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目的:用化学动力学方法预测中药薄荷的有效期,为质量评价提供依据。方法:采用固相微萃取与气质联用技术提取并分析薄荷的挥发性成分,采用因子分析法对薄荷的挥发性成分进行主成分分析。以挥发油和薄荷的主要挥发性成分的含量为指标,采用初匀速温度加速实验法预测其有效期。结果:主成分分析结果表明胡薄荷酮及异薄荷酮可以充分描述饮片的质量,以挥发油和胡薄荷酮及异薄荷酮为指标,薄荷各自t0.9,20℃分别为5.49,2.88年。结论:建议中药薄荷20℃下保存,有效期为2.88年。
OBJECTIVE: To predict the validity period of Chinese medicinal mint by chemical kinetic method and provide the basis for quality evaluation. Methods: The volatile components of peppermint were extracted and analyzed by solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS), and the principal component analysis of the volatile components of peppermint was carried out by factor analysis. The main volatile components of volatile oil and peppermint content as an indicator, the use of uniform temperature accelerated test method to predict its validity. Results: The results of principal component analysis showed that the contents of peppermint and isomenthone could fully describe the quality of the slices. The volatile oil, menthone and isomenthone were used as indexes. The peppermint was respectively at 20.9 ℃ and 5.28 ℃ for 5.49 and 2.88 years respectively. Conclusion: It is suggested that traditional Chinese medicine mint preserved at 20 ℃, valid for 2.88 years.