摘要
目的通过测定不同种类桂皮中化学成分的异同,探讨不同种属桂皮在临床使用中的相互替代性。方法采用Folin-Cio-calteu比色法、挥发油测定法分别对肉桂、烟桂和柴桂的总多酚成分和挥发油进行含量测定;采用气相色谱-质谱法对3个样品中的低极性化学组成进行分析。结果 3个样品的总多酚含量分别为肉桂1.31%、烟桂1.22%、柴桂1.92%;挥发油含量分别为肉桂1.94%、烟桂2.93%、柴桂1.26%。3个桂皮样品在低极性部分共鉴定出31种化学成分,其中含量最高的是反式肉桂醛,分别为肉桂89.19%、烟桂94.16%、柴桂74.91%。结论 3个样品的化学成分有一定的差异,不能完全替代使用。
Objective To study the difference of chemical components between different types of cinnamon for their alternatives.Methods The Folin-Ciocalteu colorimetric assay and the analytical method of volatile oil were employed to determine the content of total polyphenol and volatile components of Cinnamomum cassia Presl,C.cassiar and Cinnamomum japonica Sieb.In the mean time,the low-polar components of these samples were analyzed with GC-MS.Results The contents of the total polyphenol in the three different types of cinnamon were 1.31%,1.22% and 1.92%,while the contents of volatile components were 1.94%,2.93% and 1.26% respectively in Cinnamomum cassia Presl,C.cassiar and Cinnamomum japonica Sieb.Furthermore,as many as 31 low-polar components were identified,among which（E）-cinnamaldehyde was determined as 89.19%,94.16 and 74.91% respectively in the three cinnamons.Conclusion The three types of cinnamon cannot be not completely substituted as their chemical components were obviously different from each other.
出处
《上海中医药杂志》
2011年第5期82-86,共5页
Shanghai Journal of Traditional Chinese Medicine
基金
上海市中药现代化课题(08DZ1972102)
"重大新药创制"科技重大专项(2009ZX09308-003)
上海市药剂学重点学科建设项目(J50302)
关键词
桂皮
挥发油
气相色谱-质谱法
化学成分
Cinnamon
volatile oil
gas chromatography（GC-MS）
chemical component
