京大戟醋制前后脂肪油GC-MS分析  

GC-MS analysis on the fatty oil extracted from Euphorbia pekinensis Rupr. before and after processing with vinegar

作　　者：朱建光[1] 葛秀允[2] ZHU Jian-guang;GE Xiu-yun(Henan University of Chinese Medicine,Zhengzhou 450046,China;Shandong Academy of Chinese Medicine,Jinan 250014,China)

机构地区：[1]河南中医药大学,郑州450046 [2]山东省中医药研究院,济南250014

出　　处：《中华中医药杂志》2018年第11期5198-5200,共3页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：山东省中医药科技发展计划(No.2013-131);泰山学者工程专项(No.ts201511107)~~

摘　　要：目的:建立京大戟脂肪油气相色谱-质谱联用(GC-MS)分析方法,考察醋制对京大戟脂肪油化学成分的影响。方法:采用索氏提取法对京大戟和醋京大戟脂肪油进行提取,以GC-MS技术进行分析和鉴定。结果:京大戟和醋京大戟中分别鉴定出24种和22种化学成分,分别占脂肪油总量的44.49%和69.33%。含量较高的三萜类化合物得到确证。结论:京大戟醋制后石脂肪油发生了明显的变化,有量变,也有质变。Objective： To establish a gas chromatography-mass spectrometry（GC-MS） method for the fatty oil extracted from Euphorbia pekinensis Rupr. and comparative analyze the components before and after processing with vinegar. Methods： The contents and chemical compositions of the fatty oil in Euphorbia pekinensis Rupr. and Euphorbia pekinensis Rupr. processed with vinegar were extracted by soxhlet extraction and determined by GC-MS. Results： A total of 24 species fatty oil were identified in Euphorbia pekinensis Rupr., and 22 species in Euphorbia pekinensis Rupr. processed with vinegar, the total amount of fatty oil was 44.49% and 69.33%, respectively. Higher levels of triterpenoids were confirmed. Conclusion： The fatty oil in Euphorbia pekinensis Rupr. before and after processing with vinegar changed obviously, not only in quantity, but also in quality.

关 键 词：京大戟 醋京大戟 化学成分 气相色谱-质谱联用 

分 类 号：R283[医药卫生—中药学]