摘要
目的:分析市售川芎饮片挥发油的化学成分。方法:用水蒸汽蒸馏法提取挥发油后,采用气相色谱-质谱法(GC-MS)分析。结果:1～5号样品挥发油中共鉴定出30种化学成分,主要成分为对-伞形花素(3.619%～9.528%)、4-松油醇(4.735%～8.474%)、β-芹子烯(4.516%～9.418%)、正丁烯基苯酞(4.270%～8.796%)、愈创木醇(2.743%～8.313%)、白菖烯(19.121%～41.659%)等。结论:市售川芎饮片的质量存在不同程度的差异。
Objective：To analyse the chemical constituents of the essential oils of Processed Chuanxiong Rhizoma in different pharmacies.Methods：The essential oils were extracted by steam distillation from 5 batches of samples.Chemical constituents of The essential oils were analysed by GC-MS.Results：Chemical constituents of 30 kinds were identified from each essential oils.The characteristic compounds were all P-Cymene（3.619%~9.528%）,4-Terineol（4.735%~8.474%）,β-selinene（4.516%~9.418%）,Butylidenephthalide（4.270%~8.796%）,O-methoxyphenol（2.743%~8.313%）,Calarene（19.121%~41.659%）.Conclusion：It has significant difference compared with the quality of Anisi Stellati Fructus in different pharmacies.
出处
《亚太传统医药》
2011年第12期20-22,共3页
Asia-Pacific Traditional Medicine
关键词
川芎饮片
挥发油
化学成分
气相色谱-质谱法
Processed Chuanxiong Rhizoma
Volatile Oil
Chemical Composition
GC-MS
