中国中医药信息杂志2016，Vol.23Issue(12)：91-95,5.DOI:10.3969/j.issn.1005-5304.2016.12.022
吴茱萸不同炮制品中挥发油成分气相色谱-质谱分析
Analysis on Volatile Oil Constituents in Euodiae Fructus and Processed Products by GC-MS
摘要
Abstract
Objective To analyze volatile constituents isolated from the crude, the water-prepared and processed Euodiae Fructus (prepared by Glycyrrhizae Radix et Rhizoma, prepared by ginger juice, stir-frying with vinegar, prepared by salt, prepared by yellow wine, prepared by Coptidis Rhizoma); To discuss the effects resulting from stir-firing with liquid processing and processing adjuvants on volatile oil in Euodiae Fructus. Methods The volatile constituents were extracted from Euodiae Fructus by steam distillation and the amount of each components in the volatile oil was determined by GC-MS. Results The contents of volatile oil in the the crude, the water-prepared and processed Euodiae Fructus was ordered from high to low. The crude (0.71%)>ginger-prepared samples (0.69%)>Coptidis Rhizoma-prepared samples (0.65%) > yellow wine-prepared samples (0.63%) = water-prepared samples (0.63%) > vinegar-prepared samples (0.59%) = salt-prepared samples (0.59%) > Glycyrrhizae Radix et Rhizoma-prepared samples (0.51%). Compared with the water-processed samples, 13 compositions disappeared and 12 compositions were added in the crude samples;8 compositions disappeared and 3 compositions were added in the salt-prepared samples;6 compositions disappeared and 6 compositions were added in the vinegar-prepared samples;9 compositions disappeared and 10 compositions were added in the yellow wine-prepared samples; 10 compositions disappeared and 11 compositions were added in the ginger-prepared samples; 11 compositions disappeared and 13 compositions were added in the Coptidis Rhizoma-prepared samples; 19 compositions disappeared and 16 compositions were added in the Glycyrrhizae Radix et Rhizoma-prepared samples. Conclusion Stir-firing with liquid processing and processing adjuvants would have influence on volatile constituents in Euodiae Fructus, different adjuvants with different effects.关键词
吴茱萸/炮制/挥发油/气相色谱-质谱法Key words
Euodiae Fructus/processing/volatile oil/GC-MS分类
医药卫生引用本文复制引用
陈炯,高悦,谭鹏,王蕾,张先灵,张语凡,王鑫,李飞..吴茱萸不同炮制品中挥发油成分气相色谱-质谱分析[J].中国中医药信息杂志,2016,23(12):91-95,5.基金项目
国家重点基础研究发展计划基础理论专项（2009CB522800）；北京中医药大学在读研究生项目 （）
