干姜制备过程中挥发油化学成分变化的研究  

The Changes of Chemical Compositions in Volatile Oil from Zingiber officinale Rosc. during Processing

作　　者：谭建宁[1] 王锐 黄静[3] 严克俭[4] 梁臣艳[1] 

机构地区：[1]广西中医学院药学院,广西南宁530001 [2]贵州省职工医院,贵州贵阳550025 [3]广西医科大学,广西南宁530022 [4]广西中医药研究院,广西南宁530022

出　　处：《时珍国医国药》2012年第3期569-573,共5页Lishizhen Medicine and Materia Medica Research

基　　金：广西壮族自治区自然科学基金(No.2010GXNSFA013201)

摘　　要：目的考察干姜制备过程中挥发油化学成分的变化。方法在干姜制备过程中定时取样,采用水蒸气蒸馏法提取姜挥发油,用GC-MS分析姜中挥发油化学成分。结果在干姜制备过程中,姜含水量为99.16%时,鉴定出69个化学成分,含水量为4.75%时,鉴定出26个化学成分,共有化学成分25个。结论在干姜制备过程中,随着姜中水分逐渐减少,姜中挥发油的含量逐渐下降,化学成分发生较大变化。Objective To study the changes of chemical composition in volatile oil from Zingiber officinale Rosc.during processing. Methods The volatile oil was extracted from samples with the interval of 7-15 days,by water distillation method and analyzed by GC-MS. Results When the content of water in the Zingiber officinale Rosc.was 99.16%,69 chemical compositions were identified;When the content of water was 4.75%,26 chemical compositions were identified.There were 25 chemical components in the volatile oil. Conclusion With the decrease of water content in Zingiber officinale Rosc.,the yield of volatile oil declines gradually,and the chemical composition in volatile oil changes greatly.

关 键 词：姜 挥发油 化学成分 

分 类 号：R284.2[医药卫生—中药学] R283.1[医药卫生—中医学]