摘要
对肉豆蔻面裹煨、滑石粉烫和麦麸炒炮制品的挥发油进行了气相色谱分析,证明炮制前后挥发油主要化学成分相同,但各组分含量关系已发生变化。对肉豆蔻炮制前后毒性成分肉豆蔻醚含量变化研究表明,适宜的炮制条件可使肉豆蔻醚的含量明显降低。
This paper reports a GC analysis of the volatile oil contained in the nutmeg (Semen Myristicae) prepared by simmering wrapped in flour in hot purified talc, scalding in hot purified talc and stir-frying in smoking wheat bran. The experimental results showed that before and after processing the volatile oil compounds in nutmeg are the same and during processing no known compounds disappeared. The contents of the main volatile oil compounds in nutmeg changed, however, before and after processing, including the amounts of myristicin, one of the toxic compounds in nutmeg, It is suggested that the amounts of myristicin could be decreased notably under certain. processlng conditions.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1990年第8期23-25,共3页
China Journal of Chinese Materia Medica
关键词
肉豆蔻
肉豆蔻醚
炮制
挥发油
Semen Myristicae
processing
volatile oil
myristicin
