GC–MS分析不同方法提取的大黄挥发性成分  

Analysis of the Volatile Components in Rhubarb with Different Extraction Methods by GC–MS

作　　者：杨彬彬[1] 容蓉[1] 吕青涛[1] 蒋海强[1] 巩丽丽[1] 杨勇[1] 

机构地区：[1]山东中医药大学,济南250355

出　　处：《化学分析计量》2013年第6期14-16,共3页Chemical Analysis And Meterage

基　　金：国家重点基础研究发展计划("973"计划)(2007CB512601);山东省高等学校科技计划项目(J10LF20)

摘　　要：分别采用顶空进样法和超临界CO2萃取法提取大黄挥发性成分,采用GC–MS结合保留指数进行检测分析。顶空进样法分析鉴定出8种挥发性成分,超临界CO2萃取法鉴定出15种挥发性成分。两种提取方法分别侧重于不同类型的挥发性成分,利用GC–MS结合保留指数进行定性分析,更快速准确。The volatile components were extracted from rhubarb by head space injection and supercritical fluid extraction respectively, and then were analyzed by GC-MS combined with retention index. 8 kinds of compounds were identified from volatile components prepared by headspace injection method, and 15 kinds of compounds were identified from volatile components prepared by supercritical fluid extraction. The two extraction methods are focused on different types of volatile components, GC-MS combined with retention index identification method is more rapidly and accurately.

关 键 词：大黄 挥发性成分 GC—MS 保留指数 超临界CO2萃取 顶空进样 

分 类 号：O657[理学—分析化学]