Study on the Influence of Different Processing Methods on the Volatile Components of Alisma Purpurei  

作　　者：Weiwei Zhou Haiping Guo Xiaoyu Cao Jie Liu Zhixuan Wang 

机构地区：[1]Chengde Food and Drug Inspection Institute,Yanshan Genuine Medicinal Materials in Hebei Province Inspection and Test Technology Innovation Center,Chengde,Hebei,067000,China

出　　处：《Journal of Advances in Medicine Science》2024年第2期15-18,共4页医学科学进展杂志(英文)

基　　金：Chengde Basic Research Project(202402A105).

摘　　要：Objective:To establish a gas chromatography-mass spectrometry(GC-MS)method for the determination of volatile components in different prepared products of Alisma purpurea.Methods:The volatile components were determined by GC-MS,and the types and relative contents of volatile components were compared in 4 kinds of processed products.Result:The main volatile components of 30 kinds of different products from Zelica were analyzed and identified,which were mainly sesquiterpenes,ketones and alcohols,mainly Pogostol,olive,guaiacene,caryophyllene and so on.Conclusion:There are differences in the types and relative contents of volatile components in different products of Alisma platyphylla,in order to provide a basis for improving the quality standards of different products of Alisma platyphylla.

关 键 词：Alisma alisma Processed products Gas chromatography-mass spectrometry Volatile components Relative content 

分 类 号：O62[理学—有机化学]