论文部分内容阅读
目的:分析不同药店肉桂饮片的化学成分。方法:采用气相色谱-质谱法分析5批样品挥发油的化学成分。结果:5批样品挥发油的含量为0.3～1.5mL.g-1,在挥发油中共鉴定出45种化学成分,其中反式肉桂醛的相对含量为17.1%～73.9%,样品4和5中肉桂酸甲酯的相对含量分别是45.2%和10.5%。结论:5批样品的质量有明显的差异,样品2,4,5为桂皮。GC-MS法能以挥发油中肉桂醛等成分为指标精确地控制肉桂饮片的质量。
Objective: To analyze the chemical composition of cinnamon sticks in different pharmacies. Methods: The chemical constituents of volatile oil from 5 batches of samples were analyzed by gas chromatography-mass spectrometry. Results: The volatile oil content of five batches of samples was 0.3-1.5 mL.g-1. A total of 45 chemical constituents were identified in the volatile oil. The relative content of trans-cinnamaldehyde was 17.1%-73.9%. The cinnamic acids in samples 4 and 5 were obtained. The relative content of methyl esters was 45.2% and 10.5%, respectively. Conclusion: There are significant differences in the quality of the 5 batches of samples. Samples 2, 4 and 5 are cinnamon. The GC-MS method can precisely control the quality of the cinnamon pieces by using ingredients such as cinnamaldehyde in the volatile oil as an indicator.