苍耳子炒制前后挥发油和脂肪油成分GC-MS分析  

Analysis of Essential Oil and Fatty Oil from Xanthii Fructus before and after Stir-frying by GC-MS

作　　者：胡迪[1] 王耀登[2] 吴慧[2] 安靖[2] 王光忠[2] 

机构地区：[1]湖北省中医院,湖北武汉430061 [2]湖北中医药大学药学院,湖北武汉430065

出　　处：《湖北中医药大学学报》2012年第6期29-31,共3页Journal of Hubei University of Chinese Medicine

基　　金：湖北省教育厅重点项目(编号:D20101805)

摘　　要：目的测定苍耳子及其炮制品挥发油和脂肪油的成分。方法利用水蒸气蒸馏法提取挥发油、采用超临界CO2萃取法提取脂肪油;采用气相色谱-质谱联用技术对苍耳子及其炮制品挥发油和脂肪油的化学成分进行定性分析。结果生苍耳子挥发油鉴定了18种化学成分,炒苍耳子挥发油鉴定了13种化学成分;生炒苍耳子脂肪油均鉴定了4个组分。结论苍耳子炮制前后挥发油中化学成分存在差异,但脂肪油成分基本一致。Objective To determine the content of essential oil and fatty oil of Fruit of Siberian Cocklebur and its processed products.Methods The steam distillation was used to prepare the volatile oil,and supercritical CO2 extraction was employed to extract the fatty oil;GC-MS was adopted to perform qualitative and quantitative analysis on the chemical compositions of essential oil and fatty oil in Fruit of Siberian Cocklebur and its processed products.Results 18 compounds of essential oil and 4 compounds of fatty oil were found from Xanthii Fructus,13 compounds of essential oil were found from its processed products.Conclusion The chemical compositions of essential oil inFruit of Siberian Cocklebur have significant changes after procession.

关 键 词：苍耳子 炒苍耳子 挥发油 脂肪油 GC-MS 

分 类 号：R284.2[医药卫生—中药学]