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目的:研究不同形态桂郁金的挥发性成分。方法:采用水蒸气蒸馏法分别提取表面粗糙型块根、表面光滑型块根及条状型根3种不同形态桂郁金的挥发油成分,通过气相色谱-质谱联用法对这3种形态桂郁金挥发油的化学成分进行对比研究,并用面积归一化法获得各化合物的相对含量。结果:从表面粗糙型桂郁金中鉴定出29个成分,占挥发油总量的80.93%;从表面光滑型桂郁金中鉴定出27个成分,占挥发油总量的80.08%;从桂郁金条状型根中鉴定出19个成分,占挥发油总量的72.04%。结论:桂郁金表面粗糙型、表面光滑型及条状型根所含成分有差异,该方法为桂郁金质量控制和品种选育提供科学依据,为临床选用稳定可控的药材来源提供科学指导。
Objective: To study the volatile components of different forms of cinnamon turmeric. Methods: The volatile oil components of three different forms of cinnamylin were extracted by steam distillation, and their volatile components were determined by gas chromatography-mass spectrometry (GC-MS) The chemical composition of comparative study, and the area normalized to obtain the relative content of each compound. RESULTS: Twenty-nine components were identified from the surface roughened caulis tulips, accounting for 80.93% of the total volatile oil; 27 components were identified from the surface smooth cauliflower, accounting for 80.08% of the total volatile oil; Identification of 19 components, accounting for 72.04% of the total volatile oil. CONCLUSION: There are differences between the contents of the surface-roughened, smooth-surfaceed and stripped roots of Guiyu gold. This method provides a scientific basis for the quality control and variety selection of Guiyu gold, and provides a scientific basis for selecting stable and controllable sources of medicinal herbs guide.