益智仁盐炙前后挥发油成分对比研究  

Study on Difference between Components in Volatile Oil of Fructus Alpinia Oxyphylla before and after Stir-fried with Salt

作　　者：黄勤挽[1] 胡昌江[1] 李兴迎[1] 李兴华[1] 杨宗锟[1] 谢秀琼[1] 彭克成 

机构地区：[1]成都中医药大学药学院,四川成都611137 [2]四川省马边彝族自治县人民医院,四川马边614600

出　　处：《中国药业》2008年第5期3-4,共2页China Pharmaceuticals

基　　金：国家十一五科技支撑计划;项目编号:2006BAI09B06-09。

摘　　要：目的对中药益智仁盐炙前后的挥发油成分进行对比研究。方法采用水蒸气蒸馏法分别提取益智仁和盐益智仁的挥发油,并进行气相色谱-质谱(GC-MS)联用分析。结果通过鉴定,益智仁挥发油中有68种化合物,盐益智仁挥发油中有49种化合物,两者共有的化合物有33种。结论益智仁盐炙前后挥发油的组成和组分的相对含量均发生了较大变化,这为益智仁炮制后药性改变和不同的临床应用研究提供了一定的理论依据。Objective To study the difference between components in the volatile oil of Fructus Alpinia Oxyphylla betore and alter stirfried with salt. Methods Wet distillation was chosen to extract volatile oil of Fructus Alpinia Oxyphylla before and after stirfried with salt, respectively. The volatile oil was analyzed by GC- MS. Results There were 68 kinds of components in volatile oil of Fructus Alpinia Oxyphylla were identified, and 49 kinds of components in volatile oil of stir-fried Fructus Alpinia Oxyphylla were identified. 33 kinds of components in two groups were the same. Conclusion There is big difference between the components in the volatile oil of Fructus Alpinia Oxyphylla before and ＇after stir- fried with salt and also the content of the components maybe offer some theoretical evidences for drug property transform and different clinical application on Fructus Alpinia Oxyphylla after stir- fried with salt.

关 键 词：益智仁 盐益智仁 挥发油成分 气相色谱-质谱联用 

分 类 号：R284.1[医药卫生—中药学] R282.71[医药卫生—中医学]