江枳壳炮制品挥发油的GC-MS分析  

Analysis of volatile oil in processed Aurantii Fructus from Jiangxi Province by GC-MS

作　　者：于欢[1,2] 宁希鲜 陈泣[2] 熊丝丝 龚千锋[2] 

机构地区：[1]北京中医药大学中药学院,北京100102 [2]江西中医药大学药学院,江西南昌330004

出　　处：《中成药》2015年第3期592-598,共7页Chinese Traditional Patent Medicine

基　　金：国家中医药行业专项"中药饮片调剂规范化研究"(201007011)

摘　　要：目的采用气相色谱-质谱(GC-MS)联用技术对江西产枳壳生品、清炒品、麸炒品、蜜麸炒品、蜜糠炒品挥发油成分进行定性定量分析。方法采用水蒸气蒸馏法从枳壳中提取挥发油建立GC-MS分析方法,鉴定不同炮制品挥发油成分,并用峰面积归一化法测定相对百分含有量。结果从江枳壳炮制品中共鉴定出181个化合物。与生品相比,麸炒枳壳产生新化合物38种、蜜糠枳壳有48种、蜜麸炒枳壳有77种。结论炮制辅料对枳壳部分挥发油成分产生了不同程度的升高和降低,还产生了新的化合物。AIM To analyze the chemical components of the volatile oil in raw Jiangxi Aurantii Fructus and processed with,stir-frying with bran,stir-frying with bran-and-honey pieces and stir-frying with chaff-and-honey pieces by GC-MS.METHODS The volatile oil were obtained from PPFA by steam distillation.The amounts of the components from the volatile oil were determined by area normalization method.The separated components were identified by GC-MS.RESULTS One hundred and eighty-one components were separated and identified from the processed Jiangxi Aurantii Fructus.Compared with raw product,new components produced in the processing,thirty-eight for stir-frying with bran,forty-eight for stir-frying with chaff-and-honey,and seventy-seven for stir-frying with bran-and-honey.CONCLUSION All of the used processed adjuvant materials make some contents of Aurantii Fructus increase or decrease,and produce new chemical constituents.

关 键 词：江枳壳 炮制品 挥发油 GC-MS 

分 类 号：R284.1[医药卫生—中药学]