摘要
目的：分析干姜挥发油的红外光谱和化学成分。方法：用蒸馏法提取样品的挥发油后,进行红外光谱测定和气相色谱-质谱分析,用峰面积归一法计算各组分的相对含量。结果：从4批干姜挥发油中检出22个共有红外光谱峰;共鉴定出43种化学成分,占挥发油总量的90.6%~96.3%。其中特征成分均为α-姜烯（19.1%~21.6%）、α-姜黄烯（13.0%~14.0%）、β-红没药烯（17.7%~19.0%）、桉树脑（6.4%~7.0%）、β-倍半水芹烯（0.4%~6.3%）、β-水芹烯（2.3%~3.0%）等。结论：该方法简单、快速、准确,可用于市售干姜的质量分析。
Objective:To analyse fourier transform infrared spectroscopy and chemical components of the essential oils in processed Zingiberis Rhizoma.Methods:The essential oils were extracted from 4samples by steam distillation.The fingerprint and constituents of the essential oils were analysed by FTIR and GC-MS.The relative content of each component was determined by area normalization.Results:22the peaks of FTIR spectrum and the components of 44 kinds were all identified from the Volatile oils of 4samples,which accounted for90.6%~96.0% of the total Volatile oils.The characteristic compounds of the Volatile oils are allα-Zingiberene(19.1%~21.6%),α-Curcumene(13.0%~14.0%),β-Bisabolene(17.7%~19.0%),Eucalytol(6.4%~7.0%)β-Sesquiphellandrene(0.4%~6.3%),phellandrene(2.3%~3.0%),etc.Conclusion:This method is simple,rapid and accurate for the quality control.
出处
《亚太传统医药》
2015年第4期35-39,共5页
Asia-Pacific Traditional Medicine
基金
徐州市科技发展项目(XF10C015)
