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目的:研究藏方甲嘎松汤挥发性化学成分。方法:采用水蒸气蒸馏法分别提取甲嘎松汤的单味药挥发油及其单味药材组成的复方总挥发油,采用气相色谱-质谱联用技术对挥发油分别进行研究,应用峰面积归一法测定各组分的相对含量。结果:单方药中干姜共检出103个成分,鉴定出87个化合物,肉豆蔻共检出58个成分,鉴定出38个化合物,白豆蔻共检出49个成分,鉴定出38个化合物,复方总挥发油中共检出89个成分,鉴定出63个化合物。结论:桉油精、β-水芹烯和其他萜类为甲嘎松汤挥发性化学成分的特征性指标;其挥发性成分和含量的变化可为甲嘎松汤配伍的科学性和合理性提供证据。
Objective: To study the volatile chemical constituents of Tibetan gaga soup. Methods: Total volatile oil of compound Gaoshi decoction and its single herb was extracted by steam distillation. The volatile oil was studied by gas chromatography-mass spectrometry. Peak area normalization The relative content of each component. RESULTS: A total of 103 compounds were identified in the unilateral herbs, 87 compounds were identified, 58 were identified in the nutmeg, 38 compounds were identified, 49 were identified in the white cardamom, 38 compounds were identified, A total of 89 compounds were detected in the compound volatile oil and 63 compounds were identified. CONCLUSION: Eucalyptol, β-phellandrene and other terpenoids are the characteristic indexes of the volatile chemical constituents of Jiaga Soup. The changes of volatile components and contents may be scientific and rational provide evidence.