摘要
目的分析改进蜜炙法制备的鸡蛋花挥发油化学成分的变化。方法样品经过炮制加工处理后均采用水蒸气蒸馏法提取挥发油,运用气相色谱质谱技术对挥发油进行分离和鉴定,并确定各成分的相对百分含量。结果共分离出58种成分,最后鉴定了29种化学成分,不同炮制品中挥发油所含的芳樟醇、反式香叶醇、橙花叔醇相对于鲜品发生了明显的变化。由此可见此方法既保存了挥发油的含量也降低了毒性成分。结论鸡蛋花挥发油中部分成分易受日照、温度、放置时间的影响,改进蜜炙方法操作简便、可行,可有效减少这些成分的损失。
Objective To analyze the chemical composition changes of volatile oil in Plumeria rubra Linn by improved honey process- ings. Methods The volatile oil from samples prepared by different methods was extracted by steam distillation, and then separated and identified by GC to determine the relative contents in percentage. Results A total of 58 chemical components were separated,of which ,29 chemical components in volatile oil were identified by GC. In the products by the different processing methods, the contents ofchemical components of volatile oil, such as d-nerolidol, neryl linalool isomer, geranyl benzoate, were different. Conclusion Parts of components of volatile oil from Plumeria rubra Linn are easily affected by sunshine, temperature and storage time. Improved honey pro- cessing method is simple and feasible, and can effectively reduce the loss of constituents and reduce the toxicity.
出处
《山西医科大学学报》
CAS
2013年第4期284-287,共4页
Journal of Shanxi Medical University
关键词
鸡蛋花
蜜炙
挥发油
气相色谱
Plumeria rubra Linn
honey processing
volatile oil
GC
