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目的:通过比较生苍术和麸炒苍术中β-桉叶油醇的含量,研究麸炒对苍术中该成分含量的影响。方法:采用气相色谱法,色谱柱为HP-5石英弹性毛细管柱(30m×0.32mm,0.25μm),氮气作为载气,采用氢火焰检测器,程序升温方式,分流进样(10∶1),进样口温度为220℃,检测器温度为250℃。结果:10个不同地区市售苍术片及自制麸炒苍术片中茅术醇的含量测定结果表明,麸炒苍术中β-桉叶油醇的含量均低于生苍术。结论:麸炒可明显降低苍术中β-桉叶油醇的含量。
Objective: To compare the content of β-eucalyptol in raw herb and bran-fried herb of Atractylodes macrocephala and study the effect of bran-fried on the content of herb in herb. Methods: Gas chromatography was used. The chromatographic column was HP-5 quartz capillary column (30m × 0.32mm, 0.25μm) with nitrogen as the carrier gas, hydrogen flame detector, , Inlet temperature is 220 ℃, detector temperature is 250 ℃. Results: The determination of the artemisinin in commercial Cangzhu Tablets and homemade bran-cured Cangzhu Tablets showed that the content of β-cineole in the Atractylodes macrocephala was lower than that in the raw herb. Conclusion: Bran bran can obviously reduce the content of β-cineole.