全国5个不同地区乳香醋炙前后乙酸辛酯的含量变化  

The variation of Octyl Acetate content in Olibanum before and after vinegar of 5 different regions of the country

作　　者：张会敏[1] 王萌[1] 郭长强[1] 

机构地区：[1]山东省中医药研究院,山东济南250014

出　　处：《长春中医药大学学报》2011年第1期10-12,共3页Journal of Changchun University of Chinese Medicine

基　　金：国家"十一五"科技支撑项目:中药饮片炮制技术和相关设备研究醋炙技术(2006BAI09B06-07-3)

摘　　要：目的：测定并考察全国5个不同地区乳香醋炙前后乙酸辛酯的含量变化。方法：采用HP-6890气相色谱仪、FID检测器、毛细管色谱柱HPINNOWAX（30 m×0.53 mm×1.0μm）进行检测。色谱条件：进样口温度：230℃;柱程序升温：130℃（3 min）-30℃/min-200℃（4 min）;检测器温度：250℃;载气流速（N2）：6.3 mL/min;进样量：1.0μL。结果：5个不同地区的生乳香样品中乙酸辛酯的绝对含量均在1.02~1.22（mL/g,%）;醋炙品的含量均在1.00~1.20（mL/g,%）。结论：生乳香与醋炙乳香中乙酸辛酯的绝对含量相差较小,无明显变化。objective:To compare the variation of Octyl Acetate content in Olibanum before and after vinegar of 5 different regions of the country.Methods:HP-6890 with detector FID and capillary column HP INNOWAY(30m×0.53mm×1.0 μm);Chromatographic conditions:Temperature of the meatus for injecting samples is 230 ℃,programmed temperature gas chromatography:130 ℃(3 min)-30 ℃/min-200 ℃(4 min);The detector temperature was:250 ℃.The gas flow rate(N2)was:6.3 mL/min.the injection volume was 1.0 μL.Result:The absolute content of Octyl Acetate in Olibanum of 5 different regions of the country are between 1.02-1.22(mL/g,%),and the Olibanum after vinegar of 5 different regions of the country are between 1.00-1.20(mL/g,%).Conclusion:The absolute content of Octyl Acetate in Olibanum before and after vinegar processing have no significant difference.

关 键 词：乳香 醋炙 乙酸辛酯 含量 

分 类 号：R285.1[医药卫生—中药学]