肉苁蓉挥发性化学成分分析  

Analysis of Volatile Components in Herba Cistanches

作　　者：回瑞华[1] 侯冬岩[1] 李铁纯[1] 关崇新[1] 

机构地区：[1]鞍山师范学院分析测试研究中心,鞍山114005

出　　处：《分析化学》2003年第5期601-603,共3页Chinese Journal of Analytical Chemistry

基　　金：辽宁省教育厅科学技术基金资助课题(No.20331079)

摘　　要：报道了用同时蒸馏-萃取法提取肉苁蓉挥发性物质,测得肉苁蓉挥发油的含量为3.5％;利用GC/MS法分离确认出24种化学成分;用峰面积归一化法得出各化学成分在挥发油中的相对百分含量,其中主要成分为丁香酚,占总挥发油的83.60％;又用单离子法分离出丁香酚,并用IR,EI-MS法对其进行分析确认。The volatile components of Herba Cistanches were extracted by simultaneous distillation-extraction method and analyzed by combined capillary gas chromatography/mass spectrometry. Among 24 identified compounds the eugenol was mainly component. The relative content of eugenol was 83.60% in the all volatile components detected. The eugenol was isolated by single-ion method and identified by infrared spectroscopy and mass spectrometry.

关 键 词：肉苁蓉 挥发性成分 蒸馏 萃取 丁香酚 中药 分析 

分 类 号：O657.63[理学—分析化学]