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目的:建立藏方甲嘎松汤的质量评价方法。方法:通过水蒸气蒸馏法提取甲嘎松汤挥发油样品,采用气相色谱-质谱(GC-MS)联用技术对挥发油进行分析,并转化成数据矩阵,采用主成分分析以及系统聚类分析进行化学模式识别研究。结果:经聚类分析可将16批甲嘎松汤挥发油样品分为2大类,经主成分分析可将甲嘎松汤综合为3个主成分,可分为2大类;2种模式识别方法对不同甲嘎松汤挥发油样品能准确识别,且其识别结果一致。结论:气质联用-模式识别是一种科学、准确、有效的甲嘎松汤质量控制和评价方法。
Objective: To establish the quality evaluation method of Tibetan Jia Gusong Decoction. Methods: Volatile oil samples were extracted by steam distillation. The volatile oil was analyzed by gas chromatography-mass spectrometry (GC-MS) and transformed into data matrix. The chemical components were analyzed by principal component analysis and cluster analysis Pattern Recognition Research. Results: The 16 samples of Jiaga Soup volatile oil were divided into two groups according to the cluster analysis. According to the principal component analysis, the Jiaga Songtang was integrated into three main components, which could be divided into two categories. Two kinds of pattern recognition Methods The samples of volatile oil from Jiaga Song Tang were accurately identified, and their identification results were consistent. Conclusion: GC-MS is a scientific, accurate and effective method for quality control and evaluation of Jia Ga Soup.