不同加工法干姜片挥发油成分GC-MS分析  

GC-MS Analysis on the Essential Oil from Zingiberis Rhizoma with Different Processing Methods

作　　者：龙全江[1] 金欣[1] 都娟[1] 

机构地区：[1]安徽中医药高等专科学校,安徽芜湖241002

出　　处：《现代中药研究与实践》2017年第3期65-67,共3页Research and Practice on Chinese Medicines

基　　金：安徽高校省级自然科学研究重点项目(KJ2014A138);安徽省高等教育振兴计划人才项目省级专业带头人资助项目(皖教秘人[2013]189)

摘　　要：目的比较不同加工法制得干姜片的挥发油成分,探求加工方法对其挥发油成分的影响。方法采用GC-MS法对挥发油成分进行分析。结果 2种不同加工方法制备的干姜片挥发油中共鉴定出30个成分,其中鲜切法制得干姜片中有25种,传统法制得干姜片中有11种。鲜切法干姜片中含桉叶油醇、5-(1,5-二甲基-4-己烯)-2-甲基-[S-(R~*,S~*)]-1,3-环己二烯及莰烯含量较高,分别为29.10%、14.12%及12.68%,传统法干姜片中含桉叶油醇、莰稀及异龙脑含量较高,分别为47.35%、20.01%及14.26%。不同加工方法制备的干姜片其挥发油化学成分在数量与质量方面均有所不同。结论为不同加工法制备干姜片的质量评价提供了实验依据。Objective To compare the essential oil from Zingiberis Rhizoma with different processing methods, study the effect of processing method on the chemical composition. Methods The chemical composition of essential oil were analyzed by GC-MS. Results 30 components were identified in essential oil from Zingiberis Rhizoma with two processing methods, including 25 components in fresh-cut processed Zingiberis Rhizoma and 11 components in traditional processed Zingiberis Rhizoma. There were high content of eudesmol, 5-（1, 5-dimethyl-4-hexene）-2-methyl-[S-（R~＊, S~＊）]-1,3-cyclohexadiene, camphene in fresh-cut processed samples and eudesmol, camphene, isoborneol in traditional processed samples, reached to 29.10%, 14.12%, 12.68% and 47.35%, 20.01%, 14.26%, respectively. The quantity and quality of chemical composition in essential oil had significant difference between different processing methods. Conclusion It provided experimental basis for quality evaluation of Zingiberis Rhizoma with different processing methods.

关 键 词：干姜片 加工 挥发油 GC-MS 

分 类 号：R284.1[医药卫生—中药学]