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目的研究炮制前后薤白的鳞茎和叶子的挥发油化学成分,为薤白的开发利用提供参考。方法采用超声波辅助和水蒸气蒸馏法提取炮制前后薤白的鳞茎和叶子的挥发油,通过气相色谱-质谱联用(GC-MS)技术对其化学成分和相对含量进行比较和分析鉴定。结果从鲜品薤白的鳞茎和叶中分别鉴定出13种和20种化合物,分别占总量的62.5%和59.63%;从炮制后的干品薤白鳞茎和叶中分别鉴定出9种和13种化合物,分别占总量的74.89%和87.66%。结论炮制前后有共有成分6种,分别为2,3-二甲基二硫醚、3,4-二甲基噻吩、甲基烯丙基二硫醚、二甲基三硫醚、丙硫醇、Z-甲硫基丙烯。薤白炮制前后挥发油化学成分及其相对含量存在差异。
Objective To study the chemical constituents of the volatile oil in the bulb and the leaves before and after processing, and provide a reference for the development and utilization of this plant. Methods The volatile oil from bulb and leaves of white rice before and after processing was extracted by ultrasonic wave and steam distillation. The chemical constituents and relative contents were compared and identified by gas chromatography-mass spectrometry (GC-MS). Results Thirteen compounds and twenty compounds were identified from the bulbs and leaves of the fresh-cut pomegranate, accounting for 62.5% and 59.63% of the total respectively. Nine and thirteen species were identified from white bulbs and leaves Compounds, accounting for 74.89% and 87.66% of the total respectively. Conclusion There are 6 common components before and after the processing, which are 2,3-dimethyl disulfide, 3,4-dimethylthiophene, methyl allyl disulfide, dimethyl trisulfide, propyl mercaptan , Z-methylthiopropylene. The chemical composition and the relative content of volatile oil before and after processing were different.