印尼姜黄挥发油的GC-MS研究  

Analysis of Chemical Constituents of Essential Oil from Curcuma xanthorrhiza Roxb. by GC-MS

作　　者：罗方利[1] 郭力[1] 贝圆[1] 许莉[1] 韦练[1] 石媛慧[1] 郝普彦[1] 

机构地区：[1]成都中医药大学,四川成都611137

出　　处：《成都中医药大学学报》2013年第3期28-30,共3页Journal of Chengdu University of Traditional Chinese Medicine

基　　金：印度尼西亚茂物农业大学与成都中医药大学培育基地开放研究基金资助项目(编号:2009CI01)

摘　　要：目的:采用GC-MS联用法对印尼姜黄挥发油化学成分进行研究,为印尼姜黄的综合利用提供参考。方法:采用水蒸气蒸馏法提取挥发油,运用GC-MS进行分离测定,结合质谱库检索技术对化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果:鉴定出38种化学成分。结论:首次采用GC-MS联用技术对印尼姜黄进行定性定量研究,为印尼姜黄的进一步开发利用提供了一定的理论基础。Objective： The chemical components of essential oil from Curcuma xanthorrhiza Roxb. was analised by C,C-MS, so as to provide references for the application d it. Methods： The components were isolated and identified by GC-MS, The components were identified by their mass spectra. The relative contents in percentage were calculated from the GC peak areas. Results： 38 compo- nents were characterized. Conclusion： This paper reports the composition of essential oil from Curcuma xanthorrh/za Roxb. for the flint time, and provides theoretical basis for the further development and utilization of Curcuma xanthorrh/za Roxb..

关 键 词：印尼姜黄 挥发油 气相色谱-质谱联用 

分 类 号：R284.1[医药卫生—中药学] R282.71[医药卫生—中医学]