苍术麸炒前后正己烷提取物中化学成分的研究  

Chemical Ingredients Change before and after Processing Rhizoma Atractylodis Extracted by Hexane

作　　者：孟鹤[1] 马跃平[1] 王金辉[1] 戴荣华[2] 

机构地区：[1]沈阳药科大学中药学院,辽宁沈阳10016 [2]沈阳药科大学药学院,辽宁沈阳110016

出　　处：《时珍国医国药》2012年第6期1412-1413,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家科技部"十一五"科技支撑计划(No.2006BAI09B06-01-06)

摘　　要：目的建立了麸炒苍术的GC特征指纹图谱分析方法,并以炒制时间为区别,对麸炒苍术与生苍术样品进行了化学成分的分析比较,揭示麸炒苍术的炮制原理。方法采用正己烷超声提取苍术中的化学成分,以毛细管GC法进行分析。结果所建立的GC特征图谱分析方法的重复性、精密度和稳定性良好。GC-MS法指认3个色谱峰;在苍术炮制过程中,各组分的相对含量降低;各组分的变化趋势趋于一致。结论为优化苍术的炮制工艺,揭示苍术的麸炒机制提供依据。Objective The method of GC specific chromatogram was eatablished to compare and analyze the change of chemical ingredients in Rhizoma Atractylodis before and after processing -roasted products, to elucidate the scientific evidence in the pro- cessing of Rhizoma Atractylodis. Methods The samples were extracted by hexane with ultrasonic; Chromatographic condition：SE -30 capillaryT column（ 30m × 0.25mm ×0.33μ m）was used;The detector was FID. Results The method held a good reoroduc- ibility, precision and stability. Conclusion It can provide scientific basic for the processing - roasted product of Rhizoma Atractyl- odis.

关 键 词：麸炒苍术 GC特征指纹图谱 化学成分 

分 类 号：R917[医药卫生—药物分析学]