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目的研究柴胡不同炮制方法(净制、醋炙、酒炙、麸炒、鳖血炙)对其挥发性成分的影响,为阐明其炮制机理提供科学依据。方法采用气-质联用色谱法比较分析柴胡不同炮制品中挥发性成分的变化。结果不同柴胡炮制品之间挥发性成分的数量和含量均有变化。结论柴胡的不同炮制方法对柴胡挥发性成分的数量和含量均有一定影响。
Objective To study the effects of different processing methods of Bupleurum chinense (net, vinegar broiler, wine broiled, fried bran, blood turtle) on its volatile components and provide a scientific basis for elucidating its processing mechanism. Methods The changes of volatile components in different processed products of Bupleurum chinense were compared by GC-MS. Results The content and content of volatile components in different Chaihu products varied. Conclusion Bupleurum different processing methods on the volatile components of Bupleurum have a certain amount and content.