摘要
目的:分析陈皮炮制前后挥发性化学成分的变化,为探讨炮制原理提供实验依据。方法:以水蒸气蒸馏法提取陈皮炮制品中的挥发油,采用GC-MS联用技术对所提取挥发油的化学成分进行比较分析研究。结果:陈皮蒸制后挥发油含量减少(1.13%→1.06%)。陈皮生品挥发油中检测出33个成分,制陈皮挥发油中检测出30个成分,分别鉴定出24个化合物。其中蒸制前后共有的有15种,蒸制后未检出的有9种,新检出的有9种。相对含量增加的有4种,降低的有10种。结论:陈皮蒸制后挥发油的组分及相对含量都发生了变化,为陈皮炮制后药性改变和不同的临床应用提供一定的理论依据。
Objective：To analyze the change of components in volatile oil of Citrus reticulata before and after being processed.Methods：The volatile oil of Citrus reticulata was extracted by steam distillation and comparatively studied by GC-MS.Results：The content of volatile of Citrus reticulata after being steamed decreased from 1.13% to 1.06%.34 components was detected in Citrus reticulata.,30 components was detected in the processed Citrus reticulata,24 components in volatile oil of Citrus reticulata were identified.15 components in volatile oil of Citrus reticulata before and after being processed were the same,9 components were not detected after steamed,but there were 9 new kinds being detected.The relative contents of 4 components increased,10 components decreased.Conclusion：There are many differences between the components in the volatile oil of Citrus reticulata before and after being processed and also the content of the components may offer some theoretical evidence for drug property transform and different clinical application.
出处
《中药材》
CAS
CSCD
北大核心
2012年第7期1046-1048,共3页
Journal of Chinese Medicinal Materials
关键词
陈皮
炮制
挥发油
气相色谱-质谱
Citrus reticulata Blanco
Processed
Volatile oil
GC-MS
