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研究了芫花炮制前后挥发油含量的变化,并用GC-MS法分析鉴定了挥发油中的组分。结果表明:芫花经炮制后各炮制品的挥发油含量均有不同程度降低,其组分亦有较大变化,以醋炙和醋煮品产生的未知成分较多。
The change of volatile oil content before and after processing of Flos Sophorae was studied. The components in volatile oil were analyzed and identified by GC-MS. The results showed that the volatile oil content of the processed products of Flos Sophorae was reduced to varying degrees and its composition was also greatly changed. The unknown components produced by vinegar meal and vinegar cooking products were more.