1175-1177,3.
用气相色谱质谱联用仪(GC-MS)分析枳实麸炒前后挥发油化学成分的变化
Analysis of the Volatile Oil Constituents from Crude and Bran-stiring Zhishi(Fructus Auranti Immaturus) by Gas Chromatograph-Mass Spectrometer
摘要
Abstract
Objective:To establish a gas chromatograph-mass spectrometer(GC-MS) method for the analysis of the volatile oil constituents from Zhishi(Fructus Auranti Immaturus),and to compare the difference from the volatile oils of crude and bran-stiring Zhishi.Methods:The volatile oils were extracted from crude and bran-stiring Zhishi by steam distilyation,then their constituents were separated and identified by GC-MS,and theirrelative content of each constituent was calculated by the chromatographic area normalization method.Results:The volatile oil amounts accounted 1.87％ and 0.46％ from crude and bran-stiring Zhishi.There were totally 24 components identified from two kinds of Zhishi,22 in crude Zhishi,24 in bran-stirring Zhishi.Their amounts accounted 99.08％ and 98.98％ of total volatile oil respectively.The main components are Limonene,γ-Terpinene,Linalool,4-Terpinol.Their relative percentages were 67.09％,9.09％,5.38％,4.90％ from crude Zhishi,67.46％,9.41％,5.08％,4.67％ from bran-stiring Zhishi.Conclusion:The amount of volatile oil from Zhishi decreased obviously after processed in bran-stirring,but there was a little difference in the quantity of chemical constituents and the rerelative percentages of the main constituents respectively.关键词
生枳实/麸炒枳实/挥发油/气相色谱质谱联用仪Key words
Zhishi (Fructus Aurantii Immaturus) /Fructus Aurantii fried with bran/volatile oil/gas chromatograph-mass spectrometer分类
医药卫生引用本文复制引用
袁德俊,吴启端,吴雪茹..用气相色谱质谱联用仪(GC-MS)分析枳实麸炒前后挥发油化学成分的变化[J].中医学报,2013,28(8):1175-1177,3.基金项目
广东省中医药局科研课题(编号:2010376) （编号:2010376）
