论文部分内容阅读
目的:分析生苍术及麸炒苍术挥发油的化学成分的变化,并对辅料麦麸在炮制前后挥发性成分进行分析。方法:采用水蒸气蒸馏法和超声提取法提取挥发油,用气相色谱-质谱联用法(GC-MS)对其进行定性和定量分析。结果:与苍术相比,麸炒苍术挥发油有7个成分显著降低;与单炒麦麸相比,炒苍术麦麸新增了4个成分。结论:苍术炮制前后挥发油的成分发生了明显量变;麸炒苍术的挥发油降低是由于加热和麦麸的吸附所致,实验结果为阐述苍术炮制机理提供了实验依据。
OBJECTIVE: To analyze the changes of the chemical constituents of the essential oil of Atractylodes macrocephalae and Atractylodes macrocephala, and to analyze the volatile components of the excipient wheat bran before and after processing. Methods: Volatile oils were extracted by steam distillation and ultrasonic extraction, and were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS). Results: Compared with Cangzhu, Atractylodes farcium volatile oil has seven components decreased significantly; compared with the single speculation of wheat bran, scallion wheat bran added four new ingredients. Conclusion: The content of essential oil before and after herb was significantly changed. The decrease of volatile oil of Atractylodes lancetifolia was due to the heating and the adsorption of wheat bran. The experimental results provided experimental evidence for explaining the processing mechanism of herb.