| HS-SPME-GC-MS分析荆芥及其炮制品的挥发性成分 |
| 投稿时间：2018-11-20 点此下载全文
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| 引用本文：龚敏,卢金清,韩怡.HS-SPME-GC-MS分析荆芥及其炮制品的挥发性成分[J].中国现代中药,2019,21(8):1041-1044 |
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| 基金项目:湖北省技术创新专项（2016ACA146） |
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| 中文摘要:目的：对荆芥生品、炒制品中的挥发性成分进行分析和比较。方法：采用顶空固相微萃取-气质联用技术（HS-SPME-GC-MS）对荆芥生品及其炮制品挥发性成分进行提取分析和鉴定。结果：共检测出50个成分，鉴定出41个成分，主要为酮类、烯类和醇类，从荆芥生品中检测出30个峰，鉴定出27个成分，占挥发性成分的96.35%；从炒荆芥中检测出32个峰，鉴定出26个成分，占挥发性成分的89.22%。二者的共有挥发性成分有12个，与荆芥生品相比，炒荆芥中新增了14个成分，减少了15个成分。结论：荆芥炮制后其挥发性成分的组成和含量均发生变化，这些差异为临床应用的不同提供了物质基础。 |
| 中文关键词:荆芥 炒荆芥 顶空固相微萃取 气质联用技术 挥发性成分 |
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| Analysis of Volatile Components of Schizonepeta tenuifoliaand Its Processed Products by HS-SPME-GC-MC |
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| Abstract:Objective：To analyze and compare the volatile components of Schizonepetae Herba and its fried products.Methods：Headspace solid-phase micro-extraction（HS-SPME）combined with gas chromatography-mass spectrometer（GC-MS）was used to extract，analyze and compare the volatile components in different processed products of Schizonepetae Herba.Results：50 kinds of components were detected，41 components were identified，mainly ketones，alkenes and alcohols.30 peaks were detected from the raw products of Schizonepetae Herba，27 components were identified，accounting for 96.35% of volatile components；32 peaks were detected from the fried products，26 components were identified，accounting for 89.22% of volatile components.There were 12 common components.Comparing with Schizonepetae Herba，14 kinds of new ingredients were detected and 15 kinds of ingredients disappeared in fried Schizonepetae Herba.Conclusion：The composition and content of volatile components of prepared Schizonepetae Herba changed comparing with those of raw materials.The study provides material basis for the clinical application. |
| keywords:Schizonepetae Herba fried products of Schizonepetae Herba HS-SPME GC-MS volatile components |
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