论文部分内容阅读
桂皮的主要成分是反式桂皮醛。通常以该成分含量的高低来评价桂皮质量的优劣。作者首次采用具有高度专一性且操作简便的萤光光密度法(Shimadzu RF-520型双光束萤光分光光度计)测定台湾市售锡兰桂皮(Cinnamomum zeylanium Nees.)和肉桂(C.cassia Blume)中反式桂皮醛的含量。并以气相层析法(GC)和高效液相层析法(HPLC)作为比较标准。精取锡兰桂皮粉末0.5g(或肉桂粉末250mg)于磨口玻璃塞试管(1.5×15cm)中,置沸水浴内,以5ml水提取8次,离心,上清液转入100ml 具塞分液漏斗中,再用5ml 石油醚提取5次。石油醚部分加入足量
The main ingredient of cinnamon is trans-cinnamaldehyde. Usually the level of the content of ingredients to evaluate the quality of cinnamon. For the first time, the authors used a highly specific and easy-to-use fluorescent densitometry (Shimadzu RF-520 Dual Beam Fluorescence Spectrophotometer) for the determination of Cinnamomum zeylanium Nees. And C. cassia Blume) trans-cinnamic aldehyde content. Gas chromatography (GC) and high performance liquid chromatography (HPLC) were used as comparative standards. The extract of celandine cinnamon powder 0.5g (or cinnamon powder 250mg) in a mill glass stopper tube (1.5 × 15cm), set in boiling water bath, extracted with 5ml water 8 times, centrifuged, the supernatant was transferred to 100ml stopper Liquid funnel, and then extracted with 5ml petroleum ether 5 times. Part of the petroleum ether added enough