不同煎药方法对芳香性中药益智仁中挥发油组分及成分含量影响的研究  

The Effects of Different Decocting Methods on the Composition and Contents of Volatile Oil in Aromatic Chinese Herb Fructus Alpinlae Oxyphyliae

作　　者：赵海峰[1] 蔡林[1] 张蓉娟[1] 梁晓[1] 赵锦[1] 

机构地区：[1]陕西中医学院,陕西咸阳712083

出　　处：《现代中医药》2011年第1期60-62,共3页Modern Chinese Medicine

摘　　要：目的建立益智仁最优煎药方法。方法采用浸泡煎煮、浸泡后下、直接后下三种煎煮方法提取中药挥发油,并采用气相色谱一质谱法(GC-MS)对三种方法提取的挥发油进行分析鉴定,以峰面积归一化法测定了各组分的相对百分含量。结果以浸泡后下5～10 min为最佳提取方法提取挥发油,通过GC-MS分析,浸泡后下所得的甘松挥发油共分离出34个峰,鉴定出24种成分,占挥发油总相对含量的89.95%。Objective To establish the best method for decocting Fructus Alpinlae Oxyphyliae.Methods Volatile oil was extracted with 3 different methods,i.e.decocting directly after soaking in water,decocting later after soaking in water and decocting later without soaking.The extracted oils were analyses and determined with GC-MS.Relative percentage composition of each components were determined with area normalization method.Results The best way to extract volatile oil was decocting 510min later after soaking in water.By GC-MS analysis,34 peaks were separated in rhizoma nardostachyos volatile oil extracted by decocting later after soaking,and 24 components were determined,which accounted for 89.95% of the total relative percentage composition.

关 键 词：益智仁 挥发性成分 浸泡后下 气质联用 

分 类 号：R284.2[医药卫生—中药学]