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目的对川芎饮片挥发油成分进行分析,确定各成分的相对含量;方法采用气相色谱-质谱联用技术对川芎饮片中挥发油成分进行分析;结果分离鉴定了90种成分,占挥发油总组成的86.85%,其成分与文献报道的新鲜根茎与干燥根茎差异较大;结论通过对川芎饮片挥发油化学成分的研究,为它的化学成分的深入研究提供了一定的实验依据。
Objective To analyze the constituents of volatile oil in Chuanxiong Decoction and determine the relative content of each component. Methods The components of volatile oil in Chuanxiong decoction pieces were analyzed by gas chromatography-mass spectrometry. The results showed that 90 components were separated and identified, accounting for 86.85% of the total composition of volatile oil. Its composition and the literature reported that the difference between fresh rhizomes and dry rhizomes is quite large. Conclusion The chemical constituents of the volatile oil of Chuanxiong Decoction can provide a certain experimental basis for the in-depth study of its chemical composition.