白豆蔻、草豆蔻、高莨姜挥发油成份研究  

A Study of the Volatile Oil Component in Fructus Amomi Rotundus, Alpinia Katsomdai and Alpinia Officinarum

作　　者：黄天来[1] 赵萍[1] 冯美蓉[1] 王宁生[1] 

机构地区：[1]广州中医学院实验中心

出　　处：《广州中医学院学报》1990年第2期95-101,共7页

摘　　要：以气相—质谱法分离、鉴定了白豆蔻、草豆蔻、高莨姜挥发油的组成以及各自在油中的相对含量。同时以不同极性的填充柱,相同的程序升温方式,分离挥发油,以得到的色谱图比较三种挥发油之间的同异。挥发油所含成份与原药材所属性味以及归经之间的内在联系尚需作进一步的探讨。With gas chromatography-mass spectrometry (GC-MS), the volatile oils in Fructus Amoral Rotundus, Alpinia Katsamdai and Alpinia Officinarum were separated and their main components were determined. Furthermore by packed columns of different polarities and with the same programmed temperature gradient, components in the volatile oils were optimally separated and the chromatographs were obtained, so that the difference between the three kinds of volatile oils could be clearly seen. It is necessary to further the study of the internal relation of the components, the nature and attributive channels of their host herbal drugs according to the theory of trsditional Chinese medicine.

关 键 词：白豆蔻 草豆蔻 高良姜 挥发油 分析 

分 类 号：R284.1[医药卫生—中药学]