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目的:建立苏格木勒-3汤中白豆蔻-白苣胜挥发油部位体外GC-MS图谱,分析其体外化学成分。方法:水蒸气蒸馏法提取苏格木勒-3汤中白豆蔻-白苣胜挥发油部位,采用气相色谱-质谱联用方法(GC-MS)分析其化学成分及相对含量。结果:从白豆蔻-白苣胜挥发油各色谱峰中共鉴定出59个种化学成分,其中“表观丰度”最大的为10号峰桉油精(73.73%),2、5号α-蒎烯(2.30%、9.96%)、23号α-松油醇(6.46%)、4号峰α-水芹烯(1.00%)、6号峰α-月桂烯(0.82%)、12号峰γ-萜品烯(0.81%)、15号峰β-芳樟醇(0.72%)7个成分为白豆蔻-白苣胜挥发油中主要特征性成分。结论:苏格木勒-3汤中白豆蔻-白苣胜挥发油部位是主要药效组分,且分析得到的成分均为本方有效物质基础;建立的方法可作为本方挥发性成分的质量控制方法。
OBJECTIVE: To establish GC-MS spectra of the essential oil fractions of cardamom-lettuce in Suguorule-3, and to analyze its in vitro chemical composition. Methods: The volatile oil from Radix Astragali - Radix wasatidis was extracted by steam distillation and its chemical composition and relative content were analyzed by gas chromatography - mass spectrometry (GC-MS). Results: A total of 59 chemical constituents were identified from the chromatographic peaks of white cardamom and white lettuce. Among them, the highest value of “apparent abundance” was peak ecofine 10 (73.73%), - pinene (2.30%, 9.96%), α-terpineol 23 (6.46%), peak 4 p-phellandrene (1.00%), peak 6 α-myrcene Peak γ-terpinene (0.81%), Peak 15 β-linalool (0.72%) 7 components of white cardamom - white savory essential oil of the main ingredients. CONCLUSION: The essential oil components of white cardamom-lettuce in Suguoluole-3 are the main effective components, and the components obtained from the analysis are the effective substance basis of this prescription. The established method can be used as the quality of the volatile components Control Method.